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
Collaroy 1058 Pittwater Rd Collaroy +61 0299715355
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
17 Clanalpine St Mosman
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
105 Frenchs Forest Rd W,Frenchs Forest 2086
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
90 Veterans Parade Narrabeen NSW 2101
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
10 Victor Rd ,Brookvale NSW 2100
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
1260 Pittwater Rd Narrabeen NSW 2101
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
Overseas Drilling LTD Westerkade1529718 Netherland
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
Building 2227 Chino Rocks Avenue Makati City Phili
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
18 Fl Unit 6&7 Jeg Tower Cebu City
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
10 Pemberton Ave North Vancouver BC V7P 2R1 Canada
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
Monaco +44 7904375030
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
Monaco +63322316287 +37797974510
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
Humburg Germany +632 5254213
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
CasaRochaGenLuna St Intramuros Manila +63285276031
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
UPL Building Sta Clara St Intramuros Manila PHL
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
103 Dr Lazcano St Quezon City
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
Makati Ave Corner Constellation St Bell Air Makati
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