Hi, I’m
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 wold-class dining experience for all guests.
Overview
25
years of professional experience
Work History
Maple Ridge Seniors
Cook 1
01.2024 - Current
Job overview
- Preparation of dinner menu cook 150 residents as specified by Head Chef
- Serve correct proportions based on presentation guidelines
- Multitasking on several orders while communicating with co-workers to ensure quality of product
Mulberry PARC
Chef de Partie
08.2023 - Current
Job overview
- Preparation and cooking of high quality dishes for150 residents
- Assisting the Head Chef in creating menu items, recipes and developing dishes
- Utilization of special techniques for preparing meats and fish
- Double check insurance and investment applications to
That Place Italian Restaurant
Chef
04.2020 - 08.2023
Job overview
- Ordering, prep of vegetables, meats, poultry, seafood and sauces as well as running whatever section on the line.
- Oversaw grill, stove, and oven, 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
The Sundowner Pub
Sous Chef
08.2018 - 03.2020
Job overview
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
Lasa Bistro
Executive Chef/Owner
01.2014 - 01.2017
Job overview
- 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%
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
XO46 Bistro
Executive Chef
05.2011 - 09.2013
Job overview
- Served upscale Filipino Cuisine
- Won Philippine Tatler Award in 2013
- Designed majority of the restaurant’s menu
- Cooked the main courses during lunch service
- Created 8 new entrees for the restaurant menu, improving monthly sales by 14%
Roman Counselling
Pyschiatric Care Volunteer
03.2009 - 02.2011
Job overview
- I volunteered to help addicts start their rehabilitation live sober
- I also 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.
Mandarin Hotel
Sous Chef
08.2007 - 08.2008
Job overview
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Utilized culinary techniques to create visually appealing dishes.
The Pescador Seafood Restaurant
Sous Chef
11.2004 - 07.2006
Job overview
- Ordering and at times aiding during service.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Acted as head chef when required to maintain continuity of service and quality.
James Squire Brewhouse
Sous Chef
11.2003 - 11.2004
Job overview
- Resolved problems, improved operations and provided exceptional service.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
- Worked effectively in fast-paced environments.
- Cultivated interpersonal skills by building positive relationships with others.
Elisabetta
Sous Chef
08.2002 - 05.2003
Job overview
- Contributed to designing restaurant’s menu
- Trained part of the kitchen team through 12 hour shifts, 3 times a week
Trimec Trading Corp.
Chef
07.1999 - Current
Job overview
- My family's business corporation.
- 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.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
Education
Le Cordon Bleu, Sydney, Australia
Certificate III in Hospitality and Commercial Cookery from Culinary Arts
07.2001
Vancouver Community College, Vancouver, BC
from Hospitality And Tourism Management
Skills
- Food Preparation
- Supervision and Leadership
- Dependable and Responsible
- Quality Assurance
- High-volume Food Service
- Fine Dining
- Team Management
- Recipe Preparation
- Health Regulations
- Critical Thinking
- Analytical Thinking
- Data Management
Accomplishments
Philippine Tatler award for Best Filipino Restaurant
Timeline
Cook 1
Maple Ridge Seniors
01.2024 - Current
Chef de Partie
Mulberry PARC
08.2023 - Current
Chef
That Place Italian Restaurant
04.2020 - 08.2023
Sous 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
Pyschiatric Care Volunteer
Roman Counselling
03.2009 - 02.2011
Sous Chef
Mandarin 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
Trimec Trading Corp.
07.1999 - Current
Le Cordon Bleu
Certificate III in Hospitality and Commercial Cookery from Culinary Arts
Vancouver Community College
from Hospitality And Tourism Management
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