FELIX VIRTUDAZO
Summary
Accomplished Sous Chef with a proven track record at Royal Caribbean International, adept in kitchen leadership and food safety. Excelled in managing high-volume food preparation, achieving significant cost savings through effective inventory management. Skilled in training staff, enhancing team performance, and elevating food presentation standards.
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Experienced with high-volume kitchen environments, food preparation, and team coordination. Utilizes advanced culinary techniques and efficient kitchen management to ensure high standards. Track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
8
8
years of professional experience
Work History
Sous Chef
Royal Caribbean International
02.2023 - 01.2025
- 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 tasks under pressure.
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Chef De Partie
Royal Caribbean International
05.2017 - 01.2023
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Education
No Degree - Bachelor of Science Hotel Restaurant Management
University of Visayas
Dionisio Jakosalem St Cebu City03-2010
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
Additional Information
SEA SERVICE RECORD
FREEDOM OF THE SEAS OCTOBER 13,2024 JANUARY 27,2025 SOUS CHEF
FREEDOM OF THE SEAS FEBRUARY 12,2024 AUGUST 18,2024 SOUS CHEF
FREEDOM OF THE SEAS APRIL 07,2023 DECEMBER 04,2023 SOUS CHEF
FREEDOM OF THE SEAS APRIL 22, 2022 JANUARY 16,2023 CHEF DE PARTIE 1
ANTHEM OF THE SEAS MAY 11,2021 FEBRUARY 27,2022 CHEF DE PARTIE 1
ALLURE OF THE SEAS DECEMBER 08,2019 APRIL 11,2020 CHEF DE PARTIE 1
ALLURE OF THE SEAS JANUARY 27,2019 OCTOBER 06,2019 CHEF DE PARIE 3
ALLURE OF THE SEAS APRIL 08,2018 NOVEMBER 18,2018 CHEF DE PARTIE 1
ALLURE OF THE SEAS MAY 28,2017 FEBRUARY 18,2018 CHEF DE PARTIE 3
ALLURE OF THE SEAS AUGUST 07,2016 APRIL 02 2017 COMMIS 1
Timeline
Sous Chef
Royal Caribbean International
02.2023 - 01.2025
Chef De Partie
Royal Caribbean International
05.2017 - 01.2023
No Degree - Bachelor of Science Hotel Restaurant Management
University of Visayas
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