EROLDEN B. CALLLOS
Lucena City
Summary
Passionate and detail-oriented Head Chef, Pastry & Kitchen Lead with extensive experience in pastry production, hot kitchen operations, and large-scale meal preparation. Skilled in menu development, food costing, quality control, and team leadership. Adept at managing both baking and savory food production, ensuring efficiency, consistency, and high-quality output. Strong background in contract-based catering, food safety compliance, and staff training. Committed to delivering exceptional food experiences through innovation and operational excellence.
Overview
18
18
years of professional experience
1
1
Certification
Work History
HEAD CHEF (PASTRY & KITCHEN LEAD)
Café Pacific, Sharah Ltd. Company & Rams PNG Limited.
01.2015 - 01.2025
- Company Overview: (PIH International Hospital PAPUA NEW GUINEA)
- Manage weekly operations reports to the F&B Director, covering kitchen performance, inventory and supply management, cost control, staff performance, training needs, health and safety compliance, and recommendations for operational improvements
- Oversee daily operations ensuring smooth service, efficient staff coordination, quality food checks, before dispatching to ensure proper presentation, correct portioning, optimal temperature and adherence to taste and hygiene standards
- Creating and developing menus tailored to customer's preferences, incorporating innovative dishes, seasonal ingredients, and cost effective recipe while ensuring highly-quality standards in both taste and presentation
- Managed pastry and kitchen operations in various establishments
- Occasionally handled front service and managerial duties handling sales & operations updates with the company director after duty hours
- Interviewed, hired, and trained new staff
- Trained and mentored on-the-job trainees (OJT) in pastry and kitchen work
- Oversee patient food preparation based on Doctors' and Dieticians' recommendations
- Led the production of whole cakes for monthly birthday celebrations under a contract with the Hospital
- Managed bulk catering operations for Airways Hotel & Residences staffs and APEC House meetings
- Managed the supply of bread, cakes, and pastries to other branch locations and fulfilled walk-in customer orders
- Extensive knowledge in Indian cuisine, with experience in managing indian food menus and preparing Indian dishes in the central kitchen
- Supervised kitchen operations, oversee procurement of ingredients and supplies, manage monthly inventory report and ensure seamless coordination with staff to maintain efficiency, quality, minimizing wastage and food safety standards
- (PIH International Hospital PAPUA NEW GUINEA)
CHEF (Team Leader)
Ramada Manila Central Hotel (by Wyndham)
04.2012 - 02.2015
- Handle bread & pastry production, including cakes, pastries, buffet desserts, and event desserts, ensuring quality, consistency, and food safety while conducting research and development (R&D) to standardize recipes
- Work closely with the Executive Chef, Pastry Chef, and Sous Chef to plan menus, manage inventory and optimize kitchen operations
- Train and guide team members on proper cooking techniques, food safety and buffet presentations
- Handled (OJT) Training for students from various schools, including (LPU) Lyceum of the Philippines, Magsaysay Culinary school, (ISCAHM) International for Culinary Arts, & Hotel Managements, TESDA, (CKS) Chiang Kai Shek College, and other Universities in Manila
- Prepare international dishes including Asian, Western, and Continental Cuisine, ensuring high-quality standards
- Monitor stocks levels and order supplies to prevent shortages or excess waste
- Supervise and coordinate with kitchen staff, including line cooks and buffet attendants
- Handled event catering and banquets, ensuring timely and efficient service
- Prepare and cook hot dishes and baked goods according to standard recipes
- Assign tasks and manage workflow for smooth kitchen operations
- Coordinate with suppliers for fresh and high-quality ingredients
COMMIS & FRONT SERVICE POSITION
Elements Gastro Lounge - Experimental Bar Cuisine & Cocktails
07.2011 - 01.2012
- Company Overview: (Semi-Fine Dining Cuisine)
- Assisted in short-order meal preparation and a la carte cooking
- Maintained inventory management and stock rotation
- Provided support for event catering and private dining services
- Greet and assist guest, explain the menus offerings ingredients and dietary options and special of the day
- (Semi-Fine Dining Cuisine)
BARTENDER
Joey's 4X Force Grilled Bar and Restaurant
07.2009 - 05.2011
- Prepared a variety of cocktails and beverages while ensuring top-quality service
- Managed bar inventory, stock control, and reporting
- Ensured compliance with bar sanitation and safety regulations
LINE COOK ASSISTANT
Joey's 4X Force Grilled Bar and Restaurant
05.2008 - 07.2009
- Assisted in food preparation, ingredient handling, and kitchen operations
- Conducted inventory management for kitchen stock and supplies
- Maintained sanitation and hygiene standards in food handling
FRONT SERVICE
Joey's 4X Force Grilled Bar and Restaurant
10.2006 - 05.2008
- Provided customer service and table assistance during events and regular operations
- Assisted in event coordination, table setup, and guest relations
Education
Electronics Engineering -
Manuel S. Enverga University
Lucena City, QuezonSecondary Education -
San Juan National High School
Metro ManilaPrimary Education -
San Miguel Elementary School
Mauban, QuezonSkills
- International Cuisine
- Pastry and Bakery Production
- Menu Development
- Costing
- Event Catering
- Contract Catering
- Bulk Food Preparation
- Hospital Dietary Meal Management
- Kitchen Leadership
- Training
- Food Safety
- Compliance
- HACCP
- Sanitation
- Industry Regulations
Certification
- Ecolab Chemicals Training, Ramada Manila Central Hotel, 2014
- ServSafe Food Safety Seminar, Ramada Manila Central Hotel, 2014
- Kitchen Safety and Best Practices, Ramada Manila Central Hotel, 2014
- F&B Fire Safety Seminar, Ramada Manila Central Hotel, 2014
- Pastry and Baking Training, Ramada Manila Central Hotel, 2012
- Call Center Training, TESDA, 2011
- Bartending NCII, TESDA
- Cocktail Mixing & Beverages Preparation Training, Joey's 4X Force Grilled Bar and Restaurant, 2009
Languages
English
Tagalog
Personal Information
Nationality: Filipino
Timeline
HEAD CHEF (PASTRY & KITCHEN LEAD)
Café Pacific, Sharah Ltd. Company & Rams PNG Limited.
01.2015 - 01.2025
CHEF (Team Leader)
Ramada Manila Central Hotel (by Wyndham)
04.2012 - 02.2015
COMMIS & FRONT SERVICE POSITION
Elements Gastro Lounge - Experimental Bar Cuisine & Cocktails
07.2011 - 01.2012
BARTENDER
Joey's 4X Force Grilled Bar and Restaurant
07.2009 - 05.2011
LINE COOK ASSISTANT
Joey's 4X Force Grilled Bar and Restaurant
05.2008 - 07.2009
FRONT SERVICE
Joey's 4X Force Grilled Bar and Restaurant
10.2006 - 05.2008
Electronics Engineering -
Manuel S. Enverga University
Secondary Education -
San Juan National High School
Primary Education -
San Miguel Elementary School
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