JOHN ERICK TOLENADA
Round Rock,TX
Summary
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Overview
12
12
years of professional experience
Work History
Cook
Texas Children's Hospital
Austin
03.2026 - Current
- Patient line cook.
- Use approved recipes and production procedures during services. Responsible for records from area worked during service periods.
- Stores food in designated areas following standard wrapping, dating and food safety and rotation procedures.
- Cleans, sanitizes and maintains all assigned work areas, equipment and utensils to ensure sanitation standards are met.
- Resolves patients' concerns and reports relevant information and concerns to supervisor.
- Attends in-service and safety meetings.
- Performs job safely while maintaining a clean, safe work environment.
- Morrison Health Care
- Prepared and cooked meals following dietary guidelines for pediatric patients.
Cook
St. David's Round Rock Medical Center
Round Rock
08.2025 - 02.2026
- Patient line cook.
- Review production sheets to determine types and quantities of main entrees, meats, soups, and vegetables to be prepared.
- Prepares/cooks food items for patients or residents, staff, visitors and special functions following standardized recipes and acceptable methods of preparation.
- Test food being cooked by tasting, smelling and/or piercing to determine that it is cooked properly.
- Follow City of Austin, Texas Department of Health and JCAHO standards for food production, food service, and food storage.
- Maintain a clean cook area and will follow sanitation and infection control guidelines to prevent cross contamination.
- Maintain high quality of food up to the hotel and restaurant standard.
- Maintain high standards of cleanliness and sanitation.
- HCA Health Care
- Prepared and cooked meals following dietary guidelines for pediatric patients.
- Collaborated with nutritionists to ensure menu compliance with health regulations.
- Maintained kitchen cleanliness and adhered to food safety standards consistently.
Chef De Cuisine
Mansard Riyadh, A Radisson Collection Hotel
Riyadh, Saudi Arabia
10.2023 - 01.2025
- Assisting the Executive Chef to ensure the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole hotel are delivered to the highest level.
- Creates and implements menus, recipes, and costing and food quality standards.
- Controls all food requisitions and orders to ensure proper quantities and best quality is purchased.
- Provides direction to the, Sous Chef, Chef de Partie and Demi Chef de Partie.
- Educate and train team members in compliance with company standards, service behaviors and country regulations.
- Continually train staff on a regular basis.
- Maintain high quality of food up to the hotel and restaurant standard.
- Maintain high standards of cleanliness and sanitation.
- Sadelle's Restaurant, Kingdom of Saudi Arabia
- Directed culinary team to ensure high-quality food preparation and presentation.
- Developed innovative seasonal menus, enhancing guest dining experiences and hotel reputation.
- Implemented food safety protocols, maintaining compliance with health regulations and standards.
- Trained and mentored junior chefs, fostering professional growth and teamwork within kitchen staff.
Sous Chef
Mansard Riyadh, A Radisson Collection Hotel
Riyadh, Saudi Arabia
02.2022 - 09.2023
- Assisting the Executive Chef to ensure the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole hotel are delivered to the highest level.
- Working proactively to maximize guest satisfaction and comfort, delivering a positive and responsive approach to inquiries and problem resolution.
- Knowledge of food production methods, to be consistent and pay attention to details.
- Controlling kitchen.
- Maintain high standards of cleanliness and sanitation.
- Proactively prepared for large parties and reservations, anticipating planning and staffing needs.
- The ability to organize the time and workload.
- Sadelle's Restaurant, Kingdom of Saudi Arabia
- Supervised daily kitchen operations, ensuring high standards of food quality and presentation.
- Developed innovative seasonal menus aligning with culinary trends and guest preferences.
- Trained and mentored junior kitchen staff on culinary techniques and safety protocols.
- Collaborated with management to streamline inventory processes, reducing waste and costs.
Chef De Partie
Al Shaya Group PF Chang's Riyadh Park
Riyadh, Saudi Arabia
12.2019 - 01.2022
- Followed all safety and sanitation policies when handling food to uphold proper health standards.
- Developed enthusiasm and knowledge about the restaurant's menu and products.
- Inventories and restocked items throughout day.
- Training the kitchen staff with food production methods, from sauces up to the specs of proteins and vegetables according to master book recipes.
- Daily demos of dishes following the brand's standard.
- Operated all kitchen equipment adequately.
- Developed and maintained positive working relationship with others.
- Kingdom of Saudi Arabia
- Supervised kitchen operations, ensuring high standards of food quality and presentation.
- Collaborated with head chef to develop seasonal menus and innovative dishes.
- Trained junior kitchen staff on techniques and safety protocols for food preparation.
- Monitored inventory levels, managing stock replenishment to minimize waste.
Line Cook
Paul Boulangerie
Riyadh, Saudi Arabia
05.2016 - 06.2019
- Preparing cooking and presenting dishes within restaurants specialty.
- Ensuring team have high standards of Food Hygiene and follow the rules of health and safety.
- Monitoring portion and waste control to maintain profit margins.
- Follow F.I.F.O. method.
- Make sure all mise en place every day is done.
- Kingdom of Saudi Arabia
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Managed inventory levels, minimizing waste through effective stock rotation practices.
- Developed seasonal menu items, incorporating customer feedback and current culinary trends.
- Implemented best practices for food safety, resulting in improved sanitation scores during inspections.
Cook
Marco Polo Hotel Davao
Davao, Philippines
08.2014 - 01.2016
- Works on the daily preparation of food.
- Follows recipes and presentation specifications as determined by the restaurant.
- Maintains a clean workstation.
- Performs opening and closing duties.
- Doing all other tasks as assigned by manager or head chef.
- Philippines
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
Education
Associate of Arts - Culinary
Gerardo's School of Culinary Arts
General Santos City, Philippines04.2014
Skills
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Cooking techniques
- Knife skills
- Hospitality and service industry background
- Food presentation
- Food plating and presentation
- Food handler certification
- Allergen awareness
Timeline
Cook
Texas Children's Hospital
03.2026 - Current
Cook
St. David's Round Rock Medical Center
08.2025 - 02.2026
Chef De Cuisine
Mansard Riyadh, A Radisson Collection Hotel
10.2023 - 01.2025
Sous Chef
Mansard Riyadh, A Radisson Collection Hotel
02.2022 - 09.2023
Chef De Partie
Al Shaya Group PF Chang's Riyadh Park
12.2019 - 01.2022
Line Cook
Paul Boulangerie
05.2016 - 06.2019
Cook
Marco Polo Hotel Davao
08.2014 - 01.2016
Associate of Arts - Culinary
Gerardo's School of Culinary Arts