Gelacio Pascual
Kalaheo,Hawaii
Summary
Experienced Sous Chef with a strong background in kitchen leadership and food preparation. Demonstrated ability to develop seasonal menus and implement rigorous food safety protocols, contributing to exceptional dining experiences and compliance with health regulations.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Working Sous Chef
Sheraton Kauai Resort
Poipu
04.2007 - 05.2025
- Supervised kitchen staff to ensure efficient food preparation and presentation.
- Developed seasonal menus in collaboration with executive chef, emphasizing local ingredients.
- Implemented food safety protocols, enhancing compliance with health regulations.
- Trained junior chefs on culinary techniques and kitchen operations for skill development.
- Coordinated with front-of-house staff to ensure seamless service during peak dining hours.
- Led special event catering initiatives, showcasing creative menu options and execution standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Cook 1 /Production Supervisor
Marriott Kauai Resort
Lihue, HI
01.1997 - 04.2007
- Prepared and cooked diverse menu items following established recipes and presentation standards.
- Ensured food safety and sanitation compliance throughout preparation and serving processes.
- Trained and mentored junior cooks on culinary techniques and station responsibilities.
- Implemented process improvements that reduced waste and maximized kitchen productivity.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food preparation
- Kitchen organization
- Allergen awareness
- Supervising food prep
- Knife skills
- Butchery skills
- Ordering and requisitions
Accomplishments
Employee of the month 1998,2000,2001,2002 Kauai Marriott
Malama Awards F&B of the year 2005 Waiohai Beach Club
Employee of the month 2008,200,2012 Sheraton Kauai Resort
Certification
Servsafe Certified Exp. 2027
Food Handlers Card Exp. 2028
Employee of the month 1998,2000,2001,2002
1998-Got promoted from Station Attended to Cook 2
2000 & 2001 -Got promoted to Cook 1 then Supervisor
2002-Volunteering outside events, Taste of Hawaii, Wine Festival, Spring Gala, ACF Breakfast,
Languages
English
Timeline
Working Sous Chef
Sheraton Kauai Resort
04.2007 - 05.2025
Cook 1 /Production Supervisor
Marriott Kauai Resort
01.1997 - 04.2007