Jameson Caesar V. Tongo

• Collaborated with team members to ensure timely meal service during events.
• Monitored food safety protocols, ensuring compliance with health regulations.
• Trained new kitchen staff on food preparation techniques and safety practices.
• Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
• Implemented waste reduction strategies by properly managing portion sizes and utilizing leftover ingredients creatively.
• Learned menu items produced by assigned station to achieve proper quantities.
• Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
• Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
• Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.

• Prepared and cooked menu items following recipes and presentation standards
• Maintained cleanliness and organization of kitchen and food storage areas
• Assisted in inventory management by tracking ingredient availability and freshness

- Company Overview: Renaissance Hotel by Sea World is a 4-star hotel that has multiple restaurants, including Boardwalk, Mist Wine Bar & Restaurant, Bella Grove Provisions, and Palms Pool Bar and Grill. They serve a wide array of fusion dishes.

Task performed.

• First, assigned to the Boardwalk kitchen and trained in all stations, which are cold, middle, and pizza stations.
• Second restaurant assignment was Mist restaurant and was trained in all stations, which are cold, middle, and the sauté station.
• The final restaurant assigned was Bella Grove Provisions, and I was trained in all stations, which include cold, middle, sauté, and Pizza Station.
• All restaurants require us to keep up inventory, and all keep up inventory on a daily basis.
• All restaurants require to do the necessary prep every day for all stations.

- Company Overview: Black Bird is a fine dining restaurant and is one of the top 10 restaurants in the Philippines. The menu they offer includes European-Asian fusion steaks, pizzas, pasta, salads, and dessert.

Task performed.

• Salad dressing preparation, making sure we have dressings that will be used for the day and are in line with the restaurant's standards.
• Salad components preparation.
• We clean and use fresh greens every day, which we clean and check before using.
• Preparing ice cream that we make daily from scratch using the recipe of the restaurant, and making sure it is in line with the standard.
• Making cakes that we bake daily, making sure the quality is up to the company standards.
• Setting up the station in the morning, making sure all items are available.
• Closing and cleaning the station in the evening, making sure everything is properly sealed and stored in the right place.
• Cleaning the equipment making sure that it is ready to be used the next day
• Checking the stocks and making sure there are adequate item to be used and updating the managers if we are low on some items
• Every 15th and 30th of the month we check all the inventory and report it to the managers for auditing
• If there are private catering or events in the restaurants we make sure that every component is already prepared and we make sure we have back ups

- Company Overview: Gallery by Chele is a fine dining restaurant, which is also in the top 20 restaurants in the Philippines. It offers a tasting menu that focuses on using local ingredients, with a twist of Spanish cuisine.

Task performed.

• Preparing salad greens that are cleaned and checked before service.
• Cutting and portioning proteins, making sure that they are the right weight to be used for the dish.
• Grilling the steaks and fish to the guests' desired doneness.
• Preparing the components for the dessert station, which is making the batter for bibingka cheesecake, that is in the menu.
• Storing and making sure that items are sealed properly to prevent cross-contamination.
• Opening and setting up the station, upon opening in the morning, making sure components to be used are available.
• Checking the guest reservation before the service to make sure that items and components are available for all the guests.
• Closing and cleaning the station at the end of the shift, making sure all items are stored properly in the proper storage area.
• Reporting if there are items that are already low in stock.
• Preparing for events and making sure that we have the right amount of components and ingredients to be used for the event.