Mark Peter Magluyan
Muntinlupa
Summary
Ambitious and dedicated Junior Sous Chef offering 5 months experience in Palau Royal Resort. Knowledgeable about sanitation and food safety, customer relations and storage procedures. Clear communicator and decisive manager with expertise in all areas of the kitchen.
Overview
18
18
years of professional experience
Work History
Junior Sous Chef
Palau Royal Resort - ONHM
2023.09 - 2024.02
- Assist in food preparation and collaborate with the Chef de Partie & Executive Chef
- Help in the design, testing, and implementation of the food menu
- Produce high-quality plates for customers in both design and taste
- Oversee and supervise kitchen staff
- Assist with inventory, ordering, supplier relationships, and management of supplies
- Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition
- Keep work and food prep stations clean and comply with food safety standards
- Offer suggestions and creative ideas that can improve the kitchen's performance, menu options, and service levels
- Maintain the schedule for staff shifts
- Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
Chef de partie
Palau Royal Resort - ONHM
2022.01 - 2023.09
- Preparing, cooking and presenting high quality dishes within the specialty section
- Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes
- Preparing meat and fish
- Assisting with the management of health and safety
- Assisting with the management of food hygiene practices
- Managing and training any Commis Chefs
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standards.
Demi-Chef de Partie
Palau Royal Resort - ONHM
2021.08 - 2021.12
- Helping the chef de partie to prepare dishes within their section
- Assisting with the management of their specific section of the kitchen
- Training and supervising commi chefs
- Learning new skills and techniques from more senior chefs
- Following health and safety procedures
- Assisting chef de partie chefs, including the Junior Sous Chef and the head chef, in creating new dishes.
Commi 2
Palau Royal Resort - ONHM
2016.10 - 2021.07
- Responsible for the cooking operation for hot kitchen, Western cuisine
- Mis en place preparation for the next shift
- Assigned and in charge for cold kitchen
- Butcher job when necessary
- In charge for the preparation of food and its plating
- Assigned staff for show kitchen
- Handling different types of food preparation depends on the function or for VIP guest.
Kitchen Helper
Palau Royal Resort ONHM
2014.09 - 2016.09
- Followed supervisor instructions to complete tasks on time.
- Cleaned and organized kitchen stations to promote team efficiency.
- Enhanced kitchen efficiency by assisting with meal preparation and ensuring timely food delivery to customers.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
Commi 3 - Cold / Pastry Section
Manila Hotel
2013.08 - 2014.04
- Fine Dinning French and Italian Cuisine and Modern Gastronomie
- Patisserie, Line Cook - preparation and Plating for service of hot and cold desserts
- Artisan breads, custom ice creams, sorbets, assorted cakes and pastries
- Garde Manger, Line Cook- preparation and Plating for service of hot and cold appetizers, terrines and salads, make suggestion for salads menu addition to the menu
- Hot Line Cook - Sauté station, pasta, sauces, vegetables, starches and grills
- Prep Cook- prepare mise en place for the hot line, garde manger and pastry stations; Prepare stocks, Sweet and savory sauces, cut and blanch vegetables/green/fruits
- Cook/Cook Helper - preparing and plating for sit-down and buffet style service of banquet events ranging from breakfast, lunch, afternoon snacks, dinner, corporate or board meetings celebrity parties, Chinese Lauriat, corporate Christmas parties, New Year countdown parties and concert events
- Banquet event guest count ranging from 12 covers - 2500 covers per event
- Cooking for multiple events per night, ranging from 12 covers - 8000 covers per night for the different function rooms/halls.
Line Cook
Crisostomo Restaurant
2012.03 - 2012.07
- Sets up and stocks food items and other necessary supplies
- Prepares food items by cutting, chopping, mixing, and preparing sauces
- Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
- Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
- Cleans and sanitizes cooking surfaces at the end of the shift
- Performs inventory checks and completes food storage logs.
Cook
LAYALINA Restaurant
2010.03 - 2011.09
- Setting up workstations with all needed ingredients and cooking equipment
- Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.)
- Cooking food in various utensils or grillers.
Pizza Maker
Yellow Cab Pizza Food Corp
2006.05 - 2007.05
- Preparing pizza dough, sauces, and various toppings, such as tomatoes, peppers, mushrooms, onions, and meats
- Monitoring the temperature of the pizza ovens as well as cooking times
- Preparing high-quality pizzas according to company recipes
- Monitoring inventory and placing orders for more supplies as needed
- Cleaning workstations before pizza preparation
- Ensuring that all utensils and cooking equipment are sterilized before each use
- Plating or packaging pizzas accordingly
- Managing all food order slips and ensuring that customers' orders are completed in a timely manner
- Disposing of expired or spoiled ingredients at the end of each shift.
Education
No Degree - 4 Months Culinary Arts Training
Magsaysay Institute of Hospitality And Culinary A
Metro Manila11.2009
Bachelor of Science - Marine Transportation
Philippines Maritime Institute (PMI)
Manila, Metro Manila, Philippines03.2004
Skills
- Kitchen leadership
- Inventory processes
- Allergen awareness
- Work under pressure
- Cooking techniques
- Food presentation
Interest
driving, cooking, diving, playing online games, basketball and travelling
Character References
Grace Alenain
Palau Royal Resort , Koror
+680-7752089
adm@palau-royal-resort.com
Timeline
Junior Sous Chef
Palau Royal Resort - ONHM
2023.09 - 2024.02
Chef de partie
Palau Royal Resort - ONHM
2022.01 - 2023.09
Demi-Chef de Partie
Palau Royal Resort - ONHM
2021.08 - 2021.12
Commi 2
Palau Royal Resort - ONHM
2016.10 - 2021.07
Kitchen Helper
Palau Royal Resort ONHM
2014.09 - 2016.09
Commi 3 - Cold / Pastry Section
Manila Hotel
2013.08 - 2014.04
Line Cook
Crisostomo Restaurant
2012.03 - 2012.07
Cook
LAYALINA Restaurant
2010.03 - 2011.09
Pizza Maker
Yellow Cab Pizza Food Corp
2006.05 - 2007.05
No Degree - 4 Months Culinary Arts Training
Magsaysay Institute of Hospitality And Culinary A
Bachelor of Science - Marine Transportation
Philippines Maritime Institute (PMI)
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