Sauro - Sushi Chef - Olongapo, Central Luzon, Philippines

Mark John Sauro

Olongapo, Central Luzon, Philippines

Services

Sushi Chef

Summary:

Responsible in preparation of fish fillet for sushi and sashimi.

Work History

Japanese Chef

"OI" Lounge

March 2012 - November 2012

•Responsible for planning, developing, creating and implementing new menu or variety of Japanese dishes as promo for wide implementation.
•Making Sushi, Sashimi, and Maki in front of the client and put it in a conveyor type for selection.
•Flexible in Japanese Hot and Cold Section.
•Making Japanese Sauces.
•Responsible in preparation of fish fillet for sushi and sashimi.
•Assign at Agimono Section (Frying Section).
•Responsible in daily inventory of the purchased and unpurchased Japanese food.
•Responsible for kitchen staff schedule.
•Maintain the cleanliness of the area and its surrounding.
•Perform other duties assigned by the manager.

On-Call-Chef

Self-Catering Services

June 2010 - February 2012

•Planning, storing and cooking of the desired food of the events.
•Ensure quality dishes presented properly and within the safety standard.
•Assure that the guests are satisfied on foods.
•Observing the standard flow of foods.
•Take care of every part related to the meal arrangement.
•Provide efficient customer service and promotion thru passing out business cards and offering information about the services.

Chef in Charge

Capones Vista (Private Resort)

March 2009 - May 2010

•Planning, storing and cooking of the desired food of the events.
•Ensure quality dishes presented properly and within the safety standard.
•Assure that the guests are satisfied on foods.
•Observing the standard flow of foods.
•Take care of every part related to the meal arrangement.
•Provide efficient customer service and promotion thru passing out business cards and offering information about the services.

Chef de Partie

Legend International Resorts LTD.

January 2008 - February 2009

•Oversee the preparation, cooking, and presentation of meals in a restaurant.
•Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes.
• Enforcing strict health and hygiene standards in the kitchen
•Trouble-shooting any problems that may arise.
•Take charge in the absence of his line cook staff.
•Making Kitchen Staff Schedule.
•Ensures quality culinary dishes by making sure that all entries and dishes produced in the kitchen are presented properly and within the standard.
•Ensure that safety standards and sanitary requirements are met each and every day.
•Overseeing all who work below in the establishment and ensure that their duties are being carried out to the fullest of their potential.
•Monitoring the cleanliness of the area.
•Prepares job order for every defects/damaged on the area.
•Renders assistance to co staff and customers.
•Perform other duties assigned by the manager.

Japanese Cook/ Italian Cook/ Colds Kitchen Cook II

Subic Bay Yacht Club, Inc.

April 2003 - December 2007

Japanese Cook
•Preparing Japanese cuisine in the right standard flow of service.
•Making Sushi and Maki in front of guests.
•Assign and make show cooking at Tempura Section
•Responsible in daily inventory of the purchased and unpurchased Japanese food.
•Maintain the cleanliness of the area and its surrounding.
•Welcome customer’s and entertains them warmly.
• Perform other duties assigned by the manager.


Italian Cook
•Welcome customer’s and entertains them warmly.
•Preparing Italian cuisine in the right standard flow of service.
•Preparing all kinds of sauces needed in operations.
•Preparing Pizza dough and all kinds of toppings.
•Responsible for grilling steak from rare to well done.
•Perform Show cooking on Pasta Buffet.
•Responsible in daily inventory of the purchased and unpurchased Italian food.
•Perform other duties assigned by the manager.


Colds Kitchen Cook II
•Assisting the Chef in preparing food orders.
•Making Sandwiches, Salad and Dessert.
•Perform show cooking in omelet station in front of the guest.
•Responsible in monitoring food supplies needed by the Chef and co staff.
•Report facilities and equipment, recommending necessary improvements.
•Maintaining the cleanliness of the area.
•Prepares job order for every defects/damaged on the area.
•Perform other duties assigned by the manager.


Commi I

Subic International Hotel

October 1999 - May 2001

•Prepares and serve food in standard flow of service.
•Welcomes customer and entertain them warmly.
•Suggesting menu items.
•Assist guest in all they needs as far as dining is concerned.
•Resetting the section and restaurant for the next shift (which can be a big list and is commonly called side work)
•Performs other duties assigned by the manager.

Kitchen Helper

Crown Peak Gardens

June 1998 - October 1999

•Assisting the chef in preparing food orders.
•Responsible in monitoring food orders supplies needed by the chef and co- staff.
•Prepares job order for every defect/ damaged on the area.
•Report facilities and equipment, recommending necessary improvements.
•Washes worktables, wall, refrigerators, meat blocks and kitchen utensils.
•Scrapes food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine.
•Washes and peels vegetables, using knife or peeling machine.
•Performs other duties assigned by the manager.

Japanese Chef

Oi Lounge Sushi - Salad - Soup

The Subic Bay Yacht Club, Inc.

Qualifications & Certifications

Bachelor of Science Major in Management

University of San Agustin

St. Joseph College

University of San Agustin

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