Narisa C. Azogue

Company Overview: A luxury boutique hotel brand under InterContinental Hotels Group (IHG)

• Prepare and cook a variety of dishes, including entrées, sides, and desserts
• Work across multiple kitchen sections as needed, ensuring smooth operations
• Maintain cleanliness, food safety, and hygiene in compliance with HACCP regulations
• Assist in inventory control and stock management to minimize waste
• Support senior chefs during high-pressure service periods

Company Overview: An ISO-certified training center, the first in Asia and second in the world

• Led culinary operations/services and training for ship's cook upgrading level
• Coordinated large-scale food production, cooking, and feeding for 300-400 individuals daily
• Conducted research and development of recipes
• Designed and validated cycle menus, ensuring adherence to standard, nutritional, and dietary standards
• Supervised overall food safety and sanitation implementation, ensuring compliance with regulations
• Managed inventory, purchasing, and cost control measures
• Conducted culinary theoretical and practical culinary demonstrations
• Led audit teams and validated compliance procedures
• Conducted hiring interviews and staff training
• Coordinated culinary events
• Handled food costing and inventory management
• Handled kitchen duties when chef was unavailable
• Applied problem-solving skills in both training and daily kitchen operations

• Conducted market research and competitor analysis to refine business strategies
• Developed innovative recipes and optimized menu offerings
• Managed food costing and ensured profitability
• Provided expertise in launching and expanding restaurant operations
• Developed recipes and successfully opened a restaurant, which is currently expanding rapidly in the Philippines

• Trained in diverse international cuisines, including French Mediterranean, Italian, and American
• Prepared sauces, stocks, and high-end menu components
• Worked under multiple chefs, gaining expertise in advanced cooking techniques
• Collaborated with a multicultural kitchen team, expanding culinary perspective

• Conducted live cooking demonstrations to promote McCormick products
• Educated audiences on the use of herbs, spices, and cooking techniques
• Led hands-on culinary workshops and answered public inquiries

• Oversaw kitchen operations, staff scheduling, and daily food preparation
• Developed new dishes and optimized food costs for profitability
• Conducted staff training, interviews, and performance evaluations
• Ensured strict adherence to food safety and sanitation protocols

• Delivered high-quality guest service in a luxury hotel setting
• Managed front-of-house operations, including reception and cashiering
• Prepared and served espresso-based beverages and cold dishes
• Maintained five-star service standards daily

• Performed cashiering and customer service roles
• Assisted in serving and bussing tables
• Developed foundational skills in fast-paced food service environments