EARL WANDIT S. MADALANG
#200 Malaggay St. Casigayan, Tabuk City, Kalinga, Philippines
09664916552 / [email protected]

PROFESSIONAL SUMMARY

Dedicated Cook with excellent interpersonal skills who is adept at multitasking in a fast-paced work environment while maintaining friendly & professional working relationships. Now seeking employment which will allow me to grow professionally by utilizing my core qualifications and expertise.

NOTABLE SKILLS & TRAININGS
1. Close familiarity with many cooking techniques and different recipes
2. Adherence to sanitary, safe work and food standards.
3. Basic knowledge & experience in inventory & calculations.
4. National Certification NC II (Cookery), Baguio City
5. IFCA Software (Hotel Reservation System, Baguio City
6. Flower Arrangement & Table Setting, Baguio City
7. Certificate of Completion: Bayleaf restaurant by Cris d’ Cuisine ​​​ 2 June – 2 Aug 2013
3rd floor Midland Courier Bldg. #16 Kisad Road, Baguio City, Philippines
8. Skills Training on Basic Computer Applications and Advanced Spreadsheet ​ 24-28 Apr 2006
Tabuk National High School. Tabuk City, Kalinga

EARLY ACHIEVEMENTS

1. 1st Place / Gold Medal Awardee ​​​​​​​​ 8 Sept 2011
The Codillera Kitchen / 9th Annual Hotel & Restaurant & Tourism Weekend (Baguio City)
2. University Scholar, Level II: 2nd Semester ​​​​​​ SY 2011 – 2012
University of Baguio, Baguio City
3. Champion: Christmas Bazaar Booth Category: Yuletide Bliss 2012 ​​​​ 14 Dec 2012
UB Cardinals Gym, Baguio City
4. Gold Medal Awardee/ 1st Place: Battle Royal: Chef Wars Classical Cuisine ​​ 7 Sept 2013
10th Annual Hotel and Restaurant and Tourism Weekend (CAP, Camp John hay, Baguio City)
5. Bronze Medalist: National Food Showdown 2013 ​​​​​​ 21 Sept 2013
Classical Western Cuisine, World Trade Center, Metro Manila, Philippines
6. Certificate of Recognition: Leadership Award​​​​​​​ 24 Oct 2013
University of Baguio, Baguio City, Philippines
7. Plaque of Academic Excellence-Graduated with Merits ​​​​​ 26 Oct 2013
Commencement Exercises 2013 / University of Baguio, Baguio City, Philippines

SEMINARS & WORKSHOPS

1. Cert. of Participation: Wine Opener -Discover Wine the Cool & Easy Way ​​ 14 Sept 2011
University of Baguio, Baguio City
2. Certificate of Appreciation: Rice in a Box-Cooking Demo ​​​​​ 4 Feb 2011
FGB Building, University of Baguio, Baguio City
3. Google Business Group Baguio Meet up 3 “The Online Marketing/SEO Talk ​​ 1 Dec 2012
Azalea Residences, Leonard Wood Rd, Baguio City, Philippines
4. Co-organizer UB Master Chef Series 2 ​​​​​​​​ 12 Feb, 2013
UB Cardinals Gym, University of Baguio, Baguio City
5. Working Committee Starbucks Coffee Seminar “From bean to Cup ​​​ 4 Feb 2013
University of Baguio, Baguio City

EDUCATION_

1. Primary Education ​Casigayan Elementary School ​ June 2001 – March 2006
​Casigayan, Tabuk City, Kalinga

2. Secondary Education ​Tabuk Institute High School ​ June 2006 – March 2010
​Dagupan, Tabuk City, Kalinga

3. Tertiary Education ​​​
3.1. Undergraduate of BS in Information Technology ​ ​​ June 2010 – December 2011
University of the Cordilleras, Baguio City
3.2. Associate of Arts in Hotel and Restaurant & Management ​​ June 2011 – October 26, 2013
Officer, SB Committee on Events​
University of Baguio, Baguio City

WORK SUMMARY

1. PART TIME LINE COOK at Cris d’ Cuisine Catering Services ​ ​ 18 Dec 2011 – 21 Jan 2013
Aurora Hill, Baguio City

Stocking & station set up: Stocking & restocking food supplies and equipment as required & inventory management. Ensured that all supply needed are readily available & made sure the station is clean & organized.
Ingredients preparation: Preparing ingredients according to restaurant recipe standard.
Cooking: Preparing all items from the station promptly & cordially with other kitchen staff to ensure that food is ready, delivered on time, in the right order & temperature.

2. COOK at Domog Village Inn and Bistro Café ​​​​​​ Oct 2013 to Apr 2014
Cervantes – Bontoc Rd, Poblacion, Bauko Mt. Province

Ingredients preparation: Cleaning, peeling, cutting & seeding fruits / vegetables. Carving, trimming & butchering meats. Portioning all ingredients for future use.
Cooking: Cooking, prepared and presenting food items & dishes according to ideal plate presentation & set up.

3. CHED d’ PARTIE at Saudi Arabian Saipem co. ltd. ​​​ 24 July 2014 – 2 December 2015
Dhahran, Kingdom of Saudi Arabia

Assistant of Head Chef – Italian cuisine section: Assisting the Head Chef in whatever work needed like cutting fruits & vegetables, making soup, salads & sauces for pasta & Mise en place in advance for future use.
Head – Filipino cuisine section: In-charge of cooking & serving dishes per guest individual specifications & Mise en place for tomorrow’s menu & serving in the buffet with the waiters.

4. Cook / Assistant Manager at Domog Village Inn & Bistro Café ​​ 06 Jan 06, 2016 – Present
Cervantes – Bontoc Rd, Poblacion, Bauko Mt. Province

Food Preparation and Cooking: Cooking recipe from the menu, following proper plate presentation and garnish set up for all dishes.
Hands-on Supervisor in line service food preparation, cooking, plating in accordance with employer’s standards and ensuring the highest quality of food. Other related duties assigned by the Manager.
​
5. Kitchen Assistant at Holland America line​​​​​21 July 2017-Present
450 Third Ave. West, Seattle, WA USA 98119

Late Snacks Preparations and Service: Prepare, assemble and plate appetizers. Make salads from the daily menu. Grill, fry, bake, steam food items from the menu.
Bistro Service: cook food items for breakfast, lunch and dinner. Ensures temperature are controlled before serving.

CHARACTER REFERENCES

1. Melanie R. Saro: Dean, School of International Hospitality and Tourism Management
(63) 910 628 8870 / University of Baguio, Baguio City
2. Chef Maricris Salina-Agas: Owner/Executive Chef Bay Leaf Restaurant
(63) 915 437 5926 / Baguio City
3. Alexander Molintas: Culinary Instructor
(063) 917 784 9012 / University of Baguio, Baguio City

EARL WANDIT S. MADALANG
Applicant