Michael Figuracion
Cebu City
Summary
Seasoned Sous Chef specializing in Asian Fusion, Mediterranean, Italian, French & American cuisine. Successful 2 years & 6 months experience record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and high-caliber service.
Overview
3
3
years of professional experience
Work History
Junior Sous Chef
Boba Fusion Cafe
06.2021 - 09.2022
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to 9 kitchen staff members daily to promote successful dining experiences for clients.
- Evaluated employee performance and provided constructive feedback to support ongoing development within team.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing quality of final product.
- Received praise from customers for exceptional flavor combinations and presentation skills, enhancing restaurant''s reputation for culinary excellence.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout kitchen workspace.
- Successfully completed kitchen product inventory as assigned.
- Conducted regular equipment maintenance checks, minimizing downtime by proactively addressing potential issues before they impacted service quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Assisted with menu development and planning.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Breakfast Cook & Housekeeping
La Quinta Inn & Suites By Wyndham- Stillwater
12.2020 - 06.2021
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes in a single-person operated Breakfast Kitchen.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Ensured optimal freshness of ingredients with proper storage techniques and rotation practices.
- Handled special dietary requests with care, ensuring satisfaction of all guests regardless of restrictions or preferences.
- Managed inventory levels efficiently, proactively ordering supplies as needed to prevent shortages.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained food safety and sanitation standards.
- Performed routine housekeeping functions.
- Reviewed housekeeping supply charts and inventories.
- Restructured lines of communication with housekeeping to make sure guests were satisfied with timeliness and quality of housekeeping services.
Kitchen Cook & Housekeeping
The Atherton Hotel At Oklahoma State University
04.2019 - 10.2020
- Boosted customer satisfaction with timely meal preparation, meeting strict deadlines during peak service hours.
- Reduced food waste by implementing proper storage techniques and inventory management.
- Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
- Ensured high-quality dishes by consistently following standardized recipes and presentation guidelines.
- Implemented creative plating techniques that elevated dish presentations while maintaining consistency across all servings of each menu item.
- Assisted in menu development, incorporating seasonal ingredients for fresh, innovative dishes.
- Coordinated with front-of-house staff to ensure clear communication of special orders or dietary restrictions from customers during service hours.
- Supported executive chef in daily operations, working collaboratively to meet high standards for food quality and customer satisfaction.
- Offered tasty options for people following vegetarian, gluten-free and allergy-sensitive diets.
- Collaborated with chef to create menu rotation meeting legal requirements and company policies for nutrition and variety.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Maintained clean and organized workspace, adhering to strict health and safety standards for optimal kitchen performance.
- Performed general housekeeping and cleaning tasks.
- Collaborated with maintenance and housekeeping teams.
- Oversaw discipline, safety and good housekeeping systems.
- Practiced excellent housekeeping to maintain accident-free workplace.
Education
Associate of Arts - Associate Hotel & Restaurant Science, Non-graduate
University of The Southern Philippines Foundation
USP Compound, Salinas Dr, Cebu City, 6000 Cebu, Ph05.2017
High School Diploma -
Saint Mary's Academy of Oslob
JP Rizal St, Oslob, Cebu, Philippines03.2015
Skills
- Kitchen Management & leadership
- Inventory processes
- Allergen awareness
- Stress & Work-pressure Management
- Knife Skills
- Safe handling
- Cooking techniques
- Quality control & Sanitation Practices
- Food pairing
- Menu development
- Methods of Food Presentation, Garnish &Plating techniques
- Wine expertise
- Special Diets Accommodation
- Nutrition knowledge
- Business operations expert
- Customer Service
- Detail Oriented
- Food spoilage prevention
- Client-focused Relationship Building
- PPE strict Protocol
Timeline
Junior Sous Chef
Boba Fusion Cafe
06.2021 - 09.2022
Breakfast Cook & Housekeeping
La Quinta Inn & Suites By Wyndham- Stillwater
12.2020 - 06.2021
Kitchen Cook & Housekeeping
The Atherton Hotel At Oklahoma State University
04.2019 - 10.2020
Associate of Arts - Associate Hotel & Restaurant Science, Non-graduate
University of The Southern Philippines Foundation
High School Diploma -
Saint Mary's Academy of Oslob