Jerry Sajot
Gua Gua Pampanga ,Philippines/ region 3
Summary
Versatile culinary professional demonstrating strengths in food preparation and kitchen management. Adapts to changing demands through effective task delegation and teamwork. Committed to delivering high-quality meals while maintaining strict hygiene and safety standards.
Bringing strong organisational skills and creativity to kitchen, consistently delivering high-quality dishes with flair. Effective communicator who excels in team collaboration and problem-solving, ensuring smooth operations and satisfied patrons. Adaptable and quick to learn, always eager to embrace new culinary techniques and challenges.
Overview
1
1
Certification
7
7
years of post-secondary education
27
27
years of professional experience
Work History
Chiefcook
Vestland Maritime
Makati city, Philippines
05.2018 - 03.2025
- Streamlined kitchen operations by implementing effective mise en place, ensuring smooth service during peak hours.
- Maintained clean, safe environment by adhering to sanitation and safety requirements.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Managed kitchen inventory, conducted weekly stock checks, and ordered supplies to maintain adequate levels.
- Controlled food costs through expert ingredient sourcing and meal planning.
Chef de Partie
Multishipping management
Makati city, Philippines
03.2014 - 11.2016
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Followed strict health and safety guidelines in kitchen.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
- Cleaned counters with sanitising agents to prevent food-borne illness.
- Assisted in the management of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
- Planned dishes to reduce food costs and maximise gross profits.
- Developed high-quality dishes for guests, including starters, mains and desserts.
- Supervised junior kitchen staff, provided training on cooking methods and kitchen safety, improving team efficiency and skill levels.
- Safely operated kitchen equipment, including industrial size mixers.
Asst.cook/ lead first cook
Magsaysay maritime
Manila city, Philippines
02.2001 - 10.2013
- Helped chefs prepare and plate meals, completing following chef instructions and set recipes.
- Maintained a clean and organised workstation, enabling efficient food preparation and service.
- Followed food hygiene, kitchen procedures and preparation regulations when working within kitchen environments and handling food.
- Followed recipes and customer request details to prepare high-quality, delicious meals.
- Handled customer dietary requests and allergies with sensitivity, customising dishes as needed.
- Prepared range of meals including soups, salads and carvery where required, following chef orders.
- Operated large-volume cooking equipment to produce batches of identical entrees and sides.
Restaurant chef
Pancake house
Makati city, Philippines
02.2000 - 10.2000
- Managed kitchen staff, allocating tasks and supervising food preparation to maintain high standards of quality.
- Implemented stringent hygiene protocols, consistently achieving top ratings in health and safety inspections.
- Ordered supplies based on expected demand to keep stock within optimum levels.
- Implemented waste reduction strategies, significantly decreasing food wastage.
- Trained junior chefs in advanced culinary techniques, fostering a culture of continuous learning and skill development.
Asst.head chef
Padis point bar and resto
Muntinlupa city, Philippines
03.1999 - 01.2000
- Monitored food waste and implemented reduction strategies, contributing to sustainability goals and cost savings.
- Supervised junior kitchen staff, providing training and guidance to uphold high culinary standards.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Established food presentation guidelines, ensuring dishes were visually appealing.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Analysed customer feedback, making menu adjustments to enhance dining satisfaction.
Line cook
Triple v
Muntinlupa city , Philippines
04.1998 - 10.1998
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Maintained an organised and clean kitchen environment, surpassing health inspection standards consistently.
- Prepared a variety of dishes according to established recipes, maintaining high standards of taste and quality.
- Adhered to strict hygiene and safety protocols, significantly reducing the risk of foodborne illnesses.
- Read recipes to understand ingredient needs and cooking requirements.
- Led kitchen team during head chef's absence, demonstrating leadership skills and ability to maintain restaurant standards.
- Supervised junior kitchen staff, provided training on cooking techniques and kitchen safety, enhancing team performance.
- Inspected completed dishes to verify conformance with presentation and hygiene standards.
- Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
Education
Associate degree - Associate in Hotel and Restaurant Management
Perpetual Help College of Rizal
Las Pinas , Philippines 06.1991 - 10.1994
High school Diploma - Secondary
Lycee D Saint Cyr
Paranque city, Philippines 06.1987 - 03.1991
Skills
- Food safety
- Menu planning
- Kitchen operations
- Culinary techniques
- Time management
- Waste reduction
- Communication skills
Languages
English
Intermediate
B1
Certification
- [Area of study] certified
- Chartered [Area of certification]
Timeline
Chiefcook
Vestland Maritime
05.2018 - 03.2025
Chef de Partie
Multishipping management
03.2014 - 11.2016
Asst.cook/ lead first cook
Magsaysay maritime
02.2001 - 10.2013
Restaurant chef
Pancake house
02.2000 - 10.2000
Asst.head chef
Padis point bar and resto
03.1999 - 01.2000
Line cook
Triple v
04.1998 - 10.1998
Associate degree - Associate in Hotel and Restaurant Management
Perpetual Help College of Rizal
06.1991 - 10.1994
High school Diploma - Secondary
Lycee D Saint Cyr
06.1987 - 03.1991