Nicolé Marco Dantes Javier

Address: #45 Matimtiman St, Teachers Village East Diliman, Quezon City
T: 9297490, M: 09061201391
Email: chefmarcojavier@gmail.com

OBJECTIVE: To utilize my abilities and experiences in managing a team in making

special variety dishes of different countries in a professional and
rewarding environment further refining my career.

EDUCATION: WSQ Follow Food and Beverage Safety and Hygiene Policies and
Procedures
Shatec Institutes Pte Ltd

Singapore Workforce Skills Qualifications

Statement of Attainment: FB-RM_102C-0 Follow Food and Beverage
Safety and Hygiene Policies and Procedures
WDA Singapore Workforce Development Agency

Diploma in Culinary Arts and Technology development

CCA - Center for Culinary Arts, Katipunan Q.C.

STRENGTHS: Has 13 years experience preparing a variety delicious dishes, soups,

salads, snacks, side dishes, and deserts with quality and health embedded
in dishes at hotels, restaurants and food service organizations. Expert in
making food at reduced cost without compromising on quality and taste.
Have gotten training from chefs of various star hotels and so expertise in
quality procedures and regulations to be followed while making food, as
well as technical Meat/Seafood cutting. Also specializes in preparing
menu for the day with good combinations to attract customers. Can
handle high pressure environments and make dishes of good taste and
health for large volumes in stipulated time efficiently. Also efficiently
managing a team of chefs and cooks and conducted training for them to
handle tasks efficiently and make good delicious dishes.
WORK HISTORY AND EXPERIENCE

2009-Present: Leona-Art Restaurant, Teachers Village, Q.C.

Chef-Consultant
 Started and ran the business
 Creates recipes and menu items
 Standardized work flow, inventory, procedures
and all monitoring forms
2013-Present: Chef De Marco & Associates
Chef-Consultant/Personal Chef/Design
 Customized Menus for Restaurants & Clients
 Creates recipes and menu items
 Standardized work flow, inventory, procedures
and Monitoring forms
 Staff & Personnel Training
 Private Chef for Private functions
2015-2016: Trenchtown Burgers & Grill,
Major Marcos St. Luzon, Quezon City
Chef/ Co-Owner
 Started and ran the business
 Creates recipes and menu items
 Standardized work flow, inventory, procedures
and all monitoring forms\
 Everything from construction to HR work.
2014: The Joint Taqueria,
Banchetto Night Food Bazzar, Pioner Mandaluyong
Chef-Owner
 Started and ran the business
 Creates recipes and menu items
 Standardized work flow, inventory, procedures
and all monitoring forms
2012-2014: Global Restaurant Concepts Inc. (Gyu-kaku Japanese Barbecue)
W Global Bldg. Bonifacio Global City, Taguig
Executive Chef/ Head Butcher
 Trains and Supervises Kitchen and Meat section
Personnel
 Puts up new restaurants and other projects from
the ground up
 Coordinates with the engineers and designers for
construction, sales marketing people, and local
government for permits
 Monitors an supervise all Stations, Service and
all the kitchen employees
 Implements the owners ideas into working
solutions
 Standardized work flow, inventory, ordering,
procedures and all monitoring forms
 Accounting and reporting daily-monthly sales
2011-2012: ASHA Group/Cravings Group
Katipunan, West Ave., Kamias, Antipolo, Tagaytay
Corporate Chef, Research & Development
 Creates recipes and menu items
 Puts up new restaurants and other projects from
the ground up
 Coordinates with the engineers and designers for
construction, sales marketing people, and local
government for permits
 Cuts and store delicate and expensive meat
 Trains cooks and employees
 Monitors an supervise all branches, stalls and all
the kitchen employees
 Implements the owners ideas into working
solutions
 Standardized work flow, inventory, procedures
and all monitoring forms
 Accounting and reporting daily-monthly sales
2011: Alvarez residence
North Forbes Park
Personal Chef
 Creates daily-weekly menu based on the diet and
preferred meals of every family member
 Bakes cakes for desert
 Cooks for special occasions
 Buys ingredients needed and monitors the
pantry and equipment
2010-2011: Skyone Food Inc./Dimsum n’ Dumplings
Commissary, City of San Juan
Head Production/ Research and
Development Department
 Examine, tests and chooses the best raw
materials and ingredients for the products
 Standardize work flow, layout and zoning for the
new commissary
 Sources for new uniforms and other materials
 Implemented standard food saftey
 Standardized work flow, inventory, procedures
and all monitoring forms

2007-2009: Leona-Art Restaurant, Katipunan Ave, Q.C.

Proprietor/ Executive Chef
 Started and ran the business
 Creates recipes and menu items
 Standardized work flow, inventory, procedures
and all monitoring forms
 2006-2007: Resto Cosa Nostra, Katipunan, Q.C.
Proprietor/Chef
 Started from the ground up and ran the business
 Creates recipes and menu items
 Standardized work flow, inventory, procedures
and all monitoring forms

OTHER WORK EXPERIENCES

2006: Oakwood Premier, Ayala Center, Makati

Apprenticeship/ Prep. Cook

2006: U.P. College of Fine Arts Canteen, Diliman

Supply Pizza, Pasta, & Salads

2005: Cravings Restaurant, Tomas Morato Q.C.

Practicum

2005: Catering Service, Marikina City

Caterer Representative/Planning/
Head Chef

2004: Salud Bistro, Baguio City

Apprenticeship/ Chef Assistant

2004: Cravings Bakery, Katipunan Q.C.

Practicum

2003: C2 Bar and Restaurant, Makati Q.C.

Practicum
COMPETENCY AND SKILLS

 Ability and experience to prepare quality variety dishes within a stipulated time.
 Expertise in variety of techniques in the preparation and cooking of tasty dishes
 Ability to manage various teams in achieving tasks effectively and efficiently
 Ability to produce cost-effective quality delicious dishes through appropriate planning
 Ability in managing all operations related to dish preparation
 Recipient of various appreciation and recommendations for making excellent and
delicious dishes
 Researched, created and planned the menu for “Resto Cosa Nostra”, “Leona-Art
Restaurant”, and “Dimsum N Dumplings”
 Customized Menus and Recipes for special events
 Consistently prepared entrees for events of 100 or more guests
 Created delicious and filling food that would interest Fine Arts college students

STRENGTHS

 Ability to handle and prepare delicious quality food for large orders in stipulated
time
 Efficient in making different delicious menu charts to attract customers
 Efficient in managing costs while preparing deliciously-satisfying quality food
resulting to higher profits to the organization

EDUCATION

2012 WSQ Follow Food and Beverage Safety and Hygiene

Policies and Procedures
Shatec Institutes Pte Ltd

2012 Singapore Workforce Skills Qualifications

Statement of Attainment: FB-RM_102C-0 Follow Food and
Beverage Safety and Hygiene Policies and Procedures
WDA Singapore Workforce Development Agency

2002-2006 Diploma in Culinary Arts and Technology

Development
Center for Culinary Arts, Katipunan Q.C.
 2001-2002 Certificate in Industrial Design
College of Fine Arts Department
University of the Philippines, Diliman Q.C

2001 PEP Test

Department of Education Culture and Sports

1997-2001 High School

University of the Philippines Integrated
School

Electives: Basic Drawing and Painting

Broadcasting

1989-1997 Elementary
University of the Philippines Integrated School

1988-1989 Kindergarten
Sunny Hill School, Capitol Hills, Q.C.
rd
3 Honor

PERSONAL DATA

Date of birth : April 12, 1983

Place of Birth : Quezon City, MetroManila,
Philippines
Position : Eldest in a family of 3 children
Civil Status : Single

Nicole Marco Dantes Javier