Ramon Barraquias

Rising to be an outstanding and excellent professional chef, with fifteen years of experience in both the back of house and front of house of restaurants. A team player and disciplined person, outstandingly run and managed the back of house of the Rose and Crown Restaurant in Walt Disney World, Orlando, Florida during the absence of the Chef, serving up to 600 customers in a day. Did the Food for the Senses at Walt Disney World Epcot with a crew of 6 including the Chef de Cuisine of the Rose and Crown Restaurant and served up to 1200 guests in a span of 3 hours

1. January 2011 – Present : Entrepreneur (Franchisee)

Small Business Owner

Duties and Responsibilities:

1. Franchised several perfume shops with Aficionado (Central    Affirmative Co. Inc.). Also franchised a small Japanese Cuisine shop from Takoyatea by Joel Cruz.

1. Ensured employees work is diligent and sales are reaching daily quota.

1. Ensured daily sales are accounted for and deposited to the right bank      account.

1. Ordered stocks twice a month to ensure everything is in supply and don’t run out of stock both in the perfume shops and the small restaurant.

1. To count inventory everyday at the restaurant and make sure stocks are not expired and food crew is adhering to first in first out (FIFO). 

1. Ensure that food coming out of the kitchen both in taste and presentation is perfect for our guests. 

1. Ensure service/food crew adhere to food and safety standards at all times.

1. To do payroll every 15th and 30th of the month for the employees.

1. Trained new food/service crew.

1. August 2007 – January 2009: Walt Disney World Co., Orlando, 

  Florida, USA

Chef’s Assistant

Duties and Responsibilities:

1. Ensured the back of house is run properly in the absence of the Chef and food is sent out to the guests perfectly according to Walt Disney World’s highest standards.

1. Ensured all cast members adhere to food hygiene, health, sanitation and safety legislation according to Walt Disney World and State Sanitation policies.

1. To work every station i.e. grill station, sauté/ovens station, frying station, pantry station, and side/prep work in the kitchen with diligence and with the utmost professionalism.

1. Ensured all allergies that are specified by the guests are taken seriously and that food is handled correctly according to Walt Disney World standard.

1. Ensured every cast member works together as a team and communication between all cast members are constant.

1. Trained new cast members.

1. July 2006 – March 2007:      Wetherspoons Pub & Restaurant              

The Brightwater Inn, Southampton, UK

Kitchen and Bar Supervisor

Duties and Responsibilities:

1. Ensured the back of house is run properly and that food is brought out within 10 minutes according to Wetherspoons’ specifications and high standards.

1. Ensured all front and back of house staff adheres to food hygiene, health and safety legislation.

1. Ordered food stock for next delivery.

1. Assisted Manager during stock count.

1. Served in the bar to compensate during absence of bar personnel.

1. May 2003 – July 2006:        Wetherspoons Pub & Restaurant              

The John Wallace Linton Wales, UK

Kitchen and Bar Supervisor

Duties and Responsibilities:

1. Ensured that all staff dispenses all products according to company specifications and standards.

1. Ensured all staff maintains product knowledge and be familiar with current promotions.

1. Ensured all staff assists in ensuring the highest consistent standards of CQSMA (i.e. Cleanliness, Quality, Service, Maintenance, and Atmosphere).

1. Trained newly employed staff.

1. Nov 2002 – April 2003:       Wetherspoons Pub & Restaurant              

The John Wallace Linton Wales, UK

Bar Associate

Duties and Responsibilities:

1. Took orders and served food and drinks to customers.

1. Ensured implementation of the highest consistent standards of CQSMA (Cleanliness, Quality, Service, Maintenance, and Atmosphere) in all tasks and jobs assigned.

1. Learnt, followed, implemented and maintained product knowledge and be familiar with CQSMA (i.e. Cleanliness, Quality, Service, Maintenance, and Atmosphere).

1. 2006 – 2007:    Cordon Bleu Diploma, Food and Hygiene Certificate, 

Wine Certificate

Tante MarieSchool of Cookery

1. 2001 – 2004:    BSc (Hons) Information Technology and   

Environmental Studies

University Of Wales, Newport, United Kingdom

No Degree

1. 1998 – 2001:    BA Business Management

San Beda College 

Manila, Philippines

                             Second Year,

Transferred To University of Wales, UK      

1. 1996 – 1998:    International Baccalaureate

Gandhi MemorialInternational School

 Jakarta, Indonesia

1. 1992 – 1996:    High School

Gandhi MemorialInternational School

 Jakarta, Indonesia