GILMORE CYRIACO FRITZ MIRANDA
401 The Orchid Apt, 2C5 Truong Sa Phuong, Ward 19, Binh Thanh, Ho Chi Minh City
Experienced Manager, with the ability to lead and develop teams of professionals in a fast-paced environment. I thrive in an atmosphere that challenges me to achieve the highest level of standards as a manager, and the determination to see them through. I am passionate about providing the best possible service and customer experiences at all times, and pride myself on being very organised and proactive. I am keen on enhancing my knowledge on financial products & services.
Studied Hotel mgmt at S.R.M. I.H.M 3 yrs degree and received a Bachelors degree in Hotel Mgmt
o Reviewing food storage and temperatures in dry stores and walk in fridge as per USPH standards o Check product quality and quantity of food supply sent to the Buffet Service o Responsible for presentation of new recipes on the menu o Ensuring the team is ready for any inspections at all times & understand the stake holders impact o Worked as Saucier , Roast and Veg Section leader o Responsible for the cold appetizers, cold cuts and salads o Played a key role in achieving 100 % USPH score
o Plan menus after coordinating with the Executive Chef as per the availability of stores o Ensured high standard of cleanliness was maintained throughout the kitchen areas o Established controls to minimize wastage of food supply and theft o Kept an eye on the stock level and ordered appropriately o Managed duty allocations and meal orders across hot galley staff o Provided key insight for the company’s 1st USPH inspection o Trained all the new staff on board to handle dangerous equipment and avoid trip hazards o Trained and ensured all staff comply HACCP procedures while handling PHF Foods o Trained staff basic hygiene practices with policies & procedures of the company o Effectively manage work practices to improve staff efficiency and boost moral
o Ensuring staff complies with Food Safety & Public Health Policy to provide quality product o Tasting and ensuring the quality of food are in line with the Corporate Menu Cycle o Complying with HESS procedures as outlined in Fleet Instructions o Provide feedback on improvements within the product, to reduce costs & increases efficiency o Coordinated with front-of-house staff o Kept an eye on the stock level and ordered appropriately o Allocated duties and meal orders o Ensured high standard of cleanliness was maintained throughout the kitchen areas o Established controls to minimize wastage of food supply and theft. o Managed all staff rosters o Assisted the head chef de cuisine with menu planning, budgets and wine selection o Supervised a team of 10 in a busy kitchen
Best employee for the month from the galley dept.
Awarded best employee for the month from the Galley dept