Ana Patricia C. Mapula

• Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Set up and performed initial prep work for soups, sauces and salads.

• Managed the kitchen operations in terms of training team members about portion control, cooking method and high quality food standards.
• Communicated effectively with other staff members regarding orders and menu changes.
• Tracked inventory levels of all products used in the kitchen on a daily basis.

• Oversaw food preparation, production and presentation according to quality standards.
• Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.

• Assigned at room service, quick meal service kitchen and banquet operations.
• Followed established procedures and requirements for safe food handling, storage and service.
• Understood and followed oral and written directions.
• Demonstrated leadership by making improvements to work processes and helping to train others.

• Primarily assigned at hot food service area that caters 500+ guests regularly.
• Executed meal preparation in accordance to dietary issues and food allergies to prepare meals meeting individual needs.
• Recognized by management for providing exceptional team engagement.

• Manages business operations including recipe creation, stock procurement, production of high quality products and scheduling deliveries.
• Provides excellent customer service with guest satisfaction resulting in established repeat business.
• Set pricing structures according to market analytics and emerging trends.

• Joined during pre-opening phase, tasked to create and implement training manuals, review Culinary Policies and Procedures and establish Stand Operation Procedures.
• Focused in developing cost-effective recipes and using sustainable ingredients by applying and understanding local market demand and culinary trends.

• Prepared and served food to customers in a timely manner.
• Assisted with setting up and breaking down the dining area.
• Performed basic food preparation tasks such as slicing vegetables or making salads prior to meals being served.

● Set up station and prepare food items for ala carte hot dinner service, bar, in-room dining and Grand Coffee & Provisions( formerly Carleton’s Café).

● Communicates with Chef regarding food allergies and prepares them accordingly.

• Collaborated with others to discuss new opportunities.

• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Retained consistent quality and high accuracy when preparing identical dishes daily.

• Prepared and served meals in an orderly manner to provide high guest satisfaction and return.
• Sustains clean working station and food safety standards prior to each shift.
• Communicates and works as team general kitchen operations.
• Perform kitchen duties as assigned and assist other stations when needed.

• Assigned in banquet functions, fine-dining restaurant cold station set-up and employee meal preparations.
• Prepares food in accordance with Forbes 5-star food quality and service.
• Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.

• Maintains food safety and excellent quality by correctly labeling, storing food and proper sanitation of equipment.
• Communicates with the Chef and supervisors on food allergies and prepares them accordingly.

• Began as a Commis 3 and continued to Commis 1 in a short span of time.
• Started at the commissary kitchen preparing fruits and vegetables distributed to different outlets and later transferred to an a la carte Café outlet.
• Involved in cost control monitoring and procuring stock inventory.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.

• Worked with various kitchen stations.
• Prepared daily mis en place headed by Executive Chef.
• Prepared and managed ala carte bar, room service, menu children’s buffet and other children’s related functions.

• Followed proper hospitality and kitchen procedures and policies to enhance skills.
• Carrying out regular temperature checks on chillers, freezers and food areas.
• Maintains cleanliness in the kitchen, storage facilities and working area.