- JD Edwards
- Micros/POS
- Oracle/Fidelio
- Culinary Management
- Hospitality Management
Hansel Ian Liwanag Barcebal
Sous Chef/Kitchen Manager/Plant Base Chef
Doha,Qatar
Summary
Seeking the post of Chef position. Bringing integrity , professionalism, leadership qualities, and good communication skills. Self-motivated chef with 15 years in culinary service, trained in culinary management and international cuisines, dedicated to safe food handling practices and proudly created new recipes to meet client demands and exceeding culinary service expectation in providing exceptional standard of service.
Overview
10
10
Certifications
4
4
years of post-secondary education
14
14
years of professional experience
Work History
Chef De Partie, Inflight Chef
Qatar Airways, Qatar Aircraft Catering Company
Doha , States Of Qatar
07.2014 - Current
- Supervised and enhanced work of 60-person team producing more than 10 thousand plates per day
- Maintained well-organized mise en place to keep work efficient and consistent.
- Take cafe of daily food preparation and duties assigned by the superior to meet the standard and quality by the production catering
- Evaluated inventory levels on daily basis and placed orders to restock food items and non-food items before supplies ran out
- Complied with portion and serving sizes as per inflight catering standards
- follow the instructions and recommendation from my immediate superior to complete the task
- Ensure that the production, preparation and presentation of food are the highest quality at all times
- Ensure highest level of airlines customers satisfaction, quality , operating and food cost on a ongoing basis
- Full awareness of all menu items, their recipes, methods of production and presentation standards
- Operate and maintain all section equipment and reporting malfunctioning
- Personally responsible for hygiene, health and safety procedure and correct use of equipment and machines to prevent injuries
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy passengers
- Initiated training for junior chef and commi on standard culinary techniques to improve productivity and increase kitchen workflows
- Ensure effective communication between staff by maintaining a secure and friendly working enviroment
- Follow "FIFO" procedure all the time
- Consult daily with our Sous Chef and Executive Chef on the daily requirements, functions, and also about last minute order/cater
- Ensure sanitized vegetables, fruits and areas properly to prevent food-borne illness.
Head Chef
La Terrace Restaurant And Café
Abu Dhabi , United Arab Emirates
04.2012 - 06.2014
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Maintained well-organized mise en place to keep work efficient and consistent
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Mentored more than 27 kitchen staff at all levels to prepare each for demanding roles
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Responsible for supervising food safety handling among members of the team
- Cooking up tasty, nutritious and well balanced meals for customers
- Creating dishes for clients with special dietary or cultural needs
- Making sure that kitchen staff always wear appropriate clothing and head wear in accordance with relevant guidelines
- Maintaining the correct level of fresh, frozen and dried foods in the store room.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef De Cuisine
IL Forno Italian Restaurant
Abu Dhabi , United Arab Emirates
04.2009 - 04.2012
- Created menus and designed corresponding recipes for Il Forno Italian restaurant
- Monitored equipment maintenance and ensured kitchen operated alongside health Municipality standards and safety and health codes
- Guides and train the subordinates on a daily basis to ensure high motivation and economical working environment
- Always set an example to others for personal hygiene and cleanliness on and off duty
- Carry out any other duties as required by management
Chef De Rang
A.H Algosaibi Company
Riyadh , Kingdom Of Saudi Arabia
01.2007 - 02.2009
- Supervise production line operation in accordance with polices and procedure
- Train and coach production line employees and conduct employee performance reviews
- Responsible for shift schedule to include: work station assignments/rotations, employee training, employee vacations, employee breaks, overtime assignment, back-up for absent employees, and shift rotations
- Responsible for quality control and reject product outside of specifications
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Always looking for a new process
Education
Bachelor of Science - Marine Transportation/Marine Engineer
Philippine Marine Institute
Sta Cruz Manila, Philippines 06.1995 - 03.1999
Skills
Forecasting and planningundefined
Accomplishments
- Documented and resolved complaints which led to positive result
- Employee of the Month
- Received Recognition Letter from the Owner of the Company
- Resolved product issue through consumer testing
- Part of the Restaurant Opening team
- Acted as shift leader while manager was on leave
- Created signature dish which generated high-interest and became best-selling items
- Consistently rated "excellent" in customer surveys regarding server friendliness, promptness and attentiveness.
- Sustained a high performing team and minimized employee turnover
- Acknowledged for extraordinary service by supervisors and clients
Software
Certification
Certification: HACCP Certification
Interests
High risk sports, volunteering, music, reading, extreme sports and swimming
Timeline
Chef De Partie, Inflight Chef
Qatar Airways, Qatar Aircraft Catering Company
07.2014 - Current
Head Chef
La Terrace Restaurant And Café
04.2012 - 06.2014
Chef De Cuisine
IL Forno Italian Restaurant
04.2009 - 04.2012
Chef De Rang
A.H Algosaibi Company
01.2007 - 02.2009
Bachelor of Science - Marine Transportation/Marine Engineer
Philippine Marine Institute
06.1995 - 03.1999
FOB Training
LeaderShip Stratus Essential
Fire Warden
Fire Fighting Certificate
Health and safety Training Certificate
Food Hygiene Certificate
AED and CPR certificate
Hazard Awareness Certificate
Level 3 Certificate
Certification: HACCP Certification
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