Victorine Millicent Domingo Solidum
418 E Myrtle St
Summary
Dynamic Chef with expertise in modern and traditional cuisine, team leadership, and efficient kitchen operations. Committed to exceptional food quality, consistency, and guest satisfaction. Strategic planner, Adept at inventory control, vendor relations, and enforcing strict food‑safety standards,staff development, and maintaining brand standards across multiple outlets.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Grand Hyatt San Antonio
San Antonio, TX
03.2023 - Current
- Led culinary team in daily operations, ensuring high-quality food production and presentation.
- Developed seasonal menus that enhanced guest satisfaction and showcased local ingredients.
- Trained and mentored kitchen staff, fostering skill development and teamwork in fast-paced environment.
- Streamlined inventory management processes, reducing waste while maintaining ingredient availability.
Restaurant Sous/Banquet Sous Chef
Marco Beach Ocean Resort (Sale E Pepe)
Marco Island, Florida, USA
11.2021 - 06.2023
- Experienced chef running banquets and member events, wedding tastings and of the fine dining restaurant. In charge of the restaurant and making sure products are fresh and specials are made. Costing and product knowledgeable. Responsible for the kitchen operation from opening to closing. I do prepare daily specials from appetizers to main courses, rotating the ingredients in house to avoid spoilage and utilize ingredients. Reports directly to the Corporate Executive, in charge of implementing kitchen organization and rule implementation.
Restaurant Head Chef
Wianno Club
Osterville, Massachusetts, USA
05.2022 - 10.2022
- In charge of the lunch and dinner ala carte, fine dining restaurant. Schedule making and ordering. Dealing with daily specials and menu revision every two weeks. Good opportunity to rotate seafood and deal with the local suppliers in the area. Fusion of American, Asian, Italian cuisine. Cost and yield computation involved. Schedule making, budget and cost control. Making sure every station has a balance and ready for a day to day service.
Restaurant Head Chef
Wianno Club
Osterville, Massachusetts, USA
05.2021 - 10.2021
- In charge of the ala carte, fine dining restaurant. Schedule making and ordering. Dealing with daily specials and menu revision every two weeks. Good opportunity to rotate seafood and deal with the local suppliers in the area. Fusion of American, Asian, Italian cuisine. Cost and yield computation involved. Making sure every station has a balance and ready for a day to day service.
Sous/ Banquet Chef
Marco Beach Ocean Resort (Sale e Pepe)
Marco Island, Florida, USA
11.2020 - 06.2021
- Responsible for banquets and member events, wedding tastings and of the fine dining restaurant. In charge of the hot line which is Grill, Saute and fish station. Responsible for the kitchen operation from opening to closing. Cost control and daily orderings. I do prepare daily specials from appetizers to main courses, rotating the ingredients in house to avoid spoilage and utilize ingredients. Reports directly to the Corporate Executive chef always collaborating with my executive chef on how to implement orders and organization.
Chef tournant
Wianno Club
Osterville, Massachusetts, USA
06.2020 - 10.2020
- Jumping from the hot line which is Grill, Sauté and fish station down to the cold station with sushi. Our menu changes every week due to the limited operating procedures due to CO-VID,. Responsible for the kitchen operations from opening to closing. Involved in Menu conceptualization and recipe making. Operation and menu updates as we progress with the limited operating procedures.
Senior Chef de Partie, Expo, Banquet Chef
Marco Beach Ocean Resort (Sale e Pepe)
Marco Island, Florida, USA
10.2019 - 06.2020
- In charge of the hot line which is Grill, Saute and fish station. Responsible for the kitchen operation from opening to closing. Cost control and daily orderings. I do prepare daily specials from appetizers to main courses, rotating the ingredients in house to avoid spoilage and utilize ingredients. I am always collaborating with my executive chef and executive sous chef on how to implement orders and organization to the cooks.
Senior Chef de Partie, Expo, Banquet Chef
Marco Beach Ocean Resort (Sale e Pepe)
Marco Island, Florida, USA
10.2017 - 06.2019
- In charge of the hot line which is Grill, Saute and fish station. I put everyone on the same timing and helps to complete daily fresh prep. I have j1s as my subordinates and the regular employees whom I train and work with everyday. We run daily specials which enhances each and everybody’s creativity and time management specially during service. Directly reporting to the executive chef and works hand in hand with our floor and restaurant managers. Most of the mornings we run banquets which is around 100-300 people every week. Conceptualized set-ups and lay-outs gave them plan of how to execute prep and actual plating.
JR sous chef
Gardiner’s Bay Country Club
Shelter Island, New York, USA
05.2017 - 10.2017
- Glad to be back for the season! I work at the hot line, cold side and dessert. Makes sure that the mis en place is all set and fresh every day. We cover 100-150 pax every lunch and dinner service plus we run specials. Loaded with caterings this season too, which makes us more detailed on how to move on a different kitchen set-up which is brand new. I was a part of doing paper works such as making the inventory sheets and ordering. I took part on sourcing our items and scouting for suppliers. The system set-up is different which made me work hands on still. Got familiarized with Caribbean techniques and cooking.
Chef de partie
Gardiner’s Bay Country Club
Shelter Island, New York, USA
07.2016 - 10.2016
- My first time in New York for work and this company petitioned me. I worked with locals and other nationalities, which helped me to adapt to different cultures and their dishes. We usually do lunch and dinner service for our members. Here I was trained to serve great quality food and follow recipe standards as always. I am grateful that they made me more confident in plating and cooking some of my dishes which honed me to be more focused on details.
Line cook
Marco Beach Ocean Resort (Sale e Pepe)
Marco Island, Florida, USA
10.2015 - 06.2016
- I was petitioned by the company with working visa to hone more my skills and to work with them again. I work now at the middle of Pasta Station and the Grill line. I am also working at the Cold station where I am enforced to do more cold plates and salads. I report and work directly with my Italian Executive Chef and Mexican Executive Sous Chef. I work also on the orders and check our items to ensure excellent service and quality food safety.
- I was hand-picked to work with Chef Roberto Donna, Iron Chef winner on one of his cooking demonstration and event.
Commis I/ Chef de Partie
Hyatt City of Dreams Manila
Parañaque City, Philippines
11.2014 - 11.2015
- I was responsible for the buffet dining set-up at the Café. At first, I was in charge of the whole pasta and pizza station in line after my CDP. I report directly to my Sous Chef and CDC. I am sent outside for live VIP pasta stations and for VIP live station events. I am part of the pre-opening and opening team and able to handle great transition of guests covers since the dry runs until the grand opening. I jumped to Western station and was in charge of all the sauces and meat marinating was part of the job. I was hand-picked by my German Executive Chef to assist all the task force that was sent by Hyatt every promotion. I was training J1s and Commis who are under me to meet our standards and to impart knowledge about the industry.
- Hand-picked to work with Chef Jay Mccarthy, U.S. Meat Export Federation Chef Consultant, Named the Alamo City's Best Chef, Certified Culinary Professional.
Culinary Intern
Marco Beach Ocean Resort (Sale e Pepe)
Marco Island, Florida, USA
02.2013 - 01.2014
- I was in charge of the whole pasta station. I report directly to my Executive Chef and communicate for daily specials. I was sent outside for live VIP pasta stations for VIP catering events. I am always held responsible to take charge of the line for service with our minimum 250 pax covers a night.
Culinary Intern
Dusit Thani Manila
Ayala, Makati, Philippines
04.2012 - 06.2012
- I started at the cold kitchen and learned the bases of the dressings until I was rotated to the hot kitchen where I started cooking Filipino dishes for caterings and Banquets. I was sent to man the booths and talk to the guests as well as to communicate with my head chefs what we need for the line.
Education
Bachelor of Science - Entrepreneurship Major in Culinary Arts
Miriam College
Quezon City01-2014
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American Hospitality Academy
01-2014
Skills
- KNOWLEDGEABLE IN BASIC AND ADVANCE FOOD PREPARATION AND RESTAURANT MANAGEMENT
- MS OFFICE BASIC AND ADVANCE
- EVENTS PLANNING AND ORGANIZING
Affiliations
- SAFESERVE COMPLETED COURSE, CARD HOLDER
- AMERICAN CULINARY FEDERATION PAST MEMBER
- RESPONSIBLE VENDORS INC. PRESENT MEMBER
- CAFÉ ENTREP MIRIAM COLLEGE PAST CONSULTANT
Certification
Servsafe
ACF
LANGUAGE AND LEVEL
PROFICIENT IN ENGLISH LANGUAGE
Timeline
Executive Sous Chef
Grand Hyatt San Antonio
03.2023 - Current
Restaurant Head Chef
Wianno Club
05.2022 - 10.2022
Restaurant Sous/Banquet Sous Chef
Marco Beach Ocean Resort (Sale E Pepe)
11.2021 - 06.2023
Restaurant Head Chef
Wianno Club
05.2021 - 10.2021
Sous/ Banquet Chef
Marco Beach Ocean Resort (Sale e Pepe)
11.2020 - 06.2021
Chef tournant
Wianno Club
06.2020 - 10.2020
Senior Chef de Partie, Expo, Banquet Chef
Marco Beach Ocean Resort (Sale e Pepe)
10.2019 - 06.2020
Senior Chef de Partie, Expo, Banquet Chef
Marco Beach Ocean Resort (Sale e Pepe)
10.2017 - 06.2019
JR sous chef
Gardiner’s Bay Country Club
05.2017 - 10.2017
Chef de partie
Gardiner’s Bay Country Club
07.2016 - 10.2016
Line cook
Marco Beach Ocean Resort (Sale e Pepe)
10.2015 - 06.2016
Commis I/ Chef de Partie
Hyatt City of Dreams Manila
11.2014 - 11.2015
Culinary Intern
Marco Beach Ocean Resort (Sale e Pepe)
02.2013 - 01.2014
Culinary Intern
Dusit Thani Manila
04.2012 - 06.2012
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American Hospitality Academy
Bachelor of Science - Entrepreneurship Major in Culinary Arts
Miriam College
RELEVANT WORK EXPERIENCES AND TRAININGS ATTENDED DURING SCHOOL YEARS 2009-2014
- PATH TO AUTHENTIC HOSPITALITY 1 & 2 TRAINEE HYATT CITY OF DREAMS, MANILA PH Participated for a two-day training and fundamentals of hospitality refreshers. Hyatt ensures we are all well-equipped to be able to deal and upsell our products in the buffet with awesome guest relationship.
- STARTING WITH SMALL STEPS, CREATING BIG WORLD GUEST SPEAKER URDANETA CITY UNIVERSITY, PANGASINAN PH I was invited to be a speaker during their career week. I had 650 pax HRM students and I did share all my experiences and gave tips to our future chefs!