Joel Rumarate
Executive Sous Chef @Accor
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WORK HISTORY
Executive Sous Chef @Accor
MB, CA
Acted Executive Chef for (May to December) 7 months managing both culinary and stewarding department.Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:Key Responsibilities:Kitchen Operations Management:Assist the Executive Chef in planning and directing food preparation activities.Oversee the day-to-day operation of the kitchen to ensure smooth workflow and timely service.Supervise kitchen staff, including chefs, cooks, and other kitchen workers, to maintain high productivity and morale.Monitor food production to ensure consistency in quality and presentation.Menu Planning and Development:Collaborate with the Executive Chef to create innovative and appealing menus that meet the culinary standards and guest preferences.Assist in developing recipes, determining portion sizes, and selecting ingredients.Stay updated on culinary trends and incorporate new techniques and ingredients into menu offerings.Staff Training and Development:Train and mentor kitchen staff to enhance their culinary skills and knowledge.Conduct regular performance evaluations and provide constructive feedback to ensure high standards of performance.Foster a positive and collaborative work environment that encourages creativity and teamwork.Inventory and Cost Control:Manage inventory levels and food costs to optimize profitability while minimizing waste.Implement effective inventory management systems to track stock levels and ordering requirements.Work with the Executive Chef to develop cost-effective menu items without compromising quality.Food Safety and Hygiene:Ensure compliance with health and safety regulations and sanitation standards.Monitor kitchen cleanliness and hygiene practices to prevent foodborne illnesses and maintain a safe working environment.Conduct regular inspections and audits to identify and address any food safety concerns.
EDUCATION
HOLY ANGEL UNIVERSITY ANGELES CITY, PHILIPPINES
Bachelor of Science in Business Administration, Major in HOTEL and RESTAURANT MANAGEMENT
SKILLS
ABOUT JOEL RUMARATE
An organized and detail-oriented Chef with a track record of preparing and presenting healthy and nutritious food. Varied food-management skills and exceptional knowledge of food safety and sanitation standards. Been in the industry for 16years and worked in different establishments from hotel, restaurant and corporate kitchen. A methodical individual who constantly seeks a better way to maximize guest satisfaction. 9 years’ proven track record of managing operations of a busy kitchen area, implementing the production process, and estimating food and labor cost. Thorough understanding of HACCP. Known for motivating staff and coaching the culinary team to improve performance continually.
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