Summary
Overview
Work history
Education
Skills
Personal Information
References
Affiliations
Disclaimer
Timeline
Generic
Jake B. Adversalo

Jake B. Adversalo

Outokumpu,Finland

Summary

Culinary professional with expertise in food preparation, delivery management, and hygiene compliance. Proven skills in team collaboration, time management, and problem-solving in high-pressure environments. Specializes in molecular gastronomy and innovative menu creation, catering to diverse dietary needs while ensuring quality control. Strong background in ingredient sourcing and cultural cuisines, dedicated to maintaining sanitation standards and improving kitchen operations.

Creative and organised catering professional with background in overseeing kitchen staff, budget and meal preparation. Creates motivational and supportive environment to mentor staff in food preparation and storage to raise team performance. Plans enticing seasonal menus to attract higher footfall.

Resourceful individual with 12 years of experience in creating well-planned menus that take advantage of seasonal pricing and availability to limit kitchen spending. Demonstrates excellent systematic and time management skills to create smooth-running kitchen environment.

Overview

12
12
years of professional experience
1
1
year of post-secondary education

Work history

COOK

HOTELI KUMPU RAVINTULA
Outokumpu, Finland
05.2023 - Current
  • Confirm that all inventory and mise en place are thoroughly arranged and ready for use.
  • Performing research and development for menu upgrades
  • Verifying all deliveries to ensure produce quality.
  • Creating customised dishes for guests
  • Monitored inventory levels, reducing waste through strategic meal planning.
  • Trained junior cooks on various cooking techniques, enhancing their skill sets.
  • Adapted cooking methods to create new dishes without compromising on taste or quality.
  • Location: Hotel restaurant Kumpu Asemakatu 1
  • Collaborated with other kitchen staff, fostering a team-oriented environment.
  • Maintained cleanliness in work areas, upholding high sanitation standards consistently.
  • Prepared a variety of international cuisines to cater to diverse clientele.

CHEF E PARTIE

QUEST HOTEL
Clark, Philippines
09.2022 - 02.2023
  • Organised daily operations for kitchen team to ensure efficiency.
  • Enhanced team productivity with effective delegation of tasks.
  • Developed new recipes for a diverse culinary experience.
  • Supervised all kitchen staff to maintain high quality standards.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Maintained high safety standards during food preparation and serving procedures.
  • Configured and prepared all inventory and mise en place to optimise productivity.
  • Conducted research and development to enhance menu offerings.
  • Verified quality of all deliveries to maintain high standards.
  • Executed special orders for guests, ensuring satisfaction.
  • Oversaw scheduling and training for kitchen personnel to improve skills.

HEAD CHEF

BLUE CORAL BEACH RESORT
Laiya, Batangas
03.2022 - 06.2022
  • Organised daily operations and managed kitchen team effectively.
  • Trained junior staff for optimal performance and skill development.
  • Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
  • Upheld health and safety regulations at all times in the kitchen.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Developed seasonal menus to offer variety and freshness in dishes served.
  • Ensured proper configuration and preparation of all inventory and mise en place.
  • Conducted research and development to enhance menu offerings.
  • Verified quality of all produce delivered to the kitchen.
  • Prepared special orders for guests, ensuring satisfaction.
  • Oversaw scheduling and training initiatives for kitchen staff.

Chef

Jules restaurant and bar
San Fernando city, Pampanga
03.2021 - 02.2022
  • Organised daily operations and managed team to ensure smooth workflow.
  • Reduced food waste to improve profitability.
  • Trained junior chefs to enhance their professional skills.
  • Orchestrated seamless kitchen service during peak hours.
  • Enhanced team productivity with effective delegation of tasks.
  • Led successful catering events provided excellent dining experiences for guests.
  • Configured and prepared all inventory and mise en place for efficient service.
  • Conducted research and development to enhance menu offerings.
  • Verified all deliveries to maintain high-quality standards of produce.
  • Executed special orders for guests, ensuring satisfaction with personalised service.

MARKET CHEF – RND CHEF

Gallery by chele
Taguig, Metro Manila
05.2019 - 12.2019
  • Organised daily operations for team to ensure smooth workflow.
  • Participated in local food festivals, elevated restaurant's reputation within the community.
  • Maintained high safety standards during food preparation and serving procedures.
  • Coordinated prep work, streamlined the cooking process.
  • Optimised workflow processes reduced time spent on administrative tasks.
  • Implemented cost-effective strategies in purchasing and inventory management.
  • Collaborated closely with suppliers, secured fresh ingredients daily.
  • Trained junior chefs to enhance their professional skills.
  • Configured and prepared all inventory and mise en place efficiently.
  • Conducted research and development to enhance menu offerings.
  • Verified all deliveries to maintain high produce quality standards.
  • Prepared special orders for guests, ensuring satisfaction with custom requests.

demi chef de partie

Daluyon Beach and Mountain Resort
Puerto Princesa City
07.2018 - 02.2019
  • Coordinated daily operations of team to ensure efficiency and productivity.
  • Ensured proper configuration and preparation of inventory and mise en place.
  • Conducted research and development for menu enhancements.
  • Verified quality of all deliveries to maintain high standards.
  • Prepared special orders for guests, ensuring satisfaction.
  • Assisted in preparing banquets and events, leading to successful large-scale services.
  • Managed mise en place tasks before service hours for smoother operations during peak times.
  • Enhanced hygiene standards with strict adherence to health and safety regulations.
  • Implemented proper storage methods, prolonging freshness of ingredients.
  • Contributed to cost control measures by reducing food waste levels.
  • Prepared stocks, sauces and soups, enhancing flavour profiles of dishes.
  • Developed new recipes, resulting in diverse menu options.
  • Took charge of specific stations within the kitchen as required.
  • Assisted in the preparation of meals by following precise culinary techniques.
  • Maintained consistency in food production, ensuring a high standard of quality in every dish served.

Commis 1 Banquet ala carte

IBIZA BEACH CLUB BGC
Taguig, Metro Manila
02.2017 - 12.2017
  • Reviewed list of ingredients daily to ensure availability and quality.
  • Assisted chef de partie in preparing and cooking dishes to maintain standards.
  • Collaborated with team to develop menus for à la carte, buffet, and banquet events.
  • Assisted head chef with inventories, ensuring adequate stock levels at all times.
  • Contributed to menu planning discussions, bringing forth innovative ideas based on seasonal ingredients available.
  • Prepared basic ingredients for cooking, promoting seamless meal preparation.
  • Handled high-pressure situations calmly during peak hours, ensuring timely service delivery.
  • Provided assistance to kitchen staff for smooth running of operations.
  • Ensured proper storage of food items to maintain freshness and avoid wastage.
  • Managed waste disposal effectively, maintaining hygienic conditions in the kitchen.
  • Participated in regular training sessions to improve culinary skills and knowledge.
  • Displayed exceptional multitasking abilities during rush hours, managing multiple responsibilities simultaneously.

Commis 3 / Banquet and ala carte

City of Dreams Manila – Crown Towers
Paranaque, Philippines
10.2014 - 05.2016
  • Executed mise en place production for daily operations to ensure efficiency.
  • Organised and managed team for successful banquet operations.
  • Memorised and executed menu items for all events and à la carte service.
  • Assisted chef in preparing dishes for tasting menus to enhance quality.
  • Optimised produce utilisation to reduce costs effectively.
  • Assisted in large-scale catering events, ensuring successful execution.
  • Improved kitchen efficiency by maintaining a clean and organised work area.
  • Prepared ingredients for head chef to ensure efficient service.
  • Provided support to senior chefs, improving speed of service delivery.
  • Mastered various cooking techniques with ongoing practice and mentorship from senior chefs.
  • Enforced health and safety guidelines amongst the team, promoting a safe working environment.
  • Followed recipes meticulously, ensuring consistent dish quality.
  • Collaborated with team members for smooth kitchen operations.

Commis Chef/Banquet and ala carte

MIDAS HOTEL AND CASINO
Metro Manila, Philippines
10.2013 - 05.2014
  • Butchered poultry, meats, and fish for diverse culinary applications.
  • Prepared and cooked menu items for buffet operations and à la carte service.
  • Produced canapés and cold cuts for garde manger presentations.
  • Executed live cooking stations, catering to guest preferences and choices.
  • Collaborated with executive chef on banquet event preparations.
  • Provided support to senior chefs, improving speed of service delivery.
  • Kept up-to-date with latest culinary trends, incorporating them into dish preparations when appropriate.
  • Trained under experienced chefs increasing professional culinary skills.
  • Supported dish development, resulting in varied menu options.
  • Maintained high hygiene standards throughout kitchen operations.
  • Managed waste efficiently to minimise restaurant costs.
  • Developed new garnishing methods to improve plate aesthetics.
  • Ensured proper portion control reducing unnecessary wastage.
  • Improved kitchen efficiency by maintaining a clean and organised work area.

Education

Certificate - Culinary Arts

Global Culinary and Hospitality Academy
philippines
06.2012 - 03.2013

Bachelor of Science - Nursing

Emilio Aguinaldo College Manila
UN Malate, Metro Manila

Secondary Level - undefined

Cagayan National High School

Primary Level - undefined

Tuguegarao North Central School

Skills

  • Food preparation and mise en place
  • Delivery management
  • Hygiene and safety compliance
  • Team collaboration
  • Workplace cleanliness
  • Time management
  • Problem-solving skills
  • Crush pressure handling
  • Culinary creativity
  • Use of kitchen equipment
  • Molecular gastronomy
  • Special diets catering
  • Gastronomic passion
  • Quality control diligence
  • Ingredient sourcing acumen
  • Cultural cuisine familiarity
  • Menu creation
  • Patience and perseverance
  • Food presentation proficiency
  • Sanitation standards compliance
  • Kitchen management aptitude
  • Menu innovation
  • Catering experience
  • Operations management

Personal Information

English / Tagalog

References

  • Rhoda, bautista alcaraz, General manager, 09430549513, Blue coral beach resort, playa laiaya, San Juan, Batangas
  • Rowel, Gomez, Executive Spus Chef, cookiechef.rgomez@gmail.com, 09213764672, Ibiza Beach Club BGC, 6th Floor, W City Centre 7th Avenue Cor. 30th St., Taguig, Metro Manila
  • Katherine, chua chiaco, Restaurant manager, kchuachiaco@outlook.com, 09778318632, Ibiza Beach Club BGC, 6th Floor, W City Centre 7th Avenue Cor. 30th St., Taguig, Metro Manila
  • Harold, flores, Chef de partie, bakerboykeith06@yahoo.com, Ibiza Beach Club BGC, 6th Floor, W City Centre 7th Avenue Cor. 30th St., Taguig, Metro Manila
  • Danilo, Tullo, Chef De Cuisine, City of Dreams Manila, Asena Avenue corner Macapagal Ave., City, Roxas Blvd, Paranaque, Metro Manila, 1700

Affiliations

  • urban gardening, active contact sports

Disclaimer

This is to certify that the above information contained in this resume are true and correct to the best of my knowledge and belief.

Timeline

COOK

HOTELI KUMPU RAVINTULA
05.2023 - Current

CHEF E PARTIE

QUEST HOTEL
09.2022 - 02.2023

HEAD CHEF

BLUE CORAL BEACH RESORT
03.2022 - 06.2022

Chef

Jules restaurant and bar
03.2021 - 02.2022

MARKET CHEF – RND CHEF

Gallery by chele
05.2019 - 12.2019

demi chef de partie

Daluyon Beach and Mountain Resort
07.2018 - 02.2019

Commis 1 Banquet ala carte

IBIZA BEACH CLUB BGC
02.2017 - 12.2017

Commis 3 / Banquet and ala carte

City of Dreams Manila – Crown Towers
10.2014 - 05.2016

Commis Chef/Banquet and ala carte

MIDAS HOTEL AND CASINO
10.2013 - 05.2014

Certificate - Culinary Arts

Global Culinary and Hospitality Academy
06.2012 - 03.2013

Bachelor of Science - Nursing

Emilio Aguinaldo College Manila

Secondary Level - undefined

Cagayan National High School

Primary Level - undefined

Tuguegarao North Central School

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Jake B. Adversalo