RANILO DELICANA MORENTE

As Head Chef / Cook:

• Generally kitchen in-charge, controlling, & cooking of foods; soup, salad, sandwiches, burger, pasta, grilled foods, some courses of american, Italian, asian fusion, & dessert.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained well-organized mise en place to keep work consistent & FIFO policy must be initiated.
• Arranged for kitchen equipment maintenance and repair when needed.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Created recipes and prepared advanced dishes.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Placed orders to restock items before supplies ran out.
• Obtained fresh, local ingredients to lower grocery costs.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Assist management in hiring kitchen crew overseas.
• Attend management meeting & submit report on a daily & monthly basis concerning kitchen management.

As Cafe Manager:

• Welcome, develop & lead, the multi-tasking operation & service in order to maximize the labor cost of productivity.
• Generates income in order to achieve the target sales by posting ads, tie-up, & promotions.
• Plan, organize, oversee, scheduling, purchasing, & training.
• Ensuring all food & beverages are serve in a right standard recipes & decorations.
• Check staffs grooming, cleanliness, & store safety.
• Attend/conduct management meeting for store daily updates performance & sales.
• Assist management in hiring staff overseas & does administrative works.
• Create & collaborate with the chef & Barista for new dishes & drinks to be promoted.
• Ordering, purchasing, & inventoried of supplies.
• Creating menu design, recipes, costing, &:pricing.
• Resolving conflicts as necessary.

• Leading the Lounge Bar services & operation in regards to beverage standardize, marketing & sales, reporting, motivating, & development
• Ensuring the safety & cleanliness of the Bar
• Creating Menu & Design, Costing, Pricing, & Inventory
• Producing & implementation of Beverages SOP & recipes
• Conduct staff training for effecftiveness & accuracy of each beverages
• Check & approve staff schedule, ordering of supplies, mis-en-place, & FIFO
• Handling & solving problems as necessary
• Maintain & develop hospitality to everybody.

• Lead & managing the F&B department of the hotel in regards to operation & services it includes all outlets: in-room dining, restaurant, bar, & kitchen.
• Producing departmental SOP & concept, training, scheduling, controlling, implementation, safety, & cleanliness.
• Creating menu design, recipes, costing, & menu pricing.
• Attend management meeting for daily updates & performance.
• Motivates staff & resolving conflicts as necessary.
• Maintain a strong &:happy works environment.

• Follow order & responsible to all Bar Outlets of the Hotel Resort services & function in regards to Beverages: ensuring & accuracy of all Beverages and serve according to company standard
• Organize, reporting, briefing, scheduling, training, request/ordering, cleanliness, & safety
• Suggest & promote sales, reporting, & implementation of guidelines & beverage SOP
• Creating daily, weekly & monthly beverage promotion & inventory
• Ensuring all outlets have complete of Par stocking of supplies & FIFI must always observed
• Motivating, welcoming & merchandising hospitality.

• Serve, follow & learn the basic & techniques in making & serving different coffee, juices, milk shakes, italia soda, Ice cream dessert, & waffles
• Does opening & closing of the store, Cleanliness & Safety
• Request/ordering supplies, Inventory, & follow FIFO policy
• Welcoming & Merchandising Hospitality.

• Leading the Restaurant services in the day today operation in regards to company Standard, Marketing & Sales, Development, Reporting, Controlling, Purchasing, Scheduling, Training, Cleanliness, & Safety (HACCP)
• Produce & implement company SOP & recipes
• Creating Menu & Design, Costing, Pricing, & Inventory
• Collaborate & solve problems as necessary
• Welcoming & merchandising hospitality.

• Reason for Leaving: Career Growth Advancement > Responsible for making & serving Beverages both alcoholic & non-alcoholic drinks including cocktail, spirits, & beers are served according to company standards
• Does opening & closing of the Bar, Cleanliness & Safety (HACCP)
• Submit daily sales report & endorsement
• Ordering supplies, follow FIFO, & Inventory
• Welcoming & Merchandising Hospitality.