Summary
Overview
Work History
Education
Skills
Certification
Timeline
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Richard Pambid

Richard Pambid

Norfolk,Virginia

Summary

Dynamic and results-driven Chef with extensive experience in culinary management, specializing in fine dining, sushi bar, and Chinese wok cuisines. Proven expertise in inventory management, labor optimization, and cost control within fast-paced, high-volume environments such as hotels, resorts, casinos, and bistro kitchens. Passion for delivering exceptional dining experiences while maintaining operational efficiency and team cohesion. Committed to elevating culinary standards and fostering a culture of excellence in every kitchen.

Overview

29
29
years of professional experience
1
1
Certification

Work History

Sous Chef

American Queen Steamboat/Hornblower LLC
  • Assist Executive Chef/Executive Sous Chef in daily operation of the Galley.
  • Participate and ensure participation of all USCG mandated drills and emergency procedures as directed
  • Responsible for planning, directing, controlling, cooking of all foods
  • Maintain high standards of food and buffet presentation in collaboration with the Executive Chef
  • Train and supervise all galley personnel (i.e. cooks and galley porter)

2nd Cook

Military Sealift Command/DOD
01.2022 - Current
  • Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
  • Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
  • Reduced food waste with careful portioning and utilizing leftovers creatively in new dishes.
  • Collaborated with chief cook to develop new recipes and menu items, increasing customer satisfaction.

Executive Sous Chef

A world of Good/Cheffer 1
01.2020 - 01.2021
  • Assist the chef owner on the daily operation of the restaurant
  • Maintain Mis En Place on the line
  • Maintain cleanliness in the work area
  • Assist line chef in prepping, cooking, ordering scheduling of the staff and proper potions of the food product

Sushi Cook/Chef

Water Grill/King’s Seafood LLC
01.2019 - 01.2019
  • Properly follow all standardized recipes in accordance to the established procedures
  • Maintain productivity level of Mise en Place
  • Assist in all areas of production including prep and line work
  • Gain all knowledge of all food items on menus including recipes and presentation
  • Follow all sanitation and maintenance standards of equipment
  • Ability to work well under pressure while completing multiple task within any given period
  • Prepped and cooked all menu items for the stations in a limited timeline during lunch and dinner
  • Service in the newly opened Water Grill restaurant seating over 500 people.

Cook

Mon Abi Gabi Steak House/French Bistro
01.2019 - 01.2019
  • Know how to work under pressure while still maintaining quality of the food and cleanliness of work area.
  • Prepped and cooked all the menu items for my station daily in a limited timeline during lunch and dinner service.
  • Portioned, arranged, garnished the food before presenting to guests and observed and taste food to make sure it was cooked properly.
  • Learned all the station and know how to operate all new kitchen tool and equipment.
  • Checking and taking inventory/orders (Walk-ins, Dry storage etc.)
  • Integrating and adapting into new kitchen environment quickly and effectively.

Executive Sous Chef

Norfolk Waterside Marriott/Commonwealth lodging LLC
01.2018 - 01.2019
  • Assist the Executive Chef in kitchen operation in Banquets, Dining room operation Train and motivate staff to exceed company goals, learn the Profit and loss to better the company’s asset and investment assist, chef on staff scheduling, ordering and monthly inventory
  • Train and motivate staff to exceed company goals
  • Lead the culinary team to exceed customer expectations related to food quality
  • Attend daily BEO’s and communicate to the back of the house and front of house

Sous Chef

Hilton Oceanfront/The Main (Saltine Restaurant) Gold Key PHR
01.2017 - 01.2018
  • Assist and support the Executive Chef and executive sous chef with duties associated with ensuring food quality according to company policies.
  • Support the Executive Chef in all aspect of cost control and Profit and loss.
  • Complete inventories and food requisition in timely manner
  • Manage and train kitchen staff, support chef de parties and cooks if necessary.

Chef de Cuisine (UME Asian Restaurant)

Casino del Sol/Pasqua Yaqui Tribe
01.2016 - 01.2016
  • Assist and support the Executive Chef and executive sous chef with other duties.
  • Support the Executive Chef in all aspect of cost control and Profit and loss.
  • Complete and food requisition in timely manner
  • Manage and train kitchen staff, support chef de parties and cooks if necessary.
  • Supervise the production of food at all stations.
  • Ensure the cleanliness and sanitation of work areas and equipment.
  • Develop and simplifies new menu for Sushi bar and Chinese cuisine.

Executive Sous Chef

Wyndham Virginia Beach Oceanfront
01.2015 - 01.2016
  • Report directly to the Food and Beverage Director and Executive Chef
  • Assist the Executive Chef on menu planning, staff scheduling, monthly inventory
  • Ordering and receiving products from vendors, assist line cooks, prep cooks in everyday
  • Operation of the restaurant and banquets.
  • Attend weekly BEO and management meetings.

Sous chef

Virginia Beach Resort Hotel and Conference Center
01.2008 - 01.2015
  • Successfully prepared Mise en Place for restaurant operations, reported directly to the Executive chef for all changes in daily menu, and Banquet operations.
  • Prepared and checked all food items for use on daily A La carte menu.
  • Maintained excellent level of cleanliness followed all recipes created by Executive Chef.

Sushi Chef/Cook

Pacific Islands Club/Inter-pacific resort
01.1997 - 01.2008
  • Reported directly to the Executive Chef for specific instruction on banquet menu, staff scheduling.
  • Routinely achieved the highest levels of excellence for consistency of products and quality a
  • Ensured all Mise and Place were accurate and maintained by every cook and followed all recipes
  • Consistently maintained a clean kitchen, conducted daily inspections of walk-in
  • Coolers/freezers are all labels for FIFO and coordinated with Executive.
  • Ensured all vendors delivered products on time, check freshness and quality upon delivery.

Education

Associate of Arts - Culinary arts

The International Culinary School of Art Institute of Virginia Beach
Virginia Beach, Virginia
01.2013

Hotel Restaurant Management - undefined

University of Manila
01.1988

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Kitchen organization
  • Cooking techniques
  • Menu planning
  • Safe food handling
  • Mentoring and coaching
  • Menu development
  • Staff training
  • Ordering and requisitions
  • Portion control

Certification

Baking

Timeline

2nd Cook

Military Sealift Command/DOD
01.2022 - Current

Executive Sous Chef

A world of Good/Cheffer 1
01.2020 - 01.2021

Sushi Cook/Chef

Water Grill/King’s Seafood LLC
01.2019 - 01.2019

Cook

Mon Abi Gabi Steak House/French Bistro
01.2019 - 01.2019

Executive Sous Chef

Norfolk Waterside Marriott/Commonwealth lodging LLC
01.2018 - 01.2019

Sous Chef

Hilton Oceanfront/The Main (Saltine Restaurant) Gold Key PHR
01.2017 - 01.2018

Chef de Cuisine (UME Asian Restaurant)

Casino del Sol/Pasqua Yaqui Tribe
01.2016 - 01.2016

Executive Sous Chef

Wyndham Virginia Beach Oceanfront
01.2015 - 01.2016

Sous chef

Virginia Beach Resort Hotel and Conference Center
01.2008 - 01.2015

Sushi Chef/Cook

Pacific Islands Club/Inter-pacific resort
01.1997 - 01.2008

Sous Chef

American Queen Steamboat/Hornblower LLC

Hotel Restaurant Management - undefined

University of Manila

Associate of Arts - Culinary arts

The International Culinary School of Art Institute of Virginia Beach

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