emmanuel N.
Mid-Level Culinary Chef
Open to offersNew to PlatformAbout
Emmanuel J. has cultivated a strong career in the culinary industry, progressively taking on more responsibility and refining his craft. Currently, he serves as the Head Chef at Kuhsina ni Wani in Urdaneta City, Pangasinan, where he ensures excellent food quality and customer satisfaction. His role entails maintaining clean workspaces, managing food safety, and modifying recipes as per customer requirements. Before this, Emmanuel was a Cook at 2428 Sports Bar, where he mastered customer service, effective food presentation, and ingredient preservation. His journey began as a Kitchen Helper and Assistant Cook at Flying Fish Restaurant, where he supported chefs in daily operations, upheld food safety standards, and enhanced kitchen efficiency. Emmanuel holds a diploma in Hotel and Restaurant Management from Skill Power Institute, showcasing his foundational knowledge and dedication to the hospitality sector.
Experience
Head Chef
Kuhsina ni Wani · 2025 — PresentMaintained a clean and organized workspace to enhance productivity and safety. Ensured safe packaging and storage of food products. Managed cleanliness of dishes and utensils while keeping adequate supplies available. Modified recipes to accommodate customer preferences. Assisted waitstaff and teammates with various tasks. Sanitized work surfaces to prevent cross-contamination and adhered to food safety standards. Efficiently distributed food to waitstaff to ensure customer satisfaction while maintaining quality under pressure. Prepared cooking supplies and workstations for service.Cook
2428 Sports Bar · 2023 — 2024Assembled ingredients and prepared menu items following company recipes. Ensured high-quality food preparation and maintained proper food storage temperatures to prevent spoilage. Monitored supplies and reordered stock as necessary. Ensured cleanliness of cooking utensils before use and sanitized food preparation areas. Collaborated with other cooks to complete food orders promptly and resolved issues with customer orders. Followed health and safety regulations in food preparation.Line Cook
D’ BRINKS RESTO CAFÉ · 2021 — 2023Prepared food items in accordance with recipes and guidelines for portioning, cooking, and waste control. Maintained composure and quality in a fast-paced environment. Collaborated with waitstaff and team members on different tasks. Managed inventory by ordering and receiving supplies to stock the kitchen. Organized cooking supplies and workstations effectively for opening and closing duties.Chef Cook
La Mesa Filipina · 2019 — 2020Maintained clean and organized workspaces to optimize safety and productivity. Handled and preserved food items correctly during packaging and storage. Ensured dishes and utensils were cleaned and sanitized while keeping sufficient supplies available. Modified recipes according to customer requirements. Assisted teammates and waitstaff with various tasks. Kept work surfaces sanitized to prevent cross-contamination and ensured adherence to food safety practices. Distributed food to waitstaff promptly to guarantee customer satisfaction while managing work quality under pressure.Cook
Draft buy Bistro · 2017 — 2019Ordered and received kitchen supplies to keep work areas stocked. Maintained standard food quality by verifying portion sizes. Ensured cleanliness by sanitizing cutting boards and surfaces between tasks while keeping stations equipped for productivity. Prepared multiple identical dishes daily with attention to quality and detail. Met production needs for banquet and dessert items while managing all aspects of food preparation and sanitation in the kitchen.Kitchen Helper, Assistant cook
Flying fish Restaurant · 2013 — 2017Managed portion sizes and used garnishes to effectively control food costs. Filled extra roles during busy periods to maintain coverage at essential stations. Organized and cleaned kitchen stations to enhance team efficiency. Assisted in the movement of items for better access within storage areas. Contributed to team productivity by maintaining cleanliness and order in the kitchen. Assisted chefs with food preparation and presentation for events while ensuring safe practices were followed. Helped to meet demands by restocking work areas and preventing cross-contamination when preparing food for allergy concerns.
Skills & Expertise
Education
- Diploma in Hotel and Restaurant ManagementSkill Power Institute · 2008 — 2010
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