Summary
Overview
Work History
Education
Skills
Certification
Timeline
Horse Riding , Bowling , Singing ...

Lhyzelle Alejandro

Senior Sous Chef
Dubai

Summary

I am talented Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 8-year background in high-end Hotels & restaurants a la carte industry.

Top-Notch Professional with expertize in kitchen management and staff trainin , adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time with strong organizational skills, self-insight, high integrity and able to demonstrate strong self-belief and personal commitment to goals.

Strong communication and interpersonal skills with good understanding of seamless dining experience for customers .Creative and dedicated to staying up with the food trends .

I can offer you a track record of productivity, professionalism and quality of work, strong problem solving, young, energetic, pro-active, and creative with culinary experience. Understanding of all key health, safety, food hygiene in kitchen operations, extensive knowledge of food handling procedures regarding HACCP and public health standards.

I am confident that I have both the knowledge and skills that will enable me to make a positive contribution in any of the hotels and I love involving myself assisting my seniors in developing new recipes and techniques for food preparation ensuring consistent high-quality production and minimizing food costs & wastage.

I know that I would enjoy the challenge of broadening my knowledge in high volume culinary operations and always willing to learn from the best culinary chefs while contributing to enhancing its profitability.

Overview

9
9
years of professional experience
4
4
Certificates
42
42
years of post-secondary education

Work History

Sous Chef

Nammos (Four Season )
Dubai
12.2022 - Current
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Assisted with menu development and planning.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Participated in food tastings and taste tests.
  • Evaluated food products to verify freshness and quality.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Junior Sous Chef

The Palm
Dubai
11.2020 - 12.2022
  • Five Hotel
  • Handling Sushi Section
  • Ensuring the best Quality of protein/seafood
  • Prepared identical dishes numerous times daily with consistent care and attention to detail and quality
  • Correctly and safely operated all kitchen equipment in accordance with set guidelines
  • Developed innovative menus and special food offerings to increase revenue and customer satisfaction
  • Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations
  • Mentored staff in expectations and parameters of kitchen goals and daily work for optimal productivity.
  • Oversaw cleanliness of each station in kitchen.
  • Prepped daily menu items to quickly deliver upon request.
  • Ordered new ingredients and supplies to meet expected needs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.

Chef de Partie

JA Hotel and Resort
Dubai
08.2019 - 08.2020
  • Pre-opening Team
  • Both handling Sushi Section and Cold Section
  • Sanitized all counters properly to prevent food-borne illness.
  • Complied with portion and serving sizes as per restaurant standards.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Rotated stock to use items before expiration date.
  • Acted as head chef when required to maintain continuity of service and quality.

Demi Chef de Partie

Adress Downtown By Emaar
Dubai
04.2018 - 06.2019
  • The Address Hotel
  • Pre-opening Team
  • Handling Cold Section and Hot Section.
  • Worked well in a team setting, providing support and guidance.
  • Strengthened communication skills through regular interactions with others.
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.
  • Resolved problems, improved operations and provided exceptional service.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
  • Managed time efficiently in order to complete all tasks within deadlines.

Commie l

Pearl Jumeirah Dubai, Nikki Beach Hotel and Spa
Dubai, UAE
03.2016 - 04.2018
  • Pre-opening team.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Commie ll

Mariott Al Jaddaf
Dubai, UAE
07.2014 - 03.2016
  • Commie ll
  • Marriot Al Jaddaf Hotel
  • Worked at Fine Dining French Cuisine in Hot Section
  • Adjusted machinery and notified supervisors of malfunctions.
  • Monitored fields for pests, weeds and diseases and applied fertilizer, herbicides and pesticides.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Worked effectively in fast-paced environments.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Gained extensive knowledge in data entry, analysis and reporting.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Gained strong leadership skills by managing projects from start to finish.
  • Excellent communication skills, both verbal and written.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.

Education

Food Safety &Haccp - Restaurant Services

ACLC College
Graduated with Honor, ll Award

10F C00 Foundation Certificate in Health - undefined

10F C00 Foundation Certificate in Food Hygiene 10F C00 Elementary First - undefined

C00 Fire Prevention and Fire Fighting - undefined

Training and Certificates 10F C00 HABC Level II Award in Food Safety in Catering - undefined

C00 NC II in Commercial Cooking 10F C00 NC II in Food and Beverages Services 10F C00 NC II in Bartending - undefined

Skills

    Recipes and menu planning

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Certification

MOTHER TONGUE(S): Tagalog

Timeline

Sous Chef - Nammos (Four Season )
12.2022 - Current
Junior Sous Chef - The Palm
11.2020 - 12.2022
Chef de Partie - JA Hotel and Resort
08.2019 - 08.2020
Demi Chef de Partie - Adress Downtown By Emaar
04.2018 - 06.2019
Commie l - Pearl Jumeirah Dubai, Nikki Beach Hotel and Spa
03.2016 - 04.2018
Commie ll - Mariott Al Jaddaf
07.2014 - 03.2016
ACLC College - Food Safety &Haccp, Restaurant Services
- 10F C00 Foundation Certificate in Health,
- 10F C00 Foundation Certificate in Food Hygiene 10F C00 Elementary First,
- C00 Fire Prevention and Fire Fighting,
- Training and Certificates 10F C00 HABC Level II Award in Food Safety in Catering,
- C00 NC II in Commercial Cooking 10F C00 NC II in Food and Beverages Services 10F C00 NC II in Bartending,

Horse Riding , Bowling , Singing ...

Bowling is one of my favorite hobbies. I enjoy spending time at the local bowling alley where I have cultivated my skills in aiming for strikes and spares. It serves as a great way to unwind and socialize with friends.

As for horse riding I have always been fascinated by these majestic animals. I have taken lessons on horseback riding and have even participated in a few local competitions. It provides an exhilarating and peaceful experience connecting with nature and bonding with these incredible creatures.

Singing is another passion of mine. I have been involved in various choirs and vocal groups throughout my life. Whether it's performing on stage or simply singing along to my favorite tunes I find immense joy and fulfillment in expressing myself through music. It also helps to strengthen my vocal abilities and improve my confidence.

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Lhyzelle AlejandroSenior Sous Chef