Anthony Dimasuay
Elk Grove, CA
Food Service Worker or Cook
Job Preferences:
Desired job title:
Food Service Worker or Cook
Desired occupation:
Food Preparation
Food Service Manager
Food Service
Employment type:
Full time
Career status:
Active job seeker
Available to start:
02/2022
Education:
California Culinary Academy
Associates Degree in the Culinary Arts,
Work Experience:
Dietary Aide
* Assemble and prepare food and snacks as directed by the registered dietitian
* Organize and deliver prepared food to the patient areas
* Properly process, store and prepare food on a scheduled timeline
* Maintain high level of kitchen sanitation, food preparation and personal hygiene
* Consistent documentation of food labeling, dating, kitchen procedures according to HACCP
* Serve behavioral health patients and staff with professional demeanor
* Follow strict clinical recipe guidelines for patient's dietary modifications for treatment
* CPI trained for Nonviolent Crisis Intervention 2021
* OSHA blood borne pathogen training certificate 2022
* Organize and deliver prepared food to the patient areas
* Properly process, store and prepare food on a scheduled timeline
* Maintain high level of kitchen sanitation, food preparation and personal hygiene
* Consistent documentation of food labeling, dating, kitchen procedures according to HACCP
* Serve behavioral health patients and staff with professional demeanor
* Follow strict clinical recipe guidelines for patient's dietary modifications for treatment
* CPI trained for Nonviolent Crisis Intervention 2021
* OSHA blood borne pathogen training certificate 2022
Catering Chef
* Creating and executing menus requested by clients. Presenting plated and buffet style service. Working with contracted personal chefs, servers and bartenders. Food purchasing through approved vendors and local farmer's markets to provide the safest organic foods. While within the client's financial budget. Also provided detailed invoices for the events.
* Complying with all sanitation and cleanliness techniques. With the use of American River College Culinary Facility to comply with state regulations.
* Complying with all sanitation and cleanliness techniques. With the use of American River College Culinary Facility to comply with state regulations.
Private Chef
* Three years of dedicated Private Chef experience, serving High Net Worth individuals, families and their guests on extended assignments, often spanning several months.
Frequently requested to serve on a Private Jet for the principals, in addition to their residence.
* Traveled with principals to their estates and private residence, ranging from the following countries: Madrid and Burgos, Spain; Luzern, Switzerland; Mexico City, Mexico; and Boston, Massachusetts. Shopping and acquiring organic ingredients from local markets and exotic vendors. Prepared daily meals for their guests and adjusting recipes as necessary for specific flavor profiles, dietary restrictions, health goals and allergy considerations
Frequently requested to serve on a Private Jet for the principals, in addition to their residence.
* Traveled with principals to their estates and private residence, ranging from the following countries: Madrid and Burgos, Spain; Luzern, Switzerland; Mexico City, Mexico; and Boston, Massachusetts. Shopping and acquiring organic ingredients from local markets and exotic vendors. Prepared daily meals for their guests and adjusting recipes as necessary for specific flavor profiles, dietary restrictions, health goals and allergy considerations
Executive Chef
Executive Chef, Executive
* Managing kitchen staff. Effectively coordinating all culinary related activities in the kitchen and banquets. Developing, planning & pricing menus. Creating innovative culinary ideas/recipes and maintain close attention to detail with food presentation. Establishing food standards & quality. Purchasing, creating requisitions, manage cost control, control expenditures and conducts inventory. Preparing budget to management. Ensuring safety and hygiene standards are maintained.
Sous Chef
* Responsible for creating recipes; setting standards for quality and quantity control; creating prep list; always ensuring safe use and storage of food and equipment; assisting with personnel issues such as training and direction of staff. Complying with all sanitation and cleanliness techniques.
Sushi Chef
* Knowledge of preparing sushi by hand; cutting sashimi, and garnishing plates. Lead Line Cook:
* Proficient in all line cook duties. Ability to multi-task between kitchen and banquets. Banquet Cook:
* Responsible for the set-up, preparation, cooking and presentation of all banquet foods.
* Proficient in all line cook duties. Ability to multi-task between kitchen and banquets. Banquet Cook:
* Responsible for the set-up, preparation, cooking and presentation of all banquet foods.
01/2018 – Present
Chef
Sacramento Tower Bridge Dinner food
10/2021 – Present
Dietary Aide
Sacramento Behavioral Healthcare Hospital
ANTHONY L. DIMASUAY
07/2018 – 07/2019
Executive Chef
Bella Bru Restaurant
Executive Chef, Executive
08/2014 – 06/2018
International Chef / Personal Chef
Kreis & Torres Family
05/2013 – 08/2014
Chef
Clark's Corner- Pub & Grill
08/2013 – 07/2014
Executive Chef
10 Grand Hospitality/The Line Hotel
Executive Chef, Executive
11/2012 – 05/2013
Sous Chef
Seasons 52 Fresh Grill and Wine Bar
04/2012 – 10/2012
Sous Chef / Chef
Enotria Wine Bar; De Partie
10/2008 – 04/2012
Executive Chef
3 Fires Lounge
Executive Chef, Executive
12/2004 – 10/2008
Executive Sous Chef
Embassy Suites
Executive
03/2006 – 09/2006
Sushi Chef
Midtown Mikuni
06/2002 – 07/2005
Sous Chef
Aioli Bodega Espanola
06/2003 – 08/2003
Slocum House
Slocum House
Language Skills:
Fluent:
Tagalog
Basic:
Spanish
n/a:
English
Skills:
Expert:
leadership, Microsoft Word, Problem Solving, detail-oriented, communication
Intermediate:
Word, Data Entry, Social Media, MICROS
Basic:
Excel