REGGIE ALCALA
Dubai,United Arab Emirates
Summary
Experienced demi chef de partie with strong abilities and experience in training employees, creating budget and managing inventory. Works hard to deliver quality meals with cost-friendly prices.
Overview
8
8
years of professional experience
2
2
years of post-secondary education
Work History
Demi Chef de partie
3FILS RESTAURANT
Dubai, 00000
02.2021 - Current
- Have a high standard of food preparation, attention to detail, portion control and minimal wastage
- Ensure cleanliness of kitchen and all associated equipment with high levels of health and safety standards
- To adhere to company procedures in regards to temperature checks, food labeling and dating, cleaning schedules and hygiene regulations at all times ensuring that all records of such are maintained
- Employed thorough understanding of menu content, recipes and food presentation guidelines to strictly uphold professional standards.
- Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Monitored kitchen equipment to gauge functionality.
- Supervised and trained junior chefs cook assigned dishes.
- Checked freezers and refrigerators to verify correct storage and temperatures.
Commis Chef
Pancake house Restaurant
Dubai, uae
10.2019 - 02.2021
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Accurately measured dish ingredients to support precise portioning.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Supported food service in busy restaurant environment.
- Complied with food safety regulations.
- Quality-checked items for quantity and presentation.
- Met high standards of food hygiene and safety.
Commis Chef
Hospitality Catering
Dubai
08.2017 - 10.2019
- Followed precise recipe cards and food preparation procedures.
- Consistently ensured excellent food quality standards for outstanding customer satisfaction.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Seasoned various meats and peeled, washed and chopped vegetables.
- Met high standards of food hygiene and safety.
Commis Chef
Apag Marangle Restaurant
pampanga, phillipines
10.2015 - 07.2017
- To maintain a high standard of specified work in accordance with the
- Stored foodstuffs and ingredients in established manner.
- Accurately measured dish ingredients to support precise portioning.
- Complied with food safety regulations.
- Quality-checked items for quantity and presentation.
- Cooked and presented dished in line with standardised recipes.
- Met high standards of food hygiene and safety.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
Education
Hotel and Restaurant Management -
Pampanga College
phillipines 06.2013 - 03.2015
Skills
- Food hygiene
- Menu development
- Knife skills
- Plate display
- Stock control
- Supply management
- Sustainable food sourcing
- Food allergy understanding
- Food inspection
- Safe food handling
- Kitchen organisation
- Teamwork
- Produce purchasing
- Just In Time stock control
- Staff supervision
Languages
English
Fluent
Timeline
Demi Chef de partie
3FILS RESTAURANT
02.2021 - Current
Commis Chef
Pancake house Restaurant
10.2019 - 02.2021
Commis Chef
Hospitality Catering
08.2017 - 10.2019
Commis Chef
Apag Marangle Restaurant
10.2015 - 07.2017
Hotel and Restaurant Management -
Pampanga College
06.2013 - 03.2015
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