BERNARD II TUBLE
Cagayan de Oro City
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings.
Overview
10
10
years of professional experience
Work History
Sous Chef
Dukes Hotel,A Royal HideAway
dubai
09.2023 - Current
- Handling In Room dinning kitchen, Taking care of Sushi lounge, Ordering stock for full operation, Applying and maintaining and complying
- Dubai Municipality.Standard, Creating Menu in Sushi lounge and All Day Dinning, Maintaining standard in IRD.( In Room Dinning Service ), PIC (Certified Person In Charge), Preparing menu for brunch, Maintaining Standard of 5 outlets (IRD,Pool Bar,Sushi lounge,GBR Alacarte, Cigar and Tealounge bar)
- Cold Kitchen Chef In Charge . Planning menu for function and alacarte including Huge breakfast buffet covering max 1200 pax .
Sushi Chef
Dukes the Palm , A Royal Hideaway
Dubai
07.2022 - 08.2023
- Prepared high-quality seafood, rice and ingredients for sushi.
- Contributed to a safe, clean work environment by adhering to strict food safety guidelines and maintaining a spotless workspace at all times.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
- Maximized guest satisfaction with timely order completion during peak hours without compromising quality or presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Elevated dining experience for guests by providing tableside service and engaging customers in discussions about sushi history and culture.
CHEF DE PARTIE
Conrad Dubai Hilton
Dubai
09.2019 - 03.2021
- Chef De Partie (5star Hotel), Breakfast incharge covering more than 700 guest, Ordering Incharge of breakfast items, Preparing VIP Function, Sushi production, Handling and doing training to my staff to maintain standard and food hygiene.
DEMI CHEF DE PARTIE
DUKES DUBAI HOTEL
Dubai
12.2017 - 01.2019
- (Commis I) (5star hotel), Making mise en place to maintained the standard of hotel, Checking all temperature, Check stock and received items in receiving area, Make and maintain standard food in ala carte section, Checking the proper hygiene in kitchen, Cooking food for buffet, Working in cold kitchen and hot kitchen, Assign in room dinning, Doing night shift room dining, Making lunch buffet, Working in main kitchen, Making arabic mezze, salad(cold kitchen)
COMMIS 1
DUKES DUBAI HOTEL
Dubai
12.2017 - 01.2019
- Checking Food quality for Ala carte (Hot Kitchen ), Received all Vegetable in recieving area and check the quality, Checking all item expiry , labeling and quality, Taking care of all function mise en place and function set up, Preparing canape for Club lounge , Tea lounge and Executive lounge, Reliver for Cold kitchen ala carte and buffet, Shadow of all section like : Cold kitchen Ala Carte ,Cold kitchen breakfast buffet, Hot kiche n Buffet, ( Sushi Maker) : Making sushi for buffet and supplying sushi for alacarte in other outlet, Making production for brunch and theme night buffet for almost 3 years
COMMIS CHEF
Limketkai Luxe hotel
Philippines
01.2015 - 01.2017
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Reduced food costs by using seasonal ingredients, setting standards for portion size and minimizing waste
- Verified proper portion sizes and consistently attained high food quality standards
- Prepared food for graveyard and prepared food for breakfast buffet not less than 400 pax, Making sure that kitchen staff always wears appropriate clothing and head wear in accordance with the relevant guidelines
Education
BACHELOR OF ARTS -
Cagayan De Oro City
Cagayan De Oro, PhilippinesDIPLOMA IN CULINARY ARTS AND HOLISTIC NUTRITION -
2014 Culinary Institute of Cagayan de Oro
Cagayan de Oro, PhilippinesSkills
- Cooking technique
- Beautiful presentation of food
- Institutional and batch cooking
- Strong attention to safe food handling procedures
- Effective planner
- Extensive catering background
- Food presentation talent
- Hospitality and service industry background
Languages
English
Tagalog
Seminarsandcertificates
- HACCP TRAINING SEMINAR
- FSMS TRAINING SEMINAR
- HYGINE TRAINING SEMINAR
- FIRE PREVENTION TRAINING
- BASIC FOOD SAFETY AND HYGIENE (04/26/18)
- COOKERY NC2 ASSESSMENT
- BAKING AND PASTRY PRODUCTION NC2
- SERVE SAFE
- FINE DINING IN MARCO POLO HOTEL
- HACCP CERTIFICATE
• PIC CERTIFICATE
Personal Information
- Title: Sous Chef
- Date of Birth: 04/17/95
- Nationality: Philippines
- Marital Status: Single
Awards
- BRONZE MEDALIZED (EMIRATES CULINARY GUILD) (2019)
- BEST IN ON THE JOB TRAINING (OJT) (LIMKETKAI LUXE HOTEL) (2014)
- BEST CHEF OF THE MONTH (DUKES DUBAI HOTEL)
References
References available upon request
Timeline
Sous Chef
Dukes Hotel,A Royal HideAway
09.2023 - Current
Sushi Chef
Dukes the Palm , A Royal Hideaway
07.2022 - 08.2023
CHEF DE PARTIE
Conrad Dubai Hilton
09.2019 - 03.2021
DEMI CHEF DE PARTIE
DUKES DUBAI HOTEL
12.2017 - 01.2019
COMMIS 1
DUKES DUBAI HOTEL
12.2017 - 01.2019
COMMIS CHEF
Limketkai Luxe hotel
01.2015 - 01.2017
BACHELOR OF ARTS -
Cagayan De Oro City
DIPLOMA IN CULINARY ARTS AND HOLISTIC NUTRITION -
2014 Culinary Institute of Cagayan de Oro