MARIA CHRISTINA POBLETE
Quezon City,Philippines
Summary
Culinary professional with 8 years of experience in kitchen operations, specializing in butchery and charcuterie. Expertise in menu development and inventory management, ensuring high standards of hygiene and guest satisfaction. Proven ability to train staff effectively and enhance culinary offerings.
Overview
14
14
years of professional experience
4
4
years of post-secondary education
Work history
CULINARY COORDINATOR
THE RITZ CARLTON FARI ISLAND MALDIVES
Malé, Maldives
12.2023 - Current
- Planned and coordinated culinary events to ensure seamless operations.
- Researched and sourced high-quality ingredients for menu development.
- Collaborated with kitchen staff to enforce food safety standards effectively.
- Facilitated communication between front-of-house and back-of-house teams to improve service.
- Participated in training sessions to enhance culinary skills and equipment knowledge.
- Created promotional materials to showcase culinary offerings and events.
- Identified and resolved potential issues proactively, preventing operational disruptions.
BUTCHER CHEF
THE RITZ CARLTON FARI ISLAND MALDIVES
MALE, MALDIVES
12.2023 - 07.2024
- Prepared various cuts of meat ensuring high standards of quality and presentation.
- Implemented safety procedures to ensure compliance with health regulations in kitchen.
- Collaborated with culinary team to create diverse and seasonal menu options.
- Aided in inventory management by monitoring stock levels of meat and supplies.
- Attended professional development courses to stay updated with industry trends and standards.
- Achieved quick turnaround times on orders by applying efficient cutting techniques.
CHARCUTIER TRAINEE BY MARC FREDERIC
SONEVA JANI MALDIVES
MALE , MALDIVES
10.2022 - 10.2023
- HOME MADE PRODUCE MAKING
- Sausages from pork, lamb, beef, seafood, chicken sausages, fish and game.
- Different Mortadella
- Dry aged meat such as salami, breasola, coppa ham and lomo
- Cured hams and cooked Ham
- Dry aged poultry such as duck prosciutto and dry aged chicken
- Smoked produce from herbs, cheeses and spices
- Home made Smoked Salmon and gravlax
- All types of Charcuterie and Itallian Lomo.
SPECIALITY CHEF - BUTCHER CHARCUTIER
SONEVA JANI MALDIVES
MALDIVES
01.2022 - 01.2023
- Supervise Butchery Operation
- Menu making for Ala Carte
- Duty Roster planning respective area
- Butchery Training Supervisor
- Responsible for implementation of orders from Exe Chef
- HACCP Implementation
- Quality Control Check of Supplies from Supplier
- Responsible for Outlets orders and Guest orders
- Responsible with Ala Carte Menu’s preparation
- Making homemade produce
- Responsible for Inventory of Stock Supply
- Handle Menu Making for Ala Carte for Outlets
- Buffet Barbecue and Private bbq production Supervisor
- Haccp training
- Micros Ordering
1ST COMMIS
THE STANDARD HURUVVALHI MALDIVES
01.2021 - 01.2022
- Responsible for lunch dinner Buffet
- Responsible with Ala Carte and Floating Menu’s
- Responsible in inventory and Stocks Supply
- Menu Planning
- Handled Western and Asian Cuisine, Italian finger food
- Basic pastry Knowledge (cake decorations and dessert shooters)
1ST COMMIS/TEAM LEADER
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
Makati
01.2016 - 01.2021
- Third in command whenever my supervisor is not available
- Taking orders from store or purchases items that needed for operation
- Making some reports for daily basis activity
- Food costing
- High light briefing in meetings to be deploy to colleagues
- Proper practice of hygiene and Haccp
INTERNSHIP
SOFITEL PHILIPPINE PLAZA HOTEL MANILA
Manila
01.2013 - 01.2014
- Responsible for preparing breakfast, lunch and dinner buffet
- Responsible for preparing mise en place for hot and cold kitchen.
- Responsible for taking orders from the guest
- Responsible in making sure that the station assigned are clean and sanitized before and after the operation.
- Handle time management during operation
PRACTICUMER
CHELSEA MARKET AND CAFÉ BGC SERENDRA
PHILIPPINES
01.2012 - 06.2012
- Responsible for producing orders for the hot and cold kitchen
- Responsible for preparing mise and place for hot and cold kitchen
- Responsible for conducting inventories for hot and cold kitchen
- Responsible for making sure both station are clean and sanitized
Education
Diploma - Premier in International Culinary Arts
ACADEMY FOR INTERNATIONAL CULINARY ARTS
QUEZON CITY PHILIPPINES 01.2011 - 01.2014
Diploma - Culinary Arts Major in Kitchen Management
CENTER FOR CULINARY ARTS MANILA
01.2009 - 01.2010
Skills
- Customer Service
- Leadership
- Hospitality
- Administrative
- Trainer
- Guest Relation
- HACCP
- HACCP standards compliance
- Health and Safety
- Verbal communication
- POS Systems
- Inventory control
- Outstanding cleanliness
- Hand-eye coordination
- Stock control
- Demand forecasting
References
- DAVID KANG +61 420 393 477
- TITU PRASANNA, +960 9391373
- FEDERICO BELLUCO, +960 7301410
Timeline
CULINARY COORDINATOR
THE RITZ CARLTON FARI ISLAND MALDIVES
12.2023 - Current
BUTCHER CHEF
THE RITZ CARLTON FARI ISLAND MALDIVES
12.2023 - 07.2024
CHARCUTIER TRAINEE BY MARC FREDERIC
SONEVA JANI MALDIVES
10.2022 - 10.2023
SPECIALITY CHEF - BUTCHER CHARCUTIER
SONEVA JANI MALDIVES
01.2022 - 01.2023
1ST COMMIS
THE STANDARD HURUVVALHI MALDIVES
01.2021 - 01.2022
1ST COMMIS/TEAM LEADER
RAFFLES AND FAIRMONT HOTEL MAKATI PHIL
01.2016 - 01.2021
INTERNSHIP
SOFITEL PHILIPPINE PLAZA HOTEL MANILA
01.2013 - 01.2014
PRACTICUMER
CHELSEA MARKET AND CAFÉ BGC SERENDRA
01.2012 - 06.2012
Diploma - Premier in International Culinary Arts
ACADEMY FOR INTERNATIONAL CULINARY ARTS
01.2011 - 01.2014
Diploma - Culinary Arts Major in Kitchen Management
CENTER FOR CULINARY ARTS MANILA
01.2009 - 01.2010
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