Patricia Ongcangco
Providence,Rhode Island
Summary
Passionate, driven and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Catering Event Chef / Private chef
Easy Entertaining
09.2021 - 12.2024
- Executes catering events with guests ranging from 20-600 people.
- Cooks at private events at VIP clientele's personal homes or venues.
- In charge of leading both kitchen staff and front of the house staff at each event.
- Lead in a kitchen team of 8 in making sure food is prepped out 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.
Independent Entrepreneur – Collectibles Market
Self Employed Services
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.
Production Chef
Feast & Fettle
03.2021 - 08.2021
- Night chef, in charge of all of production during the evening.
- Produced food for over 1000 members weekly.
- Assessed the products and quality of food.
- Managed prep cooks and production cooks.
- Oversaw the packaging of all of the product and took inventory daily.
Chef De Partie
Dear Inga
12.2019 - 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
05.2019 - 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.
Head Cook/Assistant Manager
Hometown Poke
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
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.
Senator's Intern
Hawaii State Capitol
01.2014 - 01.2015
- Senator Glenn Wakai; Field of Business and Economic. Handled complex communication with various business entrepreneurs.
- Analyzed and interpreted policies, legislation and public issues.
Education
Certification - Software Engineer
General Assembly
Online03-2024
Associate - Applied Science, Culinary Arts
Johnson And Wales University
Providence, RI05.2017
High School Diploma - undefined
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 with being 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
Of Note
- 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 Services
03.2023 - Current
Catering Event Chef / Private chef
Easy Entertaining
09.2021 - 12.2024
Production Chef
Feast & Fettle
03.2021 - 08.2021
Chef De Partie
Dear Inga
12.2019 - 03.2020
Commis Chef
Lazy Bear
05.2019 - 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
Senator's Intern
Hawaii State Capitol
01.2014 - 01.2015
Associate - Applied Science, Culinary Arts
Johnson And Wales University
High School Diploma - undefined
Radford High School
Certification - Software Engineer
General Assembly
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