Summary
Overview
Work History
Education
Skills
Timeline
Hi, I’m

Ma. Rizza Casiano

Head Chef
Iloilo
Ma. Rizza Casiano

Summary

-Organizing mise en place and forecasting orders for banquets or fine dining events resulting for beating the highest sales.

-Designing menu with accurate food cost resulting on highs sales with achievable food cost

-Served food with VVIP like famous artist, celebrities and politicians

Overview

21
years of professional experience
1
Language

Work History

Jardin Mediterranean Cuisine

Head Chef
10.2022 - Current

Job overview

  • 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.
  • 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.

Vikings Luxury Buffet Sm City Iloilo

Executive Sous Chef
06.2019 - 09.2022

Job overview

  • 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.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.

Bigby's

Kitchen Manager
05.2018 - 06.2019

Job overview

  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.

My Kitchen by Chef Chris ,Oasis Hotel Paco Manila

Executive Sous Chef
06.2010 - 08.2017

Job overview

  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.

C' Italian Dining

Chef De Partie
06.2005 - 05.2010

Job overview

  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Rotated stock to use items before expiration date.
  • Sanitized all counters properly to prevent food-borne illness.
  • Maintained well-organized mise en place to keep work consistent.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

Education

John B. Lacson Colleges Foundation
Bacolod City

Bachelor of Science from Hotel And Restaurant Management

University Overview

Skills

Food safety regulations

Signature dish creation

Performance assessments

Food safety

Kitchen management

Staff training

Forecasting and planning

Plating and presentation

Team management

Timeline

Head Chef
Jardin Mediterranean Cuisine
10.2022 - Current
Executive Sous Chef
Vikings Luxury Buffet Sm City Iloilo
06.2019 - 09.2022
Kitchen Manager
Bigby's
05.2018 - 06.2019
Executive Sous Chef
My Kitchen by Chef Chris ,Oasis Hotel Paco Manila
06.2010 - 08.2017
Chef De Partie
C' Italian Dining
06.2005 - 05.2010
John B. Lacson Colleges Foundation
Bachelor of Science from Hotel And Restaurant Management

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Ma. Rizza CasianoHead Chef