Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic

Danilo TRUGELLO

QUEZON CITY

Summary

Accomplished Executive Chef with a proven track record at Windstar Cruises LLC, enhancing dining experiences through innovative menu development and impeccable food safety standards. Skilled in culinary trends and team leadership, I've significantly boosted customer satisfaction and operational efficiency. My expertise in cost control and fostering a collaborative kitchen environment underscores my commitment to culinary excellence and staff development.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Executive Chef

Windstar Cruises LLC
05.2015 - Current
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
  • Maintained stringent health and safety standards, passing all inspections with high marks.

Executive Sous Chef

Royal Caribbean International
04.2012 - 05.2015
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Mentored junior chefs and provided constructive feedback for professional growth.

Education

GED -

AMERICAN CULINARY FEDERATION
MIAMI FLORIDA, USA
04-2012

Bachelor of Science - HOTEL MANAGEMENT

UNIVERSITY OF THE VISAYAS
Cebu City, Province Of Cebu, Philippines
10-1994

Skills

  • Food safety
  • Special event catering
  • Menu planning
  • Culinary trends
  • Cost control
  • Food handler certification
  • Cleaning and sanitation
  • Strong work ethic
  • Supply ordering
  • ServSafe certification
  • Garnishing and plating
  • Team leadership
  • Cooking technique demonstrations
  • Kitchen management
  • Safe food handling
  • Operations management
  • Coaching and mentoring
  • Hygiene policy implementation
  • Inventory management
  • Staff scheduling
  • Dietary restrictions
  • Food plating and presentation
  • Recipe creation
  • Allergy awareness
  • Sanitation standards
  • Performance assessments
  • Problem and complaint resolution

Accomplishments

  • Achieved ratings by completing task with accuracy and efficiency.
  • Ensured safe and efficient kitchen operations while managing a BOH staff of 32.
  • Prepared 5000 plated meals, including appetizers and desserts, for high-volume catering event.
  • Oversaw foodservice operations for premium brand boutique cruise ship.
  • Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
  • Recognized for achieving budget allocations, target ratings and sanitation protocols.

Certification

  • Food Safety Manager Certification - National Registry of Food Safety Professionals or USPH/ CDC
  • ACF Certified CHEF DE CUISINE (CDC) – American Culinary Federation.
  • HACCP Certification (Hazard Analysis Critical Control Points) - International HACCP Alliance.
  • Certified Sous Chef (CSC) - American Culinary Federation (ACF).
  • Plant-Based Nutrition Implementation

Timeline

Executive Chef

Windstar Cruises LLC
05.2015 - Current

Executive Sous Chef

Royal Caribbean International
04.2012 - 05.2015

GED -

AMERICAN CULINARY FEDERATION

Bachelor of Science - HOTEL MANAGEMENT

UNIVERSITY OF THE VISAYAS

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Danilo TRUGELLO