1. Jose Ramil V. Guevarra
Blk 4 Lot 17 Grand Monaco- La Belleza Brgy. San Isidro Taytay, Rizal
Mobile no: 09173576660
Joshramil66@yahoo.com
Career Objectives:
Lookingforbetteropportunitiesinmycareerthat will upgrade myknowledgeandcapabilitiestoacquire
a position that will expand my motivation and skill
PositionApplied:
Chief butcher
PresentPosition:
Chief Butcher/OICExecutiveSousChef
Work Experience:
Raffles & Fairmont Hotel Makati City
June 10, 2013 – till present.
Duties and responsibilities:
Manage to handle andcontrol the foodcost of the hotel.
Lookingupto any newfoodproductthat will helptoupgrade the qualityand quantityof the
brand.
Alwaysdouble checkthe costingof the menu orderof the eventsfunction,tomeetthe desired
cost and revenue of the hotel.
Checkingupthe set- upof the eventsfunctions.
Alwaysgoesaroundandcheck the set-upof foods inbuffetrestaurant.Checkall the foods if its
not redundant set-up kind of food.
Checkand balance the manningof all outlets.Rosters.
Looking-upinany promotional itemsthatwill helptolowerthe foodcostof the hotel.
2. Ensure all the foodsare inHACCPStandard.
Transferringall the outletcost.
Anynew sample products arrive mustdoa yieldtest.
Manage to handle all the foodneededinCDR(ColleagueDiningRoom) Cafeteria.Control food
cost.
Work Experience:
AssistantHeadButcher/SeniorChef De partie
JobBand 7
October01, 2009 – May 2013
Intercontinental HotelGroupDubai Festival City
Intercontinental Hotel Dubai Festival City
Intercontinental Residence Suites Hotel Dubai Festival City
Crown Plaza Hotel Dubai festival City
Al Badia Golf Club Intercontinental Dubai Festival City
Duties and Responsibilities:
Responsible tohandle anyimportantneedsof fourproperties/Mainkitchendepartment
Coordinate toall head Chef’s of the outlets.
Double checkfrom time to time importante-mailsfromoutlets,eventsandsuppliers
Monitorany price changes,updatesinall suppliers.
Anynewsample productsarrive mustdoa yieldtest.
Givinga dailytaskto all colleague concern.Preparationsof all outletsorderand events
banqueting.
Orderingof all foodproductneedinany outletsusing FBMSystem.
Receivedandcheckthe expiration,quantityandqualityof the foodproductsas perHACCP
Standardsand Sanitation.
Implementingthe FIFOStandardfromtime totime.
Monitorthe Freshnessof anydelivery fruits,vegs,poultry,seafoodsandmeatproducts.
Monitorfrom time totime the chillerandfreezertemperature.
Monitorall foodstockson hand.Inventory.To avoidanybad scoresin foodcost
Park Hyatt Dubai
Commi/Butcher Commissary
3. March 15,2007 – September30,2009
Duties and Responsibilities:
Monitorthe temperature of chillerandfreezer
Checkinge-mailsevery day.If there’sanurgentorderof banquetorany outlets.
Receivingandcheckthe quantity,quality andexpirationdatesinthe receivingarea. Maintaining
the freshness of all the meat, poultry, sea foods, Dairy products, fruits and veg As per HACCP
Standard.
Responsible toorderall kindsof foodproductsinthe commissary:
Butchery (Meat, Fish,Seafood,Poultry),Cold Section, Dairy products ,Beverages and Fruits and
vegetables.
Preparationsof banquetingoutlets,AlaCarte Mis en place andcafeteriaorders.
Responsible forposting(Charging)all the fooditemsissuedtoall outlets,Aspercostcontrol
needs.Byusingthe SCALA 5.1(Managementstock) SCALA 2.3 .
Responsible formonthlyinventory.
Thai Restaurant – Park Hyatt Dubai
January-March05, 2007 Duties and responsibilities:
Prepare all fooditemsneededforAlacarte,functionsandcafeteria.
Setup all plates,pots and bowlsetc.
Pick-upall the ordersindry store, commissary,cold,dairyproductsandbutchery.
Preparationof mis enplace.
Banquet kitchen– Park Hyatt Dubai
October- December2006 Duties andresponsibilities:
Assistingthe chef’sineverydayoperations.
Pick-upof all itemsinstores,outlets,dairyproducts.
Preparationsof misenplace inbanquetfunctions.
Café Arabesque Restaurant – Park Hyatt Dubai
August-September2006 Duties andResponsibilities:
Assistingthe chef’sineverydayoperations.
Pick-upof all itemsinstores,outlets,dairyproducts .
Preparationsof misenplace inbanquetfunctions.
Self Assessment:
Can produce the maximumorderof anyoutletsespeciallybanquets.
Work productivelyinlonghoursandinhighlyextreme pressure.
Can deal andwork ina multicultural team.
Alwayskeep the hotel’sstandardandqualityof the brand.
4. Training Attended:
Basic foodHygiene- ParkHyattDubai
Time and Task management -ParkHyattDubai
How to use Scala5.2(Stock Management) – ParkHyatt Dubai
How to use Scala2.3 = Hyatt regencyDubai.
Training Course Attended:
Basic CaddCourse - 2D AutoCaddRel.14
AutoCadd2016 – 3d modellingRendering( 3d autocaddrel.2002)
3d StudioMax (Animation)
Group Affiliated: CDD GROUP DUBAI www.caddgroupdubai.com
Other skills:
MS Words
MS Excel
MS Power Point
Educational Attainment
College : PhilippineAeronautical Technological School
Bachelor of Science in Aeronautical Engineering
Manila , Philippines
Secondary School: JuanSumulongMemorial Jr.College
Nationality: MotherTongue,EnglishandslightArabic
References:
Wade James NicholasCe’gretin
Executive Chef OutletChef/Chef de Cuisine
Raffles&FairmontHotel Raffles&FairmontHotel
09175443520 09178103043
Xavier Castello Jake Cheng
Executive PastryChef FoodStore/Manager
ManilaPeninsula Raffles&Fairmont
09173274554 09178630409