Levine Carpio

Experience

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  Intercontinental Hotel Manila

  Jul 2006 - May 2007

  Front Office Staff

  - Contractual Employee- Act as personal assistance for the hotel's VIP guest.- Assist guest in checking in & checking out.- Prepare breakfast, afternoon tea and cocktails.- Prepare the amenities for VIP guest.

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  Crowne Plaza Manila Galleria Philippines

  Jun 2007 - Aug 2008

  Commis Chef

  - Contractual Employee- Prepare/cook food according to Ala Carte menu (Western Cuisine).- Prepare/cook food for hotel restaurant buffet according to the menu cycle.- Do "mise en place like sauces, soup and stocks- Ensure the cleanliness of the working area. Replenish stocks and do inventory of each items needed in the operation.

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  Cyrille Soenen Restaurant Incorporation: Restaurant Cicou French Cuisine Fine Dining Restaurant

  Nov 2008 - Mar 2009

  Commis Chef

  - Trained by Philippine Celebrity Chef Cyille Soenen.- Assigned in different areas of kitchen operation such as; Cold Kitchen, Hot Kitchen & act as Entremetier. - Weekly or monthly assigned in Morning shift, Evening shift & Graveyard shift schedule.- Do food preparation based on ala carte menu including food plating.- Do “mise en place” like sauces, fabrication of meat, fish & poultry. - Assigned in inventory of stocks and ensure the cleanliness of the work area.

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  Qatar Airways

  Mar 2009 - Sept 2009

  Commis 1

  - Assigned in VIP, First Class & Business Class Lounge- Prepare food according to the buffet menu cycle. - Do “mise en place” needed in the operation. - Assigned in ordering supplies, making allocation of kitchen staffs & stewards. - Have direct communication with the Duty Manager and Chef de Partie regarding the improvement of operation. - Make sure the cleanliness of the working area according to the Qatar Health Safety Law.

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  Cyrille Soenen Restaurant Incorporation: Brasserie Cicou French Bistro

  Oct 2010 - Mar 2013

  Chef de Partie de Tournant

  - Supervised the different stations of kitchen department such as Hot, Entremetier, Cold and Pastry.- Create weekly set menu and food costing.- Do food preparation/Cooking Execution based on ala carte menu including food plating. - Do “mise en place” like sauces, fabrication of meat, fish & poultry. - Make inventory, marketlist/ordering of stocks needed.- Ensure that every station of Commis Chefs is ready for the operation and also for the cleanliness of their respective areas.- Have direct communication with the Sous Chef & Executive Chef (French Chef) regarding the improvement of operation and menu promotions. Show less

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  Oakwood

  Apr 2013 - Jan 2014

  Commis Chef

  - Do food preparation/cooking execution based on ala carte menu including food plating. - Prepare food according to the buffet menu cycle (Breakfast & Lunch)- Assigned in Banquet Operation if needed to prepare for the events- Do “mise en place” like sauces, fabrication of meat, fish & poultry. - Make inventory, marketlist/ordering of stocks needed.- Ensure the cleanliness of working area and follow proper sanitation guidelines

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  Red Earth Inn

  Jan 2014 - May 2015

  Line Cook

  - Do food preparation/cooking execution based on ala carte menu including food plating. - Do “mise en place” as daily work routine like preparation of sauces, salads, fabrication of meat, fish & poultry. - Do inventory, marketlist/ordering of stocks needed. - Assigned in different work shifts schedule like breakfast, lunch & dinner. - Ensure the cleanliness of working area and follow proper sanitation guidelines

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  The Social Company (Jason Atherton Restaurants) at Intercontinental Hotel Dubai Marina

  Jul 2015 - Jun 2016

  Junior Sous Chef

  - Pre-opening team. Started as Chef De Partie in Josper grill station. Promoted as Junior Chef de Partie in 3 months time - Operated by Michelin Chef Jason Atherton (The Social Company based in United Kingdom) - Responsible in Josper grill oven station, fish, garnish and bar menu. - Do "mise en place" as daily work routine like preparation of stocks, sauces, fabrication of meat, fish and poultry. - Ensure the cleanliness of working area and follow proper sanitation guidelines as per Dubai law. - Have direct communication with Executive Chef, Chef Patron and Head Chef regarding the improvement of menu and service operation. - Do inventory and ordering of stocks needed for operation, menu costing and pricing standardization. Show less

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  MFMS ( Mahiki - Ramusake - Copper Dog ) Copper Dog Scottish Restaurant & Bar

  Jun 2016 - Jan 2017

  Sous Chef

  - Pre-opening team, Promoted as a Sous Chef & Acting Head Chef- Supervising Chef De Partie & Commis in grill station, fish, garnish and bar menu. - Creating special weekly menu and menu planning based on the restaurant Scottish concept- Do "mise en place" as daily routine like preparation of stock & sauces- Fabrication of meat, fish and poultry- Ensure that the food is in proper standard and safety.- Ensure the cleanliness of the work area based on Dubai law standards.- Do inventory, ordering of stocks, menu costing & controlling and pricing standardization.- With direct communication with the executive chef, owners and managers regarding the menu promotion and improving the operation. Show less

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  Grand Hyatt

  May 2017 - May 2018

  Sous Chef

  - Pre-opening team. Worked on the planning of the luxury bar and restaurant of the hotel.- Dealing with suppliers for the quality of the ingredients.- Assigned in Grand Kitchen and supervising the Chef De Partie & Commis in grill, wok, steam, fry and cold section- Act as a reliever in every station if needed. - Assigned in banquet department for menu planning for the events- Do "mise en place" as daily routine like preparation of stock & sauces- Ensure that the food is in proper standard and safety.- Ensure the cleanliness of the work area based on Philippine Food Safety Standards.- Do inventory, ordering of stocks, menu costing and pricing standardization.- With direct communication with the executive chef, and Chef de Cuisine regarding the menu promotion and improving the operation. Show less

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  Fresh Casual Restaurant Incorporation: Swiss Chalet Moncton

  May 2018 - now

  Assistant Manager