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