Summary
Overview
Work History
Education
Skills
Accomplishments
Interests
Timeline
GeneralManager
JEROLD BARIA

JEROLD BARIA

Chief Cook
San Jose, Province Of Antique

Summary

At Solstad Offshore Crewing Services, I led kitchen operations, enhancing efficiency and creativity through innovative meal preparation and sustainable practices. My mentorship in culinary skills and adeptness in kitchen management, coupled with a keen focus on reducing environmental impact, significantly elevated the dining experience. Expert in food safety and passionate about nutrition, I excel in transforming fresh ingredients into exceptional dishes.

Overview

11
11
years of professional experience

Work History

Chief Cook

Solstad Offshore Crewing Services
06.2013 - Current
  • Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
  • Fostered a culture of continuous improvement within the kitchen staff by regularly soliciting feedback and implementing changes aimed at enhancing efficiency, quality, and creativity.
  • Collaborated with other chefs to develop seasonal menus featuring fresh, locally-sourced ingredients for diverse clientele.
  • Mentored junior cooks in developing advanced culinary skills, fostering a supportive learning environment within the kitchen team.
  • Spearheaded initiatives aimed at reducing environmental impact within the vessel by implementing sustainable practices such as recycling programs or sourcing eco-friendly products.
  • Demonstrated adaptability under pressure by effectively handling special requests from guests during peak service hours.
  • Proactively addressed customer feedback to continuously refine and improve the overall dining experience.
  • Reduced food waste by utilizing proper storage methods, inventory tracking, and creative menu planning.
  • Optimized budget management by negotiating supplier contracts, reducing costs without compromising quality or variety.
  • Ensured compliance with health department regulations through diligent monitoring of kitchen sanitation practices and staff training programs.
  • Maintained high food quality standards through consistent taste testing, ingredient evaluation, and recipe refinement.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Implemented food cost and waste reduction initiatives to save money.

Education

Bachelor Of Science In Marine Transportation -

St. Therese MT C Colleges
Brgy. Tan Pael Tigbuan Iloilo
04.2001 -

Skills

Food presentation

Accomplishments

  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed recipes, portion specifications, and standard preparation procedures for all dishes.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Optimized budget management by negotiating supplier contracts, reducing costs without compromising quality or variety.
  • Ensured compliance with health department regulations through diligent monitoring of kitchen sanitation practices and staff training programs.
  • Designed whole new menu, including meal selections, beverages and pricing.
  • Resolved product issue through consumer testing.

Interests

Interested in Cooking and Traveling

Timeline

Chief Cook

Solstad Offshore Crewing Services
06.2013 - Current

Bachelor Of Science In Marine Transportation -

St. Therese MT C Colleges
04.2001 -

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JEROLD BARIAChief Cook