Lorenzo Bagaforo
Grande Prairie,AB
Summary
Proactive Demi Chef De Partie with extensive experience in Western and Asian cuisines, specializing in Grill, Pasta, Entre, and Pizza stations. Skilled in recipe and menu development, maintaining hygiene standards, and supporting head chefs during high-volume service. Brings operational knowledge from fine dining to casual settings.
Overview
12
12
years of professional experience
Work History
Cook
OPA
03.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Demi Chef De Partie
MGM Cotai
10.2018 - 02.2023
- specialized in managing pizza station
- Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
Demi Chef De Partie
Ritz-Carlton DIFC
03.2016 - 09.2018
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Specialized in managing both Grill and Pasta station
- Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
- Implemented new cooking techniques after attending industry seminars and workshops, elevating the overall quality of dishes served.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Commis Chef
SOLAIRE Resorts and Casino
01.2013 - 03.2016
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Education
Diploma in Culinary Arts And Kitchen Management - Culinary Arts
ISCAHM
Quezon City, PH10.2012
Bachelor of Science - International Business And Entrepreneurial Mgt.
San Beda College
Manila, PH04.2011
Skills
- Expertise in Western Cuisine and sections such as Grill, Pasta, Entre, and Pizza
- Works Well Under Pressure
- Vast knowledge and Use of ingredients in both Asian and Western cuisines
- Operational knowledge from Fine Dinning to Casual dinning
- Recipe Development
- Menu development
Languages
English
Native or Bilingual
Additional Information
- MGM cotai +853 88068888 /(853) 8802 1222
- Ritz Carlton - DIFC +971 4-3722222
- Solaire Resort and Casino (SURESTE) +632 8888-8888
Timeline
Cook
OPA
03.2023 - Current
Demi Chef De Partie
MGM Cotai
10.2018 - 02.2023
Demi Chef De Partie
Ritz-Carlton DIFC
03.2016 - 09.2018
Commis Chef
SOLAIRE Resorts and Casino
01.2013 - 03.2016
Diploma in Culinary Arts And Kitchen Management - Culinary Arts
ISCAHM
Bachelor of Science - International Business And Entrepreneurial Mgt.
San Beda College
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