Summary
Overview
Work History
Education
Skills
Languages
Interests
Timeline
Generic

Joniel Palanca

Greensboro,NC

Summary

Offering collaborative spirit and quick learner eager to thrive in culinary setting. Contributes foundational understanding of culinary techniques and ability to follow detailed instructions and recipes. Ready to use and develop skills in food preparation and cooking in kitchen role.

Experienced with various cooking techniques and kitchen operations. Utilizes culinary skills to create flavorful and visually appealing dishes. Knowledge of food safety practices and

efficient kitchen workflows.

Bringing positive attitude and strong teamwork skills to kitchen environment. Knowledge of food safety and sanitation practices combined with ability to follow recipes and prepare ingredients. Dedicated to creating delicious meals and contributing to high-quality dining experience.

Transitioning from fast-paced kitchen environment where skills in time management and multitasking were developed. Proven ability to work under pressure and maintain high standards of food quality and presentation. Looking to apply these skills in new, dynamic role that values dedication and efficiency.

Talented Cook with excellent experience in fast-paced kitchen environments. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking with up-to-date food handling permit.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Tech-savvy innovator with hands-on experience in emerging technologies and passion for continuous improvement. Skilled in identifying opportunities for technological enhancements and implementing effective solutions. Adept at leveraging new tools and methods to solve problems and enhance productivity. Excels in adapting to fast-paced environments and driving technological advancements.

Experienced leader with strong background in guiding teams, managing complex projects, and achieving strategic objectives. Excels in developing efficient processes, ensuring high standards, and aligning efforts with organizational goals. Known for collaborative approach and commitment to excellence.

Possesses versatile skills in project management, problem-solving, and collaboration. Brings fresh perspective and strong commitment to quality and success. Recognized for adaptability and proactive approach in delivering effective solutions.

Recent graduate with foundational knowledge in Culinary and hands-on experience gained through academic projects and internships. Demonstrates strong teamwork, problem-solving, and time-management skills. Prepared to start career and make meaningful contributions with commitment and drive.

Overview

16
16
years of professional experience

Work History

COOK

Guildford House Nursing Home
11.2024 - Current
  • 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.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Communicated closely with servers to fully understand special orders for customers.

LEAD COOK/LINE COOK

Gig Pro
10.2024 - Current
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
  • Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
  • Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
  • Prepared meals for lunch and dining services with average of [Number] tables per day.
  • Coordinated line cook break schedules to avoid delays during busy periods and maintain adequate coverage.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Grilled meats and seafood to customer specifications.

LEAD COOK

High Point University
01.2024 - 03.2024
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Utilized culinary techniques to create visually appealing dishes.

Executive Chef

Guni-Guni Bistro
02.2020 - 04.2023
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Collaborated with front of house to ensure cohesive and superior guest experience.
  • Optimized kitchen layout and equipment use, significantly increasing productivity.
  • Maintained stringent health and safety standards, passing all inspections with high marks.
  • Led kitchen operations, ensuring seamless service during high-volume periods.
  • Developed and implemented waste reduction program, significantly lowering operational costs.
  • Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Coordinated with team members to prepare orders on time.
  • Participated in food tastings and taste tests.

PIZZA MAKER

Guni-Guni Bistro
11.2019 - 02.2020
  • Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
  • Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
  • Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
  • Prepared raw materials for cooking by cutting vegetables and preparing dough.
  • Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
  • Used pizza cutter to slice pizzas according to size and customer specifications.
  • Maintained a clean and organized workspace for efficient pizza making, ensuring optimal productivity.
  • Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
  • Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
  • Wiped down counters and food prep stations using bleach and clean cloths.
  • Utilized excellent communication skills when interacting with customers, addressing their needs, and resolving any issues promptly.
  • Collaborated with team members to streamline kitchen operations and maintain timely order fulfillment.
  • Enhanced customer satisfaction by consistently preparing high-quality pizzas according to company standards and customer preferences.
  • Monitored pizzas throughout cooking process to deliver correct doneness and prevent burning or undercooking.
  • Increased repeat customer base with consistently high-quality pizza preparation.
  • Collaborated with team members to introduce new pizza flavors, meeting diverse customer preferences.

PASTRY

Hilton Hotels/Conrad Manila (5 Star Hotel)
04.2019 - 10.2019
  • Innovated new techniques for sugar work or sculpting elements that enhanced the visual appeal of pastries.
  • cooking and preparing cakes, cookies and other sweets for buffet.

COMMIS

The Manila Hotel (5-Star Hotel)
08.2017 - 03.2019
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.
  • Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
  • Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
  • Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
  • Prepped daily menu items to quickly deliver upon request.
  • Rotated through all prep stations to learn different techniques.
  • Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
  • Placed orders to restock items before supplies ran out.
  • Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with team members to create innovative daily specials, increasing customer satisfaction and repeat business.
  • Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Ordered new ingredients and supplies to meet expected needs.
  • Promoted sustainability within the kitchen by implementing eco-friendly practices such as composting food waste and recycling used materials whenever possible.
  • Developed waste reduction initiative by repurposing food scraps, contributing to sustainability efforts.
  • Enhanced flavor profiles of traditional dishes by experimenting with fresh, locally-sourced ingredients.
  • Played pivotal role in catering special events, ensuring high-quality food and service for up to 200 guests.
  • Coordinated with team members to prepare orders on time.
  • Disciplined and dedicated to meeting high-quality standards.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

LEAD COOK

Sizzling Plate
02.2017 - 08.2017
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
  • Fostered a culture of continuous improvement within the kitchen staff by regularly soliciting feedback and implementing changes aimed at enhancing efficiency, quality, and creativity.
  • Streamlined communication between front-of-house staff and kitchen crew to ensure accurate order fulfillment and timely delivery to guests.
  • Placed orders to restock items before supplies ran out.
  • Coordinated with team members to prepare orders on time.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Production Operator

EPZA Glory phil.
10.2016 - 01.2017
  • Used equipment properly to avoid workplace hazards or injuries.
  • Supported workplace safety through strict adherence to safety protocols and regular inspections of machinery.
  • Set up and adjusted machines for day-to-day operations.

Food And Beverage

Gerry’s Grill Bar & Restaurant
09.2015 - 08.2016
  • Food Runner
  • Barista Trainee
  • Provided courteous, friendly service while multitasking in fast-paced environment.
  • Greeted guests warmly to foster welcoming environment.
  • Maintained a clean and organized dining area for an enjoyable guest experience.
  • Remained focused, calm and professional during peak rush hours.
  • Collaborated with kitchen staff to ensure timely delivery of food orders, resulting in positive feedback from customers.
  • Checked on guests throughout meal to attend to needs and provide great service.
  • Adhered to health and safety standards while handling food and beverages.
  • Cleaned and set up tables to promptly seat guests and reduce wait times.
  • Cultivated warm relationships with regular customers.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Used slow periods to restock supplies, ice, trays, and delivery bags.
  • Utilized communication practices with kitchen staff to deliver customer meals in timely manner.
  • Inspected dishes and utensils for cleanliness.

Kitchen Staff

Greenwich
01.2015 - 08.2015
  • All around kitchen staff in fast paced restaurant 500 and up costumer everyday.
  • Work on all stations like (back up, pastry, dough maker, pizza flavor and expediter.
  • Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Topped pizzas with right ingredients based on orders utilizing recipe-directed amounts and distribution methods.
  • Rolled and shaped dough to correct sizes and shapes based on orders to fit in oven and cook evenly.
  • Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
  • Prepared raw materials for cooking by cutting vegetables and preparing dough.
  • Learned and memorized menu items and specials to provide accurate and up-to-date information to kitchen staff.
  • Developed strong time management skills by juggling multiple orders during peak hours without compromising quality.
  • Monitored and maintained clean working areas and cooking surfaces.
  • Used pizza cutter to slice pizzas according to size and customer specifications.
  • Maintained a clean and organized workspace for efficient pizza making, ensuring optimal productivity.
  • Followed food safety and sanitation guidelines to prevent foodborne illnesses and promote customer health and safety.
  • Maintained pizza-making and kitchen equipment to keep items in good working condition and kitchen operating smoothly.
  • Wiped down counters and food prep stations using bleach and clean cloths.
  • Collaborated with team members to streamline kitchen operations and maintain timely order fulfillment.
  • Monitored pizzas throughout cooking process to deliver correct doneness and prevent burning or undercooking.
  • Demonstrated versatility by assisting with other kitchen tasks such as prep work, dishwashing, or front-of-house duties as needed.

Lead Cook

Dwins Lapa’z Batchoy Bar and Restaurant
10.2014 - 11.2014
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Took over line positions in event of emergency.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
  • Maximized ingredient usage by developing creative daily specials that showcased seasonal produce and reduced food costs.
  • Taught kitchen staff safety protocols and restaurant standards.
  • Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
  • Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
  • Delegated jobs within kitchen depending on restaurant traffic and employee skill.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.

Lead Cook

Abad Santos Court Inn
08.2014 - 10.2014
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Prepared meals for lunch and dining services with average of [Number] tables per day.
  • Managed relationships with approximately [Number] vendors to negotiate prices of ingredients and equipment, resulting in [Number]% savings.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Placed orders to restock items before supplies ran out.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed close relationships with suppliers to source best ingredients.

Room Attendant

Abad Santos Court Inn
03.2012 - 08.2014

Food Attendant

Sari’s Baryo Restaurant
02.2010 - 09.2011

Sales Associate

New City Commercial Corporation
12.2008 - 01.2010
  • Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
  • Handled cash transactions efficiently while adhering to company cash handling policies, ensuring accuracy in all financial exchanges.
  • Built relationships with customers to encourage repeat business.
  • Prepared merchandise for sales floor by pricing or tagging.
  • Helped customers locate products and checked store system for merchandise at other sites.
  • Provided positive first impressions to welcome existing, new, and potential customers.
  • Solved customer challenges by offering relevant products and services.

Education

High School Diploma -

San Miguel National High School
Philippines
01-2006

Bachelor of Science - Information Technology

Ama Computer Learning Center (UNDERGRADUATE)
Philippines
01-2010

Vocational With Diploma And Certificates NC2 - Culinary Arts

Chef Logro's Institute of Culinary And Kitchen Ser
Philippines
03-2017

Bachelor of Science - Hotel, Motel, And Restaurant Management

Palawan State University
Philippines
01-2007

Skills

  • Customer service
  • Cooking
  • Cleaning and organization
  • Food handling
  • Food preparation
  • Multitasking and organization
  • Kitchen organization
  • Strong attention to safe food handling procedures
  • Frying
  • Cooking techniques
  • Knife skills
  • Sanitation
  • Surface cleaning
  • Supply restocking
  • Hospitality and service industry background
  • Food presentation
  • Kitchen equipment operation and maintenance
  • Sanitation practices
  • Grilling
  • Contamination prevention
  • Food waste reduction
  • Performance improvement
  • Food plating and presentation
  • Portion control
  • Food plating
  • Food handler certification
  • Hospitality service expertise
  • Beautiful presentation of food
  • Ingredients measuring
  • Plating and presentation
  • Culinary creativity
  • New hire training
  • Event catering
  • Recipes and menu planning
  • Ingredient selection
  • Order delivery practices
  • Food presentation talent
  • Menu planning
  • Food pairing
  • Fine dining
  • Recipe development
  • Operations management
  • Extensive catering background
  • Garnishing techniques
  • Ingredient inspection
  • Pastry making
  • Problem-solving
  • Time management
  • Attention to detail
  • Ingredient knowledge
  • Team collaboration
  • Food storage
  • Staff training
  • Inventory management
  • Stock management
  • Regional cuisine
  • Sauteing
  • Creative plating
  • Dish preparation
  • Plate presentation
  • Culinary art
  • Focused and disciplined
  • High volume production capability
  • Calm demeanor
  • Teamwork and collaboration

Languages

English
Professional Working

Interests

  • Cooking
  • Music
  • I enjoy cooking for friends and family gatherings
  • playing basketball
  • playing video games

Timeline

COOK

Guildford House Nursing Home
11.2024 - Current

LEAD COOK/LINE COOK

Gig Pro
10.2024 - Current

LEAD COOK

High Point University
01.2024 - 03.2024

Executive Chef

Guni-Guni Bistro
02.2020 - 04.2023

PIZZA MAKER

Guni-Guni Bistro
11.2019 - 02.2020

PASTRY

Hilton Hotels/Conrad Manila (5 Star Hotel)
04.2019 - 10.2019

COMMIS

The Manila Hotel (5-Star Hotel)
08.2017 - 03.2019

LEAD COOK

Sizzling Plate
02.2017 - 08.2017

Production Operator

EPZA Glory phil.
10.2016 - 01.2017

Food And Beverage

Gerry’s Grill Bar & Restaurant
09.2015 - 08.2016

Kitchen Staff

Greenwich
01.2015 - 08.2015

Lead Cook

Dwins Lapa’z Batchoy Bar and Restaurant
10.2014 - 11.2014

Lead Cook

Abad Santos Court Inn
08.2014 - 10.2014

Room Attendant

Abad Santos Court Inn
03.2012 - 08.2014

Food Attendant

Sari’s Baryo Restaurant
02.2010 - 09.2011

Sales Associate

New City Commercial Corporation
12.2008 - 01.2010

High School Diploma -

San Miguel National High School

Bachelor of Science - Information Technology

Ama Computer Learning Center (UNDERGRADUATE)

Vocational With Diploma And Certificates NC2 - Culinary Arts

Chef Logro's Institute of Culinary And Kitchen Ser

Bachelor of Science - Hotel, Motel, And Restaurant Management

Palawan State University

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Joniel Palanca