Joel De Leon
Tiyan
Overview
1996
1996
years of professional experience
Work History
Chef De Partie
Pacific Star Hotel
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Lead Cook
LSG SKY CHEF
Kitchen Manager
Shirleys Coffee Shop
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Supervised line cooks to monitor food safety and order accuracy.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
- Taught kitchen staff safety protocols and restaurant standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Implemented effective cross-training initiatives, which allowed team members to seamlessly cover various roles during peak service times.
- Streamlined kitchen operations by creating more accurate prep sheets, standardized recipe files and product-rotation systems.
- Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
- Developed innovative seasonal menus that catered to diverse dietary needs and preferences, resulting in increased customer satisfaction.
- Managed relationships with approximately Number vendors to negotiate prices of ingredients and equipment, resulting in Number% savings.
- Managed ordering processes for kitchen supplies and ingredients, optimizing budget allocation while maintaining consistent product quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Placed orders to restock items before supplies ran out.
- 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.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Head Chef
Holiday Plaza Hotel
09.1992 - 09.1995
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Obtained fresh, local ingredients to lower grocery costs.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Enhanced customer satisfaction by introducing customer feedback system, directly addressing concerns and preferences.
- Spearheaded community outreach events to raise brand awareness and cultivate local partnerships.
- Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
- Orchestrated catering services for high-profile events, enhancing establishment's reputation for quality and versatility.
- Initiated sustainability audit, reducing environmental impact with eco-friendly practices and sourcing.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Streamlined kitchen operations to enhance efficiency, implementing new inventory management system.
- Fostered culture of creativity and excellence in culinary arts, leading by example and encouraging innovation among staff.
- Engaged with customers to gather feedback, using insights to refine dishes and service.
- Boosted team morale and reduced turnover by developing comprehensive training program for new chefs.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Achieved recognition in renowned culinary publications, elevating restaurant's status and attracting wider clientele.
- Elevated dining experience by pioneering innovative menu items that catered to diverse dietary preferences.
- Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
- Adapted quickly to industry trends and dietary innovations, ensuring menu remained relevant and appealing.
- Secured significant increase in repeat customers, curating seasonal menu that highlighted local ingredients.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Evaluated food products to verify freshness and quality.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Cultivated dynamic and supportive kitchen environment, fostering teamwork and effective communication among staff.
- Optimized kitchen layout for maximum efficiency, enabling faster preparation times without sacrificing food quality.
- Developed close relationships with suppliers to source best ingredients.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
Education
Dagupan City Philippines
Pangasinan Philippines03.1986
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Plating and presentation
- Sauce preparation
- Grilling techniques
- Menu development
- Recipe creation
- Hospitality
- Frying techniques
- Roasting methods
- Portion standards
- Sanitation practices
- Nutrition principles
- Pizza making
- Allergen awareness
- Appetizer creation
- Entree preparation
- Recruiting and training
- Vegetable cookery
- Pasta making
- Food spoilage prevention
- Special diets
- Ingredient sourcing
- Inventory oversight
- Special events
- Counter sanitization
- Culinary math
- Meat cookery
- Fish cookery
- Dessert creation
- Poultry cookery
- Potato cookery
- Rice cookery
- Poaching methods
- Skilled in skill
Timeline
Head Chef
Holiday Plaza Hotel
09.1992 - 09.1995
Chef De Partie
Pacific Star Hotel
Lead Cook
LSG SKY CHEF
Kitchen Manager
Shirleys Coffee Shop
Dagupan City Philippines
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