Ryan Christian Manuel
Nashville,TN
Summary
Hardworking Cook with 2 years of experience working in Fine dining Both American and southern, Italian and Asian Fusion Cuisine, fast-paced kitchens. Adept in working with other culinary professionals to achieve goals and ensure customer satisfaction. Committed to using safe and clean cooking practices and maintaining an organized and clean cooking area. Experienced in operating various pieces of cooking equipment and tools. Bringing forth advanced food preparation techniques and the ability to serve wonderful food in a timely manner.
Overview
7
7
years of professional experience
Work History
LINE COOK & BANQUET SUPERVISOR
Noelle Hotel
11.2023 - 11.2024
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g
- Chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef’s instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
- Possess in depth Knowledge of Food and Beverage preparation and presentation
- Verbally communicate, in a calm, positive demeanuor, during the course of the function with the kitchen, service, beverage, convention services and engineering staffs, the guest host to ensure timely execution of events, quality service and adherence to all applicable health and safety regulations and Hilton standards
- Oversee catered functions
- Are able to setup functions according to work orders and BEO’s (buffets, sit-downs, receptions)
- Leads by example in all areas including punctuality, appearance, work quality
SOUS CHEF & BANQUET COOK
Capitol Hills; CAFÉ ASUNCION
02.2019 - 02.2023
- Help in the preparation and design of all food and drinks menus
- Produce high quality plates both design and taste wise
- Ensure that the kitchen operates in a timely way that meets our quality standards
- Fill in for the Executive Chef in planning and directing food preparation when necessary
- Resourcefully solve any issues that arise and seize control of any problematic situation
- Manage and train kitchen staff, establish working schedule and assess staff’s performance
- Order supplies to stock inventory appropriately
- Comply with and enforce sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
LINE COOK
MARSH HOUSE
12.2017 - 12.2018
- Setting up and stocking stations with all necessary supplies
- Preparing food for service (e.g
- Chopping vegetables, butchering meat, or preparing sauces)
- Cooking menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef's instructions
- Clean up station and take care of leftover food
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Education
Bachelor of Science in Hotel and Restaurant Management -
International School of Asia and the Pacific
Tuguegarao04.2017
Skills
- Culinary
- Time Management
- Safe Food and Knife Handling
- Customer Satisfaction
- Food Preparation
- High Attention to Detail
- High-Volume, Fast-Paced work ethic
- Ability to stay calm in high-stress situation
- Team player with excellent communication
- Expertise in seasoning, Garnishing and Creative display
- Frying
- Hygiene Sanitation
- Safety Standards
- Restaurant Management
- Sautéing
- Grill
Availabilitydate
12/01/2024
Birthdate
09/30/1996
Preferredareaoftraining
Culinary
Personal Information
Nationality: Filipino
Languages
- English, Intermediate
- Tagalog, Mother Tongue
References
Available Upon Request
Languages
English
Professional
Timeline
LINE COOK & BANQUET SUPERVISOR
Noelle Hotel
11.2023 - 11.2024
SOUS CHEF & BANQUET COOK
Capitol Hills; CAFÉ ASUNCION
02.2019 - 02.2023
LINE COOK
MARSH HOUSE
12.2017 - 12.2018
Bachelor of Science in Hotel and Restaurant Management -
International School of Asia and the Pacific
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