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JOMARI JOHN TORRES

chef

Contact Me Experience
9956505155 4-2012 - 5- bangkok korean resto | unprep cook
jomaritorres38@gmail.co 2014

m Monitored line processes to maintain consistency in


aquamarine st. saint quality, quantity and presentation.
ignisius pandan
Angeles city,Philippine Obtained fresh, local ingredients to lower grocery
costs.

Developed recipes and menus by applying


Social Profile understanding of market demand and culinary
trends,
facebook.com/jomari.tor
res Maintained well-organized mise en place to keep
twitter.com/john.lee work consistent.

Other Info 06/2014 - palace hotel angeles | chef


03/2017

Skills Modernized processes for kitchen staff to reduce guest


Signature Dish Creation wait times and boost daily output.

Kitchen Management Oversaw grill, stove and oven and cleaned equipment
after every shift.
Budgeting and Cost Control
Inventoried food, ingredient and supply stock to
Food Spoilage Prevention prepare and plan vendor orders.

Employee Training Prevented cross-contamination from utensils,


surfaces and pans when cooking and plating meals for
Purchasing food allergy sufferers.
Menu planning 03/2017 - damsitte korean, jap resto | head chef
03/2020
Cost reduction Planned promotional menu additions based on
seasonal pricing and product availability.
Recipes and menu planning
Maintained high food quality standards by checking
Food plating and presentation delivery contents to verify product quality and
quantity.
Food Preparation
Initiated training for new team members on culinary
Team Leadership techniques to improve productivity and increase
kitchen workflows.

Developed kitchen staff through training, disciplinary


Languages action and performance reviews.
English, tagalog , kapampangan
Generated employee schedules, work assignments
and determined appropriate compensation rates.

Interest 09/2020 - cafe rooftop 5 | head chef


Music, Travelling, cooking present

Developed and cooked memorable dishes that


brought new customers into establishment.

Forecasted supply needs and estimated costs.

Inspected kitchens to observe food preparation


quality and service, food appearance and cleanliness
of production and service areas.

Placed orders to restock items before supplies ran out.

Produced revolutionary menu offerings to put


establishments on local, regional and national map.

Collaborated with staff members to create meals for


large banquets.

Education
2005 - 2009 Malayan college | highschool graduate

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