Jerome Pascual
Executive Chef / Executive Sous Chef
Calamba
Summary
Experienced with culinary arts, focusing on menu development and kitchen management. Utilizes creativity and organizational skills to maintain high standards in food quality. Track record of leading teams effectively and adapting to changing demands in high-pressure environments.
Overview
16
16
years of professional experience
12
12
years of post-secondary education
1
1
Language
Work History
Executive Chef / Executive Sous Chef
Mystic Cruises
12.2022 - 03.2025
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Sous Chef
Mystic Cruises
05.2021 - 10.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
CHEF DE PARTIE/ 1ST COOK
TUI CRUISES
06.2015 - 10.2020
- Company Overview: RCCL LTD. CORPORATION, Jebsen Maritime Corp.
- Knowledgeable in HACCP AND USPH standard
- Working in hot kitchen as a commi de cuisine
- Proper storing and labeling of food
- Keeping of food time control
- January employee of the month in culinary department
- RCCL LTD. CORPORATION, Jebsen Maritime Corp.
COMMIS / COMMI II
P&O CRUISES
06.2014 - 04.2015
- Company Overview: CARNIVAL UK CORPORATION, Magsaysay Maritime Corp.
- Knows all of the quality standards which apply to their job and how carry them out.
- Basic knife skills to chop vegetables, fruits and herbs safely.
- Maintaining cleanliness of food preparation area
- Able to follow recipe, including weighing and portioning of ingredients
- Turn or stir foods to ensure proper cooking to the standards required
- Able to operate the food preparation machinery safely and in line with the recipe
- CARNIVAL UK CORPORATION, Magsaysay Maritime Corp.
LINE COOK
CLASSIC SAVORY
08.2011 - 04.2014
- Company Overview: Chinese Cuisine, SM SAN PABLO BRANCH
- Set up station and collect all necessary supplies to prepare menu for service
- Prepare a variety of meat, seafood, poultry, vegetable, and cold food items
- Arrange sauces and supplementary garnishes for allocated station
- Cover, date and correctly store all bits and pieces and food prep items
- Notify Chef in advance of likely shortages
- Chinese Cuisine, SM SAN PABLO BRANCH
COOK
JOEY PEPPERONI
03.2010 - 04.2011
- Company Overview: Italian / American Cuisine, SM CALAMBA BRANCH
- Set up station and collect all necessary supplies to prepare menu for service
- Serve menu items compliant with established standards
- Close the kitchen correctly and follow the closing checklist for kitchen stations
- Maintain a prepared and sanitary work area at all times
- Italian / American Cuisine, SM CALAMBA BRANCH
LINE COOK / FOOD HANDLER
FLAVOURS OF CHINA
07.2009 - 07.2010
- Company Overview: Chinese Cuisine, TOP IDEA’S CORPORATION, SM SANTA ROSA BRANCH
- Constantly use safe and hygienic food handling practices
- Returns dirty food preparation utensils to the appropriate areas
- Assist with all duties as assigned by Kitchen Manager
- Chinese Cuisine, TOP IDEA’S CORPORATION, SM SANTA ROSA BRANCH
Education
GRADUATED IN ASSOCIATED HRM -
MANUEL S. ENVERGA UNIVERSITY FOUND.
CANDELARIA, QUEZON 01.2006 - 01.2008
MANUEL S. ENVERGA UNIVERSITY FOUND. - undefined
MANUEL S. ENVERGA UNIVERSITY FOUND.
CANDELARIA, QUEZON 01.2001 - 01.2005
MAMATID ELEMENTARY SCHOOL - undefined
MAMATID ELEMENTARY SCHOOL
MAMATID, CABUYAO 01.1995 - 01.2001
Skills
Safe food handling
Sanitation guidelines
Team leadership
Menu planning
Kitchen management
Food spoilage prevention
Recipes and menu planning
Timeline
Executive Chef / Executive Sous Chef
Mystic Cruises
12.2022 - 03.2025
Sous Chef
Mystic Cruises
05.2021 - 10.2022
CHEF DE PARTIE/ 1ST COOK
TUI CRUISES
06.2015 - 10.2020
COMMIS / COMMI II
P&O CRUISES
06.2014 - 04.2015
LINE COOK
CLASSIC SAVORY
08.2011 - 04.2014
COOK
JOEY PEPPERONI
03.2010 - 04.2011
LINE COOK / FOOD HANDLER
FLAVOURS OF CHINA
07.2009 - 07.2010
GRADUATED IN ASSOCIATED HRM -
MANUEL S. ENVERGA UNIVERSITY FOUND.
01.2006 - 01.2008
MANUEL S. ENVERGA UNIVERSITY FOUND. - undefined
MANUEL S. ENVERGA UNIVERSITY FOUND.
01.2001 - 01.2005
MAMATID ELEMENTARY SCHOOL - undefined
MAMATID ELEMENTARY SCHOOL
01.1995 - 01.2001
Similar Profiles
Oleksandr RudyiOleksandr Rudyi
Fleet Inventory Controller at Mystic Cruises / Mystic OceanFleet Inventory Controller at Mystic Cruises / Mystic Ocean
Mariia ChukinaMariia Chukina
Chief Housekeeper at Mystic CruisesChief Housekeeper at Mystic Cruises
Wihan PietersWihan Pieters
Deckhand at Mystic CruisesDeckhand at Mystic Cruises
JERRYL MAE SOLOMONJERRYL MAE SOLOMON
Administrative Assistant at Bermaz Auto Philippines (Mazda Philippines)Administrative Assistant at Bermaz Auto Philippines (Mazda Philippines)
MARIEL D. QUEBRALMARIEL D. QUEBRAL
Inventory Manager at Shopee PhilippinesInventory Manager at Shopee Philippines