MARIA CHRISTINA POBLETE
Quezon City
Work Preference
Summary
Dynamic culinary professional with over 8 years of experience in the hospitality industry, specializing in menu development and inventory management while upholding exceptional standards of hygiene and guest satisfaction. Demonstrated expertise in overseeing food and beverage operations, consistently delivering high-quality service that enhances customer experiences. Proven track record in training and managing staff, fostering a productive and motivated team environment. Strong knowledge of inventory control and cost management practices ensures efficient and profitable operations, driving success in fast-paced hospitality settings.
Overview
10
10
years of professional experience
Work History
FOOD & BEVERAGE SUPERVISOR
THE RITZ CARLTON FARI ISLAND MALDIVES
08.2025 - Current
- Managed food and beverage service operations to maintain high standards of guest satisfaction.
- Trained and mentored staff on service standards and operational procedures.
- Led cross-functional teams to enhance operational efficiency and streamline processes.
- Developed strategic initiatives to improve team performance and achieve organizational goals.
- Implemented training programs to develop staff skills and improve service quality.
- Analyzed customer feedback to identify areas for improvement and drive satisfaction.
- Developed scheduling systems to ensure optimal staffing and resource allocation.
- Monitored key performance indicators, providing insights for strategic decision-making.
- Fostered a collaborative environment, encouraging team input to innovate processes.
- Supervised day-to-day operations to meet performance, quality and service expectations.
CULINARY COORDINATOR SUPERVISOR
THE RITZ CARLTON FARI ISLAND MALDIVES
07.2024 - 08.2025
- Facilitated communication between front-of-house and back-of-house teams.
- Participated in training sessions to improve culinary skills and equipment use.
- Created promotional materials to showcase culinary offerings and events.
- Coordinated daily culinary operations to ensure seamless service delivery across multiple dining venues.
- Oversaw inventory management processes to ensure optimal stock levels and minimize waste throughout operations.
- Improved workflow efficiency by developing process improvements.
- Handled administrative tasks, freeing up time for senior staff members.
- Streamlined team communication by implementing effective coordination strategies.
JUNIOR SOUS CHEF
THE RITZ CARLTON FARI ISLAND MALDIVES
12.2023 - 07.2024
- Collaborated with culinary team to design diverse, seasonal menu offerings. Prepared various cuts of meat to ensure high-quality culinary offerings.
- Implemented proper food safety and sanitation practices throughout the kitchen.
- Trained junior staff on advanced butchering techniques and kitchen best practices.
- Ensured timely execution of orders during peak service periods to meet customer demands.
- Collaborated with team members to design innovative menu items showcasing fresh ingredients.
- Delivered exceptional customer service through expert knowledge on different cuts and their cooking methods.
- Developed strong relationships with suppliers, ensuring quality and consistency of products.
JUNIOR SOUS CHEF & BUTCHER CHARCUTIER
SONEVA JANI MALDIVES
10.2022 - 11.2023
- Supervised butchery operations, ensuring strict adherence to hygiene standards.
- Implemented HACCP protocols to bolster food safety compliance.
- Developed Ala Carte menu for outlets, emphasizing quality and variety.
- Planned duty rosters for respective areas, optimizing staffing efficiency.
- Conducted training sessions to elevate staff skills in butchery practices.
- Oversaw quality control checks on supplies, maintaining high standards.
- Managed inventory of stock supply, ensuring adequate resources at all times.
- Supervised production of buffet barbecue and private BBQ events, ensuring exceptional service.
CHARCUTIER TRAINEE BY MARC FREDERIC
SONEVA JANI MALDIVES
10.2022 - 10.2023
- Produced variety of homemade sausages from pork, lamb, beef, seafood, and chicken.
- Crafted different types of mortadella to enhance product range.
- Created dry-aged meats including salami, bresaola, coppa ham, and lomo.
- Prepared cured hams alongside cooked ham for diverse offerings.
- Developed dry-aged poultry products such as duck prosciutto and dry-aged chicken.
- Smoked various produce using herbs, cheeses, and spices to add unique flavors.
- Made homemade smoked salmon and gravlax as premium seafood options.
- Specialized in all types of charcuteries and Italian lomo for gourmet selections.
CHEF DE PARTIE
THE STANDARD HURUVVALHI MALDIVES
09.2021 - 10.2022
- Skilled at operating various kitchen equipment safely and efficiently.
- Maintained organized kitchen stations with meticulous care and precision, promoting team productivity.
- Followed good operating practices, safety standards and equipment maintenance protocols to minimize downtime.
- Organized ingredients for planned dishes and associated garnishes.
- Used correct ingredients and ratios in preparation for different dishes.
DEMI CHEF DE PARTIE
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
06.2019 - 12.2021
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Collaborated with front-of-house teams to streamline service during peak hours.
- Maintained inventory levels, reducing waste through effective stock management practices.
- Executed daily food production tasks while adhering to safety and sanitation standards.
1ST COMMIS/TEAM LEADER
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
10.2017 - 05.2019
- Assisted in supervising operations during the supervisor's absence.
- Procured items necessary for efficient store operations.
- Compiled daily activity reports to monitor performance.
- Conducted food costing to maintain budgetary compliance.
- Presented key briefing highlights in meetings for team dissemination.
- Ensured adherence to hygiene standards and HACCP protocols.
CASUAL COMMIS
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
06.2016 - 10.2017
- Maintained cleanliness and organization of kitchen areas to ensure compliance with health and safety standards.
- Assisted chefs in food preparation and cooking, ensuring timely service during peak hours.
- Operated kitchen equipment efficiently, adhering to operational guidelines and safety protocols.
- Collaborated with team members to streamline workflows, enhancing overall kitchen productivity.
Education
Diploma - Premier in International Culinary Arts
ACADEMY FOR INTERNATIONAL CULINARY ARTS
Manila, Philippines01.2014
Diploma - Culinary Arts Major in Kitchen Management
CENTER FOR CULINARY ARTS MANILA
Manila, Philippines01.2010
Skills
- Customer service and support
- Leadership and training
- Hospitality management
- Administrative skills
- Guest relations
- Health and safety standards
- POS system proficiency
- Inventory management
- Time management
- Decision-making
- Food safety compliance
- Staff training and development
References
- David, Kang, tjd.davidkang@gmail.com, +61 420 393 477
- Titu, Prasanna, chefitu@gmail.com, +960 9391373
- Mahamood, Shaik, Mahamoodshaik2009@gmail.com, +960 9310402
Timeline
FOOD & BEVERAGE SUPERVISOR
THE RITZ CARLTON FARI ISLAND MALDIVES
08.2025 - Current
CULINARY COORDINATOR SUPERVISOR
THE RITZ CARLTON FARI ISLAND MALDIVES
07.2024 - 08.2025
JUNIOR SOUS CHEF
THE RITZ CARLTON FARI ISLAND MALDIVES
12.2023 - 07.2024
JUNIOR SOUS CHEF & BUTCHER CHARCUTIER
SONEVA JANI MALDIVES
10.2022 - 11.2023
CHARCUTIER TRAINEE BY MARC FREDERIC
SONEVA JANI MALDIVES
10.2022 - 10.2023
CHEF DE PARTIE
THE STANDARD HURUVVALHI MALDIVES
09.2021 - 10.2022
DEMI CHEF DE PARTIE
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
06.2019 - 12.2021
1ST COMMIS/TEAM LEADER
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
10.2017 - 05.2019
CASUAL COMMIS
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
06.2016 - 10.2017
Diploma - Culinary Arts Major in Kitchen Management
CENTER FOR CULINARY ARTS MANILA
Diploma - Premier in International Culinary Arts
ACADEMY FOR INTERNATIONAL CULINARY ARTS
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Accomplishments
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Achieved highest guest satisfactory service through effectively helping with guest relations.
- Collaborated with team in the development of sustainability project and dynamic guest enhancement.
- Supervised staff members to ensure we can deliver luxury service to our guest.