MARK GERALD G. MANALESE
Quezon City,Philippines
Summary
Detail-oriented Chef Tournant with strengths in food quality assurance and guest satisfaction. Manages buffet operations, ensuring high standards of meal presentation and food safety compliance. Delivers exceptional dining experiences through effective collaboration and streamlined service.
Overview
17
17
years of professional experience
Work History
Chef Tournant
Celebrity Cruises
Miami, FL
09.2019 - 05.2026
- Ensured food quality met company standards, contributing to overall guest satisfaction
- Managed buffet operations to maintain food quality and enhance guest experience
- Making sure everything is prepared by following USPH standards
- Checking food temperatures by following USPH standards
- Cleaning and checking by following USPH standards
- Operated roasting station to prepare meats
- Preparing and cooking various food menu items for Lunch and Dinner
- Handled pasta cooking and serving at Tuscan Grille
- Chopped and prepared vegetables for menu items
- Organised ingredients and prepared dishes for streamlined service at Le Petit Chef
Chef De Cuisine
Kos Greek Ouzeri
Quezon City
11.2015 - 09.2019
- Prepared and cooked meals in hot kitchen, delivering high-quality dishes consistently
- Executed mise en place for various menu items, ensuring readiness for service
- Expedited food orders during service, enhancing customer satisfaction
- Grilled meats and vegetables at grill station
- Processed and prepared meat cuts in butchery
- Prepared salads and cold dishes in cold kitchen
Line Cook
Amici Foodservice Ventures Inc.
Quezon City
10.2012 - 06.2015
- Executed mise en place for various menu items to ensure efficient service
- Expedited food orders during service to enhance customer satisfaction
- Works at the sauté station during service
- Assisted team by filling in at pizza station during peak times to maintain workflow
- Helps in managing the daily food inventory of the kitchen
Kitchen Trainee
The Richmonde Hotel
Ortigas, Pasig City
08.2009 - 11.2009
- Executed hot kitchen tasks, maintaining quality and consistency in dishes
- Prepared mise en place for various kitchen items to ensure efficient service
- Engaged in cold kitchen preparations
- Assisted in pastry kitchen, contributing to dessert preparation and presentation
- Performed duties in butchery
Education
Diploma in Commercial Cooking - Culinary Arts and Entrepreneurship
First Gourmet Academy
Quezon City03-2010
Secondary School -
Nazareth School
Sampaloc Manila03-2005
Skills
- Kitchen operations
- Food safety compliance
- Menu planning
- Meal presentation
- Team collaboration
- Problem-solving
- Calm under pressure
- Communication skills
- Willingness to learn
Certificates
- 2010-03-01, Commercial Culinary-NC2, Technical Education and Skills Development Authority
- 2009-03-01, Safesteps Certification Training Program I, Ecolab Philippines, Incorporated
- 2009-03-01, 2009-09-30, Fundamentals in Culinary Arts, First Gourmet Academy Training Room
References
- Mats Loo, First Gourmet Academy, Director, +63 998 867 1620
- Roz Galang, Sigs Smokehouse Barbeque, Executive Chef, +63 998 536 5410
Timeline
Chef Tournant
Celebrity Cruises
09.2019 - 05.2026
Chef De Cuisine
Kos Greek Ouzeri
11.2015 - 09.2019
Line Cook
Amici Foodservice Ventures Inc.
10.2012 - 06.2015
Kitchen Trainee
The Richmonde Hotel
08.2009 - 11.2009
Diploma in Commercial Cooking - Culinary Arts and Entrepreneurship
First Gourmet Academy
Secondary School -
Nazareth School