REGGIE PAMINTUAN

• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.

• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Monitored line work processes to ensure consistency in quality, quantity and presentation.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.

• Stock ordering, food cost controller and cooking
• The exact role varied from assignment to assignment but typically involved acting as interim Head Chef, until a permanent replacement had been installed
• On a number of occasions, I was offered the vacant position however currently I prefer to work on a freelance basis.

• Stock ordering, food cost controller and cooking
• Given that this was a freelance role through two agencies, I have worked in a variety of catering establishments, although primarily in hotel restaurants and pub/restaurants
• An illustration of these assignments includes working as Cover Head Chef

• Opening Branch Head Chef, stock ordering, Covering Holidays, Staff Transfers, Managing Wage budget, Staffing budget
• Stock control and GP/food costs Food Safety Audit, & Menu Planning
• Staff hiring/training
• Implement new menus, Dealing with suppler issues
• Grounded has 11 Branch (7 in Bristol 4 in Wiltshire) so far, from time to time I need to visit each branch checking if everyone follows specs, staff training, food safety audit (SFBB, Temperature , stock rotation Cleanliness etc.)s and covering for the Executive Chef if he is on holiday.

Relief Head Chef, stock ordering, food cost controller and cooking.

Given that this was a freelance role through two agencies, I have worked in a variety of catering establishments, although primarily in hotel restaurants and pub/restaurants.

An illustration of these assignments includes working as Sous Chef

at Rossini Restaurant in Weymouth for 8 weeks, and my most recent role as interim Head Chef at Twelve Bells Bar Restaurant in Cirencester. I started a short term role for Flatcappers at the Castle Inn Bradford on Avon and The Bell Inn Rode, Frome, again as interim Head Chef, and as my work in this capacity was well received I was asked to work for the company, and the associated Lounges group on four further assignments as interim Head Chef in locations within the South West, and also in Birmingham.

• Head Chef, stock ordering, food cost controller and cooking., to the head chef, in-charge when he is not around, stocks take, ordering stocks and cooking, to the executive chef, in control of the whole kitchen department when he is not around, Set up, food preparation, ordering stocks, opening and closing the kitchen

• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.

• Fish Cutter (Sashimi, Nigiri), stock ordering/ control and GP/food costs Food Safety Audit, and cooking

• 9277347
• I have worked in a variety of catering establishments, some of these assignments includes working as Relief Chef at Baxterstorey contract catering in their 3 different contracts: IOP, Skanska project and Environmental agency in Aztec west for at least 3 months

• Quality of food controller, cooking and stock taking

• Stock ordering, food cost controller, cooking and menu planning

• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Acted as head chef when required, maintaining continuity of service and quality.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.

• Plated completed meals with meticulous attention to presentation and portion control.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Prepared, produced and packed food in tight timescales.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.

• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Acted as head chef when required, maintaining continuity of service and quality.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.

• Managed the entire production area including the buffet, food production, dough making, pizza making, food costing and counter person