Hans Christian A. Lagoy
+63 915 566 5909
Rich Town tower Sta. cruz Manila
1990-02-04
To work with an organization that will provide me great chances of applying my best culinary skills and management practices through challenging assignments and will help me in advancing my career to a higher level.
Experience:
May 2017- present
Intercontinental hotel Dubai - Marina Social Dubai by Jason Atherton
(Modern European Mediterranean Restaurant)
Achievements:
●Good food awards 2016 best in contemporary britishrestaurant
●Good food awards 2016 restaurant of theyear
●Time out dubai 2017 best in europeancuisine
●Food travel gcc 2017 awards best restaurant of the yeardubai
Chef De Partie (Pastry)
Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
Coordinates daily tasks with the Sous Chef.Responsible to supervise junior chefs or commis.
Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
Ensure that the production, preparation and presentation of food are of the highest quality at all times.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
Full awareness of all menu items, their recipes, methods of production and presentation standards.
Operate and maintain all department equipment and reporting of malfunctioning.
Ensure effective communication between staff by maintaining a secure and friendly working environment.
Establishing and maintaining effective inter-departmental working relationships.
Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.
Personally responsible for hygiene, safety and correct use of equipment and utensils.
Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
Checks periodically expiry dates and proper storage of food items in the section.
Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
Carry out any other duties as required by management.
April 2016 - May 2017
Laluz Restaurant & Bar Dubai (Modern Spanish Mediterranean Restaurant) Achievements:
- Time out dubai 2016 shortlisted bestEuropean
- Time out dubai 2017 shortlisted best latin American, besEuropean
Chef De Partie (Pastry)
Keep the kitchen organized and clean Supervise subordinates in the kitchen
prepare kitchen budgets and present them to the organization’s management for perusal and possible approval
Order all supplies required in the kitchen for making pastries
Teach coursework related to pastry making and train new and old members of staff working in the kitchen
Know of new developments and emerging pastry making ideas to improve on the organization’s profit making
Prepare menu items for dessert
Prepare baked foods, such as bread, alongside pastries and desserts Research and also develop recipes
Clean all utensils and equipment used for baking and making pastries in the kitchen
Conduct and Organize tasting sessions for the potential customers and waiting staff any time there is such requirement
Recruit new kitchen staff
Inculcate into kitchen staff members new standards imposed by the management
Ensure all utensils and equipment utilized in the kitchen are in the best working conditions Decorate baked foods and cakes in accordance with the organization’s requirements
Add the right choice of non-alcoholic drinks, cocktails, and wines to the served deserts Make cheese plateaus as complementary additions to meals
Closely inspect the measure and quality of ingredients used for each preparation
Liaise with ingredient suppliers and choose carefully the ingredients required for baking needs
Vintage Chocolate Shop Dubai, Dubai mall & Jbr (Restaurant Cafe) Demi Chef De Partie (Pastry And Bakery) 2014-04 - 2016-05
To monitor stock movement and be responsible for ordering on your section To ensure minimum kitchen wastage
To ensure knowledge of the product is maintained and communicated to all relevant personnel To be responsible for completing your mis en place
To learn and record skills and recipes from other members of the department
To liaise with the head chef/ sous chef and implement new menu/ dishes/ systems where applicable Tobe flexible and willing to help the restaurant kitchen at busy times of required.
SofitelPhillipine plaza hotel (5 star Hotel)Commi I (Pastry & Bakery)2012-12 - 2014-03
The Commis 1 is responsible to assist the Chef de Partie or Sous-Chef in supporting the culinary operations of a specific kitchen or outlet.
Maintain clear communications with the Chef de Partie, including all relative internal communications. To produce products as instructed by superior/senior staff.
He /She is to ensure a positive & professional working environment throughout the kitchens and
upholding all culinary & hotel standards.
Supports the training and develop junior kitchen staff to operate to the required standards as established by the Hotel and Chef’s Office.
Abide to all hygiene/ safety procedures as per the hygiene program of the hotel.
Ensure that agreed food hygiene, licensing and safety standards are followed, upheld or surpassed, at all times.
Aristocrat Restaurant Philippines - Intern Pasrty 2012-02 - 2012-10
Responsible for checking all the equipments for safety and health regulations.mixing of dough has done with machine or hand
Responsible for loading tins and trays into ovens keep an eye on the temperature during baking process decorate with icing and creams
Responsible for operating machines of cake mixer and slicer
Education
MIHCA- Magsaysay Centre for Hospitality & Culinary Arts ( Professional Baking and Pastry Diploma) 2011
- 2012 studied 1 year in Professional Baking and Pastries
STI college Taft manila philippines (Hotel Restaurant Management 3 years Diploma) 2008 - 2011 Studied HRM for 3 Years
JoylandHighschool Of san fabianpangasinan Philippines (highscool diploma) 2002 - 2006
Skills
French Pastries , entremets, Chocolate truffles and bonbons, Plated Desserts, Breads
Others:
Instagram page : Hans lagoy