Victorine Millicent Domingo Solidum
San Antonio
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. Recognized for fostering team collaboration and achieving consistent results under pressure. Known for flexibility and reliability in dynamic kitchen environments, with focus on innovative menu development and staff training.
Overview
1
1
Language
1
1
Certification
12
12
years of professional experience
Work History
Executive Sous Chef
Grand Hyatt San Antonio
03.2023 - Current
- Oversees $30M worth of F&B Operations including site visits and VIP groups.
- Task forced and assisted in Grand Hyatt AZ pre-opening
- Task forced and assisted in Hyatt Regency AU for GM's meeting
- 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.
- Led culinary team in developing innovative menu items aligned with seasonal trends and guest preferences.
- Supervised daily kitchen operations to ensure consistency in food quality and presentation across all outlets.
- Trained and mentored junior chefs, fostering a culture of creativity and excellence within the kitchen staff.
- Collaborated with front-of-house managers to enhance guest dining experiences through effective communication of dish specials.
- Developed cost-effective purchasing strategies for ingredients, maintaining high-quality standards while minimizing expenses.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Oversaw the execution of daily opening and closing tasks ensuring timely completion while maintaining ingredient freshness.
Chef De Partie
Marco Beach Ocean Resort (Sale E Pepe)
11.2018 - 06.2023
- Managed and assisted to oversee culinary operations in a $5M revenue per annum.
- 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. Reports directly to the Corporate Executive Chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Effectively resolved customer feedback or complaints by taking immediate action when necessary, implementing corrective measures promptly to prevent future occurrences.
- Coordinated with catering sales team to ensure accurate representation of banquet offerings during client meetings or proposals.
- Assisted in budget management by monitoring banquet food costs closely, identifying areas for potential savings without compromising quality.
Chef tournant
Wianno Club
06.2020 - 10.2020
- Managed and trained Grill, Sauté station down to the cold station with sushi.
- Operated during COVID Collaborated with culinary team to create seasonal menus reflecting local ingredients.
- Arranged cooks' schedules, food orders and cleaning programs to maximize operational efficiency.
- Managed daily kitchen operations, directing a team of cooks to ensure timely production of meals during peak service hours.
- Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.
Chef De Partie
Marco Beach Ocean Resort (Sale E Pepe)
10.2019 - 06.2020
- Worked with seasonal staffing including myself.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
JR sous chef
Gardiner’s Bay Country Club
05.2017 - 10.2017
- Streamlined food preparation processes, improving overall kitchen efficiency.
- Collaborated with front-of-house teams to ensure seamless service during peak hours.
- Prepped daily menu items to quickly deliver upon request.
Commis I/ Chef de Partie
Hyatt City of Dreams Manila
11.2014 - 11.2015
- Knowledgeable of pre-opening standards and execution.
- Responsible for the buffet dining set-up at the Café.
- Trained to do 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.
- 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.
Education
Bachelor of Science - Entrepreneurship Major in Culinary Arts
Miriam College
Quezon City01-2014
undefined
American Hospitality Academy
01-2014
Skills
- High-volume Kitchen management
- Revenue management
- Opening and launching new concepts and restaurants
- Menu development
- Sanitation standards
- Food presentation
- Waste reduction
- Cost control
- Recipe creation
Certification
Servsafe
ACF
LANGUAGE AND LEVEL
PROFICIENT IN ENGLISH LANGUAGE
Timeline
Executive Sous Chef
Grand Hyatt San Antonio
03.2023 - Current
Chef tournant
Wianno Club
06.2020 - 10.2020
Chef De Partie
Marco Beach Ocean Resort (Sale E Pepe)
10.2019 - 06.2020
Chef De Partie
Marco Beach Ocean Resort (Sale E Pepe)
11.2018 - 06.2023
JR sous chef
Gardiner’s Bay Country Club
05.2017 - 10.2017
Commis I/ Chef de Partie
Hyatt City of Dreams Manila
11.2014 - 11.2015
undefined
American Hospitality Academy
Bachelor of Science - Entrepreneurship Major in Culinary Arts
Miriam College