Charles Paul Mantal
CHEF
Dillon,CO
Summary
Proven leader and effective problem-solver, I significantly increased kitchen efficiency and profitability through my experiences, meticulous operational management and Service control. Skilled in multitasking and fostering a collaborative team environment, my approach blends strong leadership with a commitment to food safety and customer service excellence.Always ready to new challenges,career growth and development in order to provide value in given platform.
Overview
9
9
years of professional experience
1
1
year of post-secondary education
Work History
Chef de Cuisine
Greco's Pastaria
Frisco, CO
07.2019 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
Line Cook
JW Marriott
Minneapolis, MN
07.2018 - 07.2019
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Prep Line Cook
The Grind Bistro
Bonifacio Global City Taguig Philippines
01.2017 - 01.2018
- Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests.
- Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service.
- Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation.
- Provided excellent customer service by swiftly addressing any concerns or special requests from guests regarding dietary restrictions or preferences.
Education
Diploma in Culinary Arts
American Hospitality Academy
Makati Philippines01.2018
KITCHEN MANAGEMENT
AUSTRALIAN CERTIFICATION IV
08.2025 - Current
Skills
- Multitasking and Organization
- Customer Service
- Food Safety
- Inventory Management
- Operational Management
- Dish Creation
- High Level Focus Under Pressure
- Team Leader and Team Player
- Desire in Learning and Improvement
- Problem Solving
- Communication Skills and Self Control
- Leadership and Mentoring
Certification
HACCP PRINCIPLES AND PRACTICES
HUMAN NUTRIENTS AND DIETETICS ESSENTIALS
AUSTRALIAN CERTICATE IN KITCHEN MANAGEMENT IV
Timeline
KITCHEN MANAGEMENT
AUSTRALIAN CERTIFICATION IV
08.2025 - Current
Chef de Cuisine
Greco's Pastaria
07.2019 - Current
Line Cook
JW Marriott
07.2018 - 07.2019
Prep Line Cook
The Grind Bistro
01.2017 - 01.2018
Diploma in Culinary Arts
American Hospitality Academy