Hernando Penalba Jr.

Experience

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  Mandarin Hotel

  Feb 2003 - Jul 2004

  Sushi Chef

  1. Assigned for sushi live making during lunch and dinner buffet and other functions.2. Conduct inventory on regular basis to ensure proper par levels.

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  Rai - Raiken Ramen house and Sushi Bar

  Apr 2004 - Aug 2006

  Sushi Chef

  1. Ensure kitchen and restaurant personnel are informed of menu specials throughout the day.2. Ensure sushi Area equipments are properly maintained and functioning3. Conduct inventory on regular basis to ensure proper par levels.

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  Shangrila Hotel

  Dec 2006 - Aug 2007

  Sushi Chef

  1. Assigned for Sushi making and buffet during functions.2. Assist the Japanese Head Chef on making promotions.3. Ordering, requisition and keeping the kitchen organized.4. Conduct inventory on regular basis to ensure proper par levels.

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  The Manila Hotel

  Oct 2007 - Feb 2009

  Sushi Chef

  1. Reporting to the Japanese Head Chef.2. Responsible for ordering requisition and inventory.3. Assigned for Sushi making during big functions.4. Conduct inventory on regular basis to ensure proper par levels.

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  AL AIN PALACE HOTEL

  Mar 2009 - Jan 2012

  Sushi Chef - Head

  1. Reporting to the Executive chef and Japanese chef.2. Assist sushi team members with production as needed during high volume periods as well as monitoring food flow, presentation and timing.3. Prepares all the mis' en place needed for the daily operation.4. Responsible for ensuring that all meals coming from the sushi bar are well prepared with regard to quality, consistency, eye appeal, taste and food cost.5. Conduct inventory on regular basis to ensure proper par levels.6. Ensure the sushi bar work area is stocked with specified tools, supplies and equipment to meet the business demand.7.Responsible for all HACCP requirements. Show less

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  Miyabi Sushi & Bento

  Aug 2012 - Sept 2016

  Suchi Chef - Head

  1. Has a thorough knowledge of Japanese cuisine and responsible for the complete preparation of it.2. Knows the proper method of cutting fish, meat and vegetables.3. Responsible in preparing stocks, soups and sauces.4. Responsible in ordering of food and supplies when needed.5. Knowledge in selecting fresh and superior ingredients.6. Make sure to continually check the quality of raw and cooked products.7. Instruct cooks on preparation, cooking and garnishing of food.8. Responsible in maintenance and sharpening of knives.9. Responsible in keeping sushi station up to sanitation and safety standards.10. Create an entertaining and special experience of customers.11. Designing new types of sushi rolls.12. Responsible in training and motivating the staff. Show less

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  Meraas

  Mar 2017 - now

  Chef De Partie - Sushi Chef

  1. Takes care of daily food presentation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.2. Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.3. Coordinate daily tasks with the Sous Chef.4. Responsible to supervise junior chefs or commis.5. Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that the standards are met.6. Ensure that the production, preparation and presentation of food are the highest quality at all times.7. Full awareness of all menu items, their recipes, methods of production and presentation standards. Show less