1. Noel Kenneth Tiñana
Blk.1 Lot.1 Strawberry ext. Dividend Homes
Brgy.San Juan, Taytay, Rizal, Philippines
Home: (02) 6602942
Trainers Methodology Level 1 Competency/ NTTC
Technical Expert TR Cookery National Competency II•TESDA •Cert. No.11040502014347
Technical Expert TR Cookery National Competency III & IV
Member, Hotel and Restaurant Chefs Association Phils. Inc. • S.E.C. Reg.No. ANO94-000947 • Member I.D No. 08345
Knowledgeable in Fine Dining ala Carte, High Volume Banquet, Coffee Shop Buffet food operations.
Specializes in Filipino, French, Italian, Mediterranean and Asian Continental cuisine.
Aggressive, highly motivated, result oriented, resourceful and adhere to the food international standard
with fifteen years of experience in food service industry.
Conceptualized projects related to Culinary consultancy including Restaurant and Catering operation,
Restaurant Simulation Program, Food R&D, Food Cart Stall franchising and Meat Processing.
Training Methodology Competency in the following: Plan Training Session, Supervise Work-Based
Training, Utilize Electronic Media in Facilitating Training, Maintain Training Facilities, Facilitate Training
Sessions and Conduct Competency Assessment
Society Lounge Bar and Restaurant/ The Riviera Catering ( FrenchFashion Inspired Food)
Sous Chef / Consultant September 2013- Present
Collaborates with the Executive chef and execute immediately as per operations demand for the
reengineering of the Restaurant Menu on Lunch, Dinner, Pica-pica and Event Catering Menu
Reorganizations of kitchen brigade, work station assignment, responsibilities and description.
Upgrade kitchen, identify and resolve immediately kitchen’ punch list’, furnished needed equipment and
material pre purchased list.
Implement the ‘Tic Tac’ ordering system and developed the Master list item of ingredients together
with the purchasing officer.
Presented a marketing promotional plan and ‘simulation student interactive training’.
Casańo Restaurant February 2015 – April 2015
San Roque, Marikina City
St. Nicholas Catering and Restaurant November 2013 – Jan 2015
Plainview, Mandaluyong City
Kape Pilato and Orange Nest Hotel Dec 2011 – Jan 2012
Cosa Nostra Bar & Restaurant November – December 2011
Develop new set of ala Carte menu, recipes and revised old menu and introduce new dining concepts
Manage the food services operation of a full-menu restaurant
2. Assist in the preparation and cooking of ingredients to ensure efficient use of production time
Oversee effective management of the Kitchen or Production Department with regard to proper
purchasing, receiving and storage and review production schedule.
Ensure proper utilization of ingredients and flexible specifications to achieve required results while
keeping food cost in place.
Employ technology transfer.
Resorts World Manila Maxims Hotel and Casino
Newport City, Pasay October 2010- July 2011
Chef de Cuisine
Over-all in charge of the outlet Restaurant Kitchen. Monitors efficiency of all kitchen staff in line with
the daily operations.
Directly responsible for the productivity and quality standards of all the outlet kitchen personnel.
Responsible for proper requisitioning, receiving and storing of food, tools and equipment and any other
items necessary to perform his or her duties efficiently.
Ensures proper preparation of all food products according to recipes, instructions and standards.
Provides the highest quality of food in line with the preparation and presentation.
Responsible for the cleanliness, sanitation and organization of the kitchen, storage areas, refrigerators
Ensures that all kitchen equipment and work areas are used conscientiously and protected from
damages, loss or improper use.
Supervises daily operations in kitchen set-up. This includes daily Breakfast, lunch, dinner, supper
service. This includes sauté station, grill and cold station.
Periodically conducts kitchen-training programs, which is a motivation technique to ensure that proper
job knowledge is being provided to all staff so as to maximize efficiency in line with the employees’
Makes Theme Menu for special events.
Responsible for making weekly Roster of kitchen staff.
Responsible for the daily ordering and receiving of all kitchen supplies e.g. vegetable, meats and dry goods.
Makes daily inventory and end of the month inventory.
Collaborates and assists Executive chef in making special menus, functions as well as menu
Assigned as Over-all in charge of operations of the cafeteria with 5000 to 7000 staff daily covers
excluding the round the clock free flowing snack buffet.
Resorts World Manila Maxims Hotel and Casino
Newport City, Pasay June 2009 – October 2010
PRE OPENING TEAM
Direct link to his assigned outlets and the Executive Chef. Ensures that the highest level of guests’
satisfaction is achieved in terms of quality, consistency, safety and sanitation. Constantly
communicating with subordinates and relating departments to ensure all outlets are maintained and
properly staffed. Works directly with his chef de parties to create accurate forecasts and production
quantities appropriate to guest count and special events. Continually test and monitors food standards.
Communicates with front of the house operations to ensure all guest needs are met including dietary
request. Trained and educate restaurant team on menu including ingredients and preparation method.
Responsible that both tasks and objectives are created within budgetary requirement. Responsible to
meticulously track, monitor, and reduce costs while continuously increasing quality and flow of
FTI Taguig August 2008 – September 2008
3. Sous Chef- Project based
Responsible for the supervision of commissary high volume and event functions food production its
standard and presentation. Ensures food safety and sanitation, organization and cleanliness of the
kitchen, chillers, freezers, and storeroom. Daily requisitioning, receiving and approval of standard
ingredients. Contributing to the menu development of outlet.
Oriental Spoon Restaurant May 2008 – July 2008
Pre-opening team w/ the chef consultant, Assisting in the formulation and development of menu recipe
and costing. Actual development plating and standard set up of food presentation. Actual food trials
and food tasting. Assisting in the development and design of the kitchen and purchasing of the kitchen
equipment. Responsible for the execution of food standards for the actual operation.
Hyatt Hotel and Casino Manila August 2004 – May 2008
Chef de Partie
PRE OPENING TEAM
Responsible for the production and supervision of banquet hot dishes.
Responsible of hot kitchen ala carte misenplace and orders of room service, lobby lounge, market café,
casino and pool bar.
Responsible for the daily buffet food set up breakfast, lunch, and dinner of market café hot kitchen
western international dishes.
Responsible for the breakfast and cocktail food set up of regency club.
Contribute for the food dishes for the buffet.
Supervising the food production according to its recipe, standard and presentation including garnishing.
Chef tournant assisting Japanese and Chinese kitchen. Including food promotions Korean and
Daily requisitioning, receiving and storing of food items. ( FIFO system)
Ensures sanitation, cleanliness and organization of hot kitchen, chillers, freezers and storeroom.
Nuvo Bar and Restaurant July 2002- August 2004
ENTREMETIER responsible for pasta cereal vegetable side dishes
GRILLARDIN responsible for patio grill station
POTAGIER responsible for soups and stocks
SAUCIER responsible for all sautéed items and sauces
GARDEMANGER responsible for salads, dressings and appetizers
Hong Kong Shanghai Banking Corporation August 1999- January 2001
Alexander Resource Inc.
Messenger of department forms
Processing of remittance application
Inventory of office supplies
Other assigned task
Training Methodology 1 ( TESDA ) Feb – Mar 2013
Performance Appraisals Essential October 2010 • Personal Enhancement Seminar March 2000
Leadership training for Managers June 2010 • Business Ethics February 1999
4. Safesteps Certification training
(ECOLAB) June 2009 • Total Quality Management January 1999
Intensive Hygiene ( Johnson diversey) June 2007 • Lecture Workshop about 5 ‘S December 1998
(Seiri, Seitso, Seiton, Shitsuke, Seketsu)
Australian Meat Seminar • Global Marketing Communication February 1998
Professional Cooking Trends
TAK Restaurant March 1999 – July
Hotel Inter-Continental Manila October 2001 – January
Main Kitchen Trainee
Butcher Bar and Restaurant January 2002-July 2002
TV Show News5- Everywhere Food Tayo Tape Cooking Segment November 12, 2014
TV5 Aksyon tv Reliance, Mandaluyong City
TV Show GMA Unang Hirit Live Cooking Segment January 10, 2014
GMA Network Center Quezon City
RIZAL Inter School Skills Competition November 25, 2012
SM Event Center, Taytay
CATFABS CULINARY CUP
Pasay ,Cartimar CATFABS-MFI June 2, 2012 and July 7, 2012
“Chefs Showdown” (WOFEX)
SMX – SM MALL OF ASIA August 2011 & August 2012
Manila Food & Beverage Expo
World Trade Center, Philippines June 15, 2012/ July 25, 2015
“Chefs Food demonstrator”
“Chefs Showdown” (Food &Drink Asia)
World Trade Center, Philippines September 2011 & September 2010
Participant Sept 03, 2015
ON THE JOB TRAINING
5. Nuvo Bar and Resto February 2004
Employee of the month
CATFABS – TESDA July 2012
Commercial Baking & Pastry
CATFABS - TESDA January2008
Advance Culinary Arts
Meralco Foundation Institute March2000
Office ’97 Package
New Era University March 1999
BSBA Management, graduate
Date of birth : December 25, 1976
Civil Status : Single
Citizenship : Filipino
Height : 5’6
Weight : 130 lbs
Language : English, Filipino
Religion : Iglesia Ni Cristo
6. PATRICE FREUSLON Society Lounge Bar and Restaurant / the Riviera Catering
Executive Chef/ Owner
Contact nos.: +632 8562610 • +63 917 800 9474
ROBERTO FRANCISCO HRCAP / CATFABS
Executive Chef/ President
Contact nos.: 02 8176727 • 09178385010
VP Kitchen Management Resorts World Manila
Contact no.: 09178190265
NOEL BEJASA Hyatt Hotel & Casino Manila
Chef De Cuisine
Contact nos.: 2451234 loc 7427 • 09297757780
RODERICK SAPIO Nuvo Bar and Resto
Contact nos.: 7573698 • 09152432870