Jerick Marvin Quiambao
Bellevue,NE
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 10-year background in high-end restaurant industry.
Overview
11
11
years of professional experience
Work History
Assistant Sous Chef
Hillcrest Hospital
10.2022 - Current
- Mentored kitchen staff to prepare each for demanding roles.
- 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.
Sous Chef
Aarondale Retirement, Assisted, Living Community
10.2021 - 08.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Sushi Keiko by Marriott Hotel
11.2020 - 09.2021
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Modernized work processes to reduce guest wait times and boost daily output.
Line Cook
Vail common Cafeteria / Davidson College
09.2018 - 09.2020
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Line Cook / Grill / Salad / Assistant Sous Chef
TRUMP NATIONAL GOLF CLUB
03.2013 - 09.2018
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Butcher/Cook
Florabel Casual Fine Dining
03.2012 - 06.2012
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Complied with food safety, hygiene and sanitation regulations for safe food preparation.
- Used boning knife, skewers and twine to shape, lace, and tie roasts
Education
Associate Degree - COOKING NC II
TESDA
11.2011
Bachelor Diploma - Culinary Arts
Global Culinary And Hospitality Academy
07.2011
Associate Degree in Hotel Restaurant Management - Restaurant Service
Pamantasan Ng Lungsod Ng Marikina
06.2009
Skills
- Operations Support
- Organization and Prioritization
- Culinary Trends Monitoring
- Performance Improvement
- Learning Techniques
- Food Preparation and Safety
- Catering
- Motivational Team Management
- Dietary Requirements
Timeline
Assistant Sous Chef
Hillcrest Hospital
10.2022 - Current
Sous Chef
Aarondale Retirement, Assisted, Living Community
10.2021 - 08.2022
Head Chef
Sushi Keiko by Marriott Hotel
11.2020 - 09.2021
Line Cook
Vail common Cafeteria / Davidson College
09.2018 - 09.2020
Line Cook / Grill / Salad / Assistant Sous Chef
TRUMP NATIONAL GOLF CLUB
03.2013 - 09.2018
Butcher/Cook
Florabel Casual Fine Dining
03.2012 - 06.2012
Associate Degree - COOKING NC II
TESDA
Bachelor Diploma - Culinary Arts
Global Culinary And Hospitality Academy
Associate Degree in Hotel Restaurant Management - Restaurant Service
Pamantasan Ng Lungsod Ng Marikina
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