Summary
Overview
Work History
Education
Skills
language
Awards
Training
PERSONAL INFORMATION
Timeline
Generic
Stephen Tabada Loquenario

Stephen Tabada Loquenario

Moultonborough,United States of America

Summary

Professional culinary expert with strong background in crafting exquisite pastries and desserts. Demonstrates exceptional skill in baking, decorating, and menu development, consistently delivering high-quality results. Known for teamwork, adaptability, and effective collaboration in dynamic kitchen environments. Strong commitment to innovation, flavor precision, and presentation excellence.

Overview

19
19
years of professional experience

Work History

Pastry Chef

Bald Peak Colony Club
05.2025 - Current
  • Over all incharge in the pastry kitchen. Reports directly to the Executive Chef. Plan & maintain the engagement, onboarding, and training of all pastry & culinary staff. Contributes with the Executive Chef & Executive Sous Chef on menu development, daily features, and unique member events with the highest standards in mind. Stays relevant to today's evolving trends and practices. Daily production sheets and standard recipes for events and service. Speak with members about events when needed. Take personal responsibility and demonstrate kitchen safety. Oversee the installation of dessert menus; this includes the culinary team, service staff training, and defining the menu items, as well as pre-shift meetings with the FOH staff. Be the face of the pastry program to the service staff as well as the membership. Control of all food resources through inventory management, sanitation, cooler logs. Maintain all HR responsibilities - approving hours, employee recognition, and counseling. Responsible for attending all Club training seminars, weekly BEO meetings. Operate under all guidelines, policies, and standards set by the Club. Maintain proper food and labor cost for the Department. Manage purchases and requisitions for the pastry shop.


Pastry Chef

Orchid Island Golf and Beach Club
10.2024 - 05.2025
  • Over all incharge in the pastry kitchen. Reports directly to the Executive Chef. Plan & maintain the engagement, onboarding, and training of all pastry & culinary staff. Contributes with the Executive Chef & Executive Sous Chef on menu development, daily features, and unique member events with the highest standards in mind. Stays relevant to today's evolving trends and practices. Daily production sheets and standard recipes for events and service. Oversee the installation of dessert menus - this includes culinary team, service staff training and defining the menu items as well as pre-shift meetings with the FOH staff. Be the face of the pastry program - to the service staff as well as the membership. Control of all food resources through inventory management, sanitation, cooler logs. Maintain all HR responsibilities - approving of hours, employee recognition, and counseling. Responsible for attending all Club training seminars, weekly BEO meetings. Operate under all guidelines, policies, and standards set by the Club. Maintain proper food and labor cost for the Department. Manage purchases and requisitions for the pastry shop.

Pastry Chef

The Club at Mediterra
10.2023 - 05.2024
  • Over all incharge in the pastry kitchen. Reports directly to the Culinary Director. Plan & maintain the engagement, onboarding, and training of all pastry & culinary staff. Contribute with the Culinary Director, Executive Chef, and Banquet Chef on menu development, daily features, unique member events with the highest of standards in mind. Stays relevant to today's evolving trends and practices. Daily production sheets and standard recipes for banquet events and service. Speak with members about events when needed. Take personal responsibility and demonstrate kitchen safety. Oversee the installation of dessert menus - this includes culinary team, service staff training and defining the menu items as well as pre-shift with the FOH staff. Be the face of the pastry program - to the service staff as well as the membership. Control of all food resources through inventory management, sanitation, cooler logs. Maintain all HR responsibilities - approving of hours, employee recognition, and counseling. Responsible for attending all Club training seminars, weekly BEO meetings. Operate under all guidelines, policies, and standards set by the Club. Maintain proper food and labor cost for the Department. Manage purchases and requisitions for the pastry shop.

Pastry Chef

Bald Peak Colony Club
05.2023 - 10.2023
  • Over all incharge in the pastry kitchen. Reports directly to the Executive Chef. Plan & maintain the engagement, onboarding, and training of all pastry & culinary staff. Contributes with the Executive Chef & Executive Sous Chef on menu development, daily features, and unique member events with the highest standards in mind. Stays relevant to today's evolving trends and practices. Daily production sheets and standard recipes for events and service. Speak with members about events when needed. Take personal responsibility and demonstrate kitchen safety. Oversee the installation of dessert menus - this includes culinary team, service staff training, and defining the menu items, as well as pre-shift meetings with the FOH staff. Be the face of the pastry program to the service staff as well as the membership. Control of all food resources through inventory management, sanitation, cooler logs. Maintain all HR responsibilities - approving hours, employee recognition, and counseling. Responsible for attending all Club training seminars, weekly BEO meetings. Operate under all guidelines, policies, and standards set by the Club. Maintain proper food and labor cost for the Department. Manage purchases and requisitions for the pastry shop.

Assistant Pastry Chef

The Club at Mediterra
12.2022 - 05.2023
  • Support and assist the Executive Pastry Chef in the Club at Mediterra in the day-to-day operations of a bakery or pastry kitchen. Works under the direct supervision of the Executive Pastry Chef. Collaborate with the other pastry staff on daily tasks and schedules and oversees other pastry chefs or kitchen staff in the absence of the Executive Pastry Chef. In addition to making pastries and breads, other duties include assessing inventory and supplies, maintaining safe and sanitary working conditions, helping develop recipes and menus, and/or suggesting alternative baking methods. Organization, time management, observation, attention to detail, creativity, critical thinking, and customer focus.

Executive Pastry Chef

GRIND CAFE
07.2020 - 08.2022
  • Directs and oversees the whole functions of the kitchen, including menu development, inventory and purchasing of supplies, and cost control. Tests and develops recipes. Monitors customer satisfaction. Responsible for the creation of dessert menus to maximize profits and minimize loss. Oversee the installation of dessert menus - this includes the culinary team, service staff training, and defining the menu items, as well as pre-shift meetings with the FOH staff. Typically reports directly to the CEO (owner). manages subordinate staff in the day-to-day performance of their jobs. True first-level manager. Ensures that project/department milestones/goals are met and adheres to approved budgets. Has full authority for personnel actions.

Executive Pastry Chef

Mimz Flowers & Chocolate
04.2019 - 01.2020
  • Overseeing the kitchen staff, keeping track of supplies and ordering them whenever necessary. Look into the production of baked goods, decorating the pastries and desserts and making them attractive. Keeping the kitchen organized. Preparing the budgets according to the supplies and sales. Maintaining the inventory and cost control by planning menus with quality ingredients within the budgetary restrictions. Providing training to the assistant pastry chefs by conducting food safety seminars, classes, workshops, etc. Ensuring proper discipline in the kitchen. Preparing pastries and desserts for client demonstrations. Expert skills in culinary ability, creativity, and attentiveness to the ingredients. Creativity and artistic ability to produce eye-catching pastries and desserts. Expert knowledge of kitchen hygiene and food safety as per HACCP standards. Expert management and supervising skills. Ability to manage time effectively. Expert in good communication skills.

Chef De Partie Pastry

Celebrity Cruises
03.2018 - 12.2018
  • Celebrity Solstice has a maximum 4,400 passenger capacity, (3,200 guests & 1,200 crew members. I was assigned to the main Galley Pastry for preparing the menu and production on a daily basis. We produce cakes, desserts, and breads daily in the buffet. Ensures the consistency, standard, quality, and quantity of pastry production. Work closely with the Executive Pastry Chef in coaching, directing, supervising, and evaluating subordinate pastry cooks. Monitor and maintain the workstations and utensils involved in pastry production. Handle large equipment & machinery such as Electric Mixer, Convection Oven, Deck Oven, Dough Sheeter, Proofer. Ensure all equipment and machinery are properly functioning. Able to understand and follow recipes. Responsible for creating desserts indicated in the menu plan, ensuring that food is properly stored and all work areas are cleaned according to USPH & HACCP standards.

Bakery Manager

MIMZ’S CAFÉ
09.2015 - 03.2017
  • Over all In-charge and responsible for managing the bakery department's inventory, in-stock position, pricing integrity, merchandising, labor, and other operational processes to company standards. Production planning standards will ensure that the bakery department achieves the standards of performance as outlined in the work plan. Planning and ordering according to the work plan and standards to maximize sales and gross profit. Ensure all new department associates receive proper training and supervision and will ensure correct ordering, receiving, unloading, storage, and rotation of merchandise and building of displays. Oversee operations and staffing for the bakery department. Manage pastry making and baking, suggest changes to inventory and pricing, and purchase supplies when needed. Monitor the quality of goods and service. Responsible for department staff training, assignments, and scheduling. Familiar with a variety of the field's concepts, practices, and procedures. Rely on experience and judgment to plan and accomplish goals. Perform a variety of tasks. Lead and direct the work of others. Oversee baking staff to ensure the bakery's standards are enforced, making sure bakery staff comply with customer service and safety policies. Generally responsible for scheduling employees and forwarding staff payroll to accounting. Knowledgeable in food safety as per HACCP standards.

Pastry Chef

MIMZ’S CAFÉ
08.2014 - 08.2015
  • Supervise the pastry section, over all in-charge of all production staff, daily encoding shop deliveries, and releasing products. Daily encoding of sales reports, bakers' reports, purchasing. Arrange all deliveries and coordinate with all drivers for delivery. Making food costing, menu, and pastry cake recipes; perform administrative duties such as preparing monthly budgets and ordering supplies for pastry making. Established in careers for a number of years, also be expected to supervise apprentices and teach coursework relevant to the chosen trade. Supervise and coordinate activities of workers engaged in mixing, dividing, molding, baking, slicing, decorating, and wrapping pastries. Examine dough and batter for specified consistency. Read charts of the fermentation room and ovens to verify specified humidity and temperature. Oversee the operation of automatic machinery, such as rounding, curling, icing, slicing, and wrapping machines, to ensure maintenance of specified quality standards and production schedules. Set up and adjust wrapping and slicing machines. Train new workers. Perform other duties as described under Supervisor Master Title. May be designated according to product as Cake & Pastry Supervisor.

Chef De Partie Pastry

Opera Pastry
02.2012 - 03.2014
  • Monitor all deliveries for every outlet. Check all expiry dates and materials to avoid expired items. Decorate cakes and pastries with designs. Check the production schedule to determine the variety and quantity of goods to bake. Ensure the department is operated within the appropriate legislation and that the appropriate records are maintained up-to-date, including health & safety, hygiene, equal opportunities, HACCP, and any other legislation as appropriate. Set and maintain standards of food preparation and service commensurate with the standing of the production by regularly inspecting perishable food items for quality and quantity and ensuring that personal grooming and appearance standards are met regarding cleanliness, sanitation, and hygiene. Also, ensure that all policies and procedures laid down by management are implemented. Carry out any other duties as required by management.

Commis Pastry

Opera Pastry
06.2011 - 01.2012
  • To prepare and deliver high-quality desserts and pastry items in a busy restaurant and function kitchen. Also be able to undertake a varied list of food preparation for the kitchen on a daily basis. Ensuring that the production, preparation and presentation of food are of the highest quality at all times. Mixes ingredients to make icings, decorates cakes and pastries, and blends colors for icings, shaped ornaments, peels, and prepares fruit for pie fillings. Trims uneven surfaces of cake or cuts and shapes cake to required size, using knife. Spreads icing between layers and on surfaces of cake, using spatula. May mix icing weigh and measures ingredients, using measuring cups and spoons. Mixes ingredients to form dough or batter by hand or using electric mixer. Rolls and shapes dough, using rolling pin and cuts dough in uniform portions with knife, divider, cookie cutter. Molds dough in desired shapes, places dough in greased or floured pans, and trims overlapping edges with knife. Mixes and cooks pie fillings, and pours fillings into pie shells and tops filling with meringue or cream. Also ensuring that all policies and procedures laid down by management are implemented. Carry out any other duties as required by management.

Store In-Charge

Dunkin’ Donuts
02.2007 - 03.2011
  • In charge of the stockroom and warehouse, In charge of all food and beverage, raw materials and supplies that are needed by the production and sales area. Daily monitoring of the raw materials expiry dates, weekly monitoring of variances, weekly inventory stocks warehouse, daily inventory stocks stockroom. Monthly projection of raw materials and supplies for national/local suppliers. Weekly encoding of payables for national/local suppliers, monthly unloading or receiving of container van. Monthly inventory of stocks warehouse and stockroom. Checking of variances of warehouse and stockroom, submission of monthly inventory report warehouse and stockroom to accounting staff. Monitoring of quarterly pest control warehouse and stockroom. Daily monitoring first in-first out of raw materials warehouse and stockroom. Monthly booking of container van. Follow up national or local suppliers for the purchase orders. Make reports pertinent to spoilage/damage of stocks, variances incurred, price increase of raw materials. Releasing of stocks to all outlets, daily encoding of stocks requisition slip. Coordinate with production supervisor (PSV) regarding raw materials for the new product. Receive delivery of raw materials/supplies from local suppliers, canvass prices of items for purchase orders. Monitor the last purchase date of equipments that need to be replaced. Weekly hauling stocks from warehouse to stockroom.

Baker

Dunkin’ Donuts
01.2006 - 02.2007
  • Ensure to deliver high quality doughnuts to all Dunkin Donuts outlets around in Iligan City. Also be able to undertake a varied list of ingredients for the food production on a daily basis. Ensuring that the production, preparation and presentation of doughnuts are of the highest quality at all times. Mixing ingredients to make icings, decorates doughnuts, breads, bakery lines. Able to handling big machine such as electric mixer, proofer, oven, fryer, dough sheeter etc. Knowledgeable for food safety as per city health standards.

Education

Bachelor of Science - Hotel & Restaurant Management

Mindanao State University
MSU, Marawi City, Lanao Del Sur, Philippines
04-2009

Vocational - Computer Engineering Technology

Iligan Computer Institute
Iligan City, Philippines
03-2005

High School Diploma -

Iligan City National High School
04-2003

Elementary -

Bagong Silang Elementary School
03-1999

Skills

  • Pastry techniques
  • Ingredient knowledge
  • Menu planning
  • Chocolate work
  • Recipe creation
  • Recipe development
  • Allergen awareness
  • Food costing
  • Pastries expertise
  • Management
  • Kitchen safety
  • Quality control

language

English
Filipino

Awards

Most Supportive Crew Award, Dunkin Donuts, December 6, 2010, Tamula’s Party, Camague, Iligan City

Training

  • Title: SafeStaff/ServSafe -Food Handler Training
  • Address: Florida Restaurant Lodging Association
  • Certificate number: 6768718
  • Date: December 13, 2023
  • Expiry Date: December 13, 2026
  • Title: Transpacific Crossing - International Dateline
  • Training Center: Celebrity Solstice
  • Address: Celebrity Solstice
  • Date: April 11, 2018 – April 29, 2018
  • Title: Crowd Management
  • Training Center: Royal Caribbean Cruises, LTD.
  • Date: March 29, 2018
  • Title: Ship Security Awareness Training
  • Training Center: Far East Maritime Foundation Inc.
  • Address: Ermita, Manila, Philippines
  • Date: August 2, 2017
  • Title: Basic Training
  • Date: July 17, 2017 – July 25, 2017
  • Title: Marketing Strategies & Costing Training
  • Address: Iligan City, Philippines
  • Date: May 22, 2017
  • Title: Level 2 Award in Food Safety
  • Training Center: Boecker
  • Address: Doha, Qatar
  • Date: September 21, 2016
  • Title: World Class Filipino Workforce (Cake Decorator)
  • Training Center: Executive Technical Consultants
  • Address: Sta. Ana, Manila, Philippines
  • Date: May 2, 2011
  • Title: Food Handlers
  • Training Center: Iligan City Health
  • Date: June 11, 2008

PERSONAL INFORMATION

  • Position Desired: Pastry Chef
  • Age: 38
  • Sex: Male
  • Status: Single
  • Date of Birth: September 27, 1986
  • Place of Birth: Iligan City, Philippines
  • Citizenship: Filipino
  • Religion: Christian
  • Other Skills: Proficiency in Microsoft Office

Timeline

Pastry Chef

Bald Peak Colony Club
05.2025 - Current

Pastry Chef

Orchid Island Golf and Beach Club
10.2024 - 05.2025

Pastry Chef

The Club at Mediterra
10.2023 - 05.2024

Pastry Chef

Bald Peak Colony Club
05.2023 - 10.2023

Assistant Pastry Chef

The Club at Mediterra
12.2022 - 05.2023

Executive Pastry Chef

GRIND CAFE
07.2020 - 08.2022

Executive Pastry Chef

Mimz Flowers & Chocolate
04.2019 - 01.2020

Chef De Partie Pastry

Celebrity Cruises
03.2018 - 12.2018

Bakery Manager

MIMZ’S CAFÉ
09.2015 - 03.2017

Pastry Chef

MIMZ’S CAFÉ
08.2014 - 08.2015

Chef De Partie Pastry

Opera Pastry
02.2012 - 03.2014

Commis Pastry

Opera Pastry
06.2011 - 01.2012

Store In-Charge

Dunkin’ Donuts
02.2007 - 03.2011

Baker

Dunkin’ Donuts
01.2006 - 02.2007

Bachelor of Science - Hotel & Restaurant Management

Mindanao State University

Vocational - Computer Engineering Technology

Iligan Computer Institute

High School Diploma -

Iligan City National High School

Elementary -

Bagong Silang Elementary School

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