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
11.2022 - Current
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
10.2018 - 10.2022
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
10.2016 - 03.2018
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
11.2013 - 11.2015
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
06.1995 - 1999.04
Skills
Kitchen Management
undefinedTimeline
Jr. Sous Chef
Advance Taste Corporation
11.2022 - Current
Chef De Partie
Hilton Riyadh Hotel & Residences
10.2018 - 10.2022
Head Chef
Palm Bay Bistro / WCTC
10.2016 - 03.2018
Demi Chef De Partie
Ezdan Hotel
11.2013 - 11.2015
Ginger Grace Academy
High School Diploma
06.1995 - 1999.04
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