HERMAN CABO
Harrogate,North Yorkshire
Summary
Culinary professional with expertise in modern British and European cuisine, recognized for mastering culinary techniques and overcoming kitchen challenges. Demonstrates strong leadership in kitchen management, ensuring compliance with health and safety standards while promoting hygiene. Proficient in food sourcing, recipe customization, and executing high-volume orders with precision, while adept at managing special dietary requirements. Committed to enhancing team capabilities through effective training and setting high performance standards in culinary arts.
Overview
25
25
years of professional experience
Work history
CHEF
Grantley Hall Hotel & SPA
Harrogate, North Yorkshire
2024.03 - Current
- Ensured proper storage of raw materials adhering to health standards.
- Ensured quality control with strict adherence to hygiene regulations.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Streamlined kitchen processes by implementing effective time management strategies.
- Maintained high standards of food preparation by following recipes accurately.
- Fostered a positive working environment through clear communication and team motivation.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Assisted cooks to determine freshness and quality of dishes.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Followed recipe specifications strictly to produce high volume of food orders.
- Estimated cooking time to provide timely deliveries to customers.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Reduced customer complaints by enforcing strict quality control procedures.
Sous chef
Rudding Park Hotel &SPA
Harrogate, North Yorkshire
2018.04 - 2024.03
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Ensured proper storage of raw materials adhering to health standards.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Provided feedback on dishes' taste and visual appeal before service offering an optimal culinary experience.
- Updated kitchen equipment on regular basis, improving operational efficiency.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Streamlined kitchen processes by implementing effective time management strategies.
- Maintained high standards of food preparation by following recipes accurately.
- Fostered a positive working environment through clear communication and team motivation.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Ensured quality control with strict adherence to hygiene regulations.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Built and maintained strong working relationship with staff across business.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Assisted cooks to determine freshness and quality of dishes.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained total control to maximise guest satisfaction and team productivity.
- Developed chefs to run stations efficiently during peak service periods.
- Estimated cooking time to provide timely deliveries to customers.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Utilised excess stock by developing recipe adaptations and special menu items.
- Catered events with 2000+ guests with specialised menus.
- Coached 70 staff to deliver top quality food service, consistent with brand guidelines.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Inspected completed work and stations to verify conformance with standards.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Reduced customer complaints by enforcing strict quality control procedures.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Considered seasonal product pricing and availability when developing new dishes.
- Developed menus for continuous use, events and promotions for different seasons.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Created estimates of food and labour costs to set accurate operating budgets.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
- Achieved 5 star rating by delivering exceptional dishes and prompt service.
ASIAN SPECIALIST CHEF
THE GROVE HOTEL
Watford, Hertfordshire
2001.08 - 2018.01
- Maintained up-to-date industry knowledge through continuous professional development.
- Negotiated favourable terms with vendors, securing cost-effective deals for the company.
- Installed new technology systems seamlessly into existing infrastructure.
- Led training sessions for staff skill improvement.
- Improved workflow efficiency with thorough process analysis.
- Managed high-risk projects, ensuring safety compliance at all times.
- Conducted comprehensive market research, resulting in informed strategic planning.
- Coordinated supplier relationships, ensuring timely delivery of products.
- Optimised resource allocation for maximised operational efficiency.
- Developed bespoke software solutions to meet specific business needs.
- Implemented data security measures to protect sensitive information.
- Facilitated productive team meetings, fostering a collaborative work environment.
- Analysed complex datasets for improved decision-making processes.
- Streamlined operational procedures with innovative system improvements.
- Enhanced product quality to exceed customer expectations.
- Performed regular system backups, preventing potential data loss.
- Diagnosed hardware faults accurately to minimise downtime.
- Resolved technical issues promptly, enhancing overall system performance.
- Increased client satisfaction by providing specialised support and advice.
- Collaborated effectively with cross-functional teams for successful project completion.
- Delivered products and services in line with agreed arrangements and contracts.
- Mentored employees to maximise development potential.
- Planned staff and resources within business budgets for minimised expenditure.
- Managed contract negotiations between clients, seeking mutually beneficial outcomes.
- Maintained excellent market and trend awareness to meet customer demand.
- Updated databases with current client, contract and service agreements.
- Built productive client networks to maximise sales and marketing possibilities.
- Negotiated contract terms for maximised client benefit and profit.
- Implemented organisational policies for smooth service delivery.
- Made sure contractual obligations were met ahead of agreed service delivery.
- Monitored consumer appetites to market products in line with demand.
- Closed high-value business deals through persuasive pitches and presentations.
Education
NVQ Level 3 - CULINARY
MANILA CULINARY UNIVERSITY
PHILIPPINES 04/1988 - 03/1992
Skills
- Culinary techniques mastery
- Cultural cuisine knowledge
- Adapting to kitchen challenges
- Food sourcing
- Dietary requirements understanding
- High-Pressure resilience
- Understanding of regional cuisines
- Food trend awareness
- Recipe customisation expertise
- Setting performance standards
- Meal timing coordination
- Making food cost calculations
- Handling kitchen gadgets
- Kitchen hygiene advocacy
- Equipment operation proficiency
- Thermometer use
- Table service coordination
- Seafood handling
- Enforcing kitchen cleanliness
- Executing high-volume orders
- Special dietary requirements understanding
- Quality control assurance
- Nutrition principles knowledge
- Handling food criticism
- Health and Safety Compliance
- Food preparation
- Attention to Detail
- Schedule management
- Conflict Resolution
- Staff training
- Catering background
- Creativity
- Food allergens knowledge
- Portion control
- Commanding leadership style
- Kitchen management
- Compliance
- Food and dish quality inspections
- Food service
- Food hygiene standards
- Modern British and European cuisine
- Vegetarian menu options
- COSHH regulations knowledge
- Kitchen hygiene management
Affiliations
- COOKING
- VLOGGING
- GOLF & SWIMMING
Timeline
CHEF
Grantley Hall Hotel & SPA
2024.03 - Current
Sous chef
Rudding Park Hotel &SPA
2018.04 - 2024.03
ASIAN SPECIALIST CHEF
THE GROVE HOTEL
2001.08 - 2018.01
NVQ Level 3 - CULINARY
MANILA CULINARY UNIVERSITY
04/1988 - 03/1992