Patricia Ongcangco
Providence,Rhode Island
Summary
Dynamic culinary professional with extensive experience at Easy Entertaining, excelling in high-pressure environments. Proven track record in enhancing menu offerings and training staff, while demonstrating exceptional organization and communication skills. Bilingual in English and Tagalog, adept at fostering client relationships and ensuring top-quality service.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Independent Entrepreneur – Collectibles Market
Self Employed (side project)
, RI
03.2023 - Current
- Launched a personal resale business focused on sourcing and flipping rare collectibles for profit.
- Built strong brand recognition and customer loyalty by delivering high-quality products and services consistently over time.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Interacted well with customers to build connections and nurture relationships.
Catering Event Chef / Private Chef
Easy Entertaining
Providence, Rhode Island
03.2021 - 12.2024
- Executes catering events with guests ranging from 20 to 600 people.
- Cooks at private events for VIP clientele's personal homes or venues.
- In charge of leading both the kitchen staff and the front-of-house staff at each event.
- Lead a kitchen team of eight in ensuring food is prepped and handled correctly.
- Trains new employees in cooking various menu items.
- Trains new event chefs in executing events.
- Helps the executive chef in handling inventory, product purchasing, and creating new menu items.
- Tests recipes throughout the year to keep menu seasonal.
Production Chef
Feast & Fettle
Providence, Rhode Island
03.2021 - 08.2023
- Night chef, in charge of all production during the evening.
- Produced food for over 1,000 members weekly.
- Assessed the products and quality of food.
- Managed prep cooks and production cooks.
- Oversaw the packaging of all of the products and took inventory daily.
Chef De Partie
Dear Inga
San Francisco, California
02.2020 - 03.2020
- Member of the restaurants opening team.
- In charge of a station, (garde manger) and prepped/cooked for 200+ people daily.
- Performed mise en place daily to efficiently prepare signature dishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
Commis Chef
Lazy Bear
San Francisco, California
01.2019 - 09.2019
- Company Overview: 2 Michelin Restaurant.
- Identified ingredients needed for recipes and set up workstation.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Handled food deliveries, processing items and accurately placing into inventory.
- Prepped vegetables and proteins for the kitchen.
- Helped in plating during service for 80+ guests a night.
- 2 Michelin Restaurant.
Head Cook/Assistant Manager
Hometown Poke
Providence, Rhode Island
01.2018 - 01.2019
- Prepared all ingredients needed for catering/food truck/shop/events.
- Assists in plating of the poke bowls, and serving them to customers.
- In charge of managing and training new staff, inventory, and product purchasing.
- Involved in product development.
- Sets up and worked large events all over New England area.
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
- Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Prep Cook/Line Cook/Banquet Cook
53 By the Sea
Waikiki, Hawaii
01.2017 - 06.2017
- Prepared/plated 5 courses both hot and cold for over 100+ people daily on the banquet side of restaurant and made sure the food was out in a timely manner.
- Responsible for prepping, cooking, and properly storing all made to order amuse and appetizers to be used for banquet for the next day.
- Accountable for ordering ingredients on what was needed for the banquet section.
- Worked Garde Manger and executed numerous dishes properly to assure food was presented as expected.
- Assisted in raw bar, pasta, and dessert line stations on the line during busy high-speed service.
- Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
Education
Certification - Software Engineer
General Assembly
Remote12-2024
Bachelor's - Applied Science, Culinary Arts
Johnson & Wales University
Providence, RI08.2019
Associate - Applied Science, Culinary Arts
Johnson And Wales University
Providence, RI05.2017
High School Diploma -
Radford High School
Honolulu, HI05.2015
Skills
- Quick learner with exceptional organization and people skills
- Able to work under pressure and multitask at high speed
- Familiar with world cuisines and cultures due to frequent traveling as a military dependent
- Great attention to detail, budgeting, portioning, and cost control
- Bilingual in English and Tagalog
Certification
- ServSafe Food Safety Certified
- ServSafe Alcohol Certified
Accomplishments
- Staged and Hired at Angler, One Michelin Restaurant in San Francisco, CA
- Staged and Hired at State Bird, One Michelin Star Restaurant in San Francisco, CA
Timeline
Independent Entrepreneur – Collectibles Market
Self Employed (side project)
03.2023 - Current
Production Chef
Feast & Fettle
03.2021 - 08.2023
Catering Event Chef / Private Chef
Easy Entertaining
03.2021 - 12.2024
Chef De Partie
Dear Inga
02.2020 - 03.2020
Commis Chef
Lazy Bear
01.2019 - 09.2019
Head Cook/Assistant Manager
Hometown Poke
01.2018 - 01.2019
Prep Cook/Line Cook/Banquet Cook
53 By the Sea
01.2017 - 06.2017
Certification - Software Engineer
General Assembly
Bachelor's - Applied Science, Culinary Arts
Johnson & Wales University
Associate - Applied Science, Culinary Arts
Johnson And Wales University
High School Diploma -
Radford High School
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