Mart Christian Mejarito

• Developed menus for continuous use, events and promotions for different seasons.
• Applied culinary expertise toward development of seasoned, complex and speciality foods.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Maintained clean and tidy food preparation areas.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Inspected completed work and stations to verify conformance with standards.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.

Hotel outlets:

Orla Coast by Graham elliot

Oct.24 2018-April 2019

Work station:Larder,saute

Grilled58 by mauro colagreco(fine dinning)

saute,larder,fish station

The Mansion for VVIP Guest high rollers(fine dinning)

June 2020-March 2022

Work station: Larder,Grill,saute,Pasta,Asian

Summary of Responsibilities:

• Doing mise-en-place (having all ingíedients , cut, peeled, sliced, etc. cooking. Mixing bowls, tools and equipment set out.)

• Doing butchery (the selecting, slaughteíing, deboning, cutting and preparing meat foí food)

• Preparing cold station (lay out ingredients from the walk-in cooler and assemble them into menu items served cold) such as preparing for salad, fish section, and sashimi

• Performing hot station (part of a kitchen where raw materials are prepared and cooked, whether baked, fried, roast, boiled or steamed) such as in pasta, grilled and sauté station.

• Assist in the preparation and control of daily market list

• Ensure all kitchen mise-en-place is prepared according to production plan

• Responsible for the quality of food served

• Butchery

• Ordering items and checking the quality of the delivered items

• Managing crew mates when Head Chef is not present

• Communicated closely with service teams to fully understand special orders.
• Prepared, produced and packed food in tight timescales.
• Prepared induction programmes and outlined onboarding standards for [Number] new [Job title]s.

• Open/Close Grill station

• Monitoring and maintains current inventory levels (stocking)

• Must be able to keep all work areas clean and sanitary, and perform detailed cleaning