EMMANUEL DEVERATURDA
#24 Saturn Lane Mabayuan Olongapo City Zambales
Summary
Seasoned Chef de Partie with solid background in high-pressure kitchen environments. Notable experience includes menu development, food presentation, and managing junior culinary staff. Known for leadership skills, creativity in the kitchen, and deep knowledge of food safety standards. Made substantial contributions to enhancing customer satisfaction and boosting restaurant reputation in previous roles.
Overview
15
15
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
Tree Points Bistro- Subic Travelers Hotel and Event Center
Aguinaldo Corner Raymundo Subic Bay Freeport Zone
2024.02 - Current
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
DEMI CHEF
Tree Points Bistro- Subic Travelers Hotel and Event Center
Aguinaldo Corner Raymundo Subic Bay Freeport Zone
2023.08 - 2024.02
- Monitored inventory levels and restocked supplies as needed.
- Ensured proper storage conditions were maintained throughout the kitchen area.
- Conducted research into new recipes or menu items as requested by management.
- Provided guidance on techniques for improving food presentation.
- Adhered to company policies, procedures and safety standards.
- Organized ingredients to ensure quality of dishes served.
- Prepared sauces, stocks and soups for the kitchen.
- Managed ordering of kitchen supplies and equipment maintenance.
- Ensured that all food items were prepared in a timely manner.
- Supervised junior staff members when necessary.
- Monitored food products, driving quality, freshness and integrity.
COMMI 1 CHEF
Tree Points Bistro- Subic Travelers Hotel and Event Center
Aguinaldo Corner Raymundo Subic Bay Freeport Zone
2022.03 - 2023.08
- Ordered new ingredients and supplies to meet expected needs
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Placed orders to restock items before supplies ran out
- Rotated through all prep stations to learn different techniques
- Planned and directed high-volume food preparation in fast-paced environment
- Seasoned and marinated cuts of meat, poultry and fish
- Skilled at working independently and collaboratively in a team environment
- Seasoned and cooked food according to recipes and personal judgement and experience.
LINE COOK
Tree Points Bistro- Subic Travelers Hotel and Event Center
Aguinaldo Corner Raymundo Subic Bay Freeport Zone
2018.07 - 2022.03
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
- Created identical dishes numerous times daily with consistent care, attention to details and quality
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained accurate records of daily production sheets including waste logs.
HEAD COOK / OWNER
Machashie Kit Hub, S-Corp
Aguinaldo Corner Raymundo Subic Bay Freeport Zone
2017.01 - 2018.01
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
- Developed and cooked memorable dishes that brought new customers into establishment
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
BUTCHER / COOK
The Lighthouse Marina Resort
Subic Bay Freeport Zone
2015.03 - 2015.11
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale
- Prepared and cooked meat products to provide customers with samples and test product quality
- Monitored and controlled inventory to manage stock levels and prevent waste
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
- Seasoned and cooked food according to recipes or personal judgement and experience.
GALLEY UTILITY
Costa Cruises- Magsaysay Maritime Inc.
Manila
2014.03 - 2014.10
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
KITCHEN STAFF- Butcher / Stockman
Ocean Adventure- Subic Bay Marine Exploratorium Inc.
Subic Bay Freeport Zone
2010.03 - 2012.12
- Cleaned and organized kitchen stations to promote team efficiency
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols
- Monitored inventory deliveries to minimize product losses and prep for service
- Unloaded food deliveries and stored items in proper locations for easy access
- Labeled and stored all food items correctly and checked expiration dates routinely
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
FRY COOK
Jollibee Food Corporation
Balanga City Bataan
2009.03 - 2009.11
- Followed company recipes and production standards to satisfy customers
- Cleaned and sanitized work areas, utensils and equipment
- Monitored food temperatures to meet quality and safety standards
- Trained and assisted new kitchen staff members
- Operated grills, fryers and ovens to cook food items
- Prepared food items such as meats, poultry, and fish for frying purposes
- Washed, cut, and prepared foods designated for cooking.
Education
Associate in Hotel And Restaurant Management -
St. Columban Parish Church
Olongapo City11.2009
Skills
- High hygienic standards
- Measuring and portioning
- Sanitation guidelines
- Forecasting and planning
- Flexible and Adaptable
- Food inventories
- Basic cooking methods
- Workflow Optimization
- Sauce preparation
- Ingredient Preparation
- Task Delegation
- Supply Ordering
- Sanitation Practices
- Knife Skills
- Menu Planning
- Plating and presentation
- Food presentation
- Kitchen Organization
- Inventory Oversight
- Menu development
- Recipe Development
- Food safety knowledge
- Employee Scheduling
- Ordering and Requisitions
- High-quality ingredients
- High volume cooking
- Experienced in high-pressure and high volume environment
- With good verbal and communication skills
- Cost Reduction
- Cost Control and Budgeting
- Purchasing
- Grilling
- Employee retention strategies
Certification
- Italian Gallery Training, 04/2013
- Basic Safety Training, 05/2013
- Vessel Sanitation (USPHS-HACCP), 05/2013
- Environmental Basic Course and Department, 05/2013
- Marlin's English Language Test for Cruise Ship Staff, 06/2013
- Seafarers with designated security duties and security awareness training course, 08/2013
- Crowd Management, Passenger Safety and Safety training for Personnel Providing Direct Services to Passengers in Passenger spaces, 11/2013
- Hazardous Analysis Critical Control Point (HACCP) food handling seminar, 07/2011
- Professional Food and Beverage Service & Customer Relations, 08/2011
Phone - Number
09993152149 / 09127347139
Personal Information
- Place of Birth: Olongapo City
- Date of Birth: 02/28/90
- Gender: Male
- Nationality: Filipino
- Driving License: C09-12-006411
- Marital Status: Married
References
- Chef Crisolito Sadorra, 0921 657 8545
- HR Vanessa Flores, 0947 993 4887
Languages
Tagalog
First Language
English
Advanced (C1)
C1
Timeline
CHEF DE PARTIE
Tree Points Bistro- Subic Travelers Hotel and Event Center
2024.02 - Current
DEMI CHEF
Tree Points Bistro- Subic Travelers Hotel and Event Center
2023.08 - 2024.02
COMMI 1 CHEF
Tree Points Bistro- Subic Travelers Hotel and Event Center
2022.03 - 2023.08
LINE COOK
Tree Points Bistro- Subic Travelers Hotel and Event Center
2018.07 - 2022.03
HEAD COOK / OWNER
Machashie Kit Hub, S-Corp
2017.01 - 2018.01
BUTCHER / COOK
The Lighthouse Marina Resort
2015.03 - 2015.11
GALLEY UTILITY
Costa Cruises- Magsaysay Maritime Inc.
2014.03 - 2014.10
KITCHEN STAFF- Butcher / Stockman
Ocean Adventure- Subic Bay Marine Exploratorium Inc.
2010.03 - 2012.12
FRY COOK
Jollibee Food Corporation
2009.03 - 2009.11
Associate in Hotel And Restaurant Management -
St. Columban Parish Church
- Italian Gallery Training, 04/2013
- Basic Safety Training, 05/2013
- Vessel Sanitation (USPHS-HACCP), 05/2013
- Environmental Basic Course and Department, 05/2013
- Marlin's English Language Test for Cruise Ship Staff, 06/2013
- Seafarers with designated security duties and security awareness training course, 08/2013
- Crowd Management, Passenger Safety and Safety training for Personnel Providing Direct Services to Passengers in Passenger spaces, 11/2013
- Hazardous Analysis Critical Control Point (HACCP) food handling seminar, 07/2011
- Professional Food and Beverage Service & Customer Relations, 08/2011
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