Jehan Palmero
Abu Dhabi
Summary
Experienced Chef with over 24 years in food service and kitchen operations. Manages kitchen workflow to optimise service during peak hours and enhances menu offerings based on seasonal trends. Ensures compliance with health and safety standards, maintaining high-quality standards and customer satisfaction.
Overview
2
2
Languages
26
26
years of professional experience
Work History
Head Chef
Ribbonaira Group, Chapter Café/Baker&Co
10.2025 - Current
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Planned menus for daily use, special events and seasonal promotions.
Food Consultant
Across UAE
07.2025 - 10.2025
- Evaluated operating procedures for compliance with local and national regulations in hospitality sector.
- Trained newly hired employees on service techniques and company procedures to enhance service quality and safety.
- Managed inventory, placed orders for supplies, and monitored stock levels to ensure consistent operational flow.
Executive Chef/ F&B Head
Hattan Investments LLC
01.2025 - 07.2025
- Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
- Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
- Developed recipes and menus that integrated culinary trends with consumer preferences, enhancing overall dining satisfaction.
- Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
- Calculated food and labour costs to ensure financial accuracy. and kept operations within budgets.
- Managed inventory by tracking stock levels and ordering supplies efficiently, meticulously ordering supplies and negotiating with suppliers to control costs.
- Enforced health and safety standards for food storage, preparation and handling.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Educated kitchen staff on nutrition, food allergies, and dietary issues to promote safe and inclusive meal preparation.
Food Consultant
Freelancer
11.2020 - 12.2024
- Established café and restaurant across UAE, enhancing local dining options.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Maintained cleanliness and organisation within the dining area, adhering to hygiene standards.
- Coordinated employee schedules to ensure adequate staffing levels to keep shifts well-staffed.
Head Chef/Kitchen Manager
SMAT RESTAURANT
09.2020 - 02.2023
- Modern Emirati Cuisine
Head Chef/Development Chef
Hippy Deli/ Dip Street
06.2018 - 06.2020
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef/Development Chef
Salad Bowl
10.2017 - 10.2017
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef
Fraiche Café and Bistro
04.2015 - 06.2017
- Created and executed diverse menus featuring Italian, Greek, French, Asian, and Continental cuisines, enhancing guest experience.
- Managed kitchen operations as senior sous chef, ensuring smooth service and high culinary standards from April 2014 to April 2015.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Menu Planner, Haccp Coordinator
Byblos Hotel Dubai Internet City
03.2013 - 04.2014
- Developed action plans for introducing new menu items and conducted daily briefings with production staff.
- Supervises food production, maintains standards and improves the image of the operation at all times and applies all skills required for service.
- Monitors and guides staff and prepares weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labour costs.
- Reduces waste and maintains controls to attain forecasted food and labour costs.
- Assumes full responsibility for the costing of all food items produced and oversees the proper storage and receiving of food items throughout the operation.
- Maintains high standards of hygiene and cleanliness at all times.
- Controls, monitors and supervises the monthly inventory.
- Formulated clear objectives to uphold and enhance operational reputation.
- Managed preparation area for salads, main courses, pizzas, and desserts, ensuring efficient workflow and quality standards.
Chef De Partie
Radisson Blu Media City
10.2011 - 02.2013
- Prepared and cooked high-quality food following recipes and menu guidelines.
- Upheld high standards of kitchen hygiene and organisation, ensuring compliance with health and safety regulations.
- Adhered to strict health and safety protocols, promoting a safe kitchen environment.
- Supported main kitchen operations, contributing to seamless service delivery.
Chef De Partie
Certo (Italian Restaurant)
01.2011 - 09.2011
Shift in charge
Dubai International Hotel (Airport)
08.2010 - 12.2010
- Supervised staff during shifts to maintain operational efficiency
- Managed opening of à la carte and buffet service to enhance guest experience
- Managed complaints with calm, clear communication and problem-solving.
- Collaborated with team members to achieve target results.
- Maintained clean, safe working environments to eliminate accident risks.
Shift in charge
Irish Village
09.2007 - 05.2008
- Assisted guests in passenger lounge by providing excellent service and support.
- Resolved complaints through calm communication and effective problem-solving.
- Collaborated with team members to consistently meet and exceed target results.
- Maintained clean, safe working environments, reducing potential accident risks.
Breakfast Chef
Hotel Sofitel Manila(Silahis)
08.2005 - 06.2006
- Prepared all-you-can-eat breakfast buffet, ensuring high guest satisfaction through attentive service.
- Organised ingredients at start of shift to efficiently meet demand during busy periods.
- Cleaned surfaces, cookware, and sanitised utensils to uphold health and safety standards.
- Managed team to oversee project tasks effectively.
Ala carte (commis I)
Grand Blvd. Hotel Manila
07.2003 - 07.2004
Bar Coordinator/Ramen Assembler
Manila Show Pub House/RAMEN IZAKAYA
12.2002 - 12.2002
Cook General
Chowking Food Corp. (Manila)
05.2000 - 11.2002
Education
Bachelor of Arts and Science -
Lyceum Of the Philippines
ManilaCertificate of Higher Education - HACCP
Hygea
Abu Dhabi,UAESkills
- Kitchen management
- Menu planning
- Cost control
- Inventory management
- Culinary innovation
- Supplier negotiation
- HACCP knowledge
- Regulatory compliance
- Quality assurance
- Training and development
- Kitchen team training
- Menu development
- Seasonal menu development
- Quality management
- Staff leadership
- Leadership
- Staff supervision
- Team collaboration
- Customer service
- Time management
- Gastronomic presentation
- Menu planning proficiency
Language
English
Filipino
Custom
- Trained In Japan for Ramen
- Churrasco Trained Sau Paolo
- Farm to Table Florianopolis
- Curry Festival Singapore
- Peru Street Food Festival
Timeline
Head Chef
Ribbonaira Group, Chapter Café/Baker&Co
10.2025 - Current
Food Consultant
Across UAE
07.2025 - 10.2025
Executive Chef/ F&B Head
Hattan Investments LLC
01.2025 - 07.2025
Food Consultant
Freelancer
11.2020 - 12.2024
Head Chef/Kitchen Manager
SMAT RESTAURANT
09.2020 - 02.2023
Head Chef/Development Chef
Hippy Deli/ Dip Street
06.2018 - 06.2020
Head Chef/Development Chef
Salad Bowl
10.2017 - 10.2017
Head Chef
Fraiche Café and Bistro
04.2015 - 06.2017
Menu Planner, Haccp Coordinator
Byblos Hotel Dubai Internet City
03.2013 - 04.2014
Chef De Partie
Radisson Blu Media City
10.2011 - 02.2013
Chef De Partie
Certo (Italian Restaurant)
01.2011 - 09.2011
Shift in charge
Dubai International Hotel (Airport)
08.2010 - 12.2010
Shift in charge
Irish Village
09.2007 - 05.2008
Breakfast Chef
Hotel Sofitel Manila(Silahis)
08.2005 - 06.2006
Ala carte (commis I)
Grand Blvd. Hotel Manila
07.2003 - 07.2004
Bar Coordinator/Ramen Assembler
Manila Show Pub House/RAMEN IZAKAYA
12.2002 - 12.2002
Cook General
Chowking Food Corp. (Manila)
05.2000 - 11.2002
Bachelor of Arts and Science -
Lyceum Of the Philippines
Certificate of Higher Education - HACCP
Hygea