JUPITER FERRER
CHEF/COOK
Imus, Province Of Cavite
Summary
Adept at menu development and inventory management, I significantly enhanced food quality and cost-efficiency at Sanmaru Korean Steakhouse. My leadership boosted team performance and retention, showcasing my ability to inspire and innovate within fast-paced culinary environments.
Overview
10
10
years of professional experience
Work History
Kitchen Supervisor
Chingolo Deli and Kitchen
07.2024 - Current
- Monitored food preparation, production, and plating for quality control.
- Controlled food costs and managed inventory.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
Head Chef
Sanmaru Korean Steakhouse
08.2023 - 05.2024
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Cuisinier
Vivere Hotel and Resort
05.2016 - 01.2019
- Implemented cost-saving measures by optimizing ingredient usage without compromising quality.
- Supported catering services, coordinating with event planners to ensure seamless execution of client requests.
- Achieved high employee retention rates through effective leadership and motivational strategies within the kitchen staff team.
- Developed strong vendor relationships for consistent access to high-quality products at competitive prices.
Commis Chef
Kulinarya Global Corp.
06.2014 - 09.2014
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Education
Bachelor of Science - Hotel And Restaurant Management
International School For Hotel And Restaurant Mngt
Dasmarinas, Cavite 04.2001 -
Skills
Inventory ordering
Recipes and menu planning
Food presentation
Menu development
Timeline
Kitchen Supervisor
Chingolo Deli and Kitchen
07.2024 - Current
Head Chef
Sanmaru Korean Steakhouse
08.2023 - 05.2024
Cuisinier
Vivere Hotel and Resort
05.2016 - 01.2019
Commis Chef
Kulinarya Global Corp.
06.2014 - 09.2014
Bachelor of Science - Hotel And Restaurant Management
International School For Hotel And Restaurant Mngt
04.2001 -
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