Summary
Overview
Work History
Education
Skills
Timeline
Generic

WILFREDO SERRANO

Elmhurst,NY

Summary

Dedicated Head Cook passionate about creating memorable meals. Knowledgeable in international cuisine. Offering successful career history comprising more than 30 years. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with sourcing ingredients, controlling budgets and boosting restaurant profiles. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

35
35
years of professional experience

Work History

Personal Chef

Zak Alamedinne
05.2024 - Current
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Prepared and served meals for family dinner and party if necessary.
  • Conducted comprehensive nutritional analyses of dishes to accommodate clients'' specific health goals or dietary restrictions.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
  • Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
  • Showcased culinary expertise by preparing a wide range of international cuisines, adapting recipes based on client preferences.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.

Personal Chef/Aide Assistant

Zelda Berger
11.2023 - Current
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Reduced food waste through effective menu planning, sourcing local ingredients, and utilizing seasonal produce.
  • Enhanced client satisfaction by creating personalized and diverse meal plans tailored to individual preferences and dietary requirements.
  • Provided attentive service during meal preparation and presentation, ensuring an enjoyable dining experience for clients.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.

Head Cook

KALYE BISTRO
08.2022 - 01.2024
  • Placed orders to restock items before supplies ran out.
  • Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

FREE LANCE CHEF

VARIOUS
10.2021 - 08.2022
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

Head Chef

Chevron
11.2014 - 03.2019
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for staffs and crews of the ship.


Head Chef

Shell Stasco
02.2010 - 08.2014
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Hired, managed, and trained kitchen staff.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.

Head Chef

Offenship
01.2002 - 11.2009
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.

Head Chef

Shell Stasco
02.2000 - 11.2001
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.

Head Chef

Cable And Wireless Marine
12.1998 - 12.1999
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Assisted in successful menu launches by conducting thorough tastings with the ship management team.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Chef De Partie

Mediterranean Shipping Company
03.1997 - 11.1998
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
  • Plated meals paying special attention to garnishes and overall presentation.

Second Cook

Cable And Wireless Marine
11.1991 - 01.1997
  • Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
  • Mentored junior kitchen staff, providing guidance on proper cooking techniques and workplace safety protocols.
  • Collaborated with Head Chef to develop new recipes and menu items, increasing customer satisfaction.
  • Maintained high standards of cleanliness, resulting in consistently positive health inspections.
  • Assisted in inventory management, ensuring adequate stock levels while minimizing spoilage.
  • Maintained excellent attendance record despite demanding work schedule and long hours.
  • Demonstrated commitment to professional development through ongoing training workshops relevant to the culinary industry.

Kitchen Helper

Philippine Village Hotel
04.1989 - 09.1990
  • Followed supervisor instructions to complete tasks on time.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Enhanced kitchen efficiency by assisting with meal preparation and ensuring timely food delivery to customers.
  • Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
  • Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
  • Operated standard kitchen equipment with focus on safety and sanitation.
  • Supported a clean and organized workspace by performing daily kitchen maintenance tasks, contributing to a safe work environment.
  • Provided reliable assistance during peak hours, managing time efficiently while maintaining a high level of quality control in food preparation.

Education

Bachelor of Science - Architecture

FEATI UNIVERSITY
Manila, Philippines

Culinary Arts / German Cuisine

Blue Horizon Culinary School
Manila, Philippines
04.2003

Culinary Arts

Norwegian Training Center
Manila, Philippines
02.1999

Culinary Arts

Grand Training Center For Culinary
Manila, Philippines
08.1992

Baking Science

Asian Baking Institute
Manila, Philippines
10.1991

Skills

    Meal Preparation

    Food Storage

    Verbal and written communication

    Food Preparation

    Recipe Development

    Food Safety

    Cost Control

    Training and mentoring

    Cleaning and sanitation

Timeline

Personal Chef

Zak Alamedinne
05.2024 - Current

Personal Chef/Aide Assistant

Zelda Berger
11.2023 - Current

Head Cook

KALYE BISTRO
08.2022 - 01.2024

FREE LANCE CHEF

VARIOUS
10.2021 - 08.2022

Head Chef

Chevron
11.2014 - 03.2019

Head Chef

Shell Stasco
02.2010 - 08.2014

Head Chef

Offenship
01.2002 - 11.2009

Head Chef

Shell Stasco
02.2000 - 11.2001

Head Chef

Cable And Wireless Marine
12.1998 - 12.1999

Chef De Partie

Mediterranean Shipping Company
03.1997 - 11.1998

Second Cook

Cable And Wireless Marine
11.1991 - 01.1997

Kitchen Helper

Philippine Village Hotel
04.1989 - 09.1990

Bachelor of Science - Architecture

FEATI UNIVERSITY

Culinary Arts / German Cuisine

Blue Horizon Culinary School

Culinary Arts

Norwegian Training Center

Culinary Arts

Grand Training Center For Culinary

Baking Science

Asian Baking Institute

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WILFREDO SERRANO