Ricky Boy De Villa
Lian,Philippines
Summary
Enthusiast Demi Chef De Partie eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Dependable retail sales professional with experience in dynamic, high-performance environments. Skilled in processing transactions, handling cash, using registers and arranging merchandise. Maintains high-level customer satisfaction by smoothly resolving customer requests, needs and problems. Motivated retail sales professional with proven record of boosting sales and customer loyalty through individualized service. Resourceful individual skillful in learning customer needs, directing to desirable merchandise and upselling to meet sales quotas. Committed to strengthening customer experiences with positivity and professionalism when answering requests and processing sales.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Demi Chef De Partie
Costa Diadema
01.2023 - Current
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Mentored kitchen staff to prepare each for demanding roles.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Demi Chef De Partie
Costa Portuna
01.2022 - 01.2023
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Demi Chef De Partie
Costa Magica
01.2019 - 01.2022
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Mentored kitchen staff to prepare each for demanding roles.
Commis De Cuisine
Costa Fascinosa
08.2017 - 06.2019
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Rotated through all prep stations to learn different techniques.
3rd Cook
Costa Fascinosa
09.2015 - 05.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
3rd Cook
Costa Victoria
03.2015 - 06.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Cook
Pico Sand Hotel
07.2013 - 03.2015
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook
Carnivore Dempsey
01.2012 - 07.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Cook
Cancle Pastisserie
07.2011 - 01.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Kitchen Helper
Oomphatico's Restaurant
07.2010 - 07.2011
- Cleaned and organized kitchen stations to promote team efficiency.
- Followed supervisor instructions to complete tasks on time.
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Operated standard kitchen equipment with focus on safety and sanitation.
- Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
Cook
Hamilo Coast Pico De Loro
02.2009 - 06.2010
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Bellman /Driver
Canyon Cove Residential Beach Club
09.2007 - 10.2008
- Explained important features of guest rooms to travelers.
- Escorted guests to assigned rooms and transported luggage.
- Responded immediately to any guest requests or concerns and promptly resolved issues.
- Escorted guests to and from rooms and assisted with baggage.
- Notified front desk manager of any guest issues in need of additional attention.
- Greeted arriving guests and assisted with luggage, sports equipment and pets.
- Transferred luggage, bags and other items from vehicles and main lobby to and from guest rooms with wheeled cart.
- Provided guests with information regarding hotel's amenities, local attractions, nightlife, dining options, museums and concerts.
- Stored luggage for guests, retrieving baggage and items when notified.
- Trained and supervised new staff members on baggage handling procedures.
- Maintained knowledge of destination and answered customer questions within scope of understanding.
Cook
Everest Golf Club And Resort
01.2007 - 09.2007
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained food safety and sanitation standards.
- Developed relationships with local suppliers to obtain freshest ingredients available.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Monitored food quality and presentation to maintain high standards.
Education
Bachelor of Science - Hotel And Restaurant Management
Batangas State University
Nasugbu Batangas06.2006
Diploma In Computer And Electronic Technology - Computer And Information Systems
System Technology Institute
Balayan Batangas04.2001
Skills
- Stocking and Replenishing
- Food Consumption Estimates
- Menu Planning
- Proper Storage Procedures
- Kitchen Preparation
- Order Delivery Practices
- High-Volume Environments
- Equipment Preparation
- Budgeting and Cost Control
- Collaborative Relationships
- Food Prep Techniques
- Garnishing and Plating
- High-Quality Ingredients
- Customer Needs Assessments
- Vendor Relations
- Food Spoilage Prevention
- Retail Sales Customer Service
- Restaurant Operation
- Planning and Sourcing
- Kitchen Staff Management
- Food Preparation Supervision
Accomplishments
- Developed tasting menus for new business.
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Increased productivity by revamping workflow and restructuring line.
Languages
English
Full Professional
Certification
- Chef of the Year, College of Food and International Hospitality Management
- National Certificate III in Ships Catering (TESDA) - July 2017 to 2022
- Passenger Ship Crowd Management Training - September 2021
- Refresher on Basic Training - July 2019
- Crowd Management Passenger Safety and Safety Training Personnel - June 2016
- Ship Security Awareness Training and Seaferer- Nov. 2014
- Quality Customer Service- July 2008
- Hotel Operations - September 2005
- Human Resources Management - September 2004
Additional Information
Character References:
Mansuri Niyaz
Head Chef
Oompatico's Resataurant
Tanglin Mall Singapore
Chef Marco
Sous Chef
Cancle Pastisserie
The Paragon Singapore
+6598735954
Chef Suh
Kitchen In Charge
Pico De loro
Nasugbu Batangas
+639175768860
Timeline
Demi Chef De Partie
Costa Diadema
01.2023 - Current
Demi Chef De Partie
Costa Portuna
01.2022 - 01.2023
Demi Chef De Partie
Costa Magica
01.2019 - 01.2022
Commis De Cuisine
Costa Fascinosa
08.2017 - 06.2019
3rd Cook
Costa Fascinosa
09.2015 - 05.2017
3rd Cook
Costa Victoria
03.2015 - 06.2015
Cook
Pico Sand Hotel
07.2013 - 03.2015
Cook
Carnivore Dempsey
01.2012 - 07.2012
Cook
Cancle Pastisserie
07.2011 - 01.2012
Kitchen Helper
Oomphatico's Restaurant
07.2010 - 07.2011
Cook
Hamilo Coast Pico De Loro
02.2009 - 06.2010
Bellman /Driver
Canyon Cove Residential Beach Club
09.2007 - 10.2008
Cook
Everest Golf Club And Resort
01.2007 - 09.2007
Bachelor of Science - Hotel And Restaurant Management
Batangas State University
Diploma In Computer And Electronic Technology - Computer And Information Systems
System Technology Institute
- Chef of the Year, College of Food and International Hospitality Management
- National Certificate III in Ships Catering (TESDA) - July 2017 to 2022
- Passenger Ship Crowd Management Training - September 2021
- Refresher on Basic Training - July 2019
- Crowd Management Passenger Safety and Safety Training Personnel - June 2016
- Ship Security Awareness Training and Seaferer- Nov. 2014
- Quality Customer Service- July 2008
- Hotel Operations - September 2005
- Human Resources Management - September 2004
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