MARA JAVIER
Santo Tomas, Province Of Batangas,BTG
Summary
Developed strong culinary and leadership skills in high-paced kitchen environment, focusing on creativity and team collaboration. Managed kitchen operations, ensuring quality control and timely service, while mentoring junior staff. Seeking to transition into new field, bringing commitment to excellence and innovative problem-solving abilities.
Overview
11
11
years of professional experience
Work History
Sous Chef
S.E.A by Sven Elverfeld at The Ritz Carlton Yacht Collection
06.2022 - Current
- Company Overview: SEA is a 3 Michelin star inspired restaurant which was bought aboard the Ritz Carlton yacht collection by Chef Sven Elverfeld who is behind the very successful restaurant Aqua in Germany
- Part of the Pre-opening team of the Ritz Carlton yacht collection
- Overlooking and managing all stations from saucier, entremetier, cold and pastry section
- Collaborating menu planning and development with the Chef de Cuisine
- Overseeing and collaborating with the restaurant maître d’ everyday for smooth operation
- Managing inventory to keep track of ingredients and equipment
- Trained kitchen staff to perform various preparation tasks under pressure.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Commis 1
Azamara Club Cruises(Royal Caribbean)
12.2017 - 02.2020
- Overseeing Appetizer, Salad, Sandwich and Dressing in Pantry
- Worked in different stations around the galley(Pasty, Buffet restaurant, Pantry, Steakhouse, Room service and Specialty restaurant
- Daily exposure in high volume and fast paced kitchen environment
Chef De Partie
The Chedi Muscat Oman
07.2017 - 08.2017
- In charge of Cold Kitchen in “The Restaurant” outlet
- Took care of canapés, sushi and brick oven cooked pizza production for the line and the VIP lounge
- Took care of the daily inspection of the section as per the hygiene standards
Culinary Voyager
Marriott Marquis City Center Doha Qatar
03.2015 - 02.2017
- Company Overview: Part of Marriott International’s Top Leadership Development program which focuses on F&B
- Reporting directly to the DFB and Executive Chef
- In charge of Menu engineering for all outlets
- Worked in different outlets regularly(Room Service, Crossroads Kitchen, La Cucina, Champions Bar, Main Kitchen) with Kitchen supervisor capacity
- On top of being kitchen supervisor, handled the hygiene department and executed monthly and weekly hygiene audits within the company’s standard and with the Baladiya(Municipal) standards
- Coordinating with engineering and stewarding about kitchen concerns
- Collaborating with outlet’s chefs-in charge with regards to Supply ordering, man power roster and payroll
- Implemented Asian night themed Buffet every Mondays in Crossroads kitchen
- Graduated and finished the Online French Culinary School called ROUXBE and LOBSTER INC
- For F&B
- Part of Marriott International’s Top Leadership Development program which focuses on F&B
Line Cook Intern
Gran Hotel La Florida
01.2014 - 06.2014
- Intensive training in Hot/Cold and pastry section
- Assisting the Exec
- Sous Chef in Banquet operations and productions
- Assisting the Pastry Chef for the Gastronomic restaurant’s production
Education
Grand Diploma - Professional Culinary, Baking and Pastry Arts
Global Culinary and Hospitality Academy
Las Piñas, PHBS - Food Technology
University of Santo Tomas
Manila, PHSkills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
Trainingsandcertificates
- Food Marketing Strategies 101
- Foods: Trends, Advances and Innovations
- Marriott International Great Food Safe Food
- HighField Food Safety in Catering
- TOPPS (Training for on property Programs)
- ESSM (Essential Skills for Managers and Supervisors)
Timeline
Sous Chef
S.E.A by Sven Elverfeld at The Ritz Carlton Yacht Collection
06.2022 - Current
Commis 1
Azamara Club Cruises(Royal Caribbean)
12.2017 - 02.2020
Chef De Partie
The Chedi Muscat Oman
07.2017 - 08.2017
Culinary Voyager
Marriott Marquis City Center Doha Qatar
03.2015 - 02.2017
Line Cook Intern
Gran Hotel La Florida
01.2014 - 06.2014
BS - Food Technology
University of Santo Tomas
Grand Diploma - Professional Culinary, Baking and Pastry Arts
Global Culinary and Hospitality Academy
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