Jonel Sicat
About Jonel Sicat
Jonel Sicat is an Asst. Chef De Partie at Viking Cruises with extensive experience in the culinary field, particularly in Dubai, UAE.
Title and Current Role
Jonel Sicat is currently serving as an Assistant Chef De Partie at Viking Cruises. In this role, he is responsible for supporting the Chef De Partie in preparing and cooking food items to the highest quality standards. His duties also include assisting in menu planning and ensuring the kitchen operates smoothly during service.
Previous Positions
Jonel Sicat has accumulated extensive experience in the culinary industry. Prior to his current role, he worked at Sapphire Seafood Restaurant as a Chef De Partie for six months in 2017. He also served at Bonnington Jumeirah Lakes Towers in the same capacity in 2016 for two months. From 2014 to 2016, Jonel held the position of Chef De Partie in the Hot & Cold Section at The Gramercy Bar & Restaurant. His career started at The Steak Bar as a Demi Chef/Grilled Chef from 2013 to 2014. Additionally, he worked at Hediard Café as a Commis Chef and at Wrapid as a Kitchen In-Charge.
Work Experience in Dubai
Jonel Sicat has seven years of professional culinary experience in Dubai, U.A.E. His time in Dubai saw him take on various roles, from Commis Chef to Chef De Partie in well-known establishments like The Gramercy Bar & Restaurant, Hediard Café, and The Steak Bar. His tenure in these positions underscores his versatility and proficiency in handling diverse culinary tasks.
Education Background
Jonel Sicat completed his high school education at Saint Paul High School in Nueva Ecija, Philippines, where he studied from 1999 to 2003. This foundational education set the stage for his subsequent culinary career.
Skills and Professional Attributes
Jonel Sicat brings a robust skill set to his roles, highlighted by his ability to create menu specials and ensure that all kitchen stations are prepared before service. Known for his energetic, organized, and professional demeanor, Jonel effectively balances creativity and operational efficiency in culinary settings.