JINNO P. LOCQUIAO
Iloilo City,PTOTAN
Summary
Looking for an immediate start and to join a busy and successful team where I can fulfill my potential and further advance an already successful career
Overview
17
17
years of professional experience
Work History
Cook
Royal Caribbean International
07.2025 - 03.2026
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Cook
Royal Caribbean International
08.2024 - 04.2025
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Cook
CF Sharp Shipping Agency
03.2023 - 11.2023
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
CF Sharp Shipping Agency
05.2022 - 01.2023
- Prepared a variety of dishes, ensuring adherence to culinary standards and safety regulations.
- Maintained inventory levels by restocking supplies and managing food storage effectively.
- Collaborated with team members to streamline kitchen operations and enhance service efficiency.
- Assisted in menu planning and development, contributing to seasonal and themed food offerings.
- Trained new staff on kitchen procedures and best practices, fostering a cohesive work environment.
- Executed food preparation techniques, demonstrating proficiency in grilling, sautéing, and baking.
- Monitored food quality during cooking processes, ensuring optimal taste and presentation standards.
- Maintained cleanliness and organization in workstations, supporting a safe and efficient kitchen.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
CHEF DE PARTIE
COYA RESTAURANT
03.2017 - 08.2019
- To maintain a high standard as specified work in accordance with the Head Chef’s instructions. To maintain and achieve a high standard of food quality, preparation, production and to assist in service under guidance from your Chef de Partie, Sous Chef or the Executive Chef
- Ensured apt portions, chopping and storage of ingredients as needed for preparation of food items.
- Cleaned, peeled and plated fresh fruits and vegetables.
- Prepared ingredients with right weigh, measure and mix.
- Followed recipes meticulously to cook food keeping up with quality standards and presentation instructions.
- Used efficiently kitchen equipment’s including ovens, grills, fryers, stoves and microwaves.
- Inspected food preparations for quality and quantity.
- Supervised cooking procedures at every step to ensure quality is maintained.
- Served cooked food items in appropriate portions onto apt receptacles.
- COYA Dubai opened on the 16th of December, 2014 and after a successful two year of operations have won two awards in the first year with the highly coveted titles “Best Newcomer of the Year” at the What’s On Dubai Awards, “Best Restaurant of the Year” at the ProChef Middle East Awards in 2015 and “Best Restaurant of the Year” at the Time Out Dubai Awards in 2016. COYA is home to a colorful Pisco Lounge, Restaurant which is split in Ceviche and Brassa sections
Demi Chef
COYA RESTAURANT
11.2015 - 03.2017
Commis
Jumeirah Zabeel Saray
02.2011 - 01.2015
- Organize together with the Chef de Partie shifting in the section with regard to mise enpace production and its service.
- Take orders from his/her Chef de Partie and carry them out in the correct manner.
- Responsible for completing the daily checklist regarding mise-en-place and food storage.
- Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.
- Maintain good colleague’s relations and motivate colleagues.
- Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
- Attend daily meeting with the Chef de Cuisine and other meetings as requested by the Executive Chef/Executive Sous Chef.
- Check the main information board regarding changes in any Banquets or other information regarding the organization.
- Report any problems regarding failure of machinery and small equipment to the Chef de Cuisine and to follow up and ensure necessary work has been carried out.
- Pass all information to the next shift about functions.
- Comply with all Jumeirah standards and HACCP guidelines.
Casual Kitchen Helper
Bab Al Shams Desert Resort & Spa
01.2010 - 03.2010
- Ensure all food is thoroughly washed prior to preparation.
- Responsible in cutting up vegetables and fruits for the cooks.
- Kitchen helpers are required to keep the kitchen in an orderly manner.
- Required to prepare meat for cooking by cutting off unnecessary fat and other useless portions.
- Responsible for helping the staff unload shipments of food and other supplies to be used in the kitchen.
- May have to wash down the dock after items have been unloaded.
- Needs to put pots, pans and dishes in neat piles or stacks, which helps ensure they are available for the food service staff as well as the cooks.
- Responsible in safekeeping of all kitchen equipment, utensils and other items to a place where they can be easily retrieved by kitchen personnel.
- Required to wash dishes, wash pots, pans, silverware and other equipment while assisting the kitchen staff.
- Required to wash refrigerators, tables, utensils, cabinets and other items used in the kitchen for food preparation
- Ensure to keep the kitchen area clean and sanitized at all times because it can become a safety hazard.
- To work in conjunction with the food service staff.
Kitchen Cook
Kamameshi Restaurant
03.2009 - 12.2009
Casual Kitchen Helper
Yarakuen Kitchen
10.2008 - 02.2009
Education
Bachelor of Science - Marine Transportation
St. Therese MTC College
Iloilo City, Philippines03-2004
Skills
Food preparation
Portion control
Trainings & Seminars Attended
- Basic Food Hygiene – June 2011
- F&B on the Job Training – August 2008 in Century park Hotel
- Housekeeping Service Course – August 2007 in City Garden Suites
Personal Details
- Birthday: 10th Dec 1983
- Civil Status: Single
- Citizenship: Filipino
- Height: 5’10
- Weight: 74 kg
- Build: Medium
- Religion: Catholic
Timeline
Cook
Royal Caribbean International
07.2025 - 03.2026
Cook
Royal Caribbean International
08.2024 - 04.2025
Cook
CF Sharp Shipping Agency
03.2023 - 11.2023
Cook
CF Sharp Shipping Agency
05.2022 - 01.2023
CHEF DE PARTIE
COYA RESTAURANT
03.2017 - 08.2019
Demi Chef
COYA RESTAURANT
11.2015 - 03.2017
Commis
Jumeirah Zabeel Saray
02.2011 - 01.2015
Casual Kitchen Helper
Bab Al Shams Desert Resort & Spa
01.2010 - 03.2010
Kitchen Cook
Kamameshi Restaurant
03.2009 - 12.2009
Casual Kitchen Helper
Yarakuen Kitchen
10.2008 - 02.2009
Bachelor of Science - Marine Transportation
St. Therese MTC College