RONALD MENDOZA
CONCEPCION
Summary
Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Indian cuisine, European cuisine, as well as Asian cuisine sourcing ingredients, controlling budgets. Conversational english skills. Hardworking and passionate job seeker with strong organizational skills. Ready to help team achieve company goals.
Overview
27
27
years of professional experience
Work History
Chief Cook
Maersk Tankers
03.2012 - Current
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Preparing food for crews depending on their prefer food e.g. vegetarian, Muslim, european cuisine, India, Filipino.
- Baking bread and making desserts
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Monthly inventory and report.
- Reporting to Master and inquire for any changes in schedules e.g ports ETA, ETD expected visitors.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
Chief Cook
Shell Tankers
10.2009 - 10.2014
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Demi Chef De Partie
Holland America Lines
08.1996 - 04.2009
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Acted as head chef when required to maintain continuity of service and quality.
Education
Associate of Arts - Chief Cook Management Course
Magsaysay Center For Hospitality & Culinary Arts
Manila, Philippines02.2012
Associate of Arts - Restaurant And Culinary Management
Magsaysay Center For Hospitality & Culinary Arts
Manila, Philippines02.2012
Associate of Arts - Restaurant And Culinary Management
INTERNATIONALSCHOOL FOR CULINARY ARTS & HOTEL
Katipunan, Quezon City, Philippines08.2009
No Degree - Restaurant And Culinary Management
Holland America Lines Culinary Program
MV Ryndam Holland America Lines03.2001
Skills
- Active Listening
- Health Inspections
- Cook Consistent Dishes
- BOH Operations
- Kitchen Operations
- Food Service Standards
- Critical Thinking
- Optimal Inventory Levels
- Social Perceptiveness
- Disciplinary Action
- Verify Food Quality
- Kitchen Scheduling
- Dietary Restrictions
- Cleaning and Sanitation
- Staff Supervision and Coordination
- Contamination Prevention
- Cooking Technique Demonstrations
- Operational Reports
- Cooking and Baking
- Equipment Inspection and Maintenance
- Food Preparing, Plating and Presentation
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chief Cook
Maersk Tankers
03.2012 - Current
Chief Cook
Shell Tankers
10.2009 - 10.2014
Demi Chef De Partie
Holland America Lines
08.1996 - 04.2009
Associate of Arts - Chief Cook Management Course
Magsaysay Center For Hospitality & Culinary Arts
Associate of Arts - Restaurant And Culinary Management
Magsaysay Center For Hospitality & Culinary Arts
Associate of Arts - Restaurant And Culinary Management
INTERNATIONALSCHOOL FOR CULINARY ARTS & HOTEL
No Degree - Restaurant And Culinary Management
Holland America Lines Culinary Program
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