Jet I.
Senior Culinary Chef
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About
Jet I. is a seasoned Demi Chef de Partie and culinary professional with a robust 20+ year career in the food service industry and over a decade of maritime experience with Holland America Line. His comprehensive expertise spans international cuisine, high-volume kitchen operations, and ensuring food safety compliance. Demonstrating exceptional leadership skills, Jet effectively manages diverse kitchen teams and mentors junior staff, ensuring outstanding food quality and service delivery across both land-based and maritime environments. As a Chief Cook at Trioceanic Manning and Shipping Agency, he was responsible for overseeing galley operations, supervising kitchen staff, and maintaining inventory and budget controls. Jet's tenure as Demi-Chef de Partie involved direct supervision and assistance in food preparation according to company standards, emphasizing environmental compliance and effective resource management. His earlier roles included contributions at Café Laguna Gourmet and Club Gourmet – Don Henricos, where he built foundational culinary skills. Jet is committed to culinary innovation and maritime safety, offering robust expertise in culinary arts and crisis preparedness at sea.
Why hire me
I am a reliable and hardworking chef with strong culinary skills, able to work under pressure and maintain high standards of quality, food safety, and teamwork. I am adaptable, eager to learn, and committed to delivering my best every day.
Experience
Chief Cook
Trioceanic Manning and Shipping Agency · 2026 — 2026Oversaw full galley operations on vessels, ensuring meals were prepared efficiently and on time. Supervised kitchen staff by assigning tasks and monitoring performance for quality. Managed food inventory, ordered supplies, and maintained budgetary controls while ensuring adherence to maritime safety standards and food sanitation protocols.DEMI-CHEF DE PARTIE
United Philippine Line, Inc (Holland America Line) · 2012 — 2024Directed and assisted team members in food preparation and service aligned with company standards. Ensured compliance with waste separation and environmental policies, executing food handling and cleaning procedures according to USPH standards. Maintained section recipe files and adhered to daily production schedules, reporting any inconsistencies. Oversaw the quality and quantity of items received from stores and ensured proper storage and utilization of supplies. Provided coaching to direct reports on culinary techniques and presentation under the Chef de Partie’s direction.Commis
Café Laguna Gourmet, Cebu City · 2008 — 2010Assisted senior chefs with food preparation, plating, and presentation while supporting kitchen operations during busy periods. Applied international cooking techniques learned under guidance.Line Cook
Club Gourmet – Don Henricos · 2004 — 2007Prepared dishes according to established recipes and menu specifications. Ensured kitchen cleanliness and compliance with food hygiene protocols, while also assisting in training new kitchen helpers in basic food preparation and sanitation.
Skills & Expertise
Education
- Vocational Graduate - CaregiverRuiz Beauty Healthcare Training Institute · 2006 — Present
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