John Eliezer Estares-updated 2023-1

JOHN ELIEZER ESTARES
Santa Rosa Laguna,4026

Philippines
+639752735780
John.estares@outlook.com
https:/www.linkedin.com/in/jo
hn-eliezer-estares-6b17b296
Twitter/Blog/Portfolio
OBJECTIVE
Actively seeking Senior Chef Position for a reputable company in Hotel or Restaurant Industry.
Wherein my creativity, kitchen management and untiring effort can be used.
SUMMARY
16 years of culinary experience both in Hotel and Restaurant Industry. Knowledgeable in overall
kitchen operation such as Ala Carte Service, Fine Dining, Banquets, Catering and Quick Food
Service with strict implementation of Hygiene and Food Safety. Managing Kitchen Operation by
setting standards procedure and allocation of tasks.
EXPERIENCE
Chef De Cuisine / Fourpoints by Sheraton Palawan (Marriott Bonvoy) Palawan,

Philippines
SEPTEMBER 2023 – PRESENT
• Trains, develops, and motivates supervisors and culinary staff to meet and exceed
established food preparation standards on a consistent basis.
• Monitor and Implements Marriott’s Brand Standard and Kitchen Standard
• Organizing 6 kitchen outlets with overall of 40 Staff
• Organize Ala Carte, All Day Dinning, Banquet and Catering Events
• Plan and Organize Menu along with Plating Guide, Costing and Pricing
• Develops new dishes according from the locally available sources.
• Attends HOD meetings in absences of the Executive Chef
• Set-up and allocate kitchen equipment’s for all outlets.
• Working with other departments in the restaurant like the finance department, the
cleaning staff, the interior designers, and managers to make sure that their vision for the
restaurant is executed smoothly outside the kitchen as well as inside it.
• Strict Implementation of Hygiene and Food Safety
Sous Chef / Waldorf Astoria Lusail |Doha Qatar
AUGUST 15, 2022 – FEBRUARY 4, 2023
• Ordering of all required meat, sea food, poultry, and specialty proteins for Restaurants
• Communicate and provide required protein cuts for new menu presentations
• Yield testing and documentation of proteins
• Price analysis and comparison of product from various supplier
• Conduct training sessions for culinary team
• Weekly duty schedule follows up and daily duty allocation for the operation
• HACCP presentation for kitchen staff and hygiene training, basic food safety training
• Specialize in charcuteries, Smoking and curing techniques
• Conduct food sample testing
• Administrative job, payroll, maintaining inventory, purchase order
• Assist in Banquet, Catering and Events Operation
Head Chef | Asado Kitchen | Doha Qatar

JANUARY 5, 2021 – JUNE 1, 2022
• In-charge of the direction, supervision, performance, training, and evaluation of all
positions within the kitchen department.
• Implementation of new procedures and food standards to reduce the food cost and to
achieve the desired food cost
• Weekly stock counting and labor controlling
• Maintaining and implementing high hygiene standards
• Ongoing supplier negotiations to maintain quality standards and reduce wastage.
• Specialize in Smoking of Meat and Poultry, BBQ and Brining of Meat and Poultry
Sous Chef | Table 10 Coffee Shop and Bakery Artisan | Doha Qatar
JANUARY 26, 2020 – JANUARY 4, 2021
• Responsible for transforming and managing kitchen services with clear alignment to front
of house services
• Administration lead with duties including cost reviews, invoice management, spend
analysis
• Seasonal Menu development and Menu creation that is align with the trends in the
market and with the desired food cost
• Organize Banquet and Catering events for meetings and gatherings.
Sr. Chef De Partie / Acting Sous-Chef| Fromage Restaurant by Al Rabia

Investment |Doha Qatar
SEPTEMBER 5, 2018 – DECEMBER 28, 2019
• Administered daily prep task to ensure production deadlines were being met.
• Assisted executive in interviewing employees and created training documents for new
hires
• Created new and customized menus that focused client’s specific vision
• My job responsibility included day to day activities, operational aspects and hygiene
standards, store requisitions and gathering customer feedback and judging patterns
trends.
• Organize Banquet and Catering events for School gatherings, in-house events, and
meetings covering 50 – 1000 pax.
2
Head Butcher / Oryx Rotana |Doha Qatar
JANUARY 19, 2014 – AUGUST 29, 2018
• Ordering of all required meat, sea food, poultry, and specialty proteins for Restaurants
• Communicate and provide required protein cuts for new menu presentations
• Yield testing and documentation of proteins
• Price analysis and comparison of product from various supplier
• Conduct training sessions for culinary team
• Weekly duty schedule follows up and daily duty allocation for the operation
• HACCP presentation for kitchen staff and hygiene training, basic food safety training
• Specialize in charcuteries, Smoking and curing techniques
• Conduct food sample testing
• Administrative job, payroll, maintaining inventory, purchase order
• Organize All Day Dinning, Banquet Events and Catering Requirements
Commis 1| Miramar Al Aqah Beach and Resort | Fujairah UAE

OCTOBER 18, 2011– JANUARY 10, 2014
• Prepares all butchery requirements of all outlets
• Coordinate with other Chef’s in Menu planning and Menu Presentation for Ala Carte
• Assures that all products served is up-to-standard
• Attends weekly operation meetings in absence of Head Butcher
• Monitor daily stocks, ordering of kitchen requirements
• Organize All Day Dinning, Banquet Events and Catering for 700 – 1000 pax
Commis 2| Acacia Hotel by Bin Majid | Ras Al Khaimah, UAE

AUGUST 24, 2009 – OCTOBER 15, 2011
• Prepares all butchery requirements of all outlets
• Coordinate with other Chef’s in Menu planning and Menu Presentation for Ala Carte
• Assures that all products served is up-to-standard
• Attends weekly operation meetings in absence of Head Butcher
• Monitor daily stocks, ordering of kitchen requirements
• Organize Daily Operation for Staff Cafeteria for 650 pax
• Organize All Day Dinning, Banquet Events and Catering for 250 – 700 pax
Line Cook| Chowking | Philippines

December 17, 2008 – May 16, 2009
• Prepares daily operational needs
• Assure that all products are up-to-standards
• Strict implementation of hygiene and food Safety
• Specialized in Quick Food Service in Chinese Cuisine
Kitchen Helper Trainee| Izakaya-Izakaya Japanese Restaurant | Philippines

July 2006 – November 2006
• Assure that all products are up-to-standards.
• Strict implementation of hygiene and food Safety
• Specialized in Hot Kitchen for a Japanese themed Fine Dining service
3
SKILLS
• Menu Planning • Stock Management
• Recipe Making • Product Display
• Food Costing • International Cuisine
• Hygiene and Food Safety • Buffet Set Up
• Kitchen Management • POS Management
• Material Ordering Management • Bulk Cooking
ACHIEVEMENTS
• International English Testing System (6.5 overall band score)
• Destination Leadership (Supervisory Training Course)
• Level 3 Award in Supervising Food Safety
• Texas Beed Master Class Seminar
• Bronze Medalist for 2013 Saloon Culinaire (Practical Butchery)
• Bronze Medalist for Fish and Seafood Category (East Coast Culinary Competition)
• Bronze Medalist for Fish and Seafood Category (East Coast Culinary Competition)
PERSONAL INFO
Date of Birth: August 17,1985
Marital Status: Married
Passport Number: EC3510164
Nationality: Philippines
TOOLS AND EQUIPMENTS USE

• Meat Smoker • Food Thermometer
• Combi Oven • High Pressure Burner Stove
• Pizza Oven • Wok, Pots, and Pans
• 4-6 Burner Stove • Flat Grill
• Salamander Oven • Charcoal Grill
• Food Processor • Mincer Machine
• Immersion Blender • Bone Saw Machine
• Hand Blender • Vacuum Machine
• Meat Slicer • Blast Chiller
• Mandolin Slicer • Induction Pan
• Pasta Boiler
• Deep Fryer
• Knife and Chopping Boards
4
EDUCATION
Associate in Hotel and Restaurant Management | University of Perpetual Help
Laguna | Philippines
OCTOBER 2002 - MARCH 2003
Caregiver | Science and Technology I Laguna | Philippines

JUNE 2003 – MARCH 2004
Culinary Arts (NC1) Hot Kitchen Cook | Technical Skills and Development
Authority |Philippines
VOCATIONAL
FOOD PORTFOLIO
Upon Request

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JOHN ELIEZER ESTARES

Santa Rosa Laguna,4026

Chef De Cuisine / Fourpoints by Sheraton Palawan (Marriott Bonvoy) Palawan,

Head Chef | Asado Kitchen | Doha Qatar

Sr. Chef De Partie / Acting Sous-Chef| Fromage Restaurant by Al Rabia

Commis 1| Miramar Al Aqah Beach and Resort | Fujairah UAE

Commis 2| Acacia Hotel by Bin Majid | Ras Al Khaimah, UAE

Line Cook| Chowking | Philippines

Kitchen Helper Trainee| Izakaya-Izakaya Japanese Restaurant | Philippines

TOOLS AND EQUIPMENTS USE

Caregiver | Science and Technology I Laguna | Philippines

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