Eduardo F. Lambayan Jr.

• Prepared high-quality dishes following Disney Cruise Line culinary standards and recipes.
• Assisted senior chefs in food preparation, contributing to meal consistency and presentation.
• Maintained kitchen station cleanliness and organization, adhering to food safety regulation, sanitation and hygiene.
• Ensuring proper storage, labeling and temperature control.
• Collaborated with team members to improve kitchen operations and service efficiency.
• Enhanced culinary techniques by aiding in dish preparation under experienced chefs.
• Developed multitasking skills while managing multiple cooking stations during peak hours, ensuring quality output.

• Managed operations in the cold kitchen ( Ceviche station), Grilling and frying station for ala-carte service.
• Performed daily mise en place following restaurant standards.
• Handles different functions such as Banquette, and Restaurant Event Orders
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
• Conducted kitchen equipment check, reporting any malfunctions or needs for repairs to maintain operational efficiency.
• Supports CDP in various kitchen task, ensuring high standards of food quality and service.
• Fostered positive team dynamics by communicating effectively and assisting colleagues as needed.
• Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
• Trained new kitchen staff on cooking techniques, kitchen equipment use, and safety procedures.
• Participates in developing and creating new, and special menu items of the restaurant
• Oversees daily menu items and communicate with F&B service regarding running low and 86 items
• To carry out daily and weekly procedures, including temperature checks, food labeling/dating and storage.
• Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
• Responsible for maintaining cleanliness and sanitation of the kitchen.
• Assists CDP and CDC in stocks and inventory management
• Knowledgable in ordering stocks for operation use.
• Hazard Analysis & Critical Control Point (HACCP) compliant

• Handled breakfast-ala-carte of the restaurant
• In-charged of dessert production, and plated desserts for special menu of the restaurant
• Participated in developing and creating new, and special menu items of the restaurant
• Assisted senior chefs in stocks and inventory management
• Took note of the critical control point (CCP) to maintain food quality and standard of the restaurant
• Involved in creation of daily preparation list of the restaurant
• Looked over the workstation to keep the health and sanitary standard of the kitchen
• Picked up items from the raw materials suppliers

Assigned: Waterfront Insular Hotel Davao

• Assigned in the breakfast buffet of the hotel
• Incharge of live cooking for the lunch buffet
• Assist in the mise en place
• Incharge in making varieties of sushi and maki