NEAL Z. GRONDIANO
Summary
Goal driven individual who is always excited to learn new skills and hone my abilities to be the best version of myself. I can easily adapt to new environment.
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
7
7
years of professional experience
Work History
Chef De Partie
Kojima Izakaya
02.2025 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef De Partie
Palm Heights
07.2024 - 02.2025
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Japanese Chef
Grand Cayman Marriott Resort
11.2022 - 07.2024
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
Line Cook
Mizu Asian Bistro Bar
11.2021 - 11.2022
Sushi/Japanese Chef DCDP
Hotel Okura Manila
09.2019 - 08.2021
Sushi/Japanese Chef Commis
New World Makati Hotel
04.2018 - 07.2019
Education
Bachelor of Science - Hotel & Restaurant Management
St. John Technological College of The Philippines
01.2010
Skills
- Omakase
- Cooking
- Bartending
- Knife skills
- Garnishing techniques
- Fish cookery
- Sushi preparation
- Proficiency in [sashimi, nigiri, cutting all fish, cold and hot item in japananese cuisine]
Personal Information
- Height: 5'7
- Weight: 75kgs
- Citizenship: Filipino
- Date of Birth: 10/18/91
- Marital Status: Single
Training
- Work Values Formation, Hotel Rembrant, 08/28/09
- Hotel Operation Seminar, Manila Hotel, 12/13/08
Timeline
Chef De Partie
Kojima Izakaya
02.2025 - Current
Chef De Partie
Palm Heights
07.2024 - 02.2025
Japanese Chef
Grand Cayman Marriott Resort
11.2022 - 07.2024
Line Cook
Mizu Asian Bistro Bar
11.2021 - 11.2022
Sushi/Japanese Chef DCDP
Hotel Okura Manila
09.2019 - 08.2021
Sushi/Japanese Chef Commis
New World Makati Hotel
04.2018 - 07.2019
Bachelor of Science - Hotel & Restaurant Management
St. John Technological College of The Philippines
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