PROFILE
Dedicated and results-driven professional with a proven track record of
SORILLA, ALVIN
JOHN
EXECUTIVE CH EF
Details
192 Brgy. Sungay West,
Tagaytay City, 4120,
Philippines
0920-832-7412
lolalitz011@gmail.com
NAT IONALITY
Filipino
Skills
Effective Communication
Multitasking
Independent Worker
Hardworking
Trustworthy
Proven experience as
Executive chef/Head Chef
Excellent record of kitchen
management
Experience of hiring,
training, mentoring and
supervising kitchen staff.
Budget and margin
management experience
Creating menus and
determining prices that
deliver profitability
success in Hotel and Restaurant Management. Possesses a strong
combination of technical expertise, leadership skills, and a commitment to
delivering outstanding outcomes. Demonstrates excellent communication,
analytical and problem-solving skills and thrives in fast-paced, challenging,
and team-collaborative environments. Seeking to leverage my experience and
skills to make a significant impact in this company and contribute to its
continued growth and success.
EMPLOYMENT HISTORY
EXECUTIVE CHEF/KITCHEN MANAGER at KEEP DIVING
SCUBA WORLD CORP., Danao, Panglao, Bohol
2022 — 20 23
As the Executive Chef/Kitchen Manager for a diverse range of
establishments, including Mist Cafe Restaurant, Molly Bistro, Mosa
Restaurant and Bar, Molly Resort Hotel, all under Keep Diving Scuba World
Corp, I demonstrated exceptional culinary leadership in 2022-2023. My
responsibilities encompassed overseeing kitchen operations, menu
development, staff management, and ensuring consistent, high-quality dining
experiences for guests. I implemented innovative culinary concepts and
maintained rigorous standards of food safety and hygiene, contributing to the
success and reputation of these establishments.
KITCHEN CONSULTANT at ESPASYO, Bailen, Cavite
In 2022, I served as a Kitchen Consultant at Espasyo, a restaurant located in
Bailen, Cavite. My role involved providing expert guidance and
recommendations to optimize kitchen operations and enhance the culinary
offerings. Through my consultancy, I helped the restaurant streamline
processes, improve menu design, and maximize efficiency, ultimately
contributing to its growth and success.
EXECUTIVE CHEF/KITCHEN MANAGER/KITCHEN
CONSULTANT at CAFÉ ENRIQUE RESTAURANT & EVENTS
PLACE, Manggas 1, Alfonso, Cavite
2019 — 20 22
Over the course of three years from 2019 to 2022, I held a multifaceted role
at Café Enrique Restaurant & Events Place. As the Executive Chef and
Kitchen Manager, I was responsible for overseeing day-to-day kitchen
operations, managing culinary staff, and maintaining the highest culinary
standards. Additionally, I also provided valuable consultancy services,
assisting the restaurant in adapting to changing market trends and ensuring
its continued success in the competitive dining industry.
HEAD CHEF / CHEF DE CUISINE at RJS GROUP OF
COMPANIES, General Trias, Cavite
2018 — 20 19
In the years 2018 to 2019, I served as the Head Chef and Chef de Cuisine at
Cooknook Food Services, a subsidiary of RJS Group of Companies, based in
Ability to spot and resolve
problems efficiently
Capable of delegating
multiple tasks
Communication and
leadership skills
Keeping up with cooking
trends and best practices
Delivering sanitary, safe
kitchen spaces
Ensuring staff follow
health and safety
regulations
Identifying and
contributing improvements
to processes and
procedures
Consistently delivering
outcomes that follow a
company’s quality
standards
General Trias, Cavite. In this role, I led culinary operations, devised creative
menus, and managed a team of kitchen professionals. My contributions
played a pivotal role in delivering exceptional culinary experiences and
enhancing the company's reputation.
HEAD CHEF/CHEF DE CUISINE at RJS GROUP OF
COMPANIES, Imus, Cavite
2016 — 20 18
From 2016 to 2018, I held the position of Head Chef and Chef de Cuisine at
Devour Catering and Events Management, a subsidiary of RJS Group of
Companies in Imus, Cavite. My role involved orchestrating culinary
operations for various events, ensuring the flawless execution of diverse
menus, and consistently exceeding client expectations. I played a pivotal role
in establishing the company as a premier choice for catering and events
management.
CHEF DE PARTIE/SENIOR CHEF at THE DINING ROOM,
GOURMET FARMS, INC., Buho, Silang, Cavite
2014 — 20 15
In 2014 and 2015, I held the position of Chef de Partie/Senior Chef at The
Dining Room, Gourmet Farms, Inc. located in Buho, Silang Cavite. During
my tenure, I contributed to the operation of an ala carte/semi-fine dining
restaurant. My responsibilities included food preparation, menu innovation,
and ensuring an exceptional dining experience for patrons. I maintained high
culinary standards that aligned with the establishment's reputation.
COMMIS II at ONE PLACE TAGAYTAY, Sungay West, Tagaytay
City
2013 — 20 14
In the years 2013 to 2014, I served as a Commis II at One Place Tagaytay in
Sungay West, Tagaytay City. In this role, I contributed to the kitchen's
efficiency and quality by assisting in food preparation and maintaining
cleanliness and hygiene standards. My dedication to culinary excellence
helped ensure the restaurant's success.
HEAD COOK/COMMIS I at GOURMET FARMS, INC., Buho,
Silang Cavite
2012 — 20 13
From 2012 to 2013, I held dual roles as Head Cook and Commis I at
Gourmet Farms, Inc. in Buho, Silang Cavite. I managed various aspects of
the kitchen, including food preparation, menu execution, and maintaining a
high standard of culinary excellence. My commitment to delivering
exceptional cuisine contributed significantly to the company's reputation.
COMMIS III/KITCHEN HELPER at ONE PLACE TAGAYTAY,
Sungay West, Tagaytay
2011 — 20 12
In the years 2011 to 2012, I began my culinary journey as a Commis
III/Kitchen Helper at One Place Tagaytay in Sungay West, Tagaytay City. In
this role, I assisted the kitchen team in various tasks, including food
preparation and maintaining a clean and organized kitchen environment. This
experience marked the beginning of my career in the culinary industry.
KITCHEN HELPER/PASTRY ASSISTANT at DEVELOPMENT
ACADEMY OF THE PHILIPPINES, Sungay East, Tagaytay
2011 — 20 12

In 2011, I began my culinary journey as a Kitchen Helper and Pastry

Assistant at the Development Academy of the Philippines in Sungay East,
Tagaytay City. During my brief but valuable experience here, I assisted in
various aspects of kitchen operations, with a particular focus on pastry
preparation. I contributed to the creation of delicious pastries and desserts
while gaining foundational skills in the culinary arts. This role marked the
starting point of my culinary career and laid the groundwork for my
subsequent achievements in the field.

Education
Bachelor of Science in Hotel and Restaurant Management Major in
Hospitality Service, Olivarez College Tagaytay, Tagaytay City
College Graduate
2010

Bachelor of Science in Nursing, Olivarez College Tagaytay, Tagaytay

City
College Level

REFERENCES
Mr. Federico Molera from Gourmet Farms, Inc.
0947-281-7271

Mr. Ruel Cabelleza from Tagaytay Highlands

0936-832-0368

Mr. Tidus Yui from Keep Diving Scuba World Corp.

Atty. Enrique Bautista Jr.

09959489426

Mr. Raver Apolinar from RJS Group of Companies

0999-414-5878
 am writing to express my strong interest in the Executive Chef
position at Ramede Resort Bohol. With a dynamic and
SORILLA, ALVIN JOHN
accomplished career spanning over a decade in the culinary industry,
I am excited to apply my extensive experience, leadership skills, and
passion for culinary excellence to elevate your establishment's
EXECUTIVE CHEF
dining experience.
Throughout my career, I have honed my culinary expertise in
various roles, from Head Chef to Executive Chef, consistently
demonstrating a strong commitment to quality and innovation. My
To track record includes successful tenures at renowned restaurants and
RAMEDE RESORT BOHOL catering services, where I have overseen kitchen operations, crafted
diverse and enticing menus, and achieved outstanding results in
budget and margin management.
One of my core strengths lies in building and leading high-
From
performing culinary teams. I take pride in recruiting, training, and
ALVIN JOHN SORILLA
mentoring kitchen staff, fostering a collaborative environment that
Executive Chef
thrives on creativity and efficiency. My ability to identify and resolve
192 Brgy. Sungay West,
issues swiftly ensures seamless kitchen operations and exceptional
Tagaytay City, 4120, Philippines
dining experiences for guests.
0920-832-7412
lolalitz011@gmail.com I am dedicated to staying current with culinary trends and best
practices, which allows me to create menus that not only meet but
exceed the expectations of discerning diners. Moreover, my
unwavering commitment to maintaining clean, safe, and sanitary
kitchen spaces aligns perfectly with your commitment to excellence.
I am enthusiastic about the opportunity to bring my culinary vision,
leadership, and unwavering dedication to your company. I am
confident that my culinary passion and proven ability to deliver
exceptional results make me the ideal candidate for this role.
Thank you for considering my application. I would welcome the
opportunity to discuss how my skills and experience can contribute
to the continued success of Ramede. Please find my resume attached,
and I look forward to the possibility of joining your team.