St.

Paul University Surigao

St. Paul University System
8400, Surigao City

Career Development Portfolio

Submitted by: Kholeen Sendriene Sheen B. Serna

Submitted to: Mrs. Amie B. Cahagnaan

 Table of Contents

Title Page i

Table of Contents ii

Six Step Ladder 1

First Step Ladder: DISHWASHER (ESCUELERIE) 2

Second Step Ladder: KITCHEN ASSISSTANTS 3

Third Step Ladder: COMMIS CHEF 4

Fourth Step Ladder: LINE COOK 5

Fifth Step Ladder: SOUS CHEF 6

Sixt Step Ladder: EXECUTIVE CHEF 7

My Guiding Motto in Life: 8

 Six Step Ladder

(Chef de Cuisine) Also known as a head chef or a master chef, an executive

chef is the overall kitchen boss.
Executive Chef

A sous-chef is a chef who is second in command of a

kitchen, ranking directly below the Head chef. In large
kitchens, sous-chefs generally manage members of the
kitchen on behalf of the head chef, who is usually
preoccupied with other tasks. They also play a key role in
Sous Chef training and mentoring junior kitchen staff.
Line Cook
(Chef de Partie) Prepares food items by cutting, chopping, mixing, and
preparing sauces. Cooks food items by grilling, frying, sautéing, and other
cooking methods to specified recipes and standards. Maintain cleanliness and complies
with food sanitation requirements by properly handling food and ensuring correct storage.

Commis Chef

Commis chefs are Novice chefs who work to support a chef de

partie in a commercial kitchen.They perform cooking, cleaning, delivery, and other
support duties as instructed by the chef de partie. Commis chefs help ensure that a
kitchen's operations run smoothly.

A kitchen assistant helps the cook or chef by doing basic kitchen work
in hotels, restaurants and other catering facilities. They are also called
kitchen porters. Kitchen Assistants
(Escuelerie) This person is Responsible for washing anything
that was in the food preparation and cooking process.

Dishwasher
 FIRST STEP LADDER
DISHWASHER (ESCUELERIE)

In this role, I was responsible for ensuring the cleanliness and sanitation of dishes, utensils, and
kitchen equipment. My primary duties included:

Operating industrial dishwashing equipment to efficiently clean dishes and cooking

utensils.
Sorting and organizing dishes, glasses, and silverware to maximize space and facilitate
cleaning.
Following proper sanitation procedures to prevent cross-contamination and maintain
hygiene standards.
Assisting kitchen staff with basic food preparation tasks as needed.
Maintaining cleanliness and organization in the dishwashing area, including regular
cleaning of equipment and surfaces.
Communicating effectively with kitchen staff to coordinate dishwashing activities and
prioritize tasks.

Work Ethic and Reliability: As a dishwasher demonstrates your strong work ethic and
reliability. Highlight instances where you consistently met deadlines, worked efficiently
under pressure, and showed dedication to your responsibilities.
Attention to Detail: Emphasize the importance of attention to detail in maintaining
cleanliness and sanitation standards as a dishwasher. Share examples of how you ensured
that dishes were thoroughly cleaned and sanitized, paying close attention to even the
smallest details.
Teamwork and Communication: Talk about how you collaborated with kitchen staff
and communicated effectively to ensure smooth operations in the kitchen. Discuss
instances where you worked as part of a team to handle high volumes of dishes
efficiently and coordinate tasks effectively.
Adaptability and Problem-Solving: Describe how you adapted to changing priorities
and handled unexpected challenges in the dishwashing environment. Share examples of
how you quickly resolved equipment malfunctions or adjusted your workflow to
accommodate fluctuations in workload.

Commitment to Hygiene and Safety: Highlight your commitment to maintaining a

clean and safe work environment in compliance with health and safety regulations.
 Discuss your adherence to proper sanitation procedures and your role in preventing
foodborne illnesses through thorough dishwashing practices.
Transferable Skills: Draw parallels between the skills and qualities you developed as a
dishwasher and those relevant to your desired career path. Whether it's attention to detail,
teamwork, or problem-solving, emphasize how these skills can benefit you in other roles.

As a dishwasher, my contributions may be less visible than those of other kitchen staff, but they
are no less essential to the smooth functioning and success of the kitchen. Your dedication to
cleanliness, efficiency, teamwork, and customer satisfaction makes you a valuable member of
the kitchen team. They say it’s a small rank but I won’t be ashamed by working in this position
because I do believe that every success starts in a small steps.

Second step ladder

 Kitchen assistants
As a kitchen assistant, I played a vital role in supporting the smooth operation of the kitchen and
ensuring the quality and timeliness of food service. My responsibilities included:

Assisting chefs and cooks with food preparation tasks, such as chopping vegetables,
portioning ingredients, and assembling dishes.
Operating kitchen equipment, including ovens, grills, and food processors, under the
guidance of kitchen staff.
Maintaining cleanliness and organization in the kitchen, including washing and sanitizing
work surfaces, utensils, and equipment.
Stocking and rotating ingredients and supplies to ensure freshness and minimize waste.
Following recipes and portion control guidelines to maintain consistency in food quality
and presentation.
Assisting with inventory management and ordering supplies as needed.
Providing support during busy service periods, such as plating dishes, garnishing plates,
and expediting orders.
Adhering to food safety and sanitation standards to prevent foodborne illnesses and
ensure compliance with health regulations.

Multitasking and Time Management: As a kitchen assistant required you to juggle

multiple tasks and prioritize effectively to meet deadlines and maintain efficiency in a
fast-paced environment. Highlight instances where you demonstrated strong time
management skills and adapted to changing priorities during busy service periods.
Team Collaboration: Emphasize your ability to work collaboratively with chefs, cooks,
and other kitchen staff to achieve common goals and deliver high-quality food service.
Share examples of how you communicated effectively, supported team members, and
contributed to a positive working environment.
Attention to Detail: Talk about the importance of attention to detail in your role as a
kitchen assistant, particularly in following recipes, maintaining food quality standards,
and ensuring proper food presentation. Describe how you consistently maintained
cleanliness and organization in the kitchen to uphold hygiene and safety standards.
Problem-Solving and Adaptability: Describe how you handled challenges and solved
problems effectively in the kitchen environment. Whether it was adjusting recipes to
accommodate dietary restrictions, troubleshooting equipment issues, or managing
unexpected fluctuations in workload, highlight your ability to think on your feet and find
practical solutions.

Customer Focus: If applicable, discuss your commitment to customer satisfaction and

your role in delivering an exceptional dining experience. Share examples of how you
 contributed to a positive customer experience through your attention to detail, efficiency,
and willingness to go above and beyond to meet customer needs.
Career Growth and Development: Reflect on how your experience as a kitchen
assistant has contributed to your personal and professional growth in the culinary
industry. Discuss any additional skills or knowledge you've acquired, as well as your
aspirations for advancing your career in the culinary field.

Overall, as a kitchen staff member, my contribution plays a vital role in the functioning and
reputation of the kitchen. By demonstrating professionalism, teamwork, attention to detail, and
a commitment to excellence, you can make a significant impact on the success of the kitchen
and the overall dining experience for customers.

Third step ladder

Commis chef
As a commis chef, I worked under the supervision of senior chefs in a professional kitchen
environment. My role was to assist with food preparation, cooking, and other kitchen tasks to
support the overall operations of the kitchen. Key responsibilities included:

Assisting senior chefs with mise-en- place, including ingredient preparation, portioning,
and organization.
Executing basic cooking techniques and recipes under the guidance of senior chefs.
Operating kitchen equipment safely and efficiently, including ovens, stoves, grills, and
food processors.
Maintaining cleanliness and sanitation standards in the kitchen, including proper storage
of ingredients and regular cleaning of workstations and equipment.
Assisting with inventory management, stock rotation, and ordering of supplies as needed.
Supporting kitchen staff during busy service periods by expediting orders, plating dishes,
and ensuring timely delivery to customers.
Adhering to food safety regulations and best practices to ensure the health and safety of
customers and staff.

Learning and Development: As a commis chef, one of the primary roles is to learn and
develop culinary skills under the mentorship of experienced chefs. Discuss how you
embraced opportunities to expand your knowledge of cooking techniques, ingredients,
and kitchen operations during your time in this role.

Team Collaboration: Collaboration is essential in a professional kitchen, and as a

commis chef, you worked closely with senior chefs and other kitchen staff to execute
dishes efficiently. Highlight instances where you effectively communicated and
coordinated with team members to achieve common goals.

Attention to Detail: Attention to detail is crucial in culinary arts to ensure the quality
and consistency of dishes. Discuss how you demonstrated precision and meticulousness
in tasks such as ingredient preparation, cooking techniques, and plate presentation as a
commis chef.

Adaptability and Initiative: The kitchen environment can be fast-paced and

unpredictable, requiring chefs to be adaptable and proactive in responding to changing
circumstances. Share examples of how you demonstrated adaptability and initiative in
handling various tasks and challenges as a commis chef.

Leadership Potential: While a commis chef is an entry-level position, it offers

opportunities to showcase leadership potential and take on increasing responsibilities in
the kitchen. Reflect on how you demonstrated leadership qualities such as reliability,
accountability, and professionalism in your role as a commis chef.

Passion for Culinary Arts: Working as a commis chef requires a genuine passion for
food and cooking. Discuss your enthusiasm for the culinary arts and your commitment to
continuously improving your skills and knowledge to excel in the profession.

My contribution as a commis chef is indispensable to the success of the kitchen and the
overall guest experience. My dedication, passion for cooking, and willingness to learn
and collaborate make me a valuable asset to the culinary team.

Fourth step ladder

Line cook
As a line cook, I held a pivotal role in the kitchen, responsible for preparing and cooking food to
order on the line. Key responsibilities included:

Executing recipes and cooking techniques with precision and consistency.

Working efficiently under pressure to meet the demands of a busy service.
Operating various kitchen equipment, such as grills, fryers, and sauté stations.
Collaborating with other members of the kitchen team to ensure smooth service flow.
Adhering to food safety and sanitation standards at all times.
Communicating effectively with the expo or kitchen lead to coordinate orders and ensure
timely delivery.
Maintaining a clean and organized workstation to optimize efficiency and safety.

Performance under Pressure: Line cooking is fast-paced and demanding, requiring the
ability to perform under pressure. Discuss how you thrived in this environment,
maintaining composure and efficiency during busy service periods to consistently meet
the demands of the line.

Technical Skills: Line cooks are proficient in various cooking techniques and have a
solid understanding of food preparation. Highlight your technical skills, including
proficiency with different cooking methods, knife skills, and temperature control, which
contributed to the quality and consistency of the dishes you prepared.

Team Collaboration: Collaboration is essential on the line, where teamwork ensures

smooth service and timely delivery of orders. Describe how you effectively
communicated and coordinated with other line cooks, expeditors, and kitchen staff to
maintain a cohesive and efficient working environment.

Attention to Detail: Attention to detail is critical in line cooking to ensure that each dish
meets quality standards and is presented accurately. Discuss how you paid close attention
to plating, portion sizes, and garnishes, ensuring that every dish leaving the kitchen was
visually appealing and met the expectations of guests.
Adherence to Standards: Line cooks adhere to established standards and procedures to
maintain consistency and quality in the kitchen. Share examples of how you followed
recipes, portion control guidelines, and food safety protocols, contributing to the overall
success and reputation of the kitchen.

Problem-Solving Skills: Line cooking often requires quick thinking and problem-
solving to address challenges that arise during service. Reflect on instances where you
effectively resolved issues such as equipment malfunctions, ingredient shortages, or
unexpected changes in order volume to ensure smooth service delivery.

Commitment to Excellence: As a line cook, you are committed to delivering excellence

in every dish you prepare. Discuss your dedication to consistently delivering high-quality
food and your willingness to go above and beyond to exceed guest expectations and
contribute to the overall success of the kitchen.

A line cook is integral to the success of the kitchen and the satisfaction of guests. Your
dedication, expertise, and commitment to excellence elevate the dining experience and
contribute to the overall reputation and success of the establishment.

Fifth step ladder

Sous chef
As a sous chef, I held a key leadership position in the kitchen, supporting the executive chef in
managing daily culinary operations and ensuring the highest standards of food quality and
service. Key responsibilities included:

Assisting the executive chef in menu planning, recipe development, and kitchen
management.
Overseeing food preparation, cooking, and plating to ensure consistency and adherence to
standards.
Supervising and training kitchen staff, including line cooks, commis chefs, and prep
cooks, to maintain a skilled and motivated team.
Managing inventory, ordering supplies, and controlling food costs to maximize
profitability and minimize waste.
Enforcing food safety and sanitation standards, ensuring compliance with health
regulations and kitchen cleanliness.
Collaborating with front-of-house staff to coordinate service and address guest needs and
feedback.
Stepping in to assume leadership responsibilities in the absence of the executive chef,
ensuring continuity of operations and service excellence.

Leadership and Management: a By leveraging your leadership skills, culinary

expertise, and commitment to excellence, you can make a significant contribution as a
sous chef, helping to create memorable dining experiences and ensuring the success of
the kitchen team and the restaurant as a whole.pivotal role in leading and managing the
kitchen team. Discuss how you demonstrated strong leadership skills, providing
guidance, direction, and support to kitchen staff to achieve operational goals and maintain
high standards of performance.

Menu Development and Innovation: You contribute to menu planning and

development, collaborating with the executive chef to create innovative and appealing
dishes that reflect culinary trends and guest preferences. Share examples of how you
contributed creative ideas and executed new menu items to enhance the dining
experience.

Training and Development: Developing the skills and capabilities of kitchen staff is a
critical aspect of your role. Discuss how you mentored and trained junior staff members,
providing instruction, feedback, and opportunities for growth to foster a skilled and
motivated team.

Operations Management: Efficient kitchen operations are essential for success.

Describe how you managed day-to-day operations, including scheduling, inventory
management, and cost control, to optimize efficiency, minimize waste, and maximize
profitability.

Quality Control: Maintaining consistent food quality is a top priority. Discuss your role
in overseeing food preparation, cooking, and presentation to ensure that dishes meet
quality standards and exceed guest expectations.

Communication and Collaboration: Effective communication and collaboration are

essential for seamless kitchen operations. Share examples of how you communicated
with front-of-house staff, suppliers, and other stakeholders to coordinate service, address
issues, and maintain a positive working environment.

Problem-Solving and Adaptability: The kitchen environment is dynamic and

unpredictable, requiring quick thinking and adaptability. Reflect on how you effectively
resolved challenges, such as equipment malfunctions, staffing shortages, or unexpected
changes in demand, to ensure smooth operations and customer satisfaction.

Commitment to Excellence: As a sous chef, you are dedicated to delivering excellence

in every aspect of your work. Discuss your commitment to upholding the highest
standards of food quality, service, and professionalism, ensuring a memorable dining
experience for guests and contributing to the overall success of the establishment.
By leveraging your leadership skills, culinary expertise, and commitment to excellence,
you can make a significant contribution as a sous chef, helping to create memorable
dining experiences and ensuring the success of the kitchen team and the restaurant as a
whole.

Six step ladder

Executive chef
As the executive chef, I held the highest culinary position in the kitchen, responsible for
overseeing all aspects of food preparation, menu development, and kitchen operations. Key
responsibilities included:

Developing and executing creative and innovative menus that reflect culinary
trends, seasonal ingredients, and guest preferences.
Leading and managing a team of chefs, cooks, and kitchen staff, providing
guidance, training, and support to ensure a high standard of performance.
Managing food costs, inventory, and purchasing to maximize profitability while
maintaining quality and freshness.
Ensuring compliance with health and safety regulations, sanitation standards, and
kitchen cleanliness.
Collaborating with front-of-house staff, suppliers, and management to coordinate
service, address guest feedback, and maintain a positive dining experience.
Overseeing special events, catering, and other culinary initiatives to enhance the
restaurant's reputation and revenue.

Culinary Leadership: As the executive chef, you are the driving force behind the
kitchen, providing creative vision, culinary expertise, and leadership to the
culinary team. Discuss how you set the tone for excellence, professionalism, and
innovation in all aspects of kitchen operations.
Menu Development and Innovation: Your role involves developing and
executing menus that showcase your culinary creativity and reflect the unique
identity and vision of the restaurant. Share examples of how you crafted
innovative and seasonally inspired menus that delighted guests and elevated the
dining experience.
Team Management and Development: Managing and mentoring a team of
chefs and kitchen staff is a critical aspect of your role. Describe how you fostered
a positive and collaborative working
Financial Management: Maximizing profitability while maintaining quality and
consistency is a key challenge for executive chefs. Discuss your approach to
 managing food costs, inventory, and purchasing, as well as your ability to identify
opportunities for cost savings and revenue generation.
Quality Control and Standards: Upholding the highest standards of food
quality, presentation, and service is paramount. Reflect on how you ensured
consistency and excellence in all culinary offerings, conducting regular quality
inspections and providing feedback to kitchen staff to maintain standards.
Communication and Collaboration: Effective communication and collaboration
are essential for success as an executive chef. Discuss how you worked closely
with front-of-house staff, suppliers, and management to coordinate service,
address guest feedback, and ensure a seamless dining experience.
Adaptability and Problem-Solving: The culinary industry is dynamic and
unpredictable, requiring adaptability and quick thinking to address challenges as
they arise. Share examples of how you successfully navigated unexpected
situations, such as equipment failures or staffing issues, to maintain service
standards and guest satisfaction.
Commitment to Excellence: As the executive chef, you are committed to
excellence in every aspect of your work. Discuss your passion for culinary
excellence, your dedication to continuous improvement, and your unwavering
commitment to delivering exceptional dining experiences that exceed guest
expectations.

My greatest contribution as an executive chef is in creating culinary experiences that transcend

mere sustenance, elevating dining to an art form that nourishes the body, delights the senses, and
enriches the soul.

I see myself after 10 years as a Culinary Visionary and developed a distinctive culinary style that
is celebrated for its creativity, innovation, and artistry, menus are eagerly anticipated by diners,
and my culinary creations set trends in the industry. Recognized as a industry leader in the
culinary world, sought after for my expertise, insights, and contributions to the field. Have been
featured in prestigious culinary publications, appeared on cooking shows, or spoken at industry
events. Mentor and Role Model, throughout my journey, I have mentored and inspired countless
aspiring chefs, imparting my knowledge, wisdom, and passion for the culinary arts. My influence
extends beyond the kitchen, shaping the future of the culinary profession. To be a Successful
Entrepreneur In addition to my dream role as an executive chef, I've like to ventured into
entrepreneurship, owning and operating my very own restaurant or culinary business. My
establishment is renowned for its exceptional food, ambiance, and hospitality. Global Influence
my culinary expertise has taken around the world, exploring diverse cuisines, cultures, and
culinary traditions and collaborated with chefs from different countries, participated in culinary
exchange programs, or showcased talents on the international state. Commitment to
Sustainability As a forward-thinking chef, I am committed to sustainability and responsible
sourcing practices. By initiating to reduce food waste, support local farmers and producers, and
promote environmental stewardship within the culinary industry. My Community Engagement
beyond my professional achievements, I am dedicated by giving back to the community. Be
involved in charitable initiatives, culinary education programs, or mentorship opportunities for
underprivileged youth. Above all after 10 years I have found my Personal Fulfilment and
satisfaction in pursuing my passion for cooking and sharing my culinary creations with others.
My love for food and hospitality continues to inspire to push the boundaries of culinary
excellence and create memorable dining experiences for all who taste your cuisine. In summary,
as an executive chef 10 years from now, I have achieved extraordinary success in my culinary
career, leaving a lasting legacy as a visionary leader, mentor, and innovator in the culinary
world.

My guiding motto in life

"Achieve culinary excellence
through passion, creativity, and
relentless dedication to delighting
every palate."