HanselIan l. Barcebal

Supervised and enhanced the 60-person team producing more than 10 thousand plates per day. Maintained well-organized mise en place to keep work efficient and consistent. Take cafe of daily food preparation and duties assigned by the superiors to meet the production catering standard and quality.
Evaluated inventory levels daily and placed orders to restock food items and non-food items before supplies ran out. Complied with portion and serving sizes as per inflight catering standards
follow the instructions and recommendation from my immediate superior to complete the task Ensure that the production, preparation, and presentation of food are the highest quality at all times. Oversaw scheduling, inventory management, and supply orders to maintain fully stocked kitchen Kept labor at or below 25% to support business profit targets
Mentored more than 27 kitchen staff at all levels to prepare each for demanding roles
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas properly handled and stored food to eliminate illness and prevent cross-contamination.
Creates menu for the day. Responsible for supervising food safety handling among members of the team
Cooking up tasty, nutritious, and well-balanced meals for customers
Creating dishes for clients with special dietary or cultural needs
Making sure that kitchen staff always wear appropriate clothing and headwear following relevant guidelines. Negotiating with sales representatives on the price of orders and supplies.
Maintaining the correct level of fresh, frozen, and dried foods in the storeroom.
Arranged for kitchen equipment maintenance and repair when needed.
Planned promotional menu additions based on seasonal pricing and product availability.
Created recipes and prepared advanced dishes. Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.