Terence Fereday Jr.
Pasig city
Summary
Graduated from The Professional Culinary Institute Ca. USA with a 3.57 GPA.
36 years Culinary Experience working on Cruiseline, Casual and Fine dining Restaurants, Food manufacturing and Culinary education.
Overview
36
36
years of professional experience
Work History
Corporate Executive chef
All Home food group (Villar Group)
Las Pinas
06.2023 - 01.2026
- Leads in the Development and training of new menu items for multiple brands.
- Conducts kitchen audits for multiple brands focusing on the ff :
- Food safety and sanitation
- Recipe execution
- Inventory management
- Food cost management
- Culinary skills evaluation
Chef/Creator
ZILLA PIZZA Cloud kitchen/ Food truck Operations
Pasig, Manila
11.2020 - 12.2022
- Developed and set up an Operational cloud kitchen/ Commissary that produced the ff. food items for online/ Food truck Operations.
- 1. Pizza/Pasta/wings
- 2. Roasts/ Paellas / Cochinillo/Iberian chicken
- Lockdown period
Corporate Chef
Kerry Manufacturing
BGC taguig
08.2017 - 09.2020
- Constantly performs research and development using Kerry ingredients in line with Current/ possible trends provided by the marketing dept. and client insights.
- Performs Ideation sessions with major food chains ( jolibee, Mcdonald’s, Greenwhich, Shakeys)providing aCulinary theatre experience and a story behind each build in line with client’s objective.
- Works with the food scientists in developing the best possible ingredients by making The gold Standard product which serves as a starting point in the development of new flavors.
- Supports the regional culinary team in research and development and food presentation to clients.
Chef Instructor
Global Culinary and Hospitality Academy
Alabang/ Makati
05.2010 - 08.2017
- Performs lectures / cooking demonstrations and student evaluation / grading during Laboratory sessions For the ff. Culinary SubjectS. (21 students per batch 2 batches per day).
- Level 1 - Knife skills, Basic Butchery, Culinary math, Food safety and sanitation.
- Level 2 – Stocks, sauces, soups , vegetable cookery ,Pasta and Grains.
- Level 3- Methods of Cooking (Protein cookery – Beef, Lamb, Pork, Chicken and fish).
- Level 4- Garde manger, Breakfast cookery, Restaurant simulation.
Executive Chef
Patio Filipino
San Bruno, Ca
10.2005 - 11.2009
- Developed Spanish recipes for Paellas, tapas and Roasts for special occasions and Daily specials.
- Performed multiple line cook duties in order to cut down on Labor cost
- Managed food cost and developed inventory and food production forecasting system.
- Trained staff on New menu items execution and Food Safety and Sanitation standards
- Worked on Menu development and execution of Banquets and buffet.
Corporate chef
Casa Armas tapas bar and Restaurant
Makati, Ortigas
09.2002 - 09.2005
- Developed Kitchen/Recipe Manuals for Multiple outlets.
- Conducted staff training on recipe execution , Food Safety and Sanitation.
- Developed new Menu items with Chef Jesus Armas.
- Managed all aspects of kitchen operation for 4 outlets and a commissary kitchen.
- Worked on Menu development and execution of Banquets, events and chef’s dinner for all outlets
Kitchen Manager
California Pizza Kitchen
Alabang, Makati
09.1999 - 08.2002
- Performed Daily line check to ensure quality and freshness of ingredients.
- Ensures that staff training is current and in compliance with Company standards.
- Ensures that food and labor cost are at acceptable levels.
2nd cook Station head
Princess Cruises, USA
01.1994 - 01.1999
- Performed daily food preparation/ cooking at Pizzeria station.
- Performed cooking of menu items at assigned the Italian bistro.
- Maintained High levels of cleanliness and sanitation in compliance with USPH Standards.
- Caribbean/ Alaska/ Canada/ Mexico/ Europe
Kitchen supervisor/Store Manager
Sbarro “The Italian Eatery”
Manila, Philippines
01.1990 - 01.1993
- Prepares weekly staff schedule.
- Ensures food production is in compliance with company standards.
- Trained and performed BOH duties whenever necessary.
- Assists the GM in Daily foh and Sales accounting matters.
Education
Diploma - Essential Culinary Skills
Professional Culinary Institute
Campbell, CA, USA03.2009
U.S.T. College of Liberal Arts
Manila, Ph01.1988
Skills
Menu Development
Kitchen Skills training
Kitchen management
Quality assurance
Food safety and sanitation
References
REFERENCES available upon request.
Training /AWARDS
- Management Training Certificate of Completion “California Pizza kitchen”, Marina del rey , CA ,USA (Sept ’99- Dec.’99)
- Management team assignment “Bravo Bistro/ Pizzeria” MV Regal Princess (1998)
- Pizza CHEF CERTIFICATE Mv Fair Princess 1994
- 2017 silver medal Phillippine culinary cup(Pork).
- 2017 bronze medal Phillippine Culinary cup( Beef)
- 2015 silver medal Phillippine Culinary cup(Pork)
- 2015 siver medal Phillippine culinary cup(Seafood).
- 2013 bronze medal Phillippine culinary cup( pork)
- 2012 bronze medal Fha singapore
- 2011 Gold medal Phillippine culinary cup.
Highlights of Qualification
- Topped the class in the Final menu Composition/ Cooking Competency test with a 90.6 grade .
- Studied under Classically trained Chef Klaus Freidenriech ,1 of 66 ACF Certified Master chefs in the United States.
Timeline
Corporate Executive chef
All Home food group (Villar Group)
06.2023 - 01.2026
Chef/Creator
ZILLA PIZZA Cloud kitchen/ Food truck Operations
11.2020 - 12.2022
Corporate Chef
Kerry Manufacturing
08.2017 - 09.2020
Chef Instructor
Global Culinary and Hospitality Academy
05.2010 - 08.2017
Executive Chef
Patio Filipino
10.2005 - 11.2009
Corporate chef
Casa Armas tapas bar and Restaurant
09.2002 - 09.2005
Kitchen Manager
California Pizza Kitchen
09.1999 - 08.2002
2nd cook Station head
Princess Cruises, USA
01.1994 - 01.1999
Kitchen supervisor/Store Manager
Sbarro “The Italian Eatery”
01.1990 - 01.1993
Diploma - Essential Culinary Skills
Professional Culinary Institute
U.S.T. College of Liberal Arts