Ronald Nartatez
Chef De Partie
Bacoor,Philippines
Summary
Detail-oriented Chef de Partie with experience working in several Cruise Ship restaurants. Known for attention to detail, love of food and extensive knowledge of culinary arts. Trained in Kitchen equipment and Multi-Cultural cuisine.
Overview
15
15
years of professional experience
4
4
years of post-secondary education
Work History
Chef De Partie
United Philippine Line Incorporated
VESSEL, ROTTERDAM VI; ZAANDAM ; OOSTERDAM
07.2018 - Current
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Cooked memorable dishes that brought new customers into establishment.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Demi Chef De Partie
United Philippine Line Incorporated
VESSEL, AMSTERDAM ; ROTTERDAM
06.2017 - 06.2018
- 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.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Cook
United Philippine Line Incorporated
VESSEL
04.2016 - 05.2017
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Transitioned between breakfast and lunch service.
- Interacted with guests to obtain feedback on product quality and service levels.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Apprentice Cook
United Philippine Line Incorporated
VESSEL
04.2009 - 06.2016
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Reduced food costs [Number]% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Managed opening and closing shift kitchen tasks.
- Suggested actionable improvements to streamline training procedures.
- Identified inefficiencies leading to improved productivity.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Maintained food safety and sanitation standards.
Butcher /Kitchen Helper
Terbo Buffet Concept, Incorporated
Makati City, Philippines
08.2007 - 03.2009
- Performed meat inspections and checked temperature environment to maximize food safety.
- Analyzed meat temperatures for safety and quality and monitored heat conditions for stability.
- Educated [Number] staff members on specialty meat cuts, food handling methods and sanitation guidelines.
- Increased efficiency throughout business methodology and eliminated merchandise waste by updating production procedures.
- Created appealing daily meat displays to increase [Product] sales by [Number]%.
- Maintained and stocked display cases by transporting wrapped products from work area or cooler to display cases.
- Cut, trimmed and ground meats such as beef, pork and poultry to prepare for packaging and sale.
- Received and inspected [Number] incoming shipments of [Product] daily.
Education
Associate of Arts - Basic Culinary Arts
Chef Logro's Institute of Culinary & Kitchen Svcs.
GMA, Cavite 05.2007 - 05.2007
Bachelor of Science - Business Agriculture
Mindoro State College of Agriculture & Technology
Victoria, Oriental Mindoro 06.2003 - 04.2007
Timeline
Chef De Partie
United Philippine Line Incorporated
07.2018 - Current
Demi Chef De Partie
United Philippine Line Incorporated
06.2017 - 06.2018
Cook
United Philippine Line Incorporated
04.2016 - 05.2017
Apprentice Cook
United Philippine Line Incorporated
04.2009 - 06.2016
Butcher /Kitchen Helper
Terbo Buffet Concept, Incorporated
08.2007 - 03.2009
Associate of Arts - Basic Culinary Arts
Chef Logro's Institute of Culinary & Kitchen Svcs.
05.2007 - 05.2007
Bachelor of Science - Business Agriculture
Mindoro State College of Agriculture & Technology
06.2003 - 04.2007
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