Richard S. Epler
Address: A-E 23, western buyagan la Trinidad Benguet, Philippines
Contact no: 09355791275
E-mail address: [email protected]
Skype i.d: chadepler321

Objective:
To use my knowledge, skills, together with my passion for the culinary arts, and the desire to make a positive difference to be an asset in the kitchen. To excel as a cook or chef in a workplace that offers challenging experiences and interesting opportunities for both personal and career growth. To share, learn, and adapt new culinary techniques in the kitchen which would both benefit me and the restaurant To be able to gain, adapt, and master new cooking techniques for faster and better kitchen service.

Personal detail:

Age: 26
Date of birth: October 30,1992
Gender: Male
Civil status: Single
Height: 5’7”
Weight: 70 kg
Nationality: Filipino
Religion: Roman catholic

Educational background:

Northpoint academy for culinary arts
3rd Floor, JG Building, MacArthur Highway, Dela Paz Norte (beside Phoenix Gas Station & Richtown 2), 2000 San Fernando, Pampanga
– August 12, 2014 – August 4, 2015

College level:
University of baguio
Gen. luna Rd. Baguio city
Bachelor of Science in hotel and Restaurant Management(undergrad.)
– March 2012

Secondary level:
San jose high school
La Trinidad benguet, Philippines
2006-2010

Knowledge and Skills:
● Committed to maintain a clean kitchen and work area
● Prep cook in garde manger, hot kitchen, and pastry kitchen
● knowledge of safety, sanitation and food handling procedures
● Well-honed aesthetic skills aimed at arranging and presenting food in a manner pleasing to the eye
● can work under pressure and be flexible in any time
● prepare process,cook and served main courses,side dishes, staches, soup, and appetizer ranging from European to Asian Cuisines

Summary Qualification:
-Diploma in Cullinary Arts In Northpoint Academy
-National Certificate II in commercial cooking Technical Education And Skill Development Authority
-National.certificate II in Slaughtering operation Technical Education And Skill

Personal Qualities:
I am highly easily be trainable and willing to learn adjust to any kitchen environment. I am very approachable and easy to get along with who work with very well but usually I am very quiet at work but after work im not, I can work under pressure and be calm when it gets busy, I am able to do multi task, solve problem and think the best solution for it, and very well dedicated to my work and I take responsibility for it.

WORK AND OTHER RELATED EXPERIENCES:
• Time square coffee house
• Cook
• Pangsinan, Philippines
• Feb. 10- oct. 25 2018
 Duties:
• worked as cook in the line and responsibility to take care of the food costing and menu planning
• responsible in preparing, cooking, and portioning the greens, poultry, meat, and other more.
• Training new kitchen staff on various stations and proper kitchen standards.
• Checking the quality and quantity of the delivery products.

• Demi chef
• Bondi hardware( applejack hospitality)
• 39 hall St. Bondi, New south Whale, Australia
• Feb.6 2017 to june 4,2017
• Duties:
o worked in the line as larder, salad, dessert, grill and pass.
o Preparing vegetable and mixed green, portioning seafood like tuna, king fish, squid, and cooked lamb, picking herbs and micro herb for garnishes and other more.
o Making sauces and dressing for salad and other stuff.
o Responsible to check the deliveries coming in the kitchen and making sure that all deliveries are in the right place for it.
o Responsible to check the temperature of each fridge and freezer are in the right or standard temperature.
o Assisting in breakfast menu when it gets busy, like poaching eggs, making pancake and plating.

• Demi Chef de Partie
• Munich Brahaus( urban purveyor group U.P.G)
• The Rocks, Sydney, NSW 2000
• November 14,2016– feb. 6 2017

-Duties:

 Rotating in every section of the kitchen for the familiarization of the various systems and process.
 Worked in the line for schnitzel and fryer station, burger station, and pans
 Worked as a prep/back-up cook preparing pork belly, soups and sauces, portioning food items for service, washing and cutting greens for service, and making sure that the line cooks have
 whatever they need in service
 Worked in the larder section preparing salads and desserts
 Worked in the pass section making sure that the food that goes out to the guests are of high quality and making sure the food items are correct
 Training new kitchen staff on various stations and proper kitchen standards.

o Time square coffee house
o Cook
o T & S BLDG San vicente west, urdaneta city, Philippines.
o November 2014 – feb 2015 and Jan. 5- oct. 20, 2016
 Duties:
• worked as cook in the line and responsibility to take care of the food costing and menu planning
• responsible in preparing, cooking, and portioning the greens, poultry, meat, and other more.
• Responsible for cleanliness and tidiness of kitchen.
• Improving the safety and health standard.
o salty dog café/ wreck
o Internship/ cook
o march 2- nov. 1, 2015
o 232 S Sea pines Dr. Hilton head Island S.C 29928,USA
 Duties
• Rotating in every section in the kitchen to familiarize the various system and process
• Worked in the line as a grill, fryer, pass, pan/flattop grill and been trained well as dishwasher
• Mainly well trained in grill.
• Responsible to check every burger and steak are in good quality before serving to the guest and costumer
• Responsible check the line such as grill, fryer flattop grill are in the right temperature to make sure everything is ready in service time.
o Discovery shore
o Trainee/ OJT
o Aug.- oct. 2014
o Station 1 balabag, boracay
 Duties
• Responsible to prep. The breakfast everyday, and helping to vacuum all the stuff needed to do be use for breakfast and lunch
• Portioning pasta, burger and making sauces and dressing for salads and burger and other more.
• Assisting in pastry area like making cookie dough and making bread, and assist them to plate all the dessert for the guest and costumer.

Character references:
• Chef herb britton
o Executive chef
o [email protected]
o Salty dog café/ wreck
o Contact info: 843-683-6471
• Chef Damien brassel
o Corporate Executive chef
o Urban purveyor group
o [email protected]
• Kasper Christensen
o Executive chef
o Applejack hospitality
o Contact info: 405-237-275
o Email address: [email protected]
• Kido kwon
o Head chef
o Bondi hardware
o Contact info: 425-282-817
o [email protected]