Michael Uydiangco
Head Cook
Valenzuela
Summary
Adept at enhancing kitchen operations and mentoring teams, I spearheaded menu innovation and efficiency improvements at Sweet Dynamics Corporation. My expertise in kitchen equipment maintenance and staff management significantly boosted service quality. By implementing strategic menu planning and food safety practices, I achieved notable profitability and customer satisfaction, showcasing my ability to lead and innovate in fast-paced culinary environments.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Head Cook Commisary Kitchen
Sweet Dynamics Corporation
08.2019 - Current
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
- Collaborated with dining room staff to ensure seamless communication between front-and back-of-house operations.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
- Adhered to strict dietary restrictions when creating customized meal options for guests with allergies or preferences.
Señior Cook
Rizal International Restaurant
05.2018 - 06.2019
- Maintained a clean and sanitary work environment, adhering to strict health department guidelines.
- Mentored junior cooks, providing guidance on advanced cooking techniques and best practices.
- Conducted routine equipment maintenance checks, minimizing downtime due to malfunctioning appliances.
- Developed new menu items that increased overall sales and attracted repeat customers.
Head Chef
The Boutique Kitchen
09.2015 - 02.2018
- 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.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Placed orders to restock items before supplies ran out.
Cook
Chili's Bar and Grill
07.2011 - 08.2015
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
Secondaey -
Palaris College
San Carlos City Pangasinan03.1994
Skills
Kitchen equipment operation and maintenance
Performance improvement
Equipment and utensils
Menu planning
Meal scheduling
Food preparation and safety
Staff Management
Accomplishments
Best Team member
Employee of the month
Certification
Food Safety
Timeline
Head Cook Commisary Kitchen
Sweet Dynamics Corporation
08.2019 - Current
Señior Cook
Rizal International Restaurant
05.2018 - 06.2019
Head Chef
The Boutique Kitchen
09.2015 - 02.2018
Cook
Chili's Bar and Grill
07.2011 - 08.2015
Secondaey -
Palaris College