Dwight Henry Regala

Experienced and dependable cook with a strong background in hotel and restaurant kitchen operations, food preparation, and inventory control. Proven ability to work efficiently in fast-paced, high-volume environments while maintaining strict food safety and sanitation standards. Physically capable, reliable, and committed to supporting team productivity and delivering consistent results during long shifts.

1. Cook

   Best Western Plus Edmonton Airport Hotel

   juin 2024 to Aujourd’hui

   Leduc, AB

   • Cook and prepare menu items in a busy hotel kitchen • Follow food safety, sanitation, and temperature control standards • Complete daily mise en place and set up stations for service • Rotate stock using FIFO and track food and supply levels • Keep kitchen, equipment, and storage areas clean and organized • Work with the kitchen team to deliver orders quickly and accurately

2. Owner / Cook

   Chiyo’s Food Trays

   déc. 2021 to juin 2024

   Pampanga, Philippines

   • Prepared and cooked food for catering and custom orders • Took customer orders and ensured timely delivery of meals • Purchased ingredients and managed inventory levels • Controlled food portions and reduced waste • Maintained clean and organized kitchen and prep areas

3. Restaurant Supervisor

   Sliced Doner & Grill

   sept. 2019 to oct. 2021

   Jeddah, Saudi Arabia

   • Supervised daily restaurant and kitchen operations • Ensured cleanliness and food safety standards were maintained • Monitored dry and raw stock levels and placed supply orders • Completed monthly and year-end inventory counts • Supported staff to maintain smooth and efficient service

4. Plant Supervisor – Food Production

   Rolly’s Meat Products

   juill. 2017 to juill. 2019

   Pampanga, Philippines

   • Supervised daily food production and packaging operations • Monitored raw materials and ensured adequate stock levels • Ordered supplies and coordinated deliveries • Completed monthly inventory and stock records • Maintained cleanliness and quality control standards

5. Restaurant Supervisor

   Peri-Peri Al Zahra Branch

   déc. 2015 to mai 2017

   Jeddah, Saudi Arabia

   • Supervised front- and back-of-house operations during busy shifts • Led daily team briefings on menu items, targets, and service standards • Scheduled staff and monitored performance to maintain productivity • Handled customer concerns and ensured positive dining experiences • Monitored inventory, forecasted supply needs, and reduced shortages • Enforced food safety, sanitation, and workplace safety standards

6. Chef

   Ikram Hospitality (Mexican/American Cuisine)

   févr. 2015 to déc. 2015

   Jeddah, Saudi Arabia

   • Prepared and cooked menu items following standard recipes • Completed daily mise en place and organized prep stations • Maintained clean and sanitary kitchen and storage areas • Checked food and non-food stock levels and submitted requisitions • Assisted with monthly inventory and stock control

7. Food Server

   Al Anbariya Seafood Park

   oct. 2014 to févr. 2015

   Jeddah, Saudi Arabia

   • Greeted guests, presented menus, and explained daily specials • Took accurate food and beverage orders and communicated with kitchen staff • Served meals using proper dining and service standards • Processed cash, debit, and credit payments • Set up, cleared, and reset tables throughout service • Maintained a clean and organized dining area

1. University of the Assumption

   Bachelor of Science in Business Management (3rd Year), Business Management

   Pampanga, Philippines

   2003 to 2006

   The source identifies the program as “3rd Year” and does not state that the bachelor's degree was completed.

• Cookery – National Certificate II, TESDA

  Moving Ahead Training Center

• Food Safety Principles & Health and Safety for Food Handlers

  Baladiya Training Center

• Bartending – National Certificate II, TESDA

  GPSAT