Agnes Juliana Abundo
About Candidate
- An experienced, passionate, self- motivated and highly competent individual with a proven record of achievement in gastronomy operations and public relations.
- Innate ability to successfully coordinate multiple tasks, strong organization and communication skills which will significantly contribute to the success of the company.
- Fast learner and can easily adapt to changes and new situations.
- Passionate about producing cuisine of the highest possible standards.
- Excellent interpersonal skills and able to work under pressure.
- Essential knowledge in Mediterranean/Italian, French cuisine, Japanese/Asian, Continental, Arabic and Indian cuisine.
- Enthusiasm and commitment to the job.
Education
Recipient of a Merit Award Certificate upon graduation. Recipient of an Employee of the Month award for 2 consecutive months for outstanding performance, service, dedication and for winning several internal cooking competitions.
Experiences
● Prepare meals in private home according to employers’ tastes ● Stock, organize and clean kitchen and cooking utensils. ● Shop for kitchen supplies and equipment as needed. ● Direct the operation and organization of the kitchen and all food related activities, including presentation and serving of food. ● Plan menus according to the dietary requirements for each member of the family. ● Create and explore new cuisines.
● Pre-opening team of the first successful branch of the London brand in UAE, L’eto Caffe, with over 5 branches across UAE in a span of 2 years. ● Manage daily reports and supply of kitchen stocks. ● Ensure effective purchasing practices in line with budget. ● Effectively manage kitchen operations to maximize profitability and ensure superior service. ● Actively control and reduce food and labor cost without compromising quality standards. ● Maximize back of the house team performance and efficiency to deliver excellent culinary experiences. ● Understand the vision of the restaurant and cascade to the team.
● Take orders from the Chef de Partie and execute recipes to the required standard. In charge of the hot kitchen. ● Responsible for the daily checklist regarding mise-en-place and food storage. ● Communicate tasks to commis chefs.
● Take orders from the Chef de Partie and execute recipes to the required standard. ● Responsible for the daily checklist regarding mise-en-place and food storage. ● Gained a working knowledge of inventory and ordering procedures. ● Communicate tasks to commis chefs.
