Jeffrey Buenconsejo
Angono,Philippines
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
18
18
years of professional experience
Work History
Chef De Partie
Cook Islands Gormet
Rarotonga , Cook Islands
11.2022 - Current
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
Chef de Partie
Western Road Steak & Grill Restaurants
Tabuk City, KSA
09.2018 - Current
- Line - leader particularly in hot section and pastry
- In charge in monitoring of production details such as checking of production labels, portioning according to company standards
- Attend grilling sections during peak and non - peak hours as a reliever
- Focus on food quality management in relevance of food costing
- Actively share, promote, and enhance food quality through innovation demands
- Forecast order for daily productions
- Maintain and observed FIFO and FEFO management.
Bakery Commis (Kosebasi) / Pastry Commis (Paul Restaurant)
Azadea Group of Company Ltd. (F&B Division)
Dammam, KSA
02.2016 - 04.2018
- Actively share ideas, opinion and suggestions in daily shift briefing
- Maintain proper of product in all to chillers to minimize wastages / spoilage
- Ensure requisitions are accurate over actual delivery
- Had wide range ideas of all menu items, daily features and promotions
- Ensure the cleanliness and maintain all work areas, utensils and equipment according to sanitary standards
- Follow and execute company policies, procedures, and service standard
- Report any problem/s occurred within entire shift to direct line manager
- Follow and execute all safety and sanitation policies when handling food and beverage
- Handled and operate with expertise such as Turkish Wood Oven and French Electric Oven.
Packaging Machine Operator
Al - Rashed Food Company Ltd.
Jeddah, KSA
10.2013 - 10.2015
- Responsible for performing various task to set up, operate, monitor, troubleshoot and perform preventive maintenance on assigned machines
- Responsible for inspecting parts to specifications and making adjustment or tool changes as necessary to maintain quality specifications
- Handle set up and shut down duties pertaining to packaging equipment at the beginning and end of the shift
- Responsible for packaging orders with integrity and quality
- Handle / discard waste that packing machineries edict in a safe manner
- Educate workers on exercising caution to avoid accidents and prevent injuries
- Sort, label, grade and inspect packaged products
- Create daily reports in packaged product, storage and delivery orders.
Production Supervisor
Filipino Food Favorites
Pasig City, Philippines
10.2007 - 09.2013
- Provide all orders needed by all outlets
- Had the responsibility in overseeing the progress of daily production and method
- Communicate effectively and efficiently to internal and external customers
- Motivate staff to work hard to achieve their personal goals through coaching
- In charge in training of newly hired employee; monitor efficiency of all workers involved in production
- Mis en place for all ingredients for daily production with correct and measurement according to company SOP's
- Ensure that safety and sanitation standards set by the company are being practiced religiously.
Kitchen Staff
Deli France
Pasig City, Philippines
08.2006 - 09.2007
- Perform ordering and receiving of stocks
- Practiced maintain cleanliness and orderliness in kitchen
- In charge in preparing, baking of pizza
- Receiving delivery; in charge for stocking and storage custodian.
Education
Tertiary, Hotel and Restaurant Services -
Skill Power Institute
04.2006
Skills
- Garnishes
- Dish preparation
- Salad preparation
- Special Events
- Menu development
- Culinary arts
- Entree Preparation
- Recipe creation
- Sauce preparation
- Grilling Techniques
- Food allergy understanding
- Knife Skills
- Plating and presentation
- Food presentation
- Inventory Oversight
- Sanitation Practices
Aspirations
I hereby certify that above information's are true and correct to best of my knowledge.
Personal Information
- Age: 34
- Place of Birth: Manila, Philippines
- Height: 5'7"
- Citizenship: Filipino
- Father's Name: Roberto Buenconsejo
- Mother's Name: Luzviminda Buenconsejo
- Date of Birth: 05/23/88
- Gender: Male
- Marital Status: Single
- Religion: Roman Catholic
References
- Romnick Fronda Sanchez, Restaurant Supervisor, Tim Hortons - Canada, +1 250 200 0332, nicksanchez23@outlook.com
- Abed El Karem, Manager Kosebasi - Dammam, KSA, Azadea Group of Company Ltd., +96171617722
Training
Boecker Training, Azadea Group of Company Ltd., Dammam, KSA, L1 and L2 Award in Food Safety Basic & Food Hygiene, The importance of visual control by checking the storage of goods and their rotations., Basic knowledge of the hygiene rules to get rid of insects and rodents, a control of temperatures and micro - climate., The administration of documents that are related to the HACCP procedures and the management of the non - conformity., The issues of food microbiology, knowledge of chemical and physical origin of production., HACCP system., Food hygiene and preventive measures of hazards about food handling., Identification and management of critical points with the adoption of preventive measures and correct actions.
Affiliations
- Always researching to attain up to date knowledge on food allergy and how to grow as a chef with new ideas and innovation.
Timeline
Chef De Partie
Cook Islands Gormet
11.2022 - Current
Chef de Partie
Western Road Steak & Grill Restaurants
09.2018 - Current
Bakery Commis (Kosebasi) / Pastry Commis (Paul Restaurant)
Azadea Group of Company Ltd. (F&B Division)
02.2016 - 04.2018
Packaging Machine Operator
Al - Rashed Food Company Ltd.
10.2013 - 10.2015
Production Supervisor
Filipino Food Favorites
10.2007 - 09.2013
Kitchen Staff
Deli France
08.2006 - 09.2007
Tertiary, Hotel and Restaurant Services -
Skill Power Institute
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