Christian C.
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Christian C. is an experienced culinary professional with an extensive background in kitchen operations and food service. Currently serving as a Chef de Partie at Royal Caribbean International Cruises since June 2019, Christian prepares food according to strict recipes and standards, ensuring top-notch quality and consistency. His role demands proficiency in food safety & sanitation and effective team collaboration to maintain seamless operations. Prior to this, he was a Sous Chef at Korean Barbeque Dining, where he oversaw daily kitchen activities, managed inventory, and enforced health and safety protocols. Christian has also honed his skills as a Commis and Line Cook in various establishments, such as O'Rice and Fez Gastrobar. His skill set includes effective inventory & stock control, maintaining cleanliness, and supporting kitchen efficiency during busy service periods, making him a vital asset in the food and hospitality industry.
Experience
CHEF DE PARTIE I
Royal Carribean International Cruise's · 2019 — PresentPrepared and cooked food following established recipes and procedures. Ensured quality and presentation of food while maintaining cleanliness of workstations and compliance with food safety regulations. Monitored stock levels and coordinated with kitchen staff for efficient food production.SOUS CHEF
Korean Barbeque Dining · 2014 — 2019Supervised kitchen operations while preparing food orders to meet company and customer standards. Controlled inventory and ensured proper stock rotation. Implemented safety and health procedures, assisted in scheduling, and monitored food costs.COMMIS 1
O’Rice · 2014 — 2014Supported food preparation and cooking tasks while maintaining sanitary workstations. Assisted senior kitchen staff and adhered to food safety standards.LINE COOK
Fez Gastrobar · 2013 — 2013Cooked food in accordance with established recipes while ensuring proper quality and presentation. Organized ingredients and upheld cleanliness in the kitchen, assisting team members during peak service times.LINE COOK
Hard Hat RestobarPrepared ingredients and food orders as per kitchen standards. Maintained organization and cleanliness in work areas, assisted with kitchen operations, and followed safety and sanitation procedures.
Skills & Expertise
Education
- UndergraduateEmilio Aguinaldo College · — — 2010
- High SchoolGeneral Pio del Pilar National High School · 2009 — 2010
- Elementary SchoolGuadalupe Viejo Elementary School · 2005 — 2006
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