Jonathan Daquioag
Strathmore
Summary
Dynamic culinary professional with extensive experience at Fakieh Aquarium, skilled in menu planning and food costing. Proven track record of enhancing customer satisfaction through innovative dishes and strong butchery skills. Committed to maintaining high standards of cleanliness and organization while fostering a positive team environment.
Overview
22
22
years of professional experience
Work History
Cook
Roadhouse Restaurant
12.2021 - Current
- Prepared and cooked menu items following standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of work areas to comply with health and safety regulations.
- Collaborated with kitchen staff to ensure timely delivery of high-quality food orders.
- Assisted in inventory management by tracking supplies and placing orders as needed.
- Trained new team members on cooking techniques, safety protocols, and kitchen operations.
- Monitored food quality and consistency to maintain restaurant standards and customer satisfaction.
- Implemented process improvements that enhanced kitchen efficiency during peak service hours.
Chef
Fakieh Aquarium, Blue Ocean Miami Beach Restaurant
03.2014 - 03.2020
- Developed and executed diverse menus to enhance dining experiences.
- Supervised kitchen staff, ensuring high standards of food safety and hygiene.
- Created seasonal specials that increased customer satisfaction and repeat business.
- Trained new chefs in culinary techniques and kitchen operations.
- Implemented cost-control measures to optimize ingredient usage and reduce waste.
- Maintained well-organized mise en place to keep work consistent.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Chef De Partie
Amwaj Catering Services, QatarGas/RasGas Company
03.2010 - 11.2013
- Supervised kitchen staff to ensure efficient meal preparation and service quality.
- Developed and executed innovative menu items to enhance guest satisfaction.
- Managed inventory control, minimizing waste through effective stock rotation techniques.
- Trained junior chefs in culinary techniques and kitchen safety protocols.
- Collaborated with management on special events, ensuring seamless execution of catering services.
- Monitored food presentation and quality standards, maintaining consistency across all dishes.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Developed and cooked memorable dishes that brought new customers into establishment.
Cook
King Khalid University Hospital
01.2006 - 03.2009
- Developed seasonal menu items based on customer preferences and ingredient availability.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
Assistant Cook
Shangri La Hotel
02.2004 - 06.2005
- Assisted in meal preparation following standardized recipes to ensure consistency and quality.
- Maintained cleanliness and organization of kitchen workspace to adhere to health and safety regulations.
- Collaborated with team members to streamline food service operations during peak hours.
- Trained new staff on food handling procedures and kitchen equipment usage for operational efficiency.
- Implemented improved food storage practices to enhance freshness and reduce spoilage rates.
- Upheld strict cleanliness standards by regularly sanitizing all surfaces and equipment within the kitchen area.
- Adapted quickly to menu changes and special dietary requests from customers, ensuring guest satisfaction.
- Prepared high-quality dishes by following prescribed recipes and adhering to strict quality standards.
Education
No Degree - Culinary Arts
Philippine Center For Culinary Arts Academy
Jeddah, KSA01-2020
No Degree - Live-in Care Giver
Christ The King Training Center
Las Pinas, Philippines12-2003
Bachelor of Science - Computer Engineering
AMA Computer College
Binan Laguna, Philippines12-2002
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Strong butchery skills
- Culinary art
- Positive and professional
- Food costing
- Extensive catering background
- Operations management
- Menu planning
- Recipes and menu planning
Languages
English
Full Professional
Certification
- Internatioanal Certificate 2 Professional Chef
Accomplishments
- Achieved Employee of the month by completing and implement culinary standard with accuracy and efficiency.
- Supervised team of more than fifty kitchen staff members.
- Resolved product issue through consumer testing.
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeLocation Preference
On-SiteRemoteImportant To Me
Career advancementFlexible work hoursHealthcare benefitsTeam Building / Company RetreatsPaid sick leaveWork-life balance4-day work weekCompany CultureTimeline
Cook
Roadhouse Restaurant
12.2021 - Current
Chef
Fakieh Aquarium, Blue Ocean Miami Beach Restaurant
03.2014 - 03.2020
Chef De Partie
Amwaj Catering Services, QatarGas/RasGas Company
03.2010 - 11.2013
Cook
King Khalid University Hospital
01.2006 - 03.2009
Assistant Cook
Shangri La Hotel
02.2004 - 06.2005
No Degree - Culinary Arts
Philippine Center For Culinary Arts Academy
No Degree - Live-in Care Giver
Christ The King Training Center
Bachelor of Science - Computer Engineering
AMA Computer College