Hi, I’m
Rachelle Ann Rodis
CHEF
Esperanza Ilaya Alfonso Cavite
Summary
Self-motivated professional with more than 15 years of experience supporting schools as faculty/instructor, kitchen operations, management and menu planning experience in French, Greek, Mexican and Asian Cuisine. Quality-focused and efficient Chef adept at preparing and plating food in high energy fast-paced kitchens. Capable of guiding and motivating a huge team to perform the best. Manage restaurant and catering services while focusing on quality and innovative menus featuring seasonal recipes inspired by traditional culinary styles, local ingredients and modern techniques. Seeking to bring strong supervisory food prep and organizational skills in collaboration with a leading chef in the culinary world.
Overview
13
years of professional experience
Work History
BESO BESO - Spanish-Filipino CuisineMakati City
HEAD CHEF & Operation's Manager
6 2023 - 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.
- Managed multi events in one day just by coordinating with staff per site.
- Cooked memorable dishes that brought new customers into establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Attended industry conferences/workshops regularly to stay current with the latest trends in food, beverage, and hospitality management.
- Participated in food tastings and taste tests.
- Assisted with menu development and planning.
- Accomplished multiple tasks within established timeframes.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Developed and implemented business strategies to achieve business goals and stay competitive.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
- Controlled costs to keep business operating within budget and increase profits.
- Drove operational efficiency through data-driven decision-making processes, leveraging analytics tools for informed strategy development.
Aleanza Institute of Culinary Arts
CULINARY ARTS INSTRUCTOR
06.2023 - 08.2024
Job overview
- Maintained up-to-date knowledge of culinary trends and techniques, ensuring relevant content delivery in instructional materials.
- Provided guidance on resume writing and interview techniques, helping students secure employment upon graduation from the program.
- Inspired confidence in students by sharing personal experiences in the culinary industry as well as offering guidance on overcoming challenges faced along their career paths.
- Assisted students in preparing for culinary competitions, resulting in numerous awards and recognition at the regional level.
- Supervised students in kitchen lab setting to maintain safety and efficiency targets.
- Evaluated student performance fairly based on established grading criteria while remaining open to constructive feedback from peers regarding assessments made.
- Taught culinary theory and practice in school and restaurant environment, focusing on food production, food safety and restaurant operations.
- Empowered students to create original recipes by fostering creativity and encouraging experimentation with ingredients.
- Encouraged students to enhance recipes with personal style.
BF Homes Parañaque PH
PRIVATE CHEF
02.2022 - 02.2023
Job overview
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Shopped for ingredients.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
Nestlé Philippines - Lettered L Food Corporation
EXECUTIVE CHEF
09.2021 - 01.2022
Job overview
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Created Menus for CEOs and VIPs
- Incharged of daily monitoring of all cooked products to be delivered on site
- Oversaw business operations, inventory control, and customer service for restaurant.
Neri's not so Secret Garden -Tagaytay, City
HEAD CHEF
1 2020 - 03.2020
Job overview
- Created recipes and prepared advanced dishes.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Prime Asia Hotel - Angeles City, Pampanga
FREELANCE CHEF CONSULTANT
09.2019 - 12.2019
Job overview
- Trained new chefs in advanced cooking techniques, elevating the skill level of kitchen staff and maintaining consistency in dish preparation.
- Launched successful catering division within the restaurant business offering customized menus for special events.
- Streamlined kitchen operations for increased efficiency through the implementation of strategic workflow processes.
- Spearheaded recipe development process, incorporating diverse flavors while adhering to traditional culinary principles.
- Continuously researched new culinary techniques, equipment, and best practices to maintain a cutting-edge approach in the kitchen.
- Managed budgetary aspects of kitchen operations, optimizing costs without sacrificing quality or guest satisfaction levels.
COMMON TABLE AT SALCEDO (GASTRO PUB)
SOUS CHEF
06.2017 - 08.2018
Job overview
- Acted as head chef when required to maintain continuity of service and quality.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
TAQUERIA SETA (MEXICAN)
CHEF / PART OWNER
11.2017 - 02.2018
Job overview
- Raised property accuracy and accountability by creating new automated tracking method.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
Lulu & Hooch
SOUS CHEF
10.2015 - 09.2016
Job overview
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Worked closely with front-of-house staff to facilitate excellent customer service.
ANTONIO'S GROUP OF RESTAURANTS
CHEF de PARTIE
05.2015 - 09.2015
Job overview
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Opening Team of Balay Dako and handled Cold Section
BRASSERIE GIROLLE (Bar and Restaurant)
SOUS CHEF
05.2014 - 01.2015
Job overview
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
LA GIROLLE (French Fine Dining Restaurant)
CHEF de PARTIE
10.2011 - 02.2014
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.
- Maintained well-organized mise en place to keep work consistent.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
Education
Global Culinary And Hospitality Academy, Alabang Zapote Road corner BF Homes Almanza, Las Piñas City
Diploma in Professional Culinary Arts from Culinary Arts
06.2011
Standard Culinary Training Skills, Dasmarinas, Cavite
Certificate in Baking and Pastry Production
Adamson University, Manila
Bachelor of Information Technology
University of Perpetual Help - Binan, Binan, Laguna
Bachelor of Computer Science
Sacred Heart School Of Cavite, Alfonso, Cavite
Secondary
Sacred Heart School of Cavite, Alfonso, Cavite
Primary
Skills
Strong experience in managing business and start-up kitchen
Personal Information
- Place of Birth: Binan Laguna
- Height: 5'5 ft.
- Weight: 120 lbs.
- Date of Birth: 07/01/88
- Nationality: Filipino
- Marital Status: Single
- Religion: Roman Catholic
References
- Chef Ian Padilla, ianpads@gmail.com, Brasserie Girolle and Restaurant La Girolle Owner (Groupe Girolle Inc.), Fort Bonifacio Taguig BGC
- Chef Roberto Pengson, chefrobph@gmail.com, Aleanza Institute - co-founder, Beso Beso - co-founder
- Chef Arthur Christie
- Chef Gigi Almeda, Global Culinary and Hospitality Academy Chef Instructor
- Chef Jayson Stacy, Chef consultant
Training
TRAINEE, TAAL VISTA - Five Star Hotel, Aguinaldo Highway Kaybagal South, Tagaytay, City, Philippines, January 2011 - March 2011
Timeline
CULINARY ARTS INSTRUCTOR
Aleanza Institute of Culinary Arts
06.2023 - 08.2024
PRIVATE CHEF
BF Homes Parañaque PH
02.2022 - 02.2023
EXECUTIVE CHEF
Nestlé Philippines - Lettered L Food Corporation
09.2021 - 01.2022
FREELANCE CHEF CONSULTANT
Prime Asia Hotel - Angeles City, Pampanga
09.2019 - 12.2019
CHEF / PART OWNER
TAQUERIA SETA (MEXICAN)
11.2017 - 02.2018
SOUS CHEF
COMMON TABLE AT SALCEDO (GASTRO PUB)
06.2017 - 08.2018
SOUS CHEF
Lulu & Hooch
10.2015 - 09.2016
CHEF de PARTIE
ANTONIO'S GROUP OF RESTAURANTS
05.2015 - 09.2015
SOUS CHEF
BRASSERIE GIROLLE (Bar and Restaurant)
05.2014 - 01.2015
CHEF de PARTIE
LA GIROLLE (French Fine Dining Restaurant)
10.2011 - 02.2014
HEAD CHEF & Operation's Manager
BESO BESO - Spanish-Filipino Cuisine
6 2023 - Current
HEAD CHEF
Neri's not so Secret Garden -Tagaytay, City
1 2020 - 03.2020
Global Culinary And Hospitality Academy
Diploma in Professional Culinary Arts from Culinary Arts
Standard Culinary Training Skills
Certificate in Baking and Pastry Production
04.2009
Adamson University
Bachelor of Information Technology
University of Perpetual Help - Binan
Bachelor of Computer Science
Sacred Heart School Of Cavite
Secondary
Sacred Heart School of Cavite
Primary
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