EFTA00294150.pdf

. Setting the Standard Since 1985 JUANITO BAGSIC Highlights: • Well versed in assigning responsibilities to culinary staff and training • Strong with preparing and organizing banquet and buffet restaurant meals • Comprehensive knowledge of setting deadlines ensuring the timely completion of work • Enthusiastic and innovative with creative abilities • Ensure kitchen sanitation and hygiene, food safety Work Experience: Sous Chef -American Cruise Lines Inc.-August 2015 to December 2015 (contractual) • Working on board American Star Cruise Ship • Assisting Executive Chef cooking for 100 people passengers • Assign cooking daily meal for the ship captain and all crew member breakfast, lunch and dinner • Main duty making salads, appetizer and desserts for capacity of 100 people passengers Private Chef: Mr. & Mrs. Debbie Martin, Weston Florida March 2001-January 2005 • Cooking dinner for family of four people • Grocery shopping • Pick up two children from school • Maintain cleanliness and sanitize kitchen after cooking • Polished all silverware Executive Sous Chef-Miccosukee Resort & Gaming, Miami Florida March 2001-July 2015 (14 years) • Assist the Executive Chef in daily routine and additional tasks • Assist cooks when needed, cooking and presentation of different food in all outlet • Train and oversee kitchen work force in recipe procedures, presentation and duties • Manage daily kitchen operations and create standard recipes for buffet and restaurant • Helping the Executive Chef, menu design plate and cost • Ensure that all foods served arranged properly and met the standards • Ensured all kitchen work is completed within the timelines Private Chef: ERJ Johnson & Johnson Family, New York, NY Jan.1998-Oct. 2000 • Menu planning, cooking healthy foods, organic vegetable and meats for family of five • Cooking for house staff as per required • Grocery and food shopping • Work closely with house manager to plan and coordinate for upcoming parties for family guest • Keeping off like and dislike, "hit or missed the mark" menus • Maintain kitchen cleanliness and sanitation, help other house staff for all heavy cleaning EFTA00294150 JUANITO BAGSIC Sous Chef/Garde Manger: Hotel Nikko Atlanta, Atlanta Georgia May 1992-November 1997 • In charge in all cold foods production, homemade sauces and salad dressing • Making varied vegetable, fish, poultry, meat terrine and pate's • Make all kind vegetable and fruit carvings for decoration and garnishes, also do make ice carvings • Develop new menu items • Ensuring safe food handling procedures, sanitation and hygiene Education: High School Graduate- Cabanatuan City, Philippines University of Eastern Manila, Philippines Bachelor Degree in English Affiliations: Member-American Culinary Federation 1994-2004 Certified Food Safety Manager Certification, First Aid CPR AED Certified Languages: English, Spanish, Philippine Dialects EFTA00294151