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The Moment Group of RestaurantsSenior Operations Training Manager
Sep. 2023
The Moment Group of RestaurantsTraining Manager
Apr. 2019 - Sep. 2023NCR - National Capital Region, Philippines- Responsible for conducting new store opening trainings
- Responsible for implementing and updating standard quality of service and training
- Responsible for actual training of front of the house and back of the house
- Create and refresh relevant training materials and manuals
- Handle crew improvement through revalidation exams and simulation
- Audit existing franchises adherence to training SOPs
- Improve systems and apply improvement through training
- Devising staff learning plans and monitoring and reviewing the progress of trainees
- Managing training calendar
- Trouble shoot and support branch with challenges
Academy of Culinary ExcellenceCulinary Instructor (Part time)
Jun. 2018NCR - National Capital Region, Philippines- Responsibilities included: Training countless of culinary enthusiasts, beginner to advanced culinarians with cooking techniques, hygiene and sanitation, food costing, menu planning, healthy cooking and baking.
- Responsible for all the actual cooking training in the kitchen with recipes and additional knowledge
- Responsible for all purchasing and preparing of food.
Buen Comer PoquellasLine Cook (Part time)
Nov. 2016 - Jan. 2018NCR - National Capital Region, Philippines- Line cook in cold and hot kitchen
- Expedited the pass through cook's window to maintain proper consistency in food quality and service. Conducted training for kitchen staff, cooked in quantity, directed and coordinated food or beverage preparation, monitored worker performance, cooked meals, investigated customer complaints.
- Handles catering and banquet events as a line cook and supervisor.
- Prepares all items for stations assigned to.
- Plates and manages quality and standards for food coming out of these areas.
SEAMAC International Training InstituteChef Instructor
May. 2013 - Mar. 2019NCR - National Capital Region, Philippines- Responsibilities included: Training countless of seafarers assigned in the kitchen/galley with basic to advance cooking techniques, hygiene and sanitation, food costing, menu planning, healthy cooking and baking.
- Responsible for all the actual cooking training in the kitchen with recipes and additional knowledge
- Responsible for all purchasing and preparing of food.
- Sustained numerous culinary training and demonstration for clients.
Adarna Food and Culture RestaurantSous Chef
Aug. 2012 - May. 2013Philippines- Line cook in cold and hot kitchen
- Expedited the pass through cook's window to maintain proper consistency in food quality and service. Conducted training for kitchen staff, cooked in quantity, directed and coordinated food or beverage preparation, monitored worker performance, cooked meals, investigated customer complaints.
- Handles catering and banquet events as a line cook and supervisor.
- Purchasing and ordering of stocks.
- Assists the Executive Chef of his/her duties.
Chef's Table by Chef Bruce Lim / Hyphy's RestaurantLine Cook
Oct. 2010 - Dec. 2011Philippines- Line Cook in Cold and Hot kitchen.
- Prepares all items for stations assigned to.
- Plates and manages quality and standards for food coming out of these areas.
- Proficient handling cold items such as salads and desserts.
- Proficient with hot items in both grill and entrée station
- Does mise en place such as butchery and initial preparations for all items in the kitchen.
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