Fitz Prylle Abenoja
San Francisco,CA
Summary
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
8
8
years of professional experience
Work History
Executive Sous Chef
Aphotic
10.2023 - 12.2024
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Expedite on busy nights.
Sous Chef
Aphotic
10.2023 - 10.2023
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Took care of ordering.
Line Cook
Palette
04.2019 - 03.2023
- Learned to run different stations and learned how to prepare dishes in each station.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Plated and presented all dishes to match established restaurant standards.
Line Cook
Bourbon Steak by Michael Mina
04.2018 - 04.2019
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Prepared and cooked meals according to recipes and customer specifications.
Banquet Cook
JW Marriott San Antonio Hill Country Resort & Spa
07.2016 - 07.2017
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with menu development and planning.
- Expedite on busy nights.
Education
Bachelor of Science - Hotel And Restaurant Management Major in Culinary
University of Baguio
Baguio City, Philippines12-2017
Skills
- Recipe development
- Ordering and Inventory
- Basic Butchery
- Able to manage kitchen staff/ delegate tasks
- Ability to work under pressure
- High level of attention to detail
Timeline
Executive Sous Chef
Aphotic
10.2023 - 12.2024
Sous Chef
Aphotic
10.2023 - 10.2023
Line Cook
Palette
04.2019 - 03.2023
Line Cook
Bourbon Steak by Michael Mina
04.2018 - 04.2019
Banquet Cook
JW Marriott San Antonio Hill Country Resort & Spa
07.2016 - 07.2017
Bachelor of Science - Hotel And Restaurant Management Major in Culinary
University of Baguio
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