CHRISTIAN DAVE GUANSING

• Assisted Sous Chefs and Executive Chef in upholding culinary excellence, demonstrating dedication and attention to detail in food preparation, cooking, and presentation, ensuring precision and consistency in recipe execution.
• Led and instructed subordinates in daily food preparation tasks, actively participating in buffet setups and special functions to enhance guest experiences.
• Ensure the highest standards and consistent quality in the daily operation and keep up to date with the new products, recipes and preparation techniques
• Prepared dishes following specific menu guidelines.
• Managed food inventory and monitored costs in the assigned kitchen section.
• Coordinated with other sections to ensure cleanliness and minimize wastage, contributing to effective cost control measures.
• Maintained hygienic work area according to establishment standards, ensuring compliance and safety in food preparation.

• Display a lively Teppanyaki performance, displaying one's expertise and creativity on a variety of hot dishes, appetizers and main courses.
• Perform various tricks and techniques to help bring entertainment value to a teppanyaki dining experience.
• Prepared specific food items and meal components at designated stations.
• Preparing various types of Sushi dishes according to established guidelines on quality, portion size, presentation and food safety
• Prepared traditional Japanese sushi rice, chopped, sliced, and filleted various types of fish.
• Ensure the highest quality of showmanship and customer service, while emphasizing the quality of the food the customers received.
• Coordinated with wait staff to address special requests and food allergy considerations, improving customer satisfaction.
• Collaborating with the rest of the culinary team to ensure high-quality food and service.
• Stocktaking and ordering supplies for the kitchen operations
• Developed and refined recipes and preparation methods from consumer feedback, driving menu innovation.
• Monitoring portions and waste control to maintain profit margin.
• Managed and trained Demi-chef de parties and Commis, fostering skill development and team performance.
• Assisted Sous Chef or Chef de Cuisine in creating new dishes and menus, fostering culinary creativity and variety.

Accomplishments:

• Included in the team which hosted the awarding of Middle East and North Africa (MENA) 50 Best Restaurants and the celebratory dinner, at Tori No Su, the following day in collaboration with Asia's Best Pastry Chef 2020 and chef-owner of restaurant Ete in Tokyo, Chef Natsuko Shoji.
• Awarded and Included in the world-renowned French restaurant guide, Gault Millau.
• Awarded Abu Dhabi's Best Hotel Restaurant and the Middle East's Best Hotel Restaurant

• Engaged guests during culinary performances, creating memorable experiences through expert Teppanyaki presentations.
• Display a lively Teppanyaki performance, displaying one's expertise and creativity on a variety of hot dishes, appetizers and main courses.
• Fulfilled guest special requests to enhance dining experiences, and signature dishes.
• Assisted specialty outlet chef in implementing food quality and presentation standards, ensuring consistent guest satisfaction.
• Collaborates to develop and roll out new food items.
• Contributed to the efficient execution of banqueting functions, often catering for up to 150 guests.
• Monitored food wastage levels to ensure efficient use of ingredients., without compromising on food quality.
• Maintained all kitchen equipment in safe and good working condition.
• Maintained and improved hygiene and cleanliness standards.

• Assisted Commis II and Commis I Chef and kitchen team in food production, maintaining high cuisine standards for function clients and delegates.
• Executed tasks at assigned station under the direction of Executive Chef and Sous Chef, ensuring quality and consistency.
• Prepared and cooked all food items according to recipes and specifications.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Prepare ingredients for cooking, including portioning, chopping and storing food.
• Operated various kitchen equipment, including braising pans, ovens, stoves, grills, microwaves, and fryers, to ensure smooth cooking process.
• Supported execution of banqueting functions, delivering efficient service for events with up to 1500 guests.
• Supported execution of banqueting functions, ensuring efficient service for events hosting up to 1500 guests.
• Tracked food wastage levels to identify areas for improvement and reduce costs. to ensure efficient use of resources., without compromising on food quality.
• Ensured work area cleanliness to promote a safe and healthy kitchen environment. according to the rules set by the Hotel.

• Proficient in Kitchen Operations & Food Preparation – Hot & Cold Sections
• Demonstrated knife skills for precision food preparation.
• Preparation of stocks, soups, salads and appetizers
• Prepared breakfast dishes in high-volume kitchen, ensuring timely service and quality standards.
• Prepared a variety of fish and shellfish dishes using fresh ingredients.
• Specialized in preparing French, Italian, and Continental cuisine using authentic recipes.
• Gained foundational skills in baking and patisserie through hands-on practice.
• Assisted the culinary team in executing operations for the Taste of Dubai 2018 event.
• Worked with senior and Michelin Star Chefs at the event, enhancing culinary skills and gaining industry insights.
• Prepared, cooked, and packed 1,000 meals for laborers at the event in Dubai, supporting community initiative and demonstrating efficiency.
• Supported catering preparations for Radisson Blu events for international delegation.
• Assisted the Radisson Blu team for a catering event for an International Delegation.
• Contributed to Day for Dubai, a charitable initiative led by Sheikh Hamdan.