1. AREASOF EXPERTISE
Fusion cooking
Menu pricing
Buffet food
Cooking procedures
Portion control
Developing skills
International recipes
Team building skills
PERSONALSKILLS
Self motivated
Creative flair
Organized
Good communicator
People management
Passionate about food
PROFESSIONAL
Basic food hygiene
First Aider
Business sense
PERSONALDETAILS
Alvin Capoquian
Location: Bahrain
T: 00973 32297778 / 35593827
E: capoquianalvin@yahoo.com
ALVIN CAPOQUIAN
SOUS CHEF
PERSONAL SUMMARY
An ambitious and wellrounded Chef who is motivatedandenthusiastic andhave a realpassion
for food, byfollowing anddelivering the highest culinarystandards. I strive hard to improve
standards to meet andexceed guests’ expectations. Andhada detailedknowledge on how to
manage andoversee the operationof the kitchen. I commit myself oneveryminutes ofsingle
dayat mywork. Carryingout mydutiesina professional anda positive manner. And
maintaining foodcosts while ensuring high qualitystandards are met. I amorganizedandable
to deal withmultiple tasks andhave an eye oneveryspecific detail.
CAREER HISTORY
S Hotel Bahrain
SOUS CHEF December 2014 – Present
Responsible for overseeing allaspects ofdailyoperationof 4 spacious Restaurants, Coffee
shop and Roomservice. Andensures that it operatesefficientlyand profitably, andthat its
guests are given a worldclass culinaryexperience.
DUTIES:
 Check freshnessof foodand ingredients
 Developrecipes anddetermine how to present the food
 Implementingall relevant Food Hygiene andSafetyprocedures
 Keepingwithin budget whenorderingfood stock
 Coordinating andsupervising the activities of all cooks andkitchenstaff
 Providing appropriate training andensuring that cleaning rotas duties are carried
out properly.
Don Vito Restaurant – Bahrain
HEAD CHEF December 2012 – November 2014
In charge of runninga large – scale kitchen, andlead byexample bydemonstratinghigh
standards of cookingandcustomer service at all times. Motivatingmyteaminsetting upa
certaingoalwhichis to meet and exceedguests andowners expectations.
KEY SKILLS AND COMPETENCIES
 Comprehensive knowledge of budgets, labor costs, inventorycontrols
 Proven judgment anddecisionmakingskills
 Knowledge of the systems, methods and processesthat contribute to running a
successful kitchenandfoodpreparationarea.
 Able to manage a diverse teamas wellas prioritize andorganize a large workload
 Self- starter, innovative andhaving the abilityto multitask.
ACADEMIC QUALIFICATIONS
POLYTECHNIC UNIVERSITY OF THE PHILIPPINES 1992 – 1996
ABA Major in Management
INTERFACE COMPUTER COLLEGE 2000 – 2001
Computer technician

2. Dolce Vita Restaurant – Bahrain
HEAD CHEF August 2011 – November 2012
I oversee allfood productionanddevelop menus to be ontop ofthe market. Having a ‘hands on‘approach to all areas ofthe kitchen, and
possessing excellent organizational andadministrative skills.
KEYCOMPETENCIES AND SKILLS
 Have aneye on everydetail
 Target driven
 Organized
 Food preparation
 Punctual
Block 338 Restaurant – Bahrain
SOUS CHEF October 2010 – August 2011
It is mydutyto be directlyin charge inall aspects of food productionandtakes command and direct supervisionof staff. While main tainingthe
companies set rules of standards andadheringthe HACCPfood safety.
DUTIES
 Meal preparation
 Menu design
 Inventorycontrol
 Purchasing
 Kitchen management
 Business / Revenue Growth
 Cost reduction
CROWNE PLAZA HOTEL BAHRAIN
CHEF DE PARTIE September 2007 – September 2010
When I was in Crowne Plaza, I prepare menus incollaborationwithmycolleagues andensure adequacy of supplies at mystation. I put effort in
optimizingthe cooking process withattentionto speedand qualitywhile following the guidance of mySenior Chefs andhave input innewways of
presentation ofdishes.
DUTIES
 Plan, prepare andcookitems as directed bymySuperior
 Assisting inthe development andplanning of menus
 Carry out the smoothandefficient running of mysection
 Team player
La Maison du Café Restaurant – Bahrain
DEMI CHEF DE PARTIE July2005 – August 2007
I assist Executive Chefs with an arrayof different tasks inthe kitchen. While maintaining the cleanlinessof mystationandadheringto healthand
safetyregulations.
GOLDEN PALACE RESTAURANT – Manila, Philippines
COMMIS March 1998 – March 2005
I prepared the mis en place of mySenior Chefs. Measuring dishingredients andportionsizes accuratelyanddealing withdeliveries andstock
rotation, while maintainingthe highstandards of hygiene.
JOLLIBEE FOODS CORPORATION – Manila, Philippines
SERVICE CREW June 1992 – February1998
My focus on thisstage is to gain more knowledge andexpertise andto tend to the needs of customers. I am in charge of breakfast items andhot
and cold section. And consistentlymaintain mysectionneat andcleanwhile adhering the companies’ policies andstandards.