Nicole Marco Dantes Javier

Nicole’ Marco Dantes Javier #45 Matimtiman, Teachers Village East Diliman Quezon City -- OBJECTIVE: To utilize my abilities and experiences in managing a team in making special variety dishes of different countries in a professional and rewarding environment. Further refining my career. EDUCATION: Diploma in Culinary Arts and Technology development CCA -Center for Culinary Arts, Katipunan Q.C. STRENGTHS: Has 13 years’ experience preparing a variety delicious dishes, soups, salads, snacks, side dishes, and deserts with quality and health embedded in dishes at hotels, restaurants and food service organizations. Expert in making food at reduced cost without compromising on quality and taste. Have gotten training from chefs of various star hotels and so expertise in quality procedures and regulations to be followed while making food, as well as technical Meat/Seafood Cutting. Also specialized in preparing menu for the day with good combinations to attract customers. Can handle high pressure environments and make dishes of good taste and health for large volumes in stipulated time efficiently. Also efficiently managing a team of chefs and cooks and conducted training for them to handle tasks efficiently and make good delicious dishes. WORK HISTORY AND EXPERIENCE 2009-Present: Leona-Art Restaurant, Teachers Village, Q.C. Chef-Consultant  Started and ran the business  Creates recipes and menu items  Standardized work flow, inventory, procedures and all monitoring forms 2013-Present: Chef De Marco & Associates Chef-Consultant/Personal Chef/Design  Customized Menus for Restaurants & Clients  Creates recipes and menu items  Standardized work flow, inventory, procedures and Monitoring forms  Staff & Personnel Training  Private Chef for Private functions-: Trenchtown Burgers & Grill, Major Marcos St. Luzon, Quezon City Chef/ Co-Owner  Started and ran the business  Creates recipes and menu items  Standardized work flow, inventory, procedures and all monitoring forms\  Everything from construction to HR work. 2014: The Joint Taqueria, Banchetto Night Food Bazzar, Pioner Mandaluyong Chef-Owner  Started and ran the business  Creates recipes and menu items  Standardized work flow, inventory, procedures and all monitoring forms-: Global Restaurant Concepts Inc. (Gyu-kaku Japanese Barbecue) W Global Bldg. Bonifacio Global City, Taguig Executive Chef/ Head Butcher  Trains and Supervises Kitchen and Meat section Personnel  Puts up new restaurants and other projects from the ground up  Coordinates with the engineers and designers for construction, sales marketing people, and local government for permits  Monitors an supervise all Stations, Service and all the kitchen employees  Implements the owners ideas into working solutions  Standardized work flow, inventory, ordering, procedures and all monitoring forms  Accounting and reporting daily-monthly sales -: ASHA Group/Cravings Group Katipunan, West Ave., Kamias, Antipolo, Tagaytay Corporate Chef, Research & Development  Creates recipes and menu items  Puts up new restaurants and other projects from the ground up  Coordinates with the engineers and designers for construction, sales marketing people, and local government for permits  Cuts and store delicate and expensive meat  Trains cooks and employees  Monitors an supervise all branches, stalls and all the kitchen employees  Implements the owners ideas into working solutions  Standardized work flow, inventory, procedures and all monitoring forms  Accounting and reporting daily-monthly sales 2011: Alvarez residence North Forbes Park Personal Chef  Creates daily-weekly menu based on the diet and preferred meals of every family member  Bakes cakes for desert  Cooks for special occasions  Buys ingredients needed and monitors the pantry and equipment -: Skyone Food Inc./Dimsum n’ Dumplings Commissary, City of San Juan Head Production/ Research and Development Department  Examine, tests and chooses the best raw materials and ingredients for the products  Standardize work flow, layout and zoning for the new commissary  Sources for new uniforms and other materials  Implemented standard food saftey  Standardized work flow, inventory, procedures and all monitoring forms -: Leona-Art Restaurant, Katipunan Ave, Q.C. Proprietor/ Executive Chef  Started and ran the business  Creates recipes and menu items  Standardized work flow, inventory, procedures and all monitoring forms -: Resto Cosa Nostra, Katipunan, Q.C. Proprietor/Chef  Started from the ground up and ran the business  Creates recipes and menu items  Standardized work flow, inventory, procedures and all monitoring forms OTHER WORK EXPERIENCES 2006: Oakwood Premier, Ayala Center, Makati Apprenticeship/ Prep. Cook 2006: U.P. College of Fine Arts Canteen, Diliman Supply Pizza, Pasta, & Salads 2005: Cravings Restaurant, Tomas Morato Q.C. Practicum 2005: Catering Service, Marikina City Caterer Representative/Planning/ Head Chef 2004: Salud Bistro, Baguio City Apprenticeship/ Chef Assistant 2004: Cravings Bakery, Katipunan Q.C. Practicum 2003: C2 Bar and Restaurant, Makati Q.C. Practicum COMPETENCY AND SKILLS           Ability and experience to prepare quality variety dishes within a stipulated time. Expertise in variety of techniques in the preparation and cooking of tasty dishes Ability to manage various teams in achieving tasks effectively and efficiently Ability to produce cost-effective quality delicious dishes through appropriate planning Ability in managing all operations related to dish preparation Recipient of various appreciation and recommendations for making excellent and delicious dishes Researched, created and planned the menu for “Resto Cosa Nostra”, “Leona-Art Restaurant”, and “Dimsum N Dumplings” Customized Menus and Recipes for special events Consistently prepared entrees for events of 100 or more guests Created delicious and filling food that would interest Fine Arts college students STRENGTHS  Ability to handle and prepare delicious quality food for large orders in stipulated time  Efficient in making different delicious menu charts to attract customers  Efficient in managing costs while preparing deliciously-satisfying quality food resulting to higher profits to the organization EDUCATION- Diploma in Culinary Arts and Technology Development Center for Culinary Arts, Katipunan Q.C. - Certificate in Industrial Design College of Fine Arts Department University of the Philippines, Diliman Q.C 2001 PEP Test Department of Education Culture and Sports - High School University of the Philippines Integrated School Electives: Basic Drawing and Painting Broadcasting - Elementary University of the Philippines Integrated School - Kindergarten Sunny Hill School, Capitol Hills, Q.C. 3rd Honor PERSONAL DATA Date of birth : Place of Birth : Position Civil Status : : April 12, 1983 Quezon City, MetroManila, Philippines Eldest in a family of 3 children Single Nicole Marco Dantes Javier