Ritchie Batuigas
Charleston
Summary
Proactive and Goal-oriented Professional Pastry Chef with excellent time management and problem-solving skills.
Known for reliability, adaptability, organized and dependable at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals, drive team success and contribute to organizational growth.
Overview
17
17
years of professional experience
Work History
Pastry Chef
Market Pavilion Hotel
06.2025 - Current
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Personalized creations for holidays, birthdays, graduations, and other personal events.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Cleaned and maintained kitchen equipment and oven.
- Determined baking times for various items.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Prepared frostings and other toppings for cakes and pastries.
- Followed food safety standards when handling ingredients.
Pastry Chef
Gruppo Dolci, Inc.
10.2023 - 04.2025
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed in-store, pick-up orders and catering needs.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared dough for variety of pastries, cakes and breads.
- Trained new employees on bakery methods and procedures.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Maintained well-organized mise en place to keep work consistent.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cleaned and maintained kitchen equipment and oven.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Prepared frostings and other toppings for cakes and pastries.
Pastry Commis II
Paul Boulangerie et Patisserie
03.2023 - 09.2023
- Managed display cases to verify freshness and attractiveness of products.
- Cut and shaped dough for pies, rolls and other pastries.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Determined baking times for various items.
- Followed food safety standards when handling ingredients.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained new employees on bakery methods and procedures.
- Operated ovens and bakery equipment to prepare products according to recipes.
- Maintained well-organized mise en place to keep work consistent.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Cleaned and maintained kitchen equipment and oven.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Sea Import Logistics Executive
Kuehne-Nagel Global Service Center Cebu
10.2017 - 01.2023
- Awarded as "Top Performer Employee of the First Quarter of 2021"
- Monitored sea import shipments and logistics from Japan to USA and Australia to ensure timely delivery of our service to our clients.
Customer Service Representative
Panalpina World Transport Inc.
01.2017 - 10.2017
- Monitored sea export shipments and logistics from Philippines to USA to ensure quality and timely delivery of service to our clients.
Cook I
Cebu Parklane International Hotel
01.2009 - 09.2009
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Communicated closely with servers to fully understand special orders for customers.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Diploma - Culinary Arts
Apicius Culinary School
Sucat, Paranaque City11.2022
Bachelor of Science - Customs Administration
University of Cebu
Sanciangko St., Cebu City01.2016
Certificate - Culinary Arts
Department of Manpower Development and Placement
Brgy. Ramos, Cebu City07.2008
Bachelor of Science - Marine Engineering
John B. Lacson Colleges Foundation
Brgy. Alijis, Bacolod City01.2004
Skills
- French Pastries and Desserts Expertise
- Excellent ability in determining the balanced proportion of flavor and taste
- Restaurant experience
- Knows well the five mother sauces
- Food Costing
- Kitchen Management
- Techniques of Baking and Pastry
- Making soup stock
- Kneading the dough
- Food plating
- Menu Planning
- Basic knife skills
- Precision measuring
- Sanitation Practices
- Time Management
- Hardworking
- Dedication to work
- Presentation management
- Creativity and Innovation
- Teamwork
- Microsoft Savvy
- Training Staff
- Leadership
Career Objective
- To perform any task assigned to me in the best of my ability and capacity with sincerity and full dedication to people who needs my service.
- To be able to belong in this institution that develops a competent and well-rounded individual.
- To value efficient delivery of service emanating from being goal-oriented.
Languages Spoken
English
Filipino
Timeline
Pastry Chef
Market Pavilion Hotel
06.2025 - Current
Pastry Chef
Gruppo Dolci, Inc.
10.2023 - 04.2025
Pastry Commis II
Paul Boulangerie et Patisserie
03.2023 - 09.2023
Sea Import Logistics Executive
Kuehne-Nagel Global Service Center Cebu
10.2017 - 01.2023
Customer Service Representative
Panalpina World Transport Inc.
01.2017 - 10.2017
Cook I
Cebu Parklane International Hotel
01.2009 - 09.2009
Bachelor of Science - Customs Administration
University of Cebu
Certificate - Culinary Arts
Department of Manpower Development and Placement
Bachelor of Science - Marine Engineering
John B. Lacson Colleges Foundation
Diploma - Culinary Arts
Apicius Culinary School