Summary
Overview
Work History
Education
Skills
Accomplishments
Languages
Timeline
Generic

Andrew Juinio

Marina,CA

Summary

My dedication to excellence and great progressive attitude with kitchen staff building and management is something i am very proud of. My last journey allowed me to train J-1 foreign students hyatt corporation has recruited to join our beautiful culinary industry. Mentoring and leadership is the key to our industries evolution and key to the prepare the future of culinary and hospitality industry.

Overview

8
8
years of professional experience

Work History

Chef De Tornant

Hyatt Carmel Valley Ranch
04.2018 - 10.2022
  • Collaborated with Chefs to create inviting atmosphere and tantalizing comestibles for customers in establishment.
  • Lifted and carried items weighing up 50 pounds to set up for meal production.
  • Trained, supervised and relieved chefs at variety of food preparation stations.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.

Head Chef

Yafa
04.2020 - 08.2020
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Hired, managed and trained kitchen staff.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Forecasted supply needs and estimated costs.

Pasta Chef

Il Fornaio Restaurant
02.2016 - 11.2017
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Deli Manager

Safeway
01.2016 - 02.2017
  • Set schedules for 50+ staff by planning and designating shifts and hours.
  • Controlled inventory costs by carefully managing portion control and reducing waste.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Inventoried food products and associated materials on daily basis.

Education

Paramedic Certification - Medical

Flamingo EMS School
Las Vegas, NV
03.2012

High School Diploma -

Seaside High School
Seaside, CA
07.2008

Skills

  • Supervising Food Prep
  • Vendor Sourcing
  • Equipment Inspection and Maintenance
  • Verbal and Written Communication
  • Current in Culinary Trends
  • Team Leadership
  • Staff Training
  • Collaborative Relationships
  • Motivational Team Management
  • Budgeting and Cost Control

Accomplishments

  • Created complete restaurant menu alongside executive chef.
  • Reduced costs 8% by sourcing local ingredients and negotiating favorable contracts.
  • Supervised team of 15 staff members.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Languages

English
Native or Bilingual
Tagalog
Native or Bilingual

Timeline

Head Chef

Yafa
04.2020 - 08.2020

Chef De Tornant

Hyatt Carmel Valley Ranch
04.2018 - 10.2022

Pasta Chef

Il Fornaio Restaurant
02.2016 - 11.2017

Deli Manager

Safeway
01.2016 - 02.2017

Paramedic Certification - Medical

Flamingo EMS School

High School Diploma -

Seaside High School

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