Rommel Francisco

Experience

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  The Manila Hotel

  Jan 1990 - Mar 1994

  Sushi & Teppanyanki Chef

  .Duty and Responsibility: Responsible for the production and have knowledge and competency of making maki, Nigiri and SashimiEnsure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards. Oversee training of new kitchen employees.Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils as well as the execution of the menu items.Check and maintain proper food holding and refrigeration temperature control points Show less

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  The royal northwoods golf country club

  Feb 1994 - May 1999

  Junior sous chef

  Duty and Responsibility: Reporting to the Sous Chef – All Day Dining the Junior Sous Chef drives activities aiming to provide a reputable quality of food for hotel guests. Involved in planning and implementation of creative dishes in the All Day Dining Kitchen. Providing supervision, training, to his/her team based on the company culture. Ensures smooth operation in the kitchen areas and proper products control. Ensures the highest level of food safety. Handles guest feedback with regards to quality / variety of food served; takes actions for improvement. Show less

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  Santini restorante

  Mar 1999 - Sept 2003

  Chef de partie

  .Duty and Responsibility: Reporting to the Sous Chef – All Day Dining the Chef De partie drives activities aiming to provide a reputable quality of food for hotel guests. Involved in planning and implementation of creative dishes in the All Day Dining Kitchen. Providing supervision, training, to his/her team based on the company culture. Ensures smooth operation in the kitchen areas and proper products control. Ensures the highest level of food safety. Handles guest feedback with regards to quality / variety of food served; takes actions for improvement. Show less

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  Gulf Hotel

  Jun 2003 - Jul 2005

  Sushi & tappas chef

  Duty and Responsibility: We are currently seeking an authentic Sushi Chef to join our team of dedicated culinary professionals. Reporting to the Japanese Chef you will primarily be operationally responsible for the Sushi section in our world class Japanese restaurant namely Furosato. In addition you will also assist in continuously developing our product and team, and so ensuring quality and consistent high standards.Offering an unsurpassed level of style and sophistication, adorned with endless white sand coves and turquoise bays, all outlets have direct access to the lagoon. Comply with Company Grooming Standards at alltimes to portray a professional image of self and the hotel.Comply with Time and Attendance Policies set by the hotel. Actively participate in training anddevelopment programs and maximize opportunities for self-development Demonstrate understanding and awareness ofall policies and procedures relating to Health, Hygiene and Fire Life Safety Familiarize yourself with emergency and evacuation procedures Show less

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  Jeddah hilton hotel

  Mar 2006 - Jun 2008

  Chef de partie

  Duty and Responsibility: Train and motivate all his subordinates on a regular basis. Trains subordinate staff on proper use of machinery and equipment, and cleaning of it on a regular basis. Takes control of the daily ordering for the kitchen, keeping par stocks in all areas of the kitchen and stock rooms. Informs on a daily basis the direct supervisor on all relevant information on operational and personal matters, including information which does not require the Head Chefs action Takes proper inventory of all food items in his section. Maintaining of cleanliness in all assigned areas, including refrigerators and freezers Show less

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  Pralina cafe &restaurant

  Dec 2008 - May 2012

  Sous chef

  Duty and Responsibility: As a Sous Chef, you are responsible for managing all aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef would also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards:Manage all aspects of the kitchen including operational, quality and administrative functionsManage the provision of food to F&B outlets and taking action where necessary to ensure compliance with current legislationAssist in positive outcomes from guest queries in a timely and efficient mannerEnsure food stuffs are of a good quality and stored correctlyControl costs without compromising standards, improving gross profit margins and other departmental and financial targetsAssist other departments wherever necessary and maintain good working relationshipsComply with hotel security, fire regulations and all health and safety and food safety legislationReport maintenance, hygiene and hazard issues Show less

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  Alqasar metropole hotel

  May 2012 - now

  Japanese sous chef

  .Duty and Responsibility: I’m organized to menu planning and HCCAP Standard in kitchen Department. We are currently seeking an authentic Asian International Cuisine to join our team of dedicated culinary professionals. Reporting to the Executive Chef you will primarily be operationally responsible for the Sushi section in our world class restaurant Vinaigrette rest. In addition you will also assist in continuously developing our product and team, and so ensuring quality and consistent high standards.You will be responsible to assist with the efficient running of the department in line with Vinaigrette International's Cuisine Strategies and brand standards, whilst meeting employee, guest and owner expectations.The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit canter, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration Show less