Raymund Herbert Barcelona
Houma,LA
Summary
To seek carer opportunities with the hospitality industry, to exchange further knowledge,met new remarkable people, be educated, and experienced new challenges at work and advanced self status financially wise.
Overview
17
17
years of professional experience
Work History
Chef
Premier Offshore
Houma, LA
01.2023 - 04.2026
- Prepared diverse menu items adhering to culinary standards and safety regulations.
- Collaborated with kitchen staff to streamline food preparation processes and improve service efficiency.
- Maintained inventory accuracy through regular stock checks and effective ordering procedures.
- Ensured compliance with health codes, enhancing overall kitchen sanitation practices.
- Developed seasonal menus reflecting current food trends while optimizing ingredient costs.
Chef De Partie
Kuramathi Island
Maldives
01.2018 - 04.2022
- Supervised kitchen operations, ensuring high standards of food quality and safety compliance.
- Led team in preparing diverse dishes, enhancing menu offerings and guest satisfaction.
- Trained junior kitchen staff on culinary techniques and best practices for efficiency.
- Collaborated with sous chefs to develop seasonal menus based on local ingredients.
Chef De Partie
Oceanus Hotel and Casino
Macao
05.2014 - 06.2015
- Streamlined food preparation processes, reducing waste and improving kitchen workflow.
- Assisted in inventory management, maintaining optimal stock levels of ingredients.
- Implemented new cooking methods that elevated dish presentation and flavor profiles.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
Chief Cook
National Company for Management Service ( Sodexo )
Saudi Arabia
03.2011 - 03.2014
- Developed and executed diverse menu offerings to enhance dining experiences.
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Managed inventory processes, optimizing food cost efficiency and reducing waste.
- Trained junior cooks on culinary techniques and operational best practices.
Chef De Partie
Grand Casanova
Philippines
09.2009 - 12.2010
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Education
High School Diploma -
Angono Private High Scool
Philippines 03-2002
Skills
Food safety and sanitation
Customer service
Knife skills
Cooking techniques
Kitchen management
Food presentation
Food quality
Timeline
Chef
Premier Offshore
01.2023 - 04.2026
Chef De Partie
Kuramathi Island
01.2018 - 04.2022
Chef De Partie
Oceanus Hotel and Casino
05.2014 - 06.2015
Chief Cook
National Company for Management Service ( Sodexo )
03.2011 - 03.2014
Chef De Partie
Grand Casanova
09.2009 - 12.2010
High School Diploma -
Angono Private High Scool