1. RENATO B. REOLADA
Sheraton Hotel Convention
Dammam Kingdom of Saudi Arabia
Mobile: + 966537498438
SUMMARY
A talented individual worked and gained experience as international cook, and Kitchen
Artist in different hotels and restaurant in several countries and will continue pursuing
my career to become more proficient and skillful.
SKILLS
• Wood carving, styrofoam, chocolate and butter sculpture
• Fruits and vegetable carving
• Expertise in drawing
• Contributes information with regards to buffet exhibit
• Coordinates and take part in the set up of buffet exhibit
• Facilitate and arrange in the preparation and decorations
WORK EPERIENCE
Sheraton Convention January 2006 – up to Present
Dammam, KSA 31422
Head Kitchen Artist
• Ensure the highest standards and consistent quality in the daily preparation and
keep up to date with the new decorative designs and preparation techniques
• Coordinate and participate with other sections requirements, cleanliness, wastage
and cost control
• Prepare all kinds of decorative work and show pieces for banquet buffets and
restaurants, including ice carving, Styrofoam, chocolates and butter carving,
vegetable and fruit carving or any other type as per business demand
• Attend daily chefs and banquets operational meetings
Radisson Sas Hotel January 2003 – November 2005
Jeddah, KSA
Chef de Partie
• Constantly check the quality of materials used for decoration
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2. • Insist on a uniform visual appearance of all decoration prepared and presentation
must be prepared according to the standards
• Check all food related set-up for restaurant and banquet functions and decoration
must be done as per given theme and required standards
• Responsible for the correct timing of service to ensure that the ice carving or any
other decorations are always of the highest standard on time
Al Sanabek Aldar Restaurant January 2001 – January 2003
Jeddah, KSA
Head / Chief Cook
• Check functions sheets, daily menus, promotions and initiates requisition of food
stuffs based on functions, menus and forecast
• Ensure freshness and sustainability of products used by the section and that they
are stored properly
• Prepare all kinds of decorative work and show pieces for banquet buffets and
restaurants including ice carving, Styrofoam, chocolates and butter carving,
vegetable and fruit carving or any other type as per business demand
Al Zaid Center Hotel March 1998 – March 2000
Jeddah KSA
Kitchen Artist
• Check functions sheets, daily menus, promotions and initiates requisition of food
stuffs based on functions, menus and forecast
• Prepare all kinds of decorative work and show pieces for banquet buffets and
restaurants including ice carving, Styrofoam, chocolates and butter carving,
vegetable and fruit carving or any other type as per business demand
• Ensure freshness and sustainability of products used by the section and that they
are stored properly
• Ensure smooth running of the section during direct supervisor’s absence
Hotel Sofitel Grand Boulevard March 1995 – March 1997
Manila, Philippines
Kitchen Artist
• Check all food related setup for restaurant and banquet functions and decoration
must be done as per given theme and required standards
• Responsible for the correct timing of service to ensure that the ice carving or any
other decorations are always of the highest standard on time
• Prepare all kinds of decorative work and show pieces for banquet buffets and
restaurants including ice carving, Styrofoam, chocolates and butter carving,
vegetable and fruit carving or any other type as per business demand
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3. • Ensure the highest standards and consistent quality in the daily preparation and
keep up to date with the new decorative designs and preparation techniques
Century Park Sheraton November 1992 – January 1995
Manila, Philippines
Art Decorator
• Supervises and participate in the preparation of assigned lunch and dinner buffets,
special functions, banquet and restaurants supply
• Prepare all kinds of decorative work and show pieces for banquet buffets and
restaurants including ice carving, Styrofoam, chocolates and butter carving,
vegetable and fruit carving or any other type as per business demand
• Produce with his staff all products according to recipes
• Observes and tests all being cooked samples before it served
• Attends training sessions
ACADEMIC PROSPECTS
Secondary: HIGH SCHOOL DIPLOMA Graduate 1981
Paete Eastern College
Elementary: Elementary Diploma Graduate 1976
Quinal Elementary School
AWARDS & RECOGNITION
Gold Medalist “Butter Sculpture, Chefs on Parade 1996
Hotel Sofitel Grand Boulevard, Manila Philippines
TRAININGS AND SEMINARS ATTENDED
• Starwood Introduction to HACCP
• Customer Service Training
• Fire & Safety
• First Aid CPR
• Personal Grooming & Hygiene
• Answering Telephone
• Culinary Arts
• Food Safety
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4. • Manual Handling Techniques
• Breakage Control Prevention
PERSONAL DETAILS
Date of Birth : June 15, 1964
Place of Birth : Sta. Cruz, Laguna, Philippines
Gender : Male
Civil Status : Married
Nationality : Filipino
Proficiency of Language : English, Arabic and Tagalog (Native Language)
Hobbies : Cooking, Carvings, Sculpture and Drawing
This is to certify that the above mention information is true and correct.
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