EDNALYN GARCIA NOVENO
Summary
Highly motivated and detail-oriented chef with expertise in culinary arts, food manufacturing, and kitchen management within brand-oriented businesses. Skilled in fast-paced environments, high-volume production, and HACCP/BRC compliance. A focused, self-driven professional excelling in operations, team leadership, and maintaining brand standards, committed to driving innovation and excellence.
Overview
10
10
years of professional experience
Work History
Sous Chef
Food Point, Emirates Flight Catering LLC
07.2022 - Current
- Supervised and allocated tasks to subordinates, ensuring smooth operations in a high-volume production environment
- Led production shifts generating over 50,000 meals per shift, with detailed monitoring of yield, taste profiles, and proven traceability for all components
- Managed and guided staff to adhere to Lean Manufacturing practices and maintain strict compliance with Quality, Food Safety, and GMP procedures
- Oversaw implementation of SOPs, addressing non-conformances through targeted briefings to prevent reoccurrence
- Conducted daily inventory management of components and mass production data, ensuring efficient stock rotation while minimizing wastage and avoiding overproduction
- Coordinated with all production departments and stakeholders to ensure timely, efficient, and seamless production processes
Sous Chef
Emirates Leisure Retail LLC
10.2017 - 06.2022
- Worked in various outlet with different Concepts Al Areesh Club (October 2017-August 2018) Premier Inn Hotel (August 2018-March 2022) Giraffe World Kitchen and Asian Street Kitchen at Dubai International Airport
- Oversees a variety of food and beverage operations, including restaurants, cafes, and bars, while ensuring high standards of food quality and service
- Managed high-volume production for Costa Deli, supplying over 20 outlets in Dubai
- Responsibilities included product specifications, new product development, and training for Costa staff and suppliers
- Developed menus and new products for Premier Inn UAE and Costa MENA
- This involved creating allergen charts and recipe cards and conducting cost analyses
- Served as Senior Chef de Partie, managing kitchen operations for six months and achieving a Gold Rating from Dubai Municipality, along with a 99% score in NSF audits
- Responsible for daily operations, stock management, staff training, and ensuring hygiene compliance at Giraffe and Asian Street Kitchen at Dubai International Airport
- Consistently excels in administrative tasks, including weekly inventory management with clear action plans, and maintains food quality practices, achieving proven results in high-volume environments
Kitchen Supervisor
Bagoong Club Resto
Twin Lakes Tagaytay
05.2017 - 10.2017
- Conducts regular inspections of kitchen operations to ensure adherence to food preparation quality and service standards
- Monitors food presentation and appearance to maintain high visual and culinary standards
- Ensures cleanliness and hygiene compliance in production and service areas
- Participating in new product development, including recipe creation, product testing, and implementation in alignment with quality and brand standards
- Identifies and addresses areas for improvement to uphold operational excellence, food safety, and innovation
Assistant Kitchen Supervisor
Canyon Woods Resorts Club
Philippines
10.2014 - 05.2017
- Started as a Commis Chef in 2014, excelling in the cold section for à la carte and banquet services
- Promoted to Assistant Kitchen Supervisor in 2016, leading daily operations with a focus on excellence and efficiency
- Maintained high standards of sanitation and compliance with health and safety guidelines
- Managed inventory, supply orders, and staff coordination to ensure seamless kitchen operations
Education
Bachelor of Science - Hotel and Restaurant Management
Batangas State University
PhilippinesSkills
Committed to personal and professional growth
Proactive and responsible with a readiness for leadership roles
Effective at delegation for successful task completion
Strong problem-solving and decision-making abilities using creative thinking
Excellent interpersonal,organizational,training and communication skills for team collaboration
Demonstrated skills in Microsoft applications with proficiency in Excel
Proficient in using Oracle applications for stock management and reporting purposes
Skilled in writing weekly and monthly reports with insights about the business or projects
Timeline
Sous Chef
Food Point, Emirates Flight Catering LLC
07.2022 - Current
Sous Chef
Emirates Leisure Retail LLC
10.2017 - 06.2022
Kitchen Supervisor
Bagoong Club Resto
05.2017 - 10.2017
Assistant Kitchen Supervisor
Canyon Woods Resorts Club
10.2014 - 05.2017
Bachelor of Science - Hotel and Restaurant Management
Batangas State University