Alvin Capoquian is a sous chef from Bahrain with over 20 years of experience in various kitchen roles. He has expertise in areas like menu pricing, international recipes, and food cost control. He is currently a sous chef at S Hotel Bahrain where he oversees daily kitchen operations and ensures high quality food and service. Previously he has held head chef and sous chef roles at several restaurants in Bahrain and the Philippines. He is skilled in food safety and hygiene procedures, team leadership, and staying within budgets.
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
• To give my best in my Professional pursuit for overall benefit and growth of the company That I serve by facing the challenges,
• To enhance my working capacities, Professional skillS, business Efficiences and to serve my organization in best possible way with sheer determination and commitment.
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
• To give my best in my Professional pursuit for overall benefit and growth of the company That I serve by facing the challenges,
• To enhance my working capacities, Professional skillS, business Efficiences and to serve my organization in best possible way with sheer determination and commitment.
Whether you are painting a car or an airplane, you will need a paint room in order to professionally do the job and there is not one article out there about them so we thought it would be prudent to write one for our customers and prospects. There are two types out there, inflatable rooms and metal rooms. Why would anyone need to use a paint room? Well there is dust and dirt that moves all around the air and if that can stay suspended, it will not land or settle on your paint job. Also, there is a lot of pressure from the compressor, chemicals and heat involved (lighting, exhaust, enclosed pressurized room) so it is a very dangerous thing to put together if you do not know what you are doing.
http://www.vertinc.net/what-is-a-paint-room/
Diagnostic Testing for Mitochondrial Diseasemitoaction
Review traditional diagnostic pathways
Discuss newer testing that has become available in recent years
Review new approaches to attempt to shorten time to diagnosis and increase precision
Exercise and nutrition in Mitochondrial Diseasemitoaction
Mark Tarnopolsky, MD, PhD, FRCP,
Depts. of Pediatrics (Neuromuscular + Neurometabolic Disease) and Medicine (Cell Biology/Metabolism, Neurology and Rehabilitation), McMaster University, Hamilton, CANADA
Chef with impeccable skills in preparation of
diverse range of cuisines including modern
Indian, European, Southern American, and
other international cuisine. Utilizes the finest
quality ingredients & adhered to standardized
recipes, for an appealing, appetizing &
customized dining experience.
Enjoy working as a team member as well as independently, Team leader and team player able to lead others in high-demand situations, delegating tasks or responsibilities, demonstrated leadership, Evaluating performance, programs, processes, or event. Gained from 8 years in hotels.
Achieved Silver medal for modern Arabian cuisine at la cuisine du sail- Abu Dhabi
Achieved Gold medal for modern western cuisine at la cuisine du sail_ Abu Dhabi
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.