Amado Christian Kalaw IV
Coquitlam,BC
Summary
A dedicated, detail-oriented chef with 20+ years of experience seeking to contribute to a chef team by planning menus, developing recipes, preparing modern, upscale dishes, and promoting food safety to provide a world-class dining experience for all guests.
Overview
26
26
years of professional experience
Work History
Line Cook
Brown’s Social House
03.2024 - Current
- Closing shift, in-charge of cleaning the kitchen line, resetting and restocking hot line section for next day
- Overseeing the “Top End” (Fryer, Flat-top, and Grill section) during dinner service
Chef de Partie
Mulberry PARC
08.2023 - 01.2024
- Preparation and cooking of high-quality dishes for 150 residents
- Assisting the Head Chef in creating menu items, recipes and developing dishes
- Utilization of special techniques for preparing meats and fish
Chef
That Place Italian Restaurant
Coquitlam, BC
04.2020 - 08.2023
- Company Overview: Coquitlam, BC
- Ordering, prep of vegetables, meats, poultry, seafood, and sauces as well as running whatever section on the line.
- Oversaw pan, stove, and oven sections and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained well-organized mise en place to keep work consistent.
- Coquitlam, BC
Chef
The Sundowner Pub
Delta, BC
08.2018 - 03.2020
- Company Overview: Delta, BC
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Delta, BC
Executive Chef/Owner
Lasa Bistro
Manila
01.2014 - 01.2017
- Company Overview: Manila, Philippines
- Served upscale Filipino food and Spanish tapas.
- Managed 4 kitchen staff by planning schedules and coordinating responsibilities.
- Collaborated with partners to recruit and train employees reducing time-to-productivity by 34%
- Expanded restaurant menu to include Spanish cuisine, increasing sales by 12%
- Manila, Philippines
Executive Chef
XO46 Bistro
05.2011 - 09.2013
- Won Philippine Tatler Award in 2013
- Designed majority of the restaurant's menu.
- Created 8 new entrees for the restaurant menu, improving monthly sales by 14%
Psychiatric Care Volunteer
Roman Counselling
Manila
03.2009 - 02.2011
- Company Overview: Manila, Philippines
- Volunteered to help addicts start their rehabilitation live sober.
- Volunteered in a psychiatric ward in the occupational therapy hours to keep their time occupied in playing games, teaching them cooking and keeping them company during strolling hours.
- In helping others, I help myself.
- Manila, Philippines
Sous Chef
Mandarin Oriental Hotel
Manila
08.2007 - 08.2008
- Company Overview: Manila, Philippines
- Monitored the presentation of each buffet section.
- Mentored kitchen staff to keep the hotel’s 5-star standards.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Manila, Philippines
Sous Chef
The Pescador Seafood Restaurant
Sydney, NSW
11.2004 - 07.2006
- Company Overview: Sydney, NSW
- Implemented HACCP standards.
- Trained new kitchen members.
- Taught chef de parties their workflow; time management for their jobs.
- Obtained fresh, local seafood to improve dish flavors and limit food costs.
- Sydney, NSW
Sous Chef
James Squire Brewhouse
Sydney, NSW
11.2003 - 11.2004
- Company Overview: King Street Wharf, Sydney, NSW
- Resolved problems, improved kitchen operations, and provided exceptional service.
- Completed paperwork, recognizing discrepancies, and promptly addressing for resolution.
- Cultivated interpersonal skills by building positive relationships with others.
- King Street Wharf, Sydney, NSW
Sous Chef
Elisabetta
08.2002 - 05.2003
- Contributed to designing restaurant's menu.
- Trained part of the kitchen team through 12-hour shifts, 5 days a week.
- Utilized culinary techniques to create visually appealing dishes.
Chef/ Research and Development Consultant
Trimec Trading Corp.
Manila
07.1999 - Current
- Company Overview: Manila, Philippines
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Manila, Philippines
Education
Hospitality and Tourism
Vancouver Community College
10.2025
Diplome de Cuisine and Certificate III in Hospitality and Commercial Cookery - Culinary Arts
Le Cordon Bleu
07.2001
Skills
- Food Preparation
- Supervision and Leadership
- Dependable and Responsible
- Quality Assurance
- High-volume Food Service
- Collaborative
- Menu Planning
- Team Management
- Critical Thinking
- Analytical Thinking
Accomplishments
- Asia Tatler award for Best Restaurant in Philippines, 2012
- Manila’s Best Kept Secret’s- Award for best Filipino Cuisine Restaurant, 2012
- International Wine and Food Society Award- Vancouver Community College, 2025
- Stephen Darling Hospitality Management Award- Vancouver Community College, 2025
Hobbies and Interests
- Golf
- Scuba Diving
- Martial Arts
- Music
Certification
Food Safe I
Serving it Right
Super Host
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Languages
English
Upper intermediate (B2)
Tagalog (Filipino)
Intermediate (B1)
Interests
Golf
Martial Arts
Motorcycling
Scuba Diving
Timeline
Line Cook
Brown’s Social House
03.2024 - Current
Chef de Partie
Mulberry PARC
08.2023 - 01.2024
Chef
That Place Italian Restaurant
04.2020 - 08.2023
Chef
The Sundowner Pub
08.2018 - 03.2020
Executive Chef/Owner
Lasa Bistro
01.2014 - 01.2017
Executive Chef
XO46 Bistro
05.2011 - 09.2013
Psychiatric Care Volunteer
Roman Counselling
03.2009 - 02.2011
Sous Chef
Mandarin Oriental Hotel
08.2007 - 08.2008
Sous Chef
The Pescador Seafood Restaurant
11.2004 - 07.2006
Sous Chef
James Squire Brewhouse
11.2003 - 11.2004
Sous Chef
Elisabetta
08.2002 - 05.2003
Chef/ Research and Development Consultant
Trimec Trading Corp.
07.1999 - Current
Hospitality and Tourism
Vancouver Community College
Diplome de Cuisine and Certificate III in Hospitality and Commercial Cookery - Culinary Arts
Le Cordon Bleu
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