Lucky Jasper magtanong

• Crafted and plated authentic Spanish tapas, starters, mains, and desserts, ensuring traditional flavours and modern presentation
• Maintained high standards of quality, consistency, and plating across all dishes
• Executed detailed mise en place to support efficient, high-volume service

Supervised and trained commis chefs and junior staff, ensuring smooth operation of the section

• Maintained strict food hygiene, safety, and kitchen organization standards
• Managed stock, inventory, rotation, and waste control

• Prepared, cooked, and plated dishes to high culinary standards, ensuring freshness and consistency
• Executed detailed mise en place to ensure smooth and efficient service
• Supervised, trained, and mentored commis chefs and junior kitchen staff
• Maintained strict food hygiene, safety, and cleanliness standards
• Managed stock, inventory, rotation, and waste control
• Collaborated closely with Sous Chef and Head Chef on daily operations
• Assisted in planning and executing meetings, events, and banquets, delivering high-quality service for large-scale functions
• Handled administrative tasks, including ordering, paperwork, and stock management
• Worked efficiently under high-pressure, busy service conditions

• Crafted and presented seasonal salads, refined starters, and antipasti

• Produced fresh, in-house desserts using high-quality

• Ensured all dishes were prepared from scratch with a focus on freshness
• Executed precise mise en place to support smooth, high-volume service
• Managed stock rotation, freshness checks, and waste control
• Worked closely with senior chefs to deliver a polished dining experience

• Runs a section (grill, mains, breakfast, banqueting, or room service)
• Executes Hard Rock recipes to brand standards (events, menus)
• Works fast in high volume — busy services, tourists, events, room service
• Plates consistently — same look, every time
• Supports the Sous Chef during service
• Leads commis chefs and kitchen assistants
• Maintains food safety & hygiene (very strict in hotels)
• Handles prep, stock, and waste control

• Cooking signature Hard Rock menu items (burgers, grills, mains, starters)
• Running a specific station ( but I used to run to all stations)
• Following Hard Rock recipes, portion sizes, and presentation standards
• Preparing mise en place before service
• Working efficiently during busy service periods
• Maintaining food safety, hygiene, and cleanliness
• Communicating clearly with chefs and kitchen team

• Preparing ingredients: chopping vegetables, trimming meat, portioning food
• Basic cooking: making stocks, sauces, dressings, marinades
• Measuring and weighing ingredients accurately
• Maintaining cleanliness: keeping prep areas clean and sanitised
• Food safety: following hygiene, allergen, and storage rules
• Stock rotation: labelling, dating, and storing food correctly
• Supporting the kitchen team during busy periods

• Cleaning: washing dishes, pots, pans, and utensils; keeping work areas clean
• Maintaining hygiene: following food safety and cleanliness standards
• Organising: storing food deliveries and supplies properly
• Supporting chefs: helping with simple cooking tasks when needed
• Waste management: taking out rubbish and recycling