Summary
Overview
Work History
Education
References
Timeline
References
Personal Information
Profile Summary
Supervisory Experience
Training And Short Courses
Educational Background - High School
Nicknames
Height Cm
Weight Kg
Facebook Link
Awards
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Rommel Regato Soliven

Rommel Regato Soliven

George Town

Summary

13 years of experience in the culinary industry 4 years of experience and assigned as Chef de partie in a British restaurant, in Kuala Lumpur Malaysia Former Demi Chef in Casa Buenas outlet and All Day dining outlet at Resorts World Manila Experienced in French fine-dining cuisine Knowledgeable in Baking and pastry Certified trained in National Cookery 2 at Technical Education Skill Development Authority Philippines

Overview

16
16
years of professional experience

Work History

Line Cook/Banquet Cook

Kimpton Seafire Resorts + Spa
01.2023 - Current
  • Report to the chef in charge
  • Butchering and portioning fish and Preparing/Cooking
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.

Line Cook/Banquet Cook

Kimpton Seafire Resorts + Spa
01.2023 - Current
  • Report to the chef in charge
  • Butchering and portioning fish and Preparing/Cooking
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
  • Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
  • Checked food temperature regularly to verify proper cooking and safety.

Line Cook

MarketStreet ltd.
11.2021 - 01.2023
  • Report to the chef in charge
  • Check and prepare Mise en place
  • Organized dry storage
  • Clean and sanitize the chiller
  • Make a checklist for ordering
  • Clean station before and after duty
  • Maintain standard procedure
  • Participate in menu planning
  • Butchering and portioning fish and meats Preparing/Cooking the following dishes:
  • Sauces/dressings: beef jus, beurre blanc, Pomodoro, peppercorn sauce, sauce Mornay, green curry sauce, mushroom ragout, balsamic vinaigrette, garlic butter, herbs vinaigrette, Caesar dressing
  • Pasta: salmon penne vodka, seafood pappardelle, shrimp linguine, short rib pasta
  • Desserts/sweets: bread pudding, death by chocolate, key lime pie, caramel brownies, crème brulée, cream cheese
  • Grill Steak, meat, and kinds of seafood: T-bone, rib eye, tenderloin, striploin, octopus, salmon, snapper, Mahi, tuna, squid, scallops, lobster, prawns marinated chicken Roast Prime rib and a variety of side

Line Cook

MarketStreet ltd.
11.2021 - 01.2023
  • Report to the chef in charge
  • Check and prepare Mise en place
  • Organized dry storage
  • Clean and sanitize the chiller
  • Make a checklist for ordering
  • Clean station before and after duty
  • Maintain standard procedure
  • Participate in menu planning
  • Butchering and portioning fish and meats Preparing/Cooking the following dishes:
  • Sauces/dressings: beef jus, beurre blanc, Pomodoro, peppercorn sauce, sauce Mornay, green curry sauce, mushroom ragout, balsamic vinaigrette, garlic butter, herbs vinaigrette, Caesar dressing
  • Pasta: salmon penne vodka, seafood pappardelle, shrimp linguine, short rib pasta
  • Desserts/sweets: bread pudding, death by chocolate, key lime pie, caramel brownies, crème brulée, cream cheese
  • Grill Steak, meat, and kinds of seafood: T-bone, rib eye, tenderloin, striploin, octopus, salmon, snapper, Mahi, tuna, squid, scallops, lobster, prawns marinated chicken Roast Prime rib and a variety of side

Demi Chef

Resorts World Manila
10.2018 - 11.2021
  • Company Overview: Resorts World Manila is the first and largest integrated resort in the Philippines
  • Report to a chef in charge
  • Check and prepare Mise en place
  • Pick up deliveries from the commissary and butchery
  • Organized dry storage
  • Clean and sanitize the chiller
  • Make a checklist for ordering
  • Utilizing and managing leftover food
  • Clean station before and after duty
  • Maintain standard procedure
  • Participate in menu planning
  • Guide and teach new kitchen helper staff and 8 agency staff. Make sure to maintain proper grooming and hygiene before and during the operation Menu Planning:
  • Give suggestions to chefs on food combinations of sides, colors, textures, and flavors in every course including the pairing of sauces and portion of the serving
  • Preparing/Cooking the following dishes:
  • Sauces/dressings: veal jus, lemon and miso sauce, Pomodoro, Bolognese, sauce Mornay, truffle lychee, sesame vinegar, balsamic vinaigrette, garlic butter, café de Paris, Caesar dressing
  • Grill Steak and meat: T-bone, rib eye, tenderloin, octopus, salmon, marinated chicken, pork jowl
  • Soups: Sopa de Ajo, seafood, tomato soup, etc.
  • Resorts World Manila is the first and largest integrated resort in the Philippines

Demi Chef

Resorts World Manila
10.2018 - 11.2021
  • Company Overview: Resorts World Manila is the first and largest integrated resort in the Philippines
  • Report to a chef in charge
  • Check and prepare Mise en place
  • Pick up deliveries from the commissary and butchery
  • Organized dry storage
  • Clean and sanitize the chiller
  • Make a checklist for ordering
  • Utilizing and managing leftover food
  • Clean station before and after duty
  • Maintain standard procedure
  • Participate in menu planning
  • Guide and teach new kitchen helper staff and 8 agency staff. Make sure to maintain proper grooming and hygiene before and during the operation Menu Planning:
  • Give suggestions to chefs on food combinations of sides, colors, textures, and flavors in every course including the pairing of sauces and portion of the serving
  • Preparing/Cooking the following dishes:
  • Sauces/dressings: veal jus, lemon and miso sauce, Pomodoro, Bolognese, sauce Mornay, truffle lychee, sesame vinegar, balsamic vinaigrette, garlic butter, café de Paris, Caesar dressing
  • Grill Steak and meat: T-bone, rib eye, tenderloin, octopus, salmon, marinated chicken, pork jowl
  • Soups: Sopa de Ajo, seafood, tomato soup, etc.
  • Resorts World Manila is the first and largest integrated resort in the Philippines

Agency Staff

Resorts World Manila
09.2016 - 10.2018
  • Company Overview: Resorts World Manila is the first and largest integrated resort in the Philippines
  • Report to chefs in charge
  • Perform tasks delegated by the Chef in charge
  • Extend the time of duties if necessary
  • Clean the chiller, and freezer and organize the dry storage room
  • Pick up deliveries
  • Responsible for monthly inventory
  • Prepare and pack food and items for the yacht
  • Ensure food availability and quality
  • Assists with food plating for an event and a la carte
  • Standardized proper grooming and hygiene
  • Preparing/Cooking the following dishes:
  • Sauces/dressings: veal jus, Pomodoro, Bolognese, sauce Mornay, bearnaise, bechamel, buerre blanc, mayonnaise, basil pesto, duck sauce, balsamic vinaigrette, garlic butter, Caesar dressing, raspberry dressing, pear vinaigrette, pesto
  • Grill Steak, and meat: T-bone, rib eye, tenderloin, salmon, sea bass, Tiger prawn
  • Soups: Sopa de Ajo, seafood soup, prawn bisque, salmon soup, crab and chicken, Vegetable soups
  • Salads/appetizer: Caesar salad, prawn salad, mixed fruits salad, cheese platter, cold cuts, beef tartare, foie gras, 64-degree egg, tuna tartare, beef carpaccio
  • Resorts World Manila is the first and largest integrated resort in the Philippines
  • Reason for Leaving: Promoted and transferred to a new outlet

Agency Staff

Resorts World Manila
09.2016 - 10.2018
  • Company Overview: Resorts World Manila is the first and largest integrated resort in the Philippines
  • Report to chefs in charge
  • Perform tasks delegated by the Chef in charge
  • Extend the time of duties if necessary
  • Clean the chiller, and freezer and organize the dry storage room
  • Pick up deliveries
  • Responsible for monthly inventory
  • Prepare and pack food and items for the yacht
  • Ensure food availability and quality
  • Assists with food plating for an event and a la carte
  • Standardized proper grooming and hygiene
  • Preparing/Cooking the following dishes:
  • Sauces/dressings: veal jus, Pomodoro, Bolognese, sauce Mornay, bearnaise, bechamel, buerre blanc, mayonnaise, basil pesto, duck sauce, balsamic vinaigrette, garlic butter, Caesar dressing, raspberry dressing, pear vinaigrette, pesto
  • Grill Steak, and meat: T-bone, rib eye, tenderloin, salmon, sea bass, Tiger prawn
  • Soups: Sopa de Ajo, seafood soup, prawn bisque, salmon soup, crab and chicken, Vegetable soups
  • Salads/appetizer: Caesar salad, prawn salad, mixed fruits salad, cheese platter, cold cuts, beef tartare, foie gras, 64-degree egg, tuna tartare, beef carpaccio
  • Resorts World Manila is the first and largest integrated resort in the Philippines
  • Reason for Leaving: Promoted and transferred to a new outlet

Cook

The Manila Club
02.2014 - 07.2015
  • Company Overview: The oldest British Club in the Philippines, members are welcome to join weekly pub night and monthly events, and special dinner
  • Prepare and check Mise en plus for a la carte and buffet
  • Check and clean kitchen equipment before and after duty
  • Responsible for counting and checking daily inventory for the kitchen station
  • Responsible for buffet and catering services
  • Participate make new items in menus
  • Ensure food is proper weight and portion
  • Standardized food recipes and food storage
  • Ensure compliance with applicable health codes and regulations
  • Ensure food quality and appearance
  • Extend time duties if necessary
  • Preparing/Cooking the following dishes:
  • Meats: Beef curry, lamb curry, Beef kofta, chicken tikka, roast beef, roast pork, roast turkey, salmon croute
  • Sauce/dressings: brown sauce, beurre blanc, bechamel, Pomodoro, Bolognese, Carbonara, marinara, puttanesca cheese sauce, curry sauce, hollandaise, balsamic vinaigrette, garlic butter, Caesar dressing
  • Desserts: English bread and butter pudding, strawberry trifle, apple crumble, apple pie, chocolate mousse, chocolate fondant, caramel custard
  • The oldest British Club in the Philippines, members are welcome to join weekly pub night and monthly events, and special dinner

Cook

The Manila Club
02.2014 - 07.2015
  • Company Overview: The oldest British Club in the Philippines, members are welcome to join weekly pub night and monthly events, and special dinner
  • Prepare and check Mise en plus for a la carte and buffet
  • Check and clean kitchen equipment before and after duty
  • Responsible for counting and checking daily inventory for the kitchen station
  • Responsible for buffet and catering services
  • Participate make new items in menus
  • Ensure food is proper weight and portion
  • Standardized food recipes and food storage
  • Ensure compliance with applicable health codes and regulations
  • Ensure food quality and appearance
  • Extend time duties if necessary
  • Preparing/Cooking the following dishes:
  • Meats: Beef curry, lamb curry, Beef kofta, chicken tikka, roast beef, roast pork, roast turkey, salmon croute
  • Sauce/dressings: brown sauce, beurre blanc, bechamel, Pomodoro, Bolognese, Carbonara, marinara, puttanesca cheese sauce, curry sauce, hollandaise, balsamic vinaigrette, garlic butter, Caesar dressing
  • Desserts: English bread and butter pudding, strawberry trifle, apple crumble, apple pie, chocolate mousse, chocolate fondant, caramel custard
  • The oldest British Club in the Philippines, members are welcome to join weekly pub night and monthly events, and special dinner

Senior Chef de partie

Gorgeous Ambition Sdn bhd.
11.2009 - 10.2013
  • Company Overview: British restaurant
  • Report to the Sous chef
  • Perform tasks delegated by the Chef in-charge
  • Extend the time of duties if necessary
  • Clean the chiller, and freezer and organize the dry storage room
  • Check deliveries
  • Responsible for monthly inventory
  • Ensure food availability and quality
  • Supervising staff
  • Standardized proper grooming and hygiene
  • Purchasing and ordering food and non-food material to the supplier
  • Preparing/Cooking the following dishes:
  • Sauces/dressings: beef jus, Pomodoro, sauce Mornay, bearnaise, curry sauce, mushroom ragout, bechamel, beurre blanc, hollandaise, balsamic vinaigrette, garlic butter, Caesar dressing caramel sauce
  • Roast, Grill Steak, and meat: T-bone, rib eye, sirloin, salmon, Tiger prawn
  • Soups: bouillabaisse, seafood chowder
  • Salads/appetizer: Caesar salad, mesclun salad, cheese platter, cold cuts, potted mackerel, duck liver pate
  • British restaurant
  • Reason for Leaving: resigned

Senior Chef de partie

Gorgeous Ambition Sdn bhd.
11.2009 - 10.2013
  • Company Overview: British restaurant
  • Report to the Sous chef
  • Perform tasks delegated by the Chef in-charge
  • Extend the time of duties if necessary
  • Clean the chiller, and freezer and organize the dry storage room
  • Check deliveries
  • Responsible for monthly inventory
  • Ensure food availability and quality
  • Supervising staff
  • Standardized proper grooming and hygiene
  • Purchasing and ordering food and non-food material to the supplier
  • Preparing/Cooking the following dishes:
  • Sauces/dressings: beef jus, Pomodoro, sauce Mornay, bearnaise, curry sauce, mushroom ragout, bechamel, beurre blanc, hollandaise, balsamic vinaigrette, garlic butter, Caesar dressing caramel sauce
  • Roast, Grill Steak, and meat: T-bone, rib eye, sirloin, salmon, Tiger prawn
  • Soups: bouillabaisse, seafood chowder
  • Salads/appetizer: Caesar salad, mesclun salad, cheese platter, cold cuts, potted mackerel, duck liver pate
  • British restaurant
  • Reason for Leaving: resigned

Education

High School - undefined

Tipas National High School
01.2003

References

  • Esteban Monroy, Sous Chef, Kimpton Seafire Resorts + Spa, 3453258320, Esteban.Monroy@seafireresortandspacom, Co-worker/Mentor
  • Paolo Miguel Vidal, Executive Chef, Resorts World Manila, +63 915 591 7331, paolo.vidal@newportworldresorts.com, Co-worker/Mentor/friend
  • Catherine Go, Sous Chef, Australian Avenue Company, Resorts World Manila, +61 404646598, go_catherine88@yahoo.com, Co-worker/friend
  • Paul James, Director/Executive, The Magnificent Fish and Chips Bar, 006173090232, pjamesw@gmail.com

Timeline

Line Cook/Banquet Cook

Kimpton Seafire Resorts + Spa
01.2023 - Current

Line Cook/Banquet Cook

Kimpton Seafire Resorts + Spa
01.2023 - Current

Line Cook

MarketStreet ltd.
11.2021 - 01.2023

Line Cook

MarketStreet ltd.
11.2021 - 01.2023

Demi Chef

Resorts World Manila
10.2018 - 11.2021

Demi Chef

Resorts World Manila
10.2018 - 11.2021

Agency Staff

Resorts World Manila
09.2016 - 10.2018

Agency Staff

Resorts World Manila
09.2016 - 10.2018

Cook

The Manila Club
02.2014 - 07.2015

Cook

The Manila Club
02.2014 - 07.2015

Senior Chef de partie

Gorgeous Ambition Sdn bhd.
11.2009 - 10.2013

Senior Chef de partie

Gorgeous Ambition Sdn bhd.
11.2009 - 10.2013

High School - undefined

Tipas National High School

References

  • Esteban Monroy, Sous Chef, Kimpton Seafire Resorts + Spa, 3453258320, Esteban.Monroy@seafireresortandspacom, Co-worker/Mentor
  • Paolo Miguel Vidal, Executive Chef, Resorts World Manila, +63 915 591 7331, paolo.vidal@newportworldresorts.com, Co-worker/Mentor/friend
  • Catherine Go, Sous Chef, Australian Avenue Company, Resorts World Manila, +61 404646598, go_catherine88@yahoo.com, Co-worker/friend
  • Paul James, Director/Executive, The Magnificent Fish and Chips Bar, 006173090232, pjamesw@gmail.com

Personal Information

  • Citizenship: Filipino
  • Date of Birth: 1981-01-19
  • Nationality: Filipino
  • Marital Status: Married
  • Religion: Catholic

Profile Summary

13, 4, Demi Chef, Casa Buenas outlet and All Day dining outlet at Resorts World Manila, French fine-dining cuisine, Baking and pastry, National Cookery 2, Technical Education Skill Development Authority, Philippines

Supervisory Experience

Implementing plans developed by Sous Chef, Responsible for Ordering and Monthly inventory and checking items from the supplier, Supervising staff and Train kitchen standard procedure, 2, 6, Chef de Partie, Gorgeous Ambition Sdn Bhd

Training And Short Courses

  • National Cookery 2, TESDA (Education and Skill Development Authority), Pasig City, Philippines, 2018-08-01
  • Workplace Hygiene and Sanitation Training, Star Cruise Center, Resorts World Manila, Newport Blvd., Pasay City, Philippines, 2017-01-01

Educational Background - High School

Tipas National High School, C. Mariano street, Paglingon, Taguig City, Philippines, 2001-06-01, 2003-01-01

Nicknames

  • Totoy
  • Bes

Height Cm

170

Weight Kg

74

Facebook Link

https://www.facebook.com/mhelrsoliven

Work Type

Full TimeContract Work

Work Location

RemoteOn-Site

Awards

Participant, Philippine Culinary Cup, National food showdown, Convention center, 2018

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Rommel Regato Soliven