Fructuoso Macapagal Cruz II
6670 Qurtubah District, Riyadh, Kingdom of Saudi Arabia
Summary
High-performing Chef offering 11 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
15
15
years of professional experience
Work History
HEAD CHEF
AKLAT GROUP
06.2023 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Created recipes and prepared advanced dishes
HEAD CHEF
WONDER B, Sala Entertainment Company
10.2022 - 06.2023
- Create menu for new brand
- Food costing
- Recipe construction
- Setting goals for performance and deadlines in ways that comply with company’s plans and vision
- Organizing workflow and ensuring that employees understand their duties or delegated tasks
- Monitoring employee productivity and providing constructive feedback and coaching
- Set goals for performance and deadlines in ways that comply with company’s plans and vision and communicate them to subordinates
- Organize workflow and ensure that employees understand their duties or delegated tasks
- Monitor employee productivity and provide constructive feedback and coaching
- Receive complaints and resolve problems
- Maintain timekeeping and personnel records
- Pass on information from upper management to employees and vice versa
- Prepare and submit performance reports
- Decide on reward and promotion based on performance
- Train new employees
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Interacted with guests to obtain feedback on product quality and service levels.
- Created recipes and prepared advanced dishes
- Trained kitchen staff to perform various preparation tasks under pressure
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen
HEAD CHEF
Wabi Sabi Restaurant
07.2022 - 10.2022
- Manage kitchen staff and coordinate food orders
- Supervise food prep and cooking
- Check food plating and temperature
- Establish portion sizes
- Schedule kitchen staff shifts
- Price menu items in collaboration with the Restaurant Manager
- Order food supplies and kitchen equipment, as needed
- Train kitchen staff on prep work and food plating techniques
- Store food products in compliance with safety practices (e.g
- In refrigerators)
- Keep weekly and monthly cost reports
- Maintain sanitation and safety standards in the kitchen area
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
CHEF DE PARTIE
The Cheesecake Factory
03.2020 - 07.2022
- Sidra KSA
- Exit 9, Immam Abdullah Ibn Saud IBN Abdul Aziz Road- Next to Granada Center Riyadh, :
- Preparing, cooking and presenting dishes within your specialty
- Managing and training any line cook or prep cook
- Ensuring that the team have high standards of food hygiene and follow the rules of health and safety
- Monitoring portion and waste control to maintain profit margins
LINE COOK
The Cheesecake Factory
02.2018 - 07.2020
- Sidra KSA
- Exit 9, Immam Abdullah Ibn Saud IBN Abdul Aziz Road- Next to Granada Center Riyadh, and Responsibilities:
- Accurately and efficiently cooks and prepares food products
- Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of another kitchen equipment
- Maintains a clean and sanitary work station area
TRAINER/ TRAINING COORDINATOR/ ACCREDITED ASSESSOR
Maxima Technical and Skills Training Institute
04.2016 - 12.2017
- Plans out and develops curriculum materials;
- Page 5
- Teaches according to one’s area of application;
- Studies needs of students and articulates same in theoretical and practical aspects
- Coordinates with cooperating teachers or industries in planning programs, projects, etc;
- Attends meetings called for improvement of administrative and instructional activities; and
- Performs other related functions
CHEF TOURNANT
Norwegian Cruise Line, LTD
07.2015 - 03.2016
- Ensure all food is prepared fresh and is of highest quality
- Strictly adheres to all recipes, methods and instructions from supervisor
- Reports to work on- time and in clean uniform
- Maintains organized and efficient flow of production, with regards to changes in forecasts and menus
- Responsible for mis-en-place, and food service for station
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re- heating and holding foods
- Reports waste to supervisors on daily basis
- Checks station upon arrival to determine status of outstanding safety, or equipment issues
- Checks station prior to leaving to ensure cleanliness, proper disposal/ removal of food, and proper storing and labeling
- Maintain USPH/FDA standards for station
COOK
Norwegian Cruise Line, LTD
08.2014 - 04.2015
- Ensure all food is prepared fresh and is of the highest quality
- Strictly adheres to all recipes, methods and instructions from supervisor
- Reports to work on- time and in clean uniform
- Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
- Responsible for mis-en-place, and food service for station
- Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re- heating and holding foods
- Reports waste to supervisors on a daily basis
- Checks station upon arrival to determine status of outstanding safety, or equipment issues
- Checks station prior to leaving to ensure cleanliness, proper disposal/ removal of food, and proper storing and labeling
- Maintain USPH/FDA standards for station
SUPERVISOR
TGIR resto Bar and Catering Services
11.2010 - 02.2012
- Page 6
- Providing excellent wait service to ensure satisfaction
- Taking customer orders and delivering food and beverages
- Making menu recommendations, answering questions and sharing additional information with restaurant patrons
WAITER
El Jardine Hotel and Restaurant Management Services, Inc
10.2008 - 01.2010
- Providing excellent wait service to ensure satisfaction
- Taking customer orders and delivering food and beverages
- Making menu recommendations, answering questions and sharing additional information with restaurant patrons
Education
Vocational Course - Ships Catering NC III
Magsaysay Center For Hospitality And Culinary Arts
Manila, Philippines07.2015
Vocational Course - MESSMAN COURSE
Magsaysay Center For Hospitality And Culinary Arts
Manila, Philippines04.2015
Master of Business Administration - Business Administration
Lyceum Northwestern University
Dagupan City, Pangasinan04.2014
Bachelor of Science - Hospitality Management
Pangasinan State University, Lingayen Campus
Pangasinan, Philippines04.2014
Trainer’s Methodology Level I -
Pangasinan Technological InstituteSan Isidro Norte
Philippines03.2013
Commercial Cooking NC II -
El Jardine Hotelier Training Center Inc
Philippines04.2012
Highschool -
Pangasinan National High School
Lingayen, Pangasinan04.2004
Primary -
Lingayen Educational School
Lingayen, Pangasinan03.1999
Skills
- SKILLS/ABILITIES/PERSONAL QUALITIES
- Ability to communicate with people of different cultures
- Excellent interpersonal communication skills, written and verbal
- Excellent mastering of English Language (in word and writing)
- Excellent Time Management skills
- Innovative
- Professional attitude
- Result-oriented
- Kitchen Management
- Resource Allocation
- Inventory and Supply Management
- Knowledge of Kitchen Tools
- Verify Food Quality
- Budget Development
- Menu Planning
- Signature Dish Creation
Additional Information
- CHARACTER REFERENCES (Will be provided upon request) , FRUCTUOSO MACAPAGAL CRUZ II Applicant
Timeline
HEAD CHEF
AKLAT GROUP
06.2023 - Current
HEAD CHEF
WONDER B, Sala Entertainment Company
10.2022 - 06.2023
HEAD CHEF
Wabi Sabi Restaurant
07.2022 - 10.2022
CHEF DE PARTIE
The Cheesecake Factory
03.2020 - 07.2022
LINE COOK
The Cheesecake Factory
02.2018 - 07.2020
TRAINER/ TRAINING COORDINATOR/ ACCREDITED ASSESSOR
Maxima Technical and Skills Training Institute
04.2016 - 12.2017
CHEF TOURNANT
Norwegian Cruise Line, LTD
07.2015 - 03.2016
COOK
Norwegian Cruise Line, LTD
08.2014 - 04.2015
SUPERVISOR
TGIR resto Bar and Catering Services
11.2010 - 02.2012
WAITER
El Jardine Hotel and Restaurant Management Services, Inc
10.2008 - 01.2010
Vocational Course - Ships Catering NC III
Magsaysay Center For Hospitality And Culinary Arts
Vocational Course - MESSMAN COURSE
Magsaysay Center For Hospitality And Culinary Arts
Master of Business Administration - Business Administration
Lyceum Northwestern University
Bachelor of Science - Hospitality Management
Pangasinan State University, Lingayen Campus
Trainer’s Methodology Level I -
Pangasinan Technological InstituteSan Isidro Norte
Commercial Cooking NC II -
El Jardine Hotelier Training Center Inc
Highschool -
Pangasinan National High School
Primary -
Lingayen Educational School
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