Rafael Melan Maglaqui
Dubai,United Arab Emirates
Summary
Resourceful Chef de Partie with creative flair for dish creation and presentation. Team player offering well-developed culinary abilities and advanced knife skills. Proven history training new kitchen personnel to maintain rigorous high standards.
Overview
11
11
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work history
Chef de partie
21 Strands - Coca-Cola Arena
Dubai, United Arab Emirates
06.2024 - Current
- Expertly performed butchery tasks, contributing to cost-saving measures in meat usage.
- Streamlined kitchen operations, leading to smoother service during busy periods.
- Managed portion control effectively, reducing waste significantly.
- Collaborated with other chefs for special events and banquets.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Perfected traditional cooking methods including baking, grilling and braising.
- Trained apprentice chefs, improving their culinary skills substantially.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Worked closely with senior chefs for menu planning.
- Prepared, produced and packed food in tight timescales.
- Plated completed meals with meticulous attention to presentation and portion control.
Chef De Partie
Treat Gourmet Catering Services L.L.C
Dubai, United Arab Emirates
10.2021 - 11.2023
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Prepared, produced and packed food in tight timescales.
- Followed recipe specifications strictly to produce high volume of food orders.
- Plated completed meals with meticulous attention to presentation and portion control.
- Maintained clean and tidy food preparation areas.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Monitored line production to achieve consistent quality.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Aided management to practice food hygiene standards.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Executed efficient mise en place to facilitate smooth service.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Supervised and trained junior chefs cook assigned dishes.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Inspected completed work and stations to verify conformance with standards.
COMMIS CHEF
Babaji Pide Restaurant
Dubai, United Arab Emirates
09.2018 - 09.2021
- On Arabic, Jewish and Asian Cuisine, Assisting different station chefs in the kitchen in preparing ingredients and doing any tasks especially
- SALAD section and all other stations of the kitchen
- Helping unpack deliveries, rotating stock and stock ordering
- Measuring out ingredients for different recipes for the chefs to start work
- Preparing vegetables and meats: chopping, seasoning, marinating before the restaurant opens
- Monitor food storage to ensure the optimal freshness
- Receiving Deliveries and verifying that all ordered items have been delivered and ensure of its good quality
- Cooking, Plating and presenting meal items under the chef de parties' supervision
- Keeping the stations clean all the time by performing a basic cleaning ensuring that work stations are properly sanitized
- Continually develops culinary knowledge to produce high-quality meals
- Works closely with the Head Chef to ensure the smooth running of the business
- Performs other related tasks as assigned by management
ASSOCIATE/WAITER/KITCHEN CREW
Elevation Burger
11.2014 - 04.2018
- Greets customers and present them with the menu
- Deal directly with customers either by telephone, or face to face by providing information's about the products and services
- Utilizing suggestive selling techniques
- Maintains complete knowledge of all menu items, prices, preparation method, major ingredients and method of presentation
- Set-up and bussed tables
- Take orders, determine charges, and oversee billing and payments
- Observes customers and ensures their satisfaction with the food and services
- Ensures cleanliness and condition of assigned station and service areas
- Maintain positive customer relations at all time
Education
Bachelor of Science - HOSPITALITY MANAGEMENT
San Sebastian College
Philippines 06.2007 - 03.2011
Skills
- Management
- Microsoft Excel
- Multitasking
- Personality Development
- Sanitation
- Hospitality
- Food allergy understanding
- Culinary arts
- Food plating and presentation
- Food preparation techniques
- Portion and cost control
- Performance assessments
- Food inventories
- Pantry restocking
- Cleaning and sanitizing methods
- Quality Assurance
- Sanitation guidelines
Certification
- Person In Charge
- Food Hygiene
- Food Safety
- Hazard Analysis Critical Control Points (HACCP)
Timeline
Chef de partie
21 Strands - Coca-Cola Arena
06.2024 - Current
Chef De Partie
Treat Gourmet Catering Services L.L.C
10.2021 - 11.2023
COMMIS CHEF
Babaji Pide Restaurant
09.2018 - 09.2021
ASSOCIATE/WAITER/KITCHEN CREW
Elevation Burger
11.2014 - 04.2018
Bachelor of Science - HOSPITALITY MANAGEMENT
San Sebastian College
06.2007 - 03.2011