RHYAN VILLAHERMOSA
063000000WTZZ063022000
Summary
Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Management skills and a talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Different Types cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
19
19
years of professional experience
Work History
Exec. Chef
YELLO HOTEL
10.2023 - Current
- The Develop and implement innovative and seasonal menus that reflect current culinary trends while maintaining a focus on Restaurant's cuisine and Banquet
- Oversee all aspects of food preparation and ensure consistent quality and presentation standards
- Lead and mentor a team of kitchen staff, including hiring, training, and scheduling
- Manage food costs and ensure profitability by controlling inventory, negotiating with vendors, and minimizing waste
- Ensure compliance with all health and safety regulations
- Maintain a clean and organized kitchen environment
- Collaborate with the front-of-house team to provide exceptional customer service
- Stay up-to-date on culinary trends and techniques.
Sous Chef
PARKINN RADISSON ILOILO
03.2023 - 08.2023
- The Sous Chef is responsible for assisting the Corporate Chef with the overall kitchen operation, ensuring maximum guest satisfaction by planning, organizing, directing, and controlling the kitchen operation and administration.
Culinary Consultant/Executive Chef
CALLE UNO CAFE AND RESTOBASR
10.2021 - 02.2023
- Determines the Customer' Needs and Desires by specifying the research to obtain Market market information and also responsible to determine trends
- Recommends the nature and scope of present and future product lines by reviewing product specification and requirement, and appraising new product ideas or product packaging changes
- Food innovation and menu development Recipe testing and recipe creation
- Recipe standardization across multiple locations within the same chain
- Setting food safety measures and food quality control procedures
- Developing protocol for proper kitchen efficiency
- Checking food cost management is handled correctly.
Executive Chef
HOTEL PRIMERA
11.2018 - 05.2020
- Becoming an executive chef requires several years of professional experience and innovational expertise
- With their distinguished culinary skills and penchant for delectable cuisine, Executive chefs redesign menus and make up new recipes that'll help promote the brand recognition of a company
- The recipes they come up with may be included in the regular menu, listed as a dining special or classified as a seasonal offering
- Executive chefs also handle catering events where they showcase cooking techniques
- As culinary leaders, head chefs train and monitor the kitchen staff to be highly efficient
- Moreover, executive chefs examine the freshness of ingredients, conduct food tastings, and evaluate food presentation
- These professionals even ensure that the kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation, and other safety and sanitation codes involving dining utensils, kitchen equipment, and overall cleanliness.
Executive Chef
ANDANA RESORT
10.2017 - 05.2018
- Responsible oversee all kitchen operations in commercial and private kitchens
- This role balances excellent cooking skills with managerial decision-making and team leadership, making it a great role for an experienced and accomplished kitchen professional
- A Executive chef may make key decisions about menu items, ingredients, and even personnel within a restaurant's kitchen
- Frequently the highest-ranking chefs within a kitchen, and as a result play an important role in menu development, food preparation and presentation, and kitchen operations
- This is a fast-paced role that requires the chef de cuisine to constantly balance providing a high level of customer satisfaction with keeping the kitchen moving efficiently
- Duties: Coordinate Meal Preparation
- Oversee Food Quality
- Develop Menus
- Select and Source Ingredients.
Head Chef
LUNETA HOTEL
02.2016 - 09.2017
- Responsible for overseeing all aspects of the daily operation of the kitchen and food production areas, and for planning the cooking of dishes based on the number of customers expected
- Also in charge of costing up all menus using the most up-to-date ingredient costs and in accordance with agreed pricing formulas
- Duties: Bringing to the attention of kitchen staff all important matters that need their immediate attention
- Anticipating culinary trends so that the restaurant keeps and enhances its competitive advantage
- Managing the day to day administration of the kitchen
- Putting together daily production sheets and also delegating specific tasks to individual employees
- Ensuring that all Standard Operating Procedures are complied with
- Keeping within budget when ordering food stock
- Implementing all relevant Food Hygiene and Safety and Food Hygiene requirements
- Monitoring the taste, visual appeal, financial cost and temperature of all meals served.
Head Chef
D' hub Resto Bar
07.2015 - 12.2015
Head Chef
Mv. Ona Liveaboards
11.2014 - 06.2015
Kitchen Supervisor
Universal canning Inc.
01.2012 - 10.2014
Line Cook
Grab a Crab
04.2010 - 12.2011
Line Cook
Universal Canning Inc.
01.2008 - 02.2010
Line Cook
Tapsi
11.2004 - 06.2005
Education
NCII BREAD AND PASTRY INFINITE TRAINGING SCHOOL -
COC Fundamental of Professional Cookery -
COC Better food cost Management Institute of Hospitality -
Kitchen Leadership for Executive chef, Institute of Hospitality -
COC Pre commis Chef ,World Chef Academy -
COC Ship Catering NClll -
COC Introduction to food and Beverage Service -
Skills
- Schedule Optimization
- Dish Specification
- Exceptional Host
- Food Ideas
- Supervising
- Food Sampling
- Leading by Example
- New Recipes
- Asian/International Recipes
- Inspiring People
- Problem Solving
- Business Management
- Kitchen Management
- Team Player
- Effective Planning Skills
- Achieving Food Margins
- Special Diets
- Commercial Judgement
- Innovative
- People Management
- HACCP Training
- Positives Attitude
- Resourceful
- MANAGING
- CULINARY
- DYNAMIC
- SMART
Accomplishments
- Bronze Medalist 3 Main course La Asemblea 2022
- World Association of Master Chef Philippines, Pillar 2020
- World Association of Master Chef Philippines Executive Chef Certified
About
rhyanvillahermosa@gmail.com, 09062228122, 43 Pldt. Compound, Iloilo City, Iloilo
Birthday
03/25/1983
Personal Information
- Age: 40
- Marital Status: SINGLE
Parents
LEONCIO M. VILLAHERMOSA, RHODORA D. VILLAHERMOSA
References
- MS. BEL RICABLANCA, FNB MANAGER RADISSONS ILOILO, 09562252409
- IAN VARONA, HOTELIERS CONSULTANT, 09673888789
- MYLE JOSEPH SOTELO, VICE PRESIDENT RCBC ILOILO, 09209175523
- Chef Carlo Eusebio Baroa, Corporate Executive Chef YLO GROUPS OF COMPANY, 09369581657
Timeline
Exec. Chef
YELLO HOTEL
10.2023 - Current
Sous Chef
PARKINN RADISSON ILOILO
03.2023 - 08.2023
Culinary Consultant/Executive Chef
CALLE UNO CAFE AND RESTOBASR
10.2021 - 02.2023
Executive Chef
HOTEL PRIMERA
11.2018 - 05.2020
Executive Chef
ANDANA RESORT
10.2017 - 05.2018
Head Chef
LUNETA HOTEL
02.2016 - 09.2017
Head Chef
D' hub Resto Bar
07.2015 - 12.2015
Head Chef
Mv. Ona Liveaboards
11.2014 - 06.2015
Kitchen Supervisor
Universal canning Inc.
01.2012 - 10.2014
Line Cook
Grab a Crab
04.2010 - 12.2011
Line Cook
Universal Canning Inc.
01.2008 - 02.2010
Line Cook
Tapsi
11.2004 - 06.2005
NCII BREAD AND PASTRY INFINITE TRAINGING SCHOOL -
COC Fundamental of Professional Cookery -
COC Better food cost Management Institute of Hospitality -
Kitchen Leadership for Executive chef, Institute of Hospitality -
COC Pre commis Chef ,World Chef Academy -
COC Ship Catering NClll -
COC Introduction to food and Beverage Service -
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