1. VERONICA REJOICE CAASI
Mobile #: +97433951594 (Qatar)
PermanentAdd: 535-C MakilingSt.,BarangayMalamig,
MandaluyongCity,Philippines
Email address: jhoy_caasi@yahoo.com ;veronica.caasi@rotana.com
PresentAdd:Al NadaSchool Street,P.O.Box;29922 Doha Qatar
PROFILE
Have experiencesinAll DayDinning,AlaCarte, InRoomDinning,Lounge Food,AsianCuisine,
International Cuisine,FineDining,BulkCooking, barfood
I am familiarwith H.A.C.C.PStandardsandimplementation.Teamplayer,Staff Training,and
Experience inLarge volume of Banqueting,fine diningrestaurant&Hotelspre-openings.
Additionally,Iamveryopenminded,cantake stressat the highestlevel,calmandmostimportantis
passionate aboutwhatIdo.
“As of leadershipIleadbyexample,Igive myteamenoughtime togetthingsdone;I am firmbut
fairand displayan‘’Ican do.Attitude.”
“I love todevelopmyself andmyprofessional skills.”
SOUS CHEF
October30, 2010 – Present
Oryx Rotana Hotel DohaQatar (managedbyQatar Airways)
In Charge of Ala Carte Jazz Club, RoomService MainKitchen,Skylounge
Awards:
 Time out Doha‘BestBar Food2014 and 2016
Jazz club:Is a 65 covers bar.Average numberof coversis70 to 80 in a day. New Orleansdishes
witha succulent“Steakmenu”
JOB RESPOSIBILITIES:
 HandleskitchenstaffsPersonal DevelopmentPlan,MidYearPerformance,Review,
KeyJob Responsibilities andKey Performance objectivesof CDP/DCDP.
 In Charge of Staff Overtime dailythruOnline inMy Rotanaand coordinateswithpaymaster
withpayroll discrepancies
 WeeklyroasterandupdatingOasys.
 Departmental TrainorCoordinator
 Givingspecial attentiontoregularguestsespeciallylongstayingguestsand gettingfeedback.
 Menu PlanningandRevisionsbasedonmenuengineeringand StardardizationthruFBM
system
 CreatingMenufor Theme Nights,( Asian,Texmex,sushi night,Italian,Seafood nightandSteak
night,Fridaybrunchand oriental familybrunch)
 Helpingoutletswhichneededattention especially onbusyoperations.
 Have good administrative knowledge.
 To assistinthe implementationof the variousfoodsafetyandhygiene standardsincluding
HACCPand othermunicipalityregulations.
 To work closelywithHygiene Officerinimplementingall hygiene andsafetyprocedures.

2. CHEF De PARTIE- CHEF TOUNANT
(2010-2013)
Oryx Rotana Hotel DohaQatar (managedbyQatar Airways)
Handled ChoicesAll DayDine-in(2years)
Choices:isa 250 coversall day diningrestaurantwhere servingBreakfast,LunchandDinner,with7
differenttheme nights
DEMI CHEF DE PARTIE
November24,2007- October2010
HiltonWorldwide ResortandSpaHotel Ras Al-KhaimahUAE
Incharge of La Pura VidaRestaurant
(A Fine Dining SouthAmerican specializesinBrazilliancuisine
Steaks,andChurrasco)
JOB RESPOSIBILITIES :
 Opening In charge Chef of La Pura Vida handles orderingof meats and store item, staff weekly roaster
 Maintaininghygienestandard Insideoutlet.
 Creates latin American buffet selection of dishes and cold salad station.
 Pre-opening team of hotel worked with Garde Manger in all day dineInn, creates menu rota for Cold
kitchen, Salad and individual dishes,Sushi during theme nights,and livecookingstations.
 Worked with room serviceAla Carte and Hot kitchen
CHEF IN CHARGE FOR MENU PLANNING
July 2007 – November 2007
Ninoy Aquino International AirportVIP Lounge
PERSONAL CHEF Alpha Grand View Hotel
Mabini St. Malate, Manila
December 2006-May 2005
Skills International –Mr. Maher Daas (owner)
KITCHEN SUPERVISOR
September 1, 2005 – December 2006
The Seafood Club ( by The Red Crab)
 Orderingof kitchen items, handles weekly roaster of staffs
 Handles linecooks on ala carteand buffet menu on weekends.
 Maintains food hygiene in kitchen area
 Receiving seafood makingsure quality and all arefresh
 Menu engineering

3. HEAVEN N’ EGGSWAFFLESPANCAKES and STEAKS
(Monitoring4 outlet restaurants)
(TomasMorato, GloriettaMakati,Eastwood Q.C.,Market Market)
February 2004 – August 31, 2006
 Reporting direct o the owner and repost business updates
 Supervisingkitchen ala carte,food tasteting sand presentation of menu researching,
 trainingall cooks for cookingmethods and developing junior team
 Roving chef for four outlets everyday
 Orderingof items to supplier and coordinatingwith the store keeper and purchasing department.
 Handles job applicationsand hiring evaluates by food tasteting and coordinated with HR Department
to submitfeedbacks.
COOK 1 ALA CARTE/ PASTRY
AIM ASIAN CONFERENCE CENTER MAKATI
 Reporting to Sous Chef as linecook for ala cartein VIP lounge
 Handles pastry items only for VIP Guests maximum 50 pax and reportingto Executive Chef.
COOK 1
March 2001-February 4, 2004
COUNTRY WAFFLES RESTAURANT
COOK 2 (ala carte hot/cold)
1998-2001
ANGELINOS PIZZA AND PASTA
COOK 2 (ala carte)
1996-1998
DC DINER AMERICAN BAR
COOK 3 (ala carte)
1995-1996
OKISOBA (Japanese restaurant)
COOK 3 (hot/cold)
1993-1995
CALIFORNIA TACO RESTAURANT (Mexican cuisine)
TRAININGSATTENDED:
 BASIC FOOD HYGIENE TRAINING (CONDUCTED by TUV MIDDLE EAST)
NOVEMBER 28,2007
 FIRST AID TRAINING (FIRST SECURITY GROUP UK HEALTH AND SAFETY EXECUTIVE
REQUIREMENTS JULY 20,2008)
 BASIC FOOD HYGIENE (CONDUCTED BY: SAFE HAND FOODTECH CONSULTANTS DUBAI,( UNITED
EMIRATES)
 CROSS EXPOSURE TRAINING (HILTON JUMEIRAH for Meats and marinations)
ADVANCE KNOWLEDGE OF MEATS, STEAKS, AND SOUTH AMERICAN CUISINE
 BASIC FOOD HYGIENE and INTERMEDIATE FOOD HYGIENE ( ORYX ROTANA)
 LEADERSHIP TRAININGS (ORYX ROTANA)
 MANAGING YOUR CAREER (ORYX ROTANA)
 ON THE JOB TRAINING (ORYX ROTANA)
 MANAGING EMPLOYEE DEVELOPMENT (ORYX ROTANA )

4. EDUCATIONAL BACKGROUND
College La Consolacion College
Mendiola Manila
(BSHRM) Bachelor of Science in
Hotel RestaurantManagement 1994
High School : Jose Rizal University
Mandaluyong City,Manila
PERSONAL BACKGROUND
Sex : Female
Birth date : July 31, 1972
Birthplace : Pasig
Nationality : Filipino
1. Mr. Tarek Mourisse Executive Chef
Rotana Fujairah Resort& Spa
+971506272010
2. Ms. Delphine Maillard Food and Beverage Director
Oryx Rotana Doha
+974 44023441
3. Mr. Rinaldo Boscaro Executive Chef
Oryx Rotana Doha Qatar
+9647511612978
4. Ms. Lana Jwainat Cluster Director of Marketing and Communications
Oryx Rotana Doha Qatar
+974 44023389
I declare, under the penalty of perjury that all information hereto is true and correct to the best of my
knowledge, and as per supporting documents and other references may be requested thereof.
VeronicaRejoice Caasi