Jonathan Sumagui
Chef
Tagaytay,CAV
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Developed leadership, time management, and innovative menu creation skills in high-pressure kitchen environment. Seeking to transition these transferable skills into new field, focusing on team collaboration and operational efficiency. Driven to contribute positively and adapt to new challenges.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
9
9
years of professional experience
Work History
Assistant Event Organiser
Moki Gray Events and Weddings
11.2024 - 02.2025
- Coordinated travel and accommodations for event attendees.
- Evaluated existing plans, processes and events planning services to identify opportunities for improvement.
- Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation, and proposal development for various events.
- Coordinated transportation and parking arrangements for guests and vendors.
- Developed and distributed event surveys to gather feedback and assess event success.
- Trained and supervised event staff to complete tasks on time.
- Monitored and controlled event expenditures to meet budgets.
- Produced concept plans for high-profile corporate meetings and events.
Kitchen Supervisor
Paragos Restaurant
08.2024 - 11.2024
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Reduced food waste through effective inventory management and menu planning.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Ensured high-quality dish presentation for enhanced customer satisfaction.
- Developed seasonal menus to reflect fresh and local ingredients, boosting customer interest.
- Managed scheduling to ensure full coverage during busy periods without over staffing.
- Pioneered waste recycling program, aligning with sustainability goals.
- Negotiated with suppliers for better pricing, reducing overall kitchen expenses.
- Conducted performance evaluations to identify and address areas for improvement.
Kitchen Supervisor
Moki Gray Events and Catering
07.2023 - 08.2024
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Planned and executed promotions and special events in close collaboration with management.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Served consistent portions following recipes and control standards.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Head Chef Consultant in Tagaytay Branch
Miara Events Place
03.2018 - 07.2022
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them to grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Placed orders to restock items before supplies ran out.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Analyzed financial data to identify cost-saving opportunities, advising clients on budget optimization strategies.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Directed market entry strategies for clients looking to expand into new territories, ensuring compliance and cultural alignment.
- Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
- Boosted client revenue streams by identifying and capitalizing on untapped market opportunities.
Head Chef
Station 15 Restaurant
05.2016 - 03.2018
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
Education
Bachelor of Science Psychology - Psychology
Adamson University
Ermita, Metro Manila, Philippines04-2012
High School Diploma -
Tondo High School
Tondo, Metro Manila, Philippines03-1999
Skills
Event marketing
Timeline
Assistant Event Organiser
Moki Gray Events and Weddings
11.2024 - 02.2025
Kitchen Supervisor
Paragos Restaurant
08.2024 - 11.2024
Kitchen Supervisor
Moki Gray Events and Catering
07.2023 - 08.2024
Head Chef Consultant in Tagaytay Branch
Miara Events Place
03.2018 - 07.2022
Head Chef
Station 15 Restaurant
05.2016 - 03.2018
Bachelor of Science Psychology - Psychology
Adamson University
High School Diploma -
Tondo High School
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