JOHN PAUL MANDAC
NEW ZEALAND,OTA
Summary
Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
8
8
years of professional experience
Work History
ASIAN CHEF
Siam Cuisine
02.2023 - Current
- Developed innovative recipes, enhancing menu diversity and customer satisfaction.
- Trained kitchen staff on food preparation techniques and safety protocols.
- Streamlined inventory management processes, reducing waste and improving cost efficiency.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Oversaw daily kitchen operations, maintaining high standards of hygiene and cleanliness.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Commis Chef
Tea of Spring - Chinese Restaurant
05.2018 - 01.2023
- Front the start work in Chinese restaurant was multi-tasked work from line cook to making sauces, chopping the ingredients and the production of the meal use for Chinese food.
- Strong experience in Chinese cuisine including all Inspected food items in terms of quality and quantity in Chinese Kitchen to assure established standards were met.
- Varieties of noodles, rice bowl and Chinese sauces.
- Prepared high-quality dishes according to menu specifications and chef instructions.
- Collaborated with team members to streamline food preparation processes and improve efficiency.
- Developed new recipes and contributed creative ideas for daily specials to enhance menu offerings.
Cook Apprentice
BUKO Bar
11.2017 - 04.2018
- Cooking Filipino and any type of burgers.
- Do the part stocking and FIFO of the stocks.
- Maintained cleanliness and organization of kitchen workstations to ensure operational efficiency.
Education
Gerardo’s School of Culinary Arts
Skills
- Proficient in following given recipes and multiplying or dividing the quantities to prepare the required amount of product
- Familiar with and adherent to recommend sanitary requirements applicable in commercial kitchen
- Ability to formulate and explain quality standards of cooking procedures and Chinese food presentation
- Knife handling and safety and how to operate kitchens equipment
- Effective team player with strong interpersonal and communication skills
- Food safety and sanitation
- Knife skills
- Cooking techniques
Timeline
ASIAN CHEF
Siam Cuisine
02.2023 - Current
Commis Chef
Tea of Spring - Chinese Restaurant
05.2018 - 01.2023
Cook Apprentice
BUKO Bar
11.2017 - 04.2018
Gerardo’s School of Culinary Arts
PERSONAL DATA
- Age: 26
- Sex: Male
- Religion: Roman Catholic
- Citizenship: Filipino
- Date of Birth: July 08, 1995
- Place of Birth: Eastern Bicol Medical Center
- Civil Status: Filipino
- Height: 5'6"
- Weight: 56
- Languages spoken: English, Tagalog, Bicolano and Cebuano
CONTACT
- PHONE: 0275350938
- EMAIL: jpmandac10@gmail.com