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RICARDO AYING ALISACA JR.
Rm. 1049, Bldg. S3 Atlantis Management and Staff Accom.
Jumeirah Village South 2, Jumeirah Circle, Al Barsha 4
DUBAI, UNITED ARAB EMIRATES
Mobile No. 052-9252031
Email Address: rich75_alisaca@yahoo.com
Objective:
Attain the challenging job of a Hotel and a Restaurant and seeking of a position of Sous Chef
Sushi in the field of restaurant and hotel hospitality, which will allow me to utilize my culinary
skills in large restaurant and hotel environment inter-operating with other staff of the kitchen.
Summary Of Qualifications:
 Responsibilities for ensuring the relevant kitchen operates as a successfulprofit centre by
planning, organizing and controlling production and administration in accordance with the
Standard operating procedure.
 Demonstrates ability to work under pressure.
 Analyze methods related to recording, inventory & costing
 Develops marketing and management plans in collaboration with existing support group.
 Hands on experience in food preparation in keeping with prescribed menu, recipes,temperatures
and techniques.
 In depth knowledge of assigning responsibilities for particular work.
 Proven record of food and supply purchasing-adhering to product specifications and authorized
suppliers.
 Able to create and maintain excellent relationships with patrons and co - workers.
Summary of Employment Records:
SOUS CHEF SUSHI
NOBU CULINARY
ATLANTIS THE PALM DUBAI
DUBAI,UAE
September 2013 - PRESENT
SUSHI CHEF
ZUMA CLUB DUBAI
DIFC, SHEIKH ZAYED ROAD,DUBAI,UAE
June 2011 - August 2013
SUSHI CHEF
SHOCHO RESTAURANT ANDLOUNGE
THE SOUK QARYAT AL BERI,
SHANGRILA HOTEL,ABU DHABI,UNITED ARAB EMIRATES
July 2008 - May 2011
SUSHI CHEF/HEAD CHEF
JAPANESE CUISINE DEPARTMENT
JAPENGO / BELLA DONNA CAFÉ,BURJUMAN CENTRE,DUBAI,UAE
August 2006 up to June 2008
SUSHI CHEF/HEAD CHEF
MIYAKODORI JAPANESE RESTAURANT
# 2277 Little Tokyo Compound, Makati City, PHILIPPINES
December 2002 – May 2006
SOUS CHEF SUSHI
NOBU CULINARY, ATLANTIS THEPALM
DUBAI, UNITED EMIRATES
Primary Responsibilities:
 Coordinates with the HEAD CHEF/EXECUTIVE CHEF and other subordinates.
 Maintain labors as to parameter a specified by the company.
 Helps spot-check and supervise quality, quantity and cost control of the food being
prepared.
 Develops and analyze stocks levels.
 Schedule cycle inventory.
 Assists Chef the Cuisine on concentrating on respective business / customers by
implanting Special Promotions, Food Activities, and Cultural Information Research,
understand and assists the needs of the customers in the planning process.
 Deliver product / Service to customer specification.
 Consult with and inform designated individuals to overcome problems with the
product/services and make appropriate adjustments.
 Liaise with colleagues on sharing information, novelties, upgraded products and new
techniques.
 Assists Chef de Cuisine/ Sushi Chef in related to handling, planning, organizing and
controlling purchasing operations.
 Acts as at sources of the operations/production team.
 Maintain food cost to parameter given by the company.
 Check food cost on a daily basis and ensure continual awareness of monthly food cost.
 Attend meeting as required.
SUSHI CHEF
ZUMA CLUB DUBAI
DIFC, DUBAI, UAE
Primary Responsibilities:
Ensure the product consistency is attained in regards to appearance and taste.
 Ensure the kitchen reflects the flair, creativity and quality expected by the company.
 Preserves the stocks used to avoid spoilage and maintain the quality of the items being
used.
 Assists methods related handling, planning, organizing and controlling purchasing
operations.
 Develops and analyze stocks levels.
 Acts as out source of the operations / production team.
 Coordinates with the HEAD CHEF/EXECUTIVE CHEF and other subordinates.
 Prepares and submit action plan of the sections.
 Maintain labors as to parameter specified by the company.
 Maximize employee’s productivity and staffing levels
SHOCHO JAPANESE RESTAURANT ANDLOUNGE
SHANGRILA RESORT ANDSPA, SOUK QARYAT AL BERI,
ABU DHABI,UAE
Primary Responsibilities:
 Prepares menu items accordingly to the standard restaurant recipe.
 Use and maintain production record to present wastage.
 Serve food that is safe to eat.
 Works as a team leader to maintain pleasant work environment.
 Helping in standardization of dishes.
 Schedule cycle inventory
 Uses and follows recipe.
 Use high-quality ingredients and measures them accurately.
 Garnishes food in appealing manner.
 Keeps written records of all foods produced.
 Facilitate in keeping the kitchen area clean at all times.
 Perform other duties as may be assigned by supervisors.
 Helps check and supervise quantity, quality and cost control of food being prepared.
EDUCATIONAL BACKGROUND:
COLLEGE: BACHELOR OF SCINCE IN COMMERCE
1993 - 1997 MAJOR IN MANAGEMNET
(Graduated October) 4 Years Diploma
Divine Word College of Tagbilaran City
(HOLY NAME UNIVERSITY)
SECONDARY: CLARIN SCHOOL OF FISHERIES
1989 - 1997 Clarin, Bohol, Philippines
(Graduated March)
SKILLS:
 Sushi Nigiri and Sushi Roll Making, Cutting and Filleting of Fish
 Cooking and Preparing of Food
 Waitering
 Recipe Reinventing and Menu Engineering
 Cashiering / General / Clerical Works, Computer literate
 Records Management
 Public Relations
 Oral and Communication Skills
PERSONAL DETAILS:
Nickname: John – john / Keanu Civil Status: Married
Birthday: December 19, 1975 Citizenship: Filipino
Birth Place: Bohol, Philippines Passport Number: EC1529698
Height: 5’5” Visa Type: Employment Visa
Weight: 165 Lbs. Dialect Spoken: English, Japanese (basic)
Gender: Male Tagalog, Cebuano
Religion: Roman Catholic
REFERENCES:
Chef Herve Courtot
Chef de Cuisine-Nobu Dubai
Atlantis The Palm Dubai, Dubai,UAE
Mobile #: 0529132931
Chef Michio Iwata
Head Sushi Chef-Nobu Dubai
Atlantis The Palm Dubai, Dubai, UAE
Mobile #: 0526761538
Chef Gilles Perrin
Executive Chef -Atlantis
Atlantis the Palm Dubai, UAE
Mobile #: 0506398646
RICARDO 3

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RICARDO 3

  • 1. RICARDO AYING ALISACA JR. Rm. 1049, Bldg. S3 Atlantis Management and Staff Accom. Jumeirah Village South 2, Jumeirah Circle, Al Barsha 4 DUBAI, UNITED ARAB EMIRATES Mobile No. 052-9252031 Email Address: rich75_alisaca@yahoo.com Objective: Attain the challenging job of a Hotel and a Restaurant and seeking of a position of Sous Chef Sushi in the field of restaurant and hotel hospitality, which will allow me to utilize my culinary skills in large restaurant and hotel environment inter-operating with other staff of the kitchen. Summary Of Qualifications:  Responsibilities for ensuring the relevant kitchen operates as a successfulprofit centre by planning, organizing and controlling production and administration in accordance with the Standard operating procedure.  Demonstrates ability to work under pressure.  Analyze methods related to recording, inventory & costing  Develops marketing and management plans in collaboration with existing support group.  Hands on experience in food preparation in keeping with prescribed menu, recipes,temperatures and techniques.  In depth knowledge of assigning responsibilities for particular work.  Proven record of food and supply purchasing-adhering to product specifications and authorized suppliers.  Able to create and maintain excellent relationships with patrons and co - workers. Summary of Employment Records: SOUS CHEF SUSHI NOBU CULINARY ATLANTIS THE PALM DUBAI DUBAI,UAE September 2013 - PRESENT SUSHI CHEF ZUMA CLUB DUBAI DIFC, SHEIKH ZAYED ROAD,DUBAI,UAE June 2011 - August 2013 SUSHI CHEF SHOCHO RESTAURANT ANDLOUNGE THE SOUK QARYAT AL BERI, SHANGRILA HOTEL,ABU DHABI,UNITED ARAB EMIRATES July 2008 - May 2011 SUSHI CHEF/HEAD CHEF JAPANESE CUISINE DEPARTMENT JAPENGO / BELLA DONNA CAFÉ,BURJUMAN CENTRE,DUBAI,UAE August 2006 up to June 2008 SUSHI CHEF/HEAD CHEF MIYAKODORI JAPANESE RESTAURANT # 2277 Little Tokyo Compound, Makati City, PHILIPPINES December 2002 – May 2006
  • 2. SOUS CHEF SUSHI NOBU CULINARY, ATLANTIS THEPALM DUBAI, UNITED EMIRATES Primary Responsibilities:  Coordinates with the HEAD CHEF/EXECUTIVE CHEF and other subordinates.  Maintain labors as to parameter a specified by the company.  Helps spot-check and supervise quality, quantity and cost control of the food being prepared.  Develops and analyze stocks levels.  Schedule cycle inventory.  Assists Chef the Cuisine on concentrating on respective business / customers by implanting Special Promotions, Food Activities, and Cultural Information Research, understand and assists the needs of the customers in the planning process.  Deliver product / Service to customer specification.  Consult with and inform designated individuals to overcome problems with the product/services and make appropriate adjustments.  Liaise with colleagues on sharing information, novelties, upgraded products and new techniques.  Assists Chef de Cuisine/ Sushi Chef in related to handling, planning, organizing and controlling purchasing operations.  Acts as at sources of the operations/production team.  Maintain food cost to parameter given by the company.  Check food cost on a daily basis and ensure continual awareness of monthly food cost.  Attend meeting as required. SUSHI CHEF ZUMA CLUB DUBAI DIFC, DUBAI, UAE Primary Responsibilities: Ensure the product consistency is attained in regards to appearance and taste.  Ensure the kitchen reflects the flair, creativity and quality expected by the company.  Preserves the stocks used to avoid spoilage and maintain the quality of the items being used.  Assists methods related handling, planning, organizing and controlling purchasing operations.  Develops and analyze stocks levels.  Acts as out source of the operations / production team.  Coordinates with the HEAD CHEF/EXECUTIVE CHEF and other subordinates.  Prepares and submit action plan of the sections.  Maintain labors as to parameter specified by the company.  Maximize employee’s productivity and staffing levels SHOCHO JAPANESE RESTAURANT ANDLOUNGE SHANGRILA RESORT ANDSPA, SOUK QARYAT AL BERI, ABU DHABI,UAE Primary Responsibilities:  Prepares menu items accordingly to the standard restaurant recipe.  Use and maintain production record to present wastage.  Serve food that is safe to eat.  Works as a team leader to maintain pleasant work environment.  Helping in standardization of dishes.  Schedule cycle inventory  Uses and follows recipe.  Use high-quality ingredients and measures them accurately.  Garnishes food in appealing manner.  Keeps written records of all foods produced.  Facilitate in keeping the kitchen area clean at all times.  Perform other duties as may be assigned by supervisors.  Helps check and supervise quantity, quality and cost control of food being prepared.
  • 3. EDUCATIONAL BACKGROUND: COLLEGE: BACHELOR OF SCINCE IN COMMERCE 1993 - 1997 MAJOR IN MANAGEMNET (Graduated October) 4 Years Diploma Divine Word College of Tagbilaran City (HOLY NAME UNIVERSITY) SECONDARY: CLARIN SCHOOL OF FISHERIES 1989 - 1997 Clarin, Bohol, Philippines (Graduated March) SKILLS:  Sushi Nigiri and Sushi Roll Making, Cutting and Filleting of Fish  Cooking and Preparing of Food  Waitering  Recipe Reinventing and Menu Engineering  Cashiering / General / Clerical Works, Computer literate  Records Management  Public Relations  Oral and Communication Skills PERSONAL DETAILS: Nickname: John – john / Keanu Civil Status: Married Birthday: December 19, 1975 Citizenship: Filipino Birth Place: Bohol, Philippines Passport Number: EC1529698 Height: 5’5” Visa Type: Employment Visa Weight: 165 Lbs. Dialect Spoken: English, Japanese (basic) Gender: Male Tagalog, Cebuano Religion: Roman Catholic REFERENCES: Chef Herve Courtot Chef de Cuisine-Nobu Dubai Atlantis The Palm Dubai, Dubai,UAE Mobile #: 0529132931 Chef Michio Iwata Head Sushi Chef-Nobu Dubai Atlantis The Palm Dubai, Dubai, UAE Mobile #: 0526761538 Chef Gilles Perrin Executive Chef -Atlantis Atlantis the Palm Dubai, UAE Mobile #: 0506398646