Summary
Overview
Work History
Skills
Certification
Timeline
Generic
John Paul Camaya

John Paul Camaya

Head Chef
Hongkong,Hong Kong

Summary

Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. High-performing Chef offering 17 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. To obtain a position to utilize skills, abilities and experience to contribute to the company's success. WWW https://bold.pro/my/johnpaul-camaya/497

Overview

18
18
years of professional experience
1
1
Certification

Work History

Executive Chef

Sunyata
Hongkong
04.2024 - Current
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Excellent communication skills, both verbal and written.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Passionate about learning and committed to continual improvement.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Organized and detail-oriented with a strong work ethic.
  • Paid attention to detail while completing assignments.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
  • Utilized culinary techniques to create visually appealing dishes.

Head Chef

ODELICE FRENCH RESTAURANT, KWAN
04.2016 - 03.2023
  • WAN CHAI TSIM SHA TSUI TSEUNG, Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
  • Monitored line processes to maintain consistency in quality, quantity and presentation
  • Cooked memorable dishes that brought new customers into establishment
  • Forecasted supply needs and estimated costs
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Modernized work processes to reduce guest wait times and boost daily output
  • Produced innovative menu offerings to promote company awareness and customer satisfaction
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Hired, managed and trained kitchen staff
  • Handled and stored food to eliminate illness and prevent cross-contamination
  • Collaborated with other personnel to produce and modify menus and selections
  • Verified compliance in preparation of menu items and customer special requests
  • Collaborated with staff members to create meals for large banquets
  • Aligned seasonal promotions with ingredient availability to maximize profits
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Arranged for kitchen equipment maintenance and repair when needed
  • Supervised and enhanced work of 37-person team producing more than 200-400 plates per day
  • Maintained well-organized mise en place to keep work consistent
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Developed kitchen staff through training, disciplinary action and performance reviews
  • Implemented successful cross-marketing strategies such as food and wine pairings
  • Created recipes and prepared advanced dishes
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Placed orders to restock items before supplies ran out
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Coordinated employee schedules and developed staff teams to boost productivity.

Sous Chef

ORANGE TREE RESTAURANT
, CENTRAL
07.2013 - 03.2016
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Produced innovative menu offerings to promote company awareness and customer satisfaction
  • Planned and directed high-volume food preparation in fast-paced environment
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Cultivated positive relationships with vendors to source best ingredients at best prices
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
  • Established and updated staff schedules and assignments to optimize coverage of peak times
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels
  • Disciplined and dedicated to meeting high-quality standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
  • Developed and remained accountable for safety, quality, consistency and adherence to standards
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Trained kitchen staff to perform various preparation tasks under pressure.

Chef De Partie

SHELTER ITALIAN BAR & RESTAURANT
CAUSEWAY BAY
05.2011 - 06.2013
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Produced innovative menu offerings to promote company awareness and customer satisfaction
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper
  • Operated all kitchen equipment safely to prevent injuries
  • Plated meals paying special attention to garnishes and overall presentation
  • Sanitized all counters properly to prevent food-borne illness
  • Prepared items for roasting, sautéing, frying and baking
  • Complied with portion and serving sizes as per restaurant standards.

Chef De Partie

BETTYS KITCHEN, IFC CENTRAL
03.2010 - 04.2011
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
  • Rotated stock to use items before expiration date
  • Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates
  • Operated all kitchen equipment safely to prevent injuries
  • Aligned seasonal promotions with ingredient availability to maximize profits
  • Cooked memorable dishes that brought new customers into establishment
  • Modernized work processes to reduce guest wait times and boost daily output
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper
  • Work with staff to develop menus for weekly functions and chef specials
  • Ensure food is stored and cooked at correct temperature by regulating the temperature of the ovens, broilers, grills, and roasters.

Kitchen Supervisor

PIZZA EXPRESS, SHA
06.2006 - 02.2010
  • HONG KONG
  • Directed activities of team of skilled kitchen workers preparing and serving meals
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
  • Identified team weak points and implemented corrective actions to resolve concerns
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments
  • Oversaw grill, stove and oven and cleaned equipment after every shift
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies
  • Monitored food preparation, production and plating for quality control
  • Controlled food costs and managed inventory
  • Developed kitchen staff through training, disciplinary action and performance reviews
  • Developed recipes and menus by applying understanding of market demand and culinary trends
  • Worked flexible hours across night, weekend and holiday shifts
  • Exceeded goals through effective task prioritization and great work ethic
  • Convey clearly any maintenance of kitchen equipments and other security problems
  • Utilize service of direct preparation or supervision of some other cook helpers as required.

Skills

  • Payroll and scheduling
  • Very Good
  • Food spoilage prevention
  • Ingredient selection
  • Excellent
  • Signature dish creation
  • Forecasting and planning
  • Performance assessments
  • Grilling
  • Workflow Optimization
  • Problem-solving
  • Menu planning
  • Food plating and presentation
  • Recipes and menu planning
  • Food inventories

Food Safety

Menu Planning

Menu development

Strong Work Ethic

Cost Control

Kitchen Management

Safe Food Handling

Food Prep Planning

Certification

2008-07

Timeline

Executive Chef

Sunyata
04.2024 - Current

Head Chef

ODELICE FRENCH RESTAURANT, KWAN
04.2016 - 03.2023

Sous Chef

ORANGE TREE RESTAURANT
07.2013 - 03.2016

Chef De Partie

SHELTER ITALIAN BAR & RESTAURANT
05.2011 - 06.2013

Chef De Partie

BETTYS KITCHEN, IFC CENTRAL
03.2010 - 04.2011

Kitchen Supervisor

PIZZA EXPRESS, SHA
06.2006 - 02.2010

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John Paul CamayaHead Chef