Hi, I’m
Jhonny Lintag
Jr. Sous Chef
Summary
Demonstrated success in training staff, monitoring performance and controlling costs to maintain smooth and efficient kitchen operations. Exacting and focused manager with a tireless approach to meeting foodservice demands. Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. more than10-years background in hotel and high-end restaurant industry. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
10
years of professional experience
Work History
Advance Taste CorporationRiyadh
Jr. Sous Chef
2022.11 - Current (3 education.years_Label & 6 education.months_Label)
Job overview
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Led team by example in preparing items accurately and according to high-quality standards.
- Developed unique menu items and plating presentations.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Monitored recipe portioning to control food costs.
Hilton Riyadh Hotel & ResidencesRiyadh
Chef De Partie
2018.10 - 2022.10 (4 education.years_Label)
Job overview
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored food and labor costs to verify budget targets were met.
Palm Bay Bistro / WCTC Koror
Head Chef
2016.10 - 2018.03 (1 education.year_Label & 5 education.months_Label)
Job overview
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
Ezdan HotelDoha
Demi Chef De Partie
2013.11 - 2015.11 (2 education.years_Label)
Job overview
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Education
Ginger Grace AcademyPhilippines
High School Diploma
1995.06 - 1999.04 (3 education.years_Label & 10 education.months_Label)
Skills
Kitchen Management
Business operations expert
Inventory processes
Schedule Management
Quality controls
Proficiency in ordering systems
Commanding leadership style
Recipes and menu planning
Food spoilage prevention
Food preparation and safety
Stocking and replenishing
Timeline
Jr. Sous Chef
Advance Taste Corporation
2022.11 - Current (3 education.years_Label & 6 education.months_Label)
Chef De Partie
Hilton Riyadh Hotel & Residences
2018.10 - 2022.10 (4 education.years_Label)
Head Chef
Palm Bay Bistro / WCTC
2016.10 - 2018.03 (1 education.year_Label & 5 education.months_Label)
Demi Chef De Partie
Ezdan Hotel
2013.11 - 2015.11 (2 education.years_Label)
Ginger Grace Academy
High School Diploma
1995.06 - 1999.04 (3 education.years_Label & 10 education.months_Label)