Michael Bryan A. Rodulfo
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
Work History
Sous Chef
Lumbre, Plan B Ventures Pte. Ltd.
01.2023 - Current
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency, and adherence to standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Coordinated with vendors to order supplies and maintain high-quality standards
Junior Sous Chef
Braci, Il Lido Pte. Ltd
07.2021 - 01.2023
- Operates and manages pass section
- Manages stock take and ensures food cost is maintained at monthly target
- Led team by example in preparing items accurately and according to high-quality standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Oversaw the cleanliness of each station in the kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Acted as head chef when required to maintain continuity of service and quality.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
Sous Chef
Grain Wine Oil, Dutch Colony Coffee
07.2020 - 07.2021
- Second in command in overall kitchen operations
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
Sous Chef
Open Farm Community, Food Collective
09.2019 - 06.2020
- Collaborates with the Head Chef in developing the menu
- Works hand in hand with the Head Chef in improving the food cost through strategic purchasing while maintaining the quality of the products
- Constantly conducts experiments and research with new ingredients that has to be locally sourced or found within the garden
- Controls the daily and weekly market list
Sous Chef
Tiong Bahru Bakery, Food Collective Pte. Ltd
01.2019 - 09.2019
- Oversees daily kitchen operation
- Procures daily and weekly stocks while ensuring the food cost is well maintained
- Adepts at preparing weekly roster for peers and subordinates
- Assists Executive Chef in compiling and preparing a weekly report for purchase invoices
Sous Chef
Ding Dong, Food Collective Pte. Ltd.
05.2013 - 12.2018
- Works collaboratively with the Head Chef in creating dishes and developing the menu whilst considering the latest food market trends
- Assists the Head Chef in improving the food cost through strategic purchasing while maintain the quality of our products
- Assists Head Chef in preparing weekly work schedule for peers and subordinates
- Onboards and trains new staff and interns
- Prepares and manage the daily market list
- Assists in compiling and preparing a weekly report for purchase invoices
Chef
Pho House Pte. Ltd.
09.2011 - 05.2013
- Leads in daily kitchen operations
- On boards new staff and interns
- General food preparation work
- Ensures the cleanliness and orderliness in the kitchen
- Prepares daily market list
- Checks weekly and monthly inventory
Education
Bachelor of Science - Hotel & Restaurant Management
Polytechnic University of The Philippines
Manila Philippines12.2010
Skills
- Food Service
- Highly competent in meat, fish and poultry cooking as well as preparation of vegetables, basic stocks and sauces
- Demonstrated ability to work with maximum accuracy and efficiency while maintaining a keen attention to detail and a sense of urgency
- Knowledgeable in the various areas of the food and beverage service; Wine and Food Pairings, Cost Control, Designing, Sanitation and Service
- Communication
- Excellent oral and written skills in both English and Filipino
- Excellent ability to communicate clearly in all interactions
- Demonstrated ability to interact with customers, employees and other third parties that reflects on the brand and company
- Proficient in Microsoft applications: MS WORD, Excel, Powerpoint, etc
- Knowledgeable in Adobe applications: Acrobat, Adobe Photoshop, Lightroom
- Internet and social media savvy
Languages
English
Bilingual or Proficient (C2)
Timeline
Sous Chef
Lumbre, Plan B Ventures Pte. Ltd.
01.2023 - Current
Junior Sous Chef
Braci, Il Lido Pte. Ltd
07.2021 - 01.2023
Sous Chef
Grain Wine Oil, Dutch Colony Coffee
07.2020 - 07.2021
Sous Chef
Open Farm Community, Food Collective
09.2019 - 06.2020
Sous Chef
Tiong Bahru Bakery, Food Collective Pte. Ltd
01.2019 - 09.2019
Sous Chef
Ding Dong, Food Collective Pte. Ltd.
05.2013 - 12.2018
Chef
Pho House Pte. Ltd.
09.2011 - 05.2013
Bachelor of Science - Hotel & Restaurant Management
Polytechnic University of The Philippines
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