Pamela Nicole Santos
Vernon,BC
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Years of background in high-end restaurant industry.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Kelly O'Bryan's Restaurant
Vernon, BC
12.2018 - Current
- 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.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Las Flores Restaurant (Bistronomia Corp.)
Bonifacio Global City, Taguig City, PH
10.2017 - 07.2018
- Check seasonal products available in the city per month.
- Responsible together with the Head Chef to create new ideas/dishes for the monthly specials and a la carte menu.
- Responsible of sanitation and hygiene training to the culinary team.
- Monitoring of daily suppliers invoice.
- Supervises daily shift operation.
- Ensures all employees have proper supplies, equipment and uniforms.
- Supervising staffing levels to ensure that guest service, operational needs and financial objectives are met.
- Monitors employee;s progress towards meeting performance expectations.
Head Chef
Johnny Kahuku, Resorts World Manila
Pasay City, PH
09.2016 - 09.2017
- Responsible of planning the set menu, provide standard recipe, portioning product cost and selling cost of the menu.
- Conduct regular inspection to monitor the quality condition of items prepared under main kitchen with emphasis on compliance with standard presentation and taste.
- Prepares and updates operating manual and recipe book (black book) of main kitchen emphasis on quality control, production management and cost management.
- Prepares evaluation report pertaining to the status of Main Kitchen operation as to cost efficiency and related kitchen operation issues.
- Monitor staff compliance as to standard portioning and supplies consumption.
- Monitors adherence of all kitchen to Food Safety Policy.
- Train and develops cooks (all stations in coordination with the Executive Chef).
Lead Cook (Part Time)
KPUB BBQ Meat All You Can Korean Restaurant
The Fort Strip, Taguig, PH
04.2016 - 09.2016
- In charge of doing all the banchan (Cold Side Dishes).
- Manage ordering and stocking the food for the cold station.
- Collaborated with the head chef in menu design and innovative recipes.
- Preparing all salad needs.
Kitchen Manager
TON TONCHAYA Japanese Kitchen & Bar
Bonifacio Global City, Taguig, PH
03.2013 - 02.2016
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Oversaw food preparation and monitored safety protocols.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Helped general management develop prices based on inventory costs and portion sizes.
- Developed unique events and special promotions to drive sales.
Sushi Chef (Part Time)
Hajime Crossover Cuisine
Rockwell, Makati, PH
03.2015 - 08.2015
- Create high quality sushi including cooking rice, rolling sushi, temperature recording, cutting and packaging for take-out and dine-in plate preparation.
- Carried out day-day-day duties accurately and efficiently.
- Maintain cleanliness and organization of sushi station.
- Served customers and followed outlined steps of service.
- Worked flexible hours; night, weekend, and holiday shifts.
- Actively display knowledge of all food and beverage menu items and current promotions.
Education
Bachelor of Science - Culinary Arts And Kitchen Operation
Lyceum of The Philippines University
Intramuros, Philippines 03.2015
Bachelor of Science - Nursing
Manila Doctors College
Pasay, Philippines 04.2011
Skills
- Line Inspections
- Team Leadership
- Chef Assistance
- Food Preparing, Plating and Presentation
- Stocking and Replenishing
- Staff Supervision and Coordination
- Kitchen Management
- Safe Food Handling
Certification
- Foodsafe, Level 1 - April 29, 2024
Timeline
Sous Chef
Kelly O'Bryan's Restaurant
12.2018 - Current
Sous Chef
Las Flores Restaurant (Bistronomia Corp.)
10.2017 - 07.2018
Head Chef
Johnny Kahuku, Resorts World Manila
09.2016 - 09.2017
Lead Cook (Part Time)
KPUB BBQ Meat All You Can Korean Restaurant
04.2016 - 09.2016
Sushi Chef (Part Time)
Hajime Crossover Cuisine
03.2015 - 08.2015
Kitchen Manager
TON TONCHAYA Japanese Kitchen & Bar
03.2013 - 02.2016
Bachelor of Science - Culinary Arts And Kitchen Operation
Lyceum of The Philippines University
Bachelor of Science - Nursing
Manila Doctors College
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