Arvin Caras
Chef
Halifax,NS
Summary
High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Chef position. Ready to help team achieve company goals.
Overview
25
25
years of professional experience
4
4
Certification
Work History
Senior Chef
Collaroy Beach Club
07.2017 - 04.2024
- Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.
- Implemented high-quality standards in food preparation, presentation, and safety, resulting in consistently exceptional dining experiences.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Sirius Cove Nursing Home
09.2023 - 02.2024
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Placed orders to restock items before supplies ran out.
Sous Chef
Zouki Group Of Company
03.2022 - 02.2023
- Acted as head chef when required to maintain continuity of service and quality.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Chef
Rsl Life Care
06.2018 - 02.2022
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Center Chef
Little Zack Academy
06.2017 - 06.2018
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Sous Chef
Narrabben Sands Hotel
10.2014 - 05.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Head Chef
Siem Moxie
04.2014 - 07.2014
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Sous Chef
Scanmar Maritime Services MyPestifer
02.2013 - 09.2013
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
Crew Asia Motor Yacht LYANA
07.2012 - 10.2012
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Head Chef
Seaspan Atessa
01.2012 - 06.2012
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Chef
M/YKatara
09.2010 - 06.2011
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Sous Chef and 1stb Cook
CrewAsia LiverasYacht & North Sea Marine Service
01.2007 - 09.2010
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Assisted with menu development and planning.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Chef De Partie
North Sea Marine Service Alexander Humboldt
03.2006 - 10.2006
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
CF Sharp Crew Management Celebrity Cruise Lines
08.2001 - 04.2005
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
UPL Hoalland American Line
05.2000 - 06.2001
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Sanitized all counters properly to prevent food-borne illness.
Commi 3
Toque Cafe And Reastaurant
01.2000 - 02.2000
- Prepped daily menu items to quickly deliver upon request.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Cook
Perk Avenue Cafe & Coffee House
04.1999 - 09.1999
- Prepared food items in compliance with recipes and portioning control guidelines.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
Education
Associate of Science - Marine Eng
Philippine Maritime Institue
Quezon City Philippines 03.1993
High School Diploma -
Manuel Roxas High School
Paco Manila 04.1991
Skills
- Cooking Technique Demonstrations
- Temperature Control
- Developing Menus
- Plating and Presentation
- Proper Food Storage
- Cooking and Baking
- Create Recipes
- Safe Work Practices
- Control Labor Costs
- Safety Standards
- International cuisine
Accomplishments
- Promoted to sous chef in only 2 months.
- Increased productivity by revamping workflow and restructuring line.
- Supervised team of 2 staff members.
- Prepared 10 meals, including appetizers and desserts, for high-volume catering event.
Certification
Certificate And Training and Award
Food Handler certification
Canada Certificate Number 249954. Issue date April 22,2024 Exipry date April 22,2029
- Certificate 3 Commercial Cookery Red Seal ,William Angliss Institute-02/201
- Certificate 4 Commercial Cookery Red Seal,Frontier Institute Tecnology - 07/07/2020
- Haccp Food Safety Certificate , HACCP Australia - 05/2019
- Haccp Food Safety Certificate , HACCP Australia- 14/-4/2018
Recognition of Participation CPR & AED- 01/2014
National Certificate Ship Catering Service- 01/20/2014 to 01/20/2019
Certificate Basic life Support basic First Aid.- 01/2014
Certificate of Competency -01/25/2013 to 01/25/2018
USPH Training Course- 11/2011
Castle Baking Confectionary 09/2011
Culinary Arts Certificate Baking - 07/2011
Pastry Certificate- 07/2011
Hotel Chef Association member-2006 to 2008
Award
Certificate of Recognition
Best in Dining Racks - 11/20/1997
Certificate of Competency
Best Fry man Jollibee Food Corp- 02/11/1996
Languages
English
Professional
References
References available upon request.
Timeline
Head Chef
Sirius Cove Nursing Home
09.2023 - 02.2024
Sous Chef
Zouki Group Of Company
03.2022 - 02.2023
Chef
Rsl Life Care
06.2018 - 02.2022
Senior Chef
Collaroy Beach Club
07.2017 - 04.2024
Center Chef
Little Zack Academy
06.2017 - 06.2018
Sous Chef
Narrabben Sands Hotel
10.2014 - 05.2017
Head Chef
Siem Moxie
04.2014 - 07.2014
Sous Chef
Scanmar Maritime Services MyPestifer
02.2013 - 09.2013
Sous Chef
Crew Asia Motor Yacht LYANA
07.2012 - 10.2012
Head Chef
Seaspan Atessa
01.2012 - 06.2012
Chef
M/YKatara
09.2010 - 06.2011
Sous Chef and 1stb Cook
CrewAsia LiverasYacht & North Sea Marine Service
01.2007 - 09.2010
Chef De Partie
North Sea Marine Service Alexander Humboldt
03.2006 - 10.2006
Chef De Partie
CF Sharp Crew Management Celebrity Cruise Lines
08.2001 - 04.2005
Chef De Partie
UPL Hoalland American Line
05.2000 - 06.2001
Commi 3
Toque Cafe And Reastaurant
01.2000 - 02.2000
Cook
Perk Avenue Cafe & Coffee House
04.1999 - 09.1999
Associate of Science - Marine Eng
Philippine Maritime Institue
High School Diploma -
Manuel Roxas High School
Certificate And Training and Award
Food Handler certification
Canada Certificate Number 249954. Issue date April 22,2024 Exipry date April 22,2029
Certificate 3 Commercial - 02/2014
Cookery Certificate 4 -07/2022.
HACCP Food Safety Course Certificate -05/2019
Recognition of Participation CPR & AED- 01/2014
National Certificate Ship Catering Service- 01/20/2014 to 01/20/2019
Certificate Basic life Support basic First Aid.- 01/2014
Certificate of Competency -01/25/2013 to 01/25/2018
USPH Training Course- 11/2011
Castle Baking Confectionary 09/2011
Culinary Arts Certificate Baking - 07/2011
Pastry Certificate- 07/2011
Hotel Chef Association member-2006 to 2008
Award
Certificate of Recognition
Best in Dining Racks - 11/20/1997
Certificate of Competency
Best Fry man Jollibee Food Corp- 02/11/1996
- Licensed Head Chef and Sous Chef - 2012
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