JUDIWARD IGNACIO
Invercargill New Zealand
Summary
Experienced Chef with a passion for creating exceptional dishes and a strong background in culinary arts. Dedicated to delivering high-quality meals that exceed customer expectations. Committed to staying up-to-date with the latest culinary trends and techniques. Thrives in fast-paced environments where creativity and attention to detail are valued. Ready to bring culinary skills, leadership abilities, and commitment to excellence to a new opportunity.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef De Partie
Ascot Park Hotel
Invercargill, New Zealand
06.2022 - Current
- Responsibility to manage the operation of a designated section of the kitchen following the Executive Chef/Head Chef and Sous Chef's guideline by providing maximum quality in order to satisfy customer expectations
- Perform food preparation task in the kitchen by assisting senior chefs to prepare stipulated menu items or ingredients for dishes.
Kitchen Hand
Tropical Gardens Limited - Tuakata Café
Rarotonga, Cook Islands
11.2018 - 10.2021
- Assist with food preparation, cooking, cleaning and sanitizing the workspace
- Helping cooks prepare for meals by washing, cutting, peeling, and slicing ingredients.
Line Cook
Kuya J Restaurant (Asian Fusion Restaurant)
Cavite, Philippines
10.2017 - 10.2018
- Responsible for preparing and planning for breakfast, lunch and dinner items
- Specialized in Wok cooking fresh food and ensure serve dishes to the customer in timely manner.
Commi Chef III
Shangri-La The Fort Hotel Manila
BGC, Philippines
07.2016 - 12.2016
- Plan menus and ensure food meets quality standards
- Perform cooking specialty foods for large-scale events such as buffet and banquets.
Cook II
Piatto Restaurant
Jeddah, Saudi Arabia
06.2014 - 05.2016
- Responsible for creating and preparing authentic Italian dishes, developing recipes, managing kitchen staff, and ensuring the quality and consistency of the food served
- Maintain food safety and hygiene standards.
Education
Secondary -
St. Anthony High School
01.2000
Skills
- Main Course Culinary Expertise
- Knowledgeable in Buffet and Ala Carte International Cuisine
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Garnishing Techniques
- Plating and presentation
- Sauce preparation
- Grilling Techniques
- Menu development
- Hospitality
- Frying techniques
- Roasting methods
- Portion standards
- Sanitation Practices
- Food Safety
- Safe Food Handling
- Kitchen leadership
- Staff Motivation
- Mentoring and Coaching
- Sanitation Procedures
- Team Collaboration
- Food Preparing, Plating, and Presentation
- Operations Support
Certification
Certificate of Completion, 05/31/21
Additional Education
Cook Islands Tertiary Training Institute (CITTI), Introduction to Cookery Level 2, NZQA (New Zealand Qualification Authority)
Timeline
Chef De Partie
Ascot Park Hotel
06.2022 - Current
Kitchen Hand
Tropical Gardens Limited - Tuakata Café
11.2018 - 10.2021
Line Cook
Kuya J Restaurant (Asian Fusion Restaurant)
10.2017 - 10.2018
Commi Chef III
Shangri-La The Fort Hotel Manila
07.2016 - 12.2016
Cook II
Piatto Restaurant
06.2014 - 05.2016
Secondary -
St. Anthony High School