Francis Benedict Mallanao
Antipolo City, Province of Rizal
Summary
Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef de Partie position. Ready to help team achieve company goals.
Overview
10
10
years of professional experience
Work History
Assistant Area Chef
CULEX HOSPITALITY LLC.
07.2014 - 07.2024
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Coordinated with team members to prepare orders on time.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
Education
Bachelor of Science - IT Network Security
System Technology Institute (STI)
Ortigas CaintaSkills
- Food safety and sanitation
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Effective communications
- Kitchen operations
- Grilling techniques
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
- Frying techniques
- Kitchen equipment operation
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Sanitation guidelines
- Plating techniques
- Recipe creation
- Inventory management
- Workflow optimization
- Sanitation practices
- Staff coordination
- Banquets and catering
- Portion and cost control
- Menu planning
- Made-to-order meals
- Cost control
- Performance improvement
- Menu supervision
- Equipment maintenance
- Vegetarian cooking
- Food spoilage prevention
- Garnishing techniques
- New hire training
- Company quality standards
- Forecasting and planning
- Pasta making
- Food inventories
- Vegan cooking
- Performance assessments
- Order delivery practices
- Steaming techniques
- Poaching techniques
- Time management
- Multitasking and organization
- Physical stamina
- Culinary creativity
- Temperature control
- Food safety oversight
- Budgeting and cost control
- Kitchen operations management
- Grilling and deep frying skills
- Schedule implementation
- Stock ordering
Timeline
Assistant Area Chef
CULEX HOSPITALITY LLC.
07.2014 - 07.2024
Bachelor of Science - IT Network Security
System Technology Institute (STI)
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