Cyril Jagape
Al Aman Middle East Catering Services
Abu Dhabi,United Arab Emirates
12
years of professional experience
2
years of post-secondary education
1
Language
Innovative culinary professional specialising in dessert and menu creation with a strong grasp of cultural cuisines. Skilled in food preparation and preservation, ensuring compliance with food safety and hygiene regulations. Utilises kitchen equipment effectively and employs advanced plating techniques to elevate food presentation. Focused on refining pastry skills and expanding knowledge of international cuisines.
Work history
Filipino cook
2 Years- Prepared and presented meals according to head chef's guidelines, ensuring visual appeal and quality.
- Enhanced customer satisfaction by preparing and serving high-quality meals.
- Used seasonal produce creatively to refresh daily menus each service.
- Contributed to menu planning for special events, tailoring offerings to enhance customer experience.
- Adapted cooking methods to create new dishes without compromising on taste or quality.
- Monitored inventory levels, reducing waste through strategic meal planning.
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
- Collaborated with kitchen staff to foster a supportive, team-oriented environment.
- Coordinated efficiently with wait staff for smooth a smooth dining experience for customers.
- Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
- Handled several customer orders at once under pressure and met service deadlines.
- Worked closely with sous chefs for efficient kitchen operations.
Head chef/cook
4 Years- Managed all aspects of the kitchen, ensuring smooth operation.
- Supervised chefs and kitchen support staff in daily operations.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Trained junior staff for optimal performance and skill development.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Implemented new recipes for enhanced menu diversity.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Ensured high-quality dishes with meticulous attention to detail.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Improved kitchen efficiency by streamlining cooking processes.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Maintained exemplary hygiene standards in the kitchen area.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Instituted a rotation system to minimise food waste.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Monitored inventory levels, ensured timely replenishment of stock.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Supervised chefs and kitchen support staff in daily operations.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Head chef
2 Years- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Implemented new recipes for enhanced menu diversity.
- Upheld health and safety regulations at all times in the kitchen.
- Monitored inventory levels, ensured timely replenishment of stock.
- Supported restaurant manager in daily operations in cost control strategies implementation.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Established strong rapport with team members through effective communication skills.
Cook
3 Years- Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
- Enhanced customer satisfaction by preparing and serving high-quality meals.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
- Ensured freshness and quality of ingredients, maintaining culinary standards.
- Maintained cleanliness in work areas, upholding high sanitation standards consistently.
- Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
- Adapted cooking methods to create new dishes without compromising on taste or quality.
- Trained junior cooks on various cooking techniques, enhancing their skill sets.
- Coordinated efficiently with wait staff for a smooth dining experience for customers.
- Monitored inventory levels, reducing waste through strategic meal planning.
- Minimised food waste with FIFO system, verifying all ingredients stored at correct temperatures.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Received and verified food deliveries, placing items in proper kitchen areas or storage.
- Organised kitchen equipment and utensils for easy access during peak hours.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Verified proper portion sizes and consistently attained high food quality standards.
Skills
Menu planning
Menu creation
Culinary creativity
Culinary techniques
Food preparation
Meal preparation
Dessert creation
Pastry making
Plating techniques
Food presentation
Plating and presentation
Food safety
Kitchen equipment operation
Education
Diploma - Hotel and Restaurant Services
Languages
English/Filipino
Intermediate
Affiliations
- Basketball,Badminton
Accomplishments
With Honors
Timeline
Lupon School of Fisheries/TESDA
Diploma from Hotel and Restaurant Services
2026.06 - 2028.04Read More
Filipino cook
Al Aman Middle East Catering Services
2025.10 - 2027.10Read More
Head chef/cook
Special Lomi Batangas Restaurant
2021.08 - 2025.08Read More
Head chef
Aling Lurings BBQ Restaurant LLC
2019.09 - 2021.09Read More
Cook
Ortegos Deli Restaurant LLC
2015.08 - 2018.08Read More