Ma. Cristhie Mancol

Oversee day to day operations in the kitchen.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
• Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
• Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
• Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
• Engaged with customers to gather feedback, using insights to refine dishes and service.
• Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.

• Assigned as the Head Chef/Sous chef to hotels, restaurants, cafes, resthome, events catering, airline catering, universities/colleges

• Managed budgeting for all aspects of the kitchen operation, including labor costs, inventory control, and equipment maintenance expenses.
• Implemented regular training sessions on food safety protocols to ensure compliance with local health regulations.
• Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.
• Adapted menus regularly to accommodate dietary restrictions and preferences, ensuring a memorable dining experience for all guests.

• Enhanced customer satisfaction by creating innovative and delicious menu items tailored to diverse clientele.
• Managed budgeting for all aspects of the kitchen operation, including labor costs, inventory control, and equipment maintenance expenses.
• Led a team of skilled professionals to deliver exquisite dishes under tight deadlines without compromising quality.
• Optimized kitchen workflow by implementing time-saving techniques and equipment upgrades that improved productivity.
• Formulated seasonal menus utilizing fresh, locally-sourced ingredients that appealed to customers'' tastes while supporting local farmers.
• Achieved consistency in dish preparation by developing detailed recipe guidelines followed by the entire culinary team.
• Streamlined kitchen operations for increased efficiency through effective delegation and clear communication.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Created recipes and prepared advanced dishes.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained well-organized mise en place to keep work consistent.
• Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.

• Lead the entire kitchen team in the absence of the Head Chef
• Assist the head chef in creating, planning and implementing season’s menu
• Guides and trains CDPs and junior chefs
• Ensure necessary stock is on hand of the correct quality and quantity
• Ensure all staff is treated fairly and with courtesy
• Ensure all communications between front of house and kitchen run smoothly
• Ensure all statutory, as well as establishment hygiene regulations are strictly adhered to
• Ensure any maintenance problems are reported promptly
• Ensure each dish leaving kitchen is checked for quality, quantity, presentation and the correct temperature
• Ensure the correct tools are there to get the job done (if not get them ordered with managers approval)
• Ensure staff are up to date with specials and promotions

• Working as a part of a team of highly skilled Chefs in the kitchens of the largest club organization in the country
• Responsible for the efficient running of the kitchen area specifically in the hot section and delivers 300- 400 dishes a day
• Supervises the team in absence of the Head Chef
• Manages daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
• Responsible for the weekly/ monthly inventory
• Creates systems to control spoilage and preserve foods
• Delivers consistent, high quality menu while maintaining food cost
• Helps in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations
• Helps in creating seasonal menus required/suggested by the Papanui Club’s Board of Trustees
• Ensure regular on the job training is conducted so that subordinate staff performs their duties correctly

• Deputize in the Head Chef absence
• Ensure all Chefs are familiar with the day’s requirements
• Ensure the necessary stocks are on-hand at the right quality and quantity
• Ensure all staff is treated fairly and with courtesy
• Ensure time table, leave roosters and attendance registers are up to date
• Ensure all statutory, as well as establishments, hygiene regulations are strictly adhered to
• Ensure all maintenance problems are promptly reported and followed-up
• Ensure all communications between restaurant and kitchen run smoothly
• Ensure each cook receives the correct orders for the appropriate tables
• Follows Artisan Cafe's recipes and exceed the customer's expectations

• Maintains efficient, consistent and cost effective production of food by following the Lone Star bible requirements
• Satisfy customers by giving flawless eating experience
• Operates in and maintain a clean and orderly kitchen
• Follows Lone Star recipes to the letters as specified in the kitchen bible
• Keep constant communication with all sections and FOH
• Order any stock necessary
• Always keep high standards of food and plate presentation
• Maintain required Environmental health hygiene standards in the kitchen, rubbish/ storage areas and in food handling
• Ensure the kitchen is a safe working environment at all times and that unsafe working conditions and method are promptly rectified
• Prepare and serve food with pride and passion

• Deputize in the Head Chef absence
• Ensure all Chefs are familiar with the day’s requirements
• Ensure the necessary stocks are on-hand at the right quality and quantity
• Ensure all staff is treated fairly and with courtesy
• Ensure time table, leave roosters and attendance registers are up to date
• Ensure all statutory, as well as establishments, hygiene regulations are strictly adhered to
• Ensure all maintenance problems are promptly reported and followed-up
• Ensure all communications between restaurant and kitchen run smoothly
• Ensure each cook receives the correct orders for the appropriate tables
• Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature
• Ensure regular on the job training is conducted so that subordinate staff performs their duties correctly
• Any other duties the employer may reasonably require
• Responsible in creating Special Menus

• Responsible for meal planning, food ordering within budget, stock control, meeting dietary needs
• Ensure all regulatory, food hygiene, health and safety requirements for food preparation and delivery are met
• Great communication skills and develop the team building a motivated cohesive brigade
• Delivering consistent, high quality menu while maintaining food cost
• Hands on chef with the ability to create and develop innovative food

• Maintain a close relationship with Head Chef and the Front of the House Manager to ensure smooth daily operations
• Possesses strong organizational skills
• Manage costs with cost and stock control
• Ensure compliance with all hygiene guidelines
• Ensuring that the kitchen produces a high quality food product at all times
• Ensuring that all standard recipes are followed and adhered to whilst maintaining the standard
• Assist in developing menus that are appropriate for the operation of the market and desired business goals
• Help maintain the culinary standards for the establishment
• Help in creating special menus, suggest alternatives, meet specific customer requests and interact with customers to meet and exceed their culinary expectations
• Help in monitoring all kitchen operations especially during peak business periods, working alongside the other culinary employees and making

• Supervises in the Head Chef’s absence
• Ensure all Chefs are familiar with the day’s requirements
• Ensure the necessary stocks are on-hand at the right quality and quantity
• Ensure all staff is treated fairly and with courtesy
• Ensure time table, leave roosters and attendance registers are up to date
• Ensure all statutory, as well as establishments, hygiene regulations are strictly adhered to
• Ensure all maintenance problems are promptly reported and followed-up
• Ensure all communications between restaurant and kitchen run smoothly
• Ensure each cook receives the correct orders for the appropriate tables
• Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature
• Ensure regular on the job training is conducted so that subordinate staff performs their duties correctly
• Any other duties the employer may reasonably require
• Responsible in creating Special Menus

• In-charge in preparation and cooking Robbie’s Specialty main menus such as Steak (beef, pork, and lamb), Yummy Chicken, and Seafood delights, Veggie Salads, Deluxe Burgers & Sandwiches
• Responsible in maintaining excellent quality of food being served in ala carte service
• I do daily inventory & quality control of our raw materials in storage area
• I assist the Head Chef in cooking foods
• Responsible for food & fruit curving for plating presentation
• Responsible for cleanliness and orderliness in the Kitchen area

• In-charge in food production in buffet area
• Responsible in maintaining good quality of food in ala carte service
• Responsible in buffet presentation
• In-charge in preparation and cooking Western, European and Chinese cuisines
• Responsible for weekly inventory and making a purchase order
• Responsible for breakfast inventory and purchasing
• Assigned to assist and train new comers on their respective duties and responsibilities as freshmen to the fleet
• Responsible in making reports of the daily wastages and spoilage of buffet section
• Responsible in making reports of the guest’s suggestions and comments of buffet section to be forwarded to the food and beverage Manager

• Responsible in preparing continental breakfast
• I am in-charge in cooking foods for breakfast such as omelets, waffles, baked potatoes, pancakes, cereals and etc
• I am responsible for both cold and hot food presentation in the buffet area
• In-charge in preparation and cooking American food, French, Italian and Chinese Cuisine that is to be served in gala buffet for lunch time
• I assist Chef de Partie in cooking foods for banquet functions
• I do inventory every end of a cruise
• Knowledgeable in fruit and food carving for buffet presentation
• Responsible in maintaining excellent quality of food in buffet area
• Responsible in maintaining good quality of American, French, Italian & Chinese cuisine and speed of service
• Responsible in leading the buffet Team to give the best service to all guests / clients

• Knowledgeable in fruit carving to be used in buffet presentation
• In-charge in monitoring the quality of food being served in the buffet
• Responsible in making all kinds of cold sauces and dressings for salad
• Responsible in maintaining good quality of salad sauces and dressing
• Responsible for quality checkup of the food to be served in buffet area

• In-charge in maintaining the good quality of food in the buffet area
• Knowledgeable for buffet presentation
• In-charge in cooking and preparing skewered and barbecued meats
• In-charge for meat and poultry marination

• I was in-charge in commissary kitchen for food production
• Responsible to make all kinds of sauces (hot and cold) that is needed for all branches
• I do all the mis en place, preparation and marination for steaks, portioning, and filleting (fish) for both restaurants
• Responsible for the maintenance of good food quality and quantity
• Assigned as a Line Cook that prepares & cooks main entree, appetizers and steaks
• Handling all kinds of cooking methods such as grill, sauté and fry

• I am assigned as pantry person in an American Restaurant
• Responsible for preparing cold salads, sandwiches and desserts
• I was trained as a line cook, I got the permanent post as a line cook and I am responsible for preparing soups, cooking main dishes, doing the grill and fry as well
• Responsible for making salad dressing and sauces