Restaurant/cafe

Chefville Legacy

Name: Chefville Legacy
Address: Atlas Compound Naga Rd. Pulang Lupa, Las Piñas, 1740, Philippines

Unclaimed Listing

Atlas Compound Naga Rd. Pulang Lupa, 1740 Las Piñas (Philippines)

Call: (02)872-4827 Call: 1984-1988 Call: 1981-1984 Call: 1978-1981 Call: 1977-1978 Call: 1976-1977 Call: 2006-2007

About Chefville Legacy

Phone: (02)872-4827

Website: http://twitter.com/ChefvilleLegacy

Restaurant

Who is Chef Ville Purificacion Jr. ?

EXECUTIVE CHEF

- A highly respected 20 year Executive Chef of Costa Cruise Lines, Europe's number one luxury cruise liner. A member of the Conferie de la Chaine des Rotisseurs (Greater Miami Ballage). Fluent in English and Spanish.

-Highly motivated professional with a comprehensive background in all facets of kitchen operations and food industry.

-Extensive experience in restaurant design, menu and product development.

-Skilled in managing and leading by example to improve operational efficiency and productivity.

-Superior leadership, coaching and team building skills frequently praised by senior management.

-Committed to creating memorable dining experiences for all guests of different nationalitites.

-Thrive in high-pressure environments.

-Proven ability to effectively lead multi-outlet fine dining and high volume operations.

-Demonstrates knowledge and experience in a diverse range of cuisines.

EXPERTISE

-Multi-Outlet/High Volume Operations

-Budgeting P&L Management

-Creative Menu Development

-Fine Dining / A La Carte/ Banquet Service

-Price Structuring & Cost Containment

-Team Building & Training

-Special Event Planning

-Safety

-Sanitation

-Quality Control

-Profit Enhancement

-Guest Relations

-Inventory/Purchasing

-Product Development

PROFESSIONAL PROFILE

COSTA CRUISE LINES

-An Italianluxury cruise liner with 14 ships cruising through different destinations and itineraries worldwide.

EXECUTIVE CHEF, 1991- PRESENT

-Oversee all kitchen operations in high volume setting including quality, execution and financial responsibility.

-Supervise not less than a 100 kitchen personnel and manage training, scheduling, purchasing, inventory, sanitation, menu research and development, season promotions and food costs.

-Full P&L responsibility with a budget of a $300k per cruise.

-Costa's premier Executive Chef when cruising the Caribbean, wth mastery of handling and satisfying American guests. Chosen by the company to handle their flag ship when going to America.

-Costa's record holder for United States Public Helath Inspection, being the 1st Costa Executive Chef to get a 100% score twice (Costa Atlantica, 2000/ Costa Mediterranea, 2004)

COSTA SHIPS/VESSELS JOINED SINCE 1991 ARE AS FOLLOWS:

Costa Deliziosa with 180 kitchen staff and 3,500 passengers

Costa Magica with 180 kitchen staff and 3,500 passengers

Costa Fortuna with 180 kitchen staff and 3,500 passengers

Costa Luminosa with 170 kitchen staff and 2,800 passengers

Costa Mediterranea with 165 kitchen staff and 2,800 passengers

Costa Atlantica with 165 kitchen staff and 2,800 passengers

Costa Victoria with 150 kitchen staff and 2,200 passengers

Costa Romantica with 130 kitchen staff and 1,800 passengers

Costa Classica with 130 kitchen staff and 1,800 passengers

Costa Riviera with 120 kitchen staff and 1,200 passengers

Costa Allegra with 100 kitchen staff and 900 passengers

Costa Dahpne with 55 kitchen staff and 450 passengers

Culinary Instructor, Magsaysay Maritime Corporation (Magsaysay Institute of Hotels and Culinary Arts)

-Costa Cruise Lines Training Center for Hotels / Manila, Philippines

EFF JOHN / COMMODORE CRUISE LINES / Coral Gable, Florida

Food and Beverage Manager,1989

Operated 6 Cruise ships in Europe and in the Caribbean

APOLLO SHIP CHANDLERS/Miami, Florida

Food Manager, 1984-1988

Catered 11 cruise ships worldwide

ROYAL HOTEL/ Al Khobar, Kingdom of Saudi Arabia

Executive Chef, 1981-1984

SHERATON SANA'A HOTEL/ Nashwan Al Himyari St., Sana'a YEMEN

Executive Sous Chef, 1983

DUBAI SHERATON HOTEL/ Dubai, United Arab Emirates

Executive Sous Chef, 1978-1981

CENTURY PARK SHERATION/ Adriatico St., Ermita, Manila Philippines

Sous Chef, 1977-1978

FREDERICK HOTEL/ F.B. HArrison St., Pasay City Philippines

Sous Chef, 1976-1977

EDUCATION & TRAINING

FEATI UNIVERSITY / Manila, Philippines -1975

3rd Year, Bachelor of Science Major in Civil Engineering

EASTERN LAGUNA COLLEGE/Laguna, Philippines- 1977

Graduate, Hotel & Restaurant Management - 2 year course

DUBAI SHERATON HOTEL/ Dubai, United Arab Emirates -1979

Attended Seminar for Dynamic Management Course

SHERATON BRUSEELS/ Place Rogier 3, Brussels, Belgium

Attended Seminar for Food and Beverage Cost Control

CENTRAL DISEASE CONTROL/ Atlanta, Georgia -1984

Attended Seminar for Crisis Management and Human Behavior Course and Crowd Management Course- 1998

VESSEL SANITATION PROGRAM-USPHS-HACCP/ manila, Philippines

Magsaysay Institute of Hospitality and Culinary Arts- 2009

Attended for Vessel Sanitation Program/ HACCP and U.S. public health upgradings.

JOHNSON & WALES UNIVERSITY/ COSTA CRUISE LINES PROGRAM

Attended for Costa Management Development Program 2006-2007

Courses taken as follows:

Performance Management / The 21st Century Management / Diversity Management MDP 105 Striving for Excellence MDP 106 Teambuilding MDP 107 / Communication Training and Coaching

Food Srvice Sanitation Course/ Costa Star Program on Board Costa Romantica

Attended for Food Service Sanitation Course - 2011

CULINARY EXPERTISE

-Continental Cuisine

-Mediterranean specialties ( French, Italian, Spanish, Greek)

-Ethnic Filipino cuisine

-Arabic cuisine

-Caribbean Island

-Chinese cuisine

-Holistic macrobiotic Veganism

-Ethnic Indian cusine

-Japanese and Korean

-Atkin's diet/ low carbohydrate

-Brazillian and Latin American specialties

Address & Location

Chefville Legacy

Atlas Compound Naga Rd. Pulang Lupa

1740 Las Piñas

Philippines

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