1. PROFESSIONAL EXPERIENCE:
Executive Chef Feb. 24th
2011 up to present
The Village
IFS- Global Venture ,Doha, Qatar
Doha, Qatar
Pre-opening of the ”The Village” five star category with three outlets Deli , Medi and
Grill combine Indian cuisine and Iranian authentic cuisine and handling
52 multi National chef``s with 450 total covers.
Executive Sous Chef May 16th
2006 up to Feb. 14, 2009
Sofitel Philippine Plaza Manila
Pasay city, Philippines
Executive sous-chef March 2005 to April 2006
HILTON HOTEL Feb. 15th up to Feb. 23, 2011
Abu Dhabi, UAE
Administrative, assisting the Executive Chef in all Menu Planning, Forecast budgeting
and food costing. Taking in-charge of the kitchen operation during the absence of the
Executive Chef.
Responsible for supervising/overseeing the kitchen operation in the absence of the
Executive Chef.
Provide a hands-on approach to ensure consistent food quality.
Assist in maintaining food costs.
Maintain proper food in the kitchen.
Ensure the correct level of food portions and plate presentations.
Notifies engineering when repairs are needed on equipment.
Maintains inventory control procedures by reviewing the next menus and
requisitioning food and supplies.
Assists in the hiring, scheduling, training and career development of kitchen
employees.
Conducts training classes regarding safety, security, department procedures and
service guidelines.
Responds quickly to guests in a friendly manner to ensure guest satisfaction.
Banquet Sous Chef, Hilton Abu Dhabi Sept. 1997- March 2005
Banquets offer facilities for 600 guests in Al Qasr ballroom; 300 guest in liwa ballroom
and we catered from 10 up to 3000, Poppy ball, Royal weddings and Palace functions.
Junior Sous Chef, Hilton Abu Dhabi Sept. 1995- Sept. 1997
Complete in charge of Garde Manger operations and Vienna Plaza. Did the recipes and
new menu presentations of Vienna Plaza. Setting high quality standards of product,
delegating and organizing the work in the cold kitchen
Chef Garde Manger, Hilton Abu Dhabi Sept 1991- Sept 1995
Complete responsibility of Garde Manger operation. Preparing cold buffet menu, setting
them in Banquets, Room service a la carte menu, Restaurant. Producing Pate and Terrine.
Cold platters preparation. Various salads, Salad dressing. And also carry out the request
from the Executive Chef. To up date the Recipes, menu planning and trend of present
market and carry out training for the team members.
Chef De Partie, Chicago Beach Hotel, Dubai Sept 1987- June 1991
Complete responsibility of Garde Manger operation. Preparing cold buffet menu, setting them in
Banquets, Room service a la carte menu, Restaurant. Producing Pate and Terrine. Cold platters
preparation. Various salads, Salad dressing. And also carry out the request from the Executive
Chef. To up date the Recipes, menu planning and trend of present market and carry out training for
the team member
Awards
• Bronze Medal for Emirates In- Flight Meal at Emirates Salon Culinaire 2001
• Gold Medal for Six Appetizer (Hot & Cold) at Salon Culinaire 2001
• Silver Medal Menu Vegetarian at Emirates Salon Culinaire 1999.
• Silver Medal Hors d’ oeuvre at Salon Culinaire 1997
• Merit for Pate and Terrine at Emirates Salon Culinaire 1995
• Merit Fruit and Vegetables Carving display at Emirates Salon Culinaire 1995
• Bronze Medal Fruit and Vegetables Carving Emirates Salon Culinaire 1995
Mobile: + 974 33143385
 Email Address:
cheframiro4@hotmail.com
rambel2@gmail.com
CAREER GOAL:
To take enthusiastic and
challenging career in this
competitive industry and to
use the best of my culinary
knowledge and to work
experience in a creative
environment in or related to F
&B industry with emphasis on
cost control, planning menus
and handling food quality
control. Motivating and training
team members, supervising
and overseeing the efficient
and profitability of outlet
operation. Receiving and
integrating my management
and administrative skills
PROFILE:
Self-motivated, fast learner
and able to communicate
effectively, maintain
professional relations with co-
employees and clients.
Industrious, hardworking,
office oriented and
knowledgeable of all office
functions.

2. TRAINING/SEMINARS:
• Basic Food Hygiene Training
• HACCP Awareness Training
• Performance Development Reviewer
• Principle of Supervision
• Train the Skill Trainer
• Train the Group Trainer
• Departmental Trainer
• First Aid
• Computer Class
• Fire Fighting
• Achieved online Kitchen foundation level course in Hague Hilton 91% score
• Achieved online course Kitchen Intermediate level course with 90% score
• Successfully completed Intermediate Food Hygiene Training conducted
byTUV NORD Middle East- Abu Dhabi on 26th
– 28th
July 2010
• Successfully completed the Occupational Health, Safety & Environment( HSE )
Internal Auditor Training Program ) OHSAS 18001:2007 & 14001:2004
Conducted by Qatar Quality Plus Date: 15and 16 July 2014.Certificatre no.
HSEIA/14.1221/QQP
• Successfully completed the 1SO 22000:2005 Food Safety Management
System Internal Auditor Training Conducted by Qatar Quality Plus Date 15 and
17 July 2014. Certificate no. FSMS/14/1416/ QQP
• Certificate Of Appreciation – I CARE- “ CHEF NO.1 “ AWARD 2014. In
recognition of his outstanding performance and dedication from IFS- Integral Food
Service- Global Venture.
EDUCATION:
Maloco National of High School, Secondary Education
1969-1973
Maloco Elementary School
1963- 1969
Languages : Tagalog- Mother Tongue
English - Good Knowledge
Arabic - Good knowledge
Urdu - Good knowledge
PERSONAL DATA:
Date of Birth : March 10, 1956
Place of Birth : Ibajay, Aklan, Philippines
Nationality : Filipino
Civil Status : Married
Religion : Catholic