Allen James Calem

• I was assigned to handle Singapore Airlines, Emirates Airlines, JetBlue, Singapore Airlines, Aer Lingus, and Turkish Airlines.
• Managing hot kitchen and cold food kitchen.
• Assisted in menu development and recipe testing.
• Established standard procedures for plating presentations.
• Collaborated with Executive Chef to create innovative dishes for special events.
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Supervised cooks and other kitchen personnel during meal services.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Performed weekly inspections of all equipment for safety compliance.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Assisted with interviewing, hiring and training kitchen personnel.
• Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
• Supervised kitchen food preparation in demanding, high-volume environments.

• Was hired for Philippine Airlines and Qantas Airlines as Lead Cook.
• Preparing business class meal, economy meals, and special meals.
• Was assigned handling 2 airlines with 4 prep cooks and 8 cooks.
• Assigned for food recipe adjustments and food presentations.

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. " Promoted as a sous chef on 2014 "

• Developed menus for special events and catering services according to customer specifications.
• Monitored quality of all cooked items throughout the day to guarantee high standards were maintained.
• Oversaw food preparation processes to ensure that orders were completed accurately and efficiently.
• Provided guidance during meal rushes in order to maintain an organized workflow within the kitchen area.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies of customers.
• Supervised staff in daily kitchen duties, including prepping ingredients, cooking meals, and cleaning up after service.
• Inspected kitchen areas regularly for cleanliness; instructed staff members on sanitation protocols when necessary.
• Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
• Analyzed forecast sheets and production plans to prepare ingredients for daily menu.

• Worked closely with management team in order to meet budget goals while maintaining high quality standards.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
• Ensured that all dishes were prepared according to recipe specifications.
• Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
• Cooked multiple orders simultaneously during busy periods.
• Set up and performed initial prep work for soups, sauces and salads.