Evelyn Macadangdang
MARIANO
QUEZON CITY
Summary
Dynamic Sous Chef with proven expertise in team leadership, kitchen organization, and food safety. Excels in menu planning and inventory management to enhance guest satisfaction and operational efficiency.
Accomplished culinary professional with extensive experience in high-volume kitchen environments. Skilled in executing diverse cooking techniques, maintaining food safety standards, and providing exceptional customer service, driving guest satisfaction and repeat business.
Overview
4
4
years of professional experience
4
4
Certificates
1
1
Language
Work History
Sous Chef
Fairmont & Raffles
02.2017 - 09.2017
- Assisted in food preparation and presentation for high-volume service.
- Collaborated with senior chefs to develop seasonal menu offerings.
- Maintained kitchen organization and cleanliness to ensure safety standards.
- Executed cooking techniques for various cuisines, enhancing guest experience.
Sous Chef
Mothership
01.2014 - 05.2016
- Trained new kitchen staff on equipment use and safety protocols.
- Supported special events by preparing customized dishes for guests.
- Implemented efficient workflow processes to optimize kitchen operations.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tas
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Supervised kitchen staff to ensure efficient food preparation and service delivery.
- Developed and implemented new menu items based on seasonal ingredients and guest feedback.
Education
Diplome De Cuisine - Food
Le Cordon Bleu
Bangkok Thailand 05.2001 -
Graduate Certificate - Food & Hosipitality
Magsaysay Institute of Hospitality And Culinary Arts
Manila, Metro Manila, Philippines 05.2001 -
Skills
Team leadership
Kitchen leadership
Food safety
Inventory management
Menu planning
Food preparation
Food presentation
Safe food handling
Knife skills
Supervising food prep
Mentoring and coaching
Menu development
Ingredient knowledge
Cooking techniques
Kitchen organization
Safety management
Customer service
Kitchen management
Portion control
Ordering and requisitions
Cost control
Timeline
Service promise training
02-2017
Sous Chef
Fairmont & Raffles
02.2017 - 09.2017
Leadership Workshop
03-2015
Sous Chef
Mothership
01.2014 - 05.2016
Australian Cheese Plate
03-2011
Hotel & Restaurant Services
02-2005
Diplome De Cuisine - Food
Le Cordon Bleu
05.2001 -
Graduate Certificate - Food & Hosipitality
Magsaysay Institute of Hospitality And Culinary Arts
05.2001 -
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The way to get started is to quit talking and begin doing.
Walt Disney