Portfolio
Check out my Culinary Gallery & Featured Works
Japanese Gyoza Bowl
Expertly crafted bowl featuring house-made gyoza, fresh organic spinach, and intricate shiso leaf garnish. Demonstrating precision in authentic flavor profiles and artistic presentation for high-end service.
Signature Umeboshi Onigiri
A classic staple executed with perfect rice texture and traditional Umeboshi. This dish exemplifies the ability to maintain consistent, high-quality execution for both à la carte and large-scale delivery packages.
Teriyaki Glaze & Plating
Precision plating of house-glazed Teriyaki Chicken. Highlights the final touch in a fast-paced environment, ensuring every dish meets strict culinary standards before leaving the kitchen for service.
Takoyaki Masterclass & Garnish
Demonstrating the crucial final step of Takoyaki preparation with active-listener precision. Used in training new culinary staff to maintain brand standards, showcasing leadership and depth of product knowledge.
About Me
Culinary Excellence & Operational Leadership
5+
Years of Culinary Experience
Chef
Japanese Cuisine
BSHM
Hospitality Degree
I am a Culinary Professional and Hospitality Management graduate specializing in High-Volume Kitchen Operations. Currently based in Dubai, I translate complex culinary techniques into consistent, high-performance kitchen systems that prioritize quality and speed.
My core focus is the mastery of Authentic Japanese Cuisine, efficient Food Costing, and the implementation of Strict Safety Standards (HACCP) for seamless kitchen workflows. I ensure every station is not only organized but backed by a disciplined work ethic that maximizes efficiency and maintains the highest levels of guest satisfaction.
Operations Management
Leveraging my Hospitality Management degree to design efficient workflows, manage stock inventory, and maintain strict food safety standards.
Culinary Craft
Specializing in authentic Japanese hot kitchen techniques and professional baking, with a focus on recipe innovation and consistent, high-quality execution.
Kitchen Leadership
Mentoring junior staff and implementing standardized kitchen processes to ensure consistent quality and safety.
Culinary R&D
Combining artistic creativity with technical precision to develop innovative recipes, specialty custom bakes, and authentic international menus.
Resume
Education and practical experience
A strong foundation built through formal hospitality education and diverse kitchen roles. Combining academic theory with real-world application has shaped my professional discipline, enabling me to adapt and grow in High-Volume Kitchen Operations, ensuring consistent quality and culinary excellence through every service.
My education
BS in Hospitality Management
STI College Baguio
Completed a comprehensive degree focused on hotel and restaurant operations, kitchen management, and advanced food safety protocols.
GED in Senior High
Emilio Aguinaldo College, Cavite
Developed core academic foundations and professional discipline necessary for a career in global hospitality.
Work experience
Chef De Partie
Leading preparation of authentic Japanese cuisine, managing food costing, and overseeing stock logistics for premium chilled and frozen inventory.
Assistant Cook
Managed high-volume kitchen operations, maintained strict HACCP safety standards, and spearheaded training for new culinary staff.
Junior Baker
Executed professional baking operations and collaborated with the Head Chef for large-scale hotel events and high-end catering.
Testimonials
Clients say about me
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Contact
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