ALVIN G. ABECIA
113 M dela Concepcion st., Suba Cebu City, Philippines
Contact # 09567120281
Email Address: [email protected]
I. PERSONAL DATA
Date of Birth : March 29, 1975
Age : 43 yrs old
Height : 5’6”
Weight : 130lbs
Civil Status : Married
Sex : Male
Religion : Roman Catholic
Language Spoken : English & Tagalog
Condition : Physically Fit
II. QUALITIES
A self-starter, possesses initiative and team cooperation with the ability to inspire, support
and encourage colleagues. Honest and Trustworthy.
III. EDUCATIONAL BACKGROUND
Culinary Arts Training
DMDP, Cebu City
July 2006 – September 2006
Don Bosco Training Center
Cebu City
Graduated 1996: Automotive Mechanic
Concord High School
Cabreros st., Cebu City
SECONDARY EDUCATION
Basak San Nicholas Elementary School
Cebu City
PRIMARY EDUCATION
IV. EMPLOYMENT HISTORY
COMPANY : RAMEN YUSHOKEN
AS Fortuna St., Mandaue City
POSITION : COOK
Date Hired : July 2016 – up to the present
WORK DESCRIPTION
Prepare and cook food according to recipes, quality and presentation standards, and food prep
checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before
use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare
baked foods. Follow and ensure compliance with food safety handling policies and procedures,
including personal hygiene procedures. Check and ensure correct temperatures of kitchen
appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and
break-down work station; and follow and ensure compliance with sanitation and cleaning
procedures.
SPECIAL FUNCTIONS:
Set up station properly and on time for each service period.
Make sure quality and quantity meets our standard.
Follow clean as you go policy and keep work area clean at all times.
Inventory.
COMPANY : JAZZ POINT
Sepulveda St., Cebu City,
POSITION : COOK
Date Hired : March 2014 – July 2015
WORK DESCRIPTION
Prepare and cook food according to recipes, quality and presentation standards, and food prep
checklists. Prepare ingredients for cooking, including portioning, chopping, and storing food before
use. Safely and appropriately use baking and measuring tools/equipment/appliances to prepare
baked foods. Follow and ensure compliance with food safety handling policies and procedures,
including personal hygiene procedures. Check and ensure correct temperatures of kitchen
appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and
break-down work station; and follow and ensure compliance with sanitation and cleaning
procedures.
SPECIAL FUNCTIONS:
Set up station properly and on time for each service period.
Make sure quality and quantity meets our standard.
Follow clean as you go policy and keep work area clean at all times.
COMPANY : Marriott Hotel
Ayala Business Park, Cebu City
POSITION : KITCHEN ATTENDANT
Date Hired : November 2012 – February 2014
WORK DESCRIPTION
Responsible for the undertaking procedures related to the processing, preparation and delivery of
ingredients and kitchen products while providing support in addressing related requirements to
achieve efficient kitchen operations within the limits established standards, procedures, goals and
targets of the hotel with the objective of achieving operational efficiency and customer satisfaction
in relation to the delivery of related products and services.
Specific Functions:
Prepare process and account for ingredients, equipment and other materials necessary for the
production.
Identify and relay out-of-stock items and undertake production related activities and assignments.
Assist in the prompt and proper delivery of food and other production outputs.
Observe proper handling and care of food, raw materials, kitchen tools and equipment
Observe appropriate handling and care of food for ensuring sanitation within the work area.
Perform cleaning and sanitation procedures appropriate for the maintenance of cleanliness,
orderliness and sanitation within assigned areas.
Update records, prepare reports, ensure accuracy of entries and prompt submission of required
reports.
Interpret upcoming production requirements and updates and undertake appropriate preparatory
procedures.
COMPANY : Waterfront Hotel and Casino/RSSI
Salinas Drive, Lahug Cebu City
POSITION : KITCHEN ATTENDANT II
Date Hired : June 2008 – June 2010 (Waterfront – Regular Employee)
November 2007 – May 2008 (RSSI – Probationary)
WORK DESCRIPTION
Prepare and cook food according to recipes, quality and presentation standards, and food
prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing
food before use. Safely and appropriately use baking and measuring
tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with
food safety handling policies and procedures, including personal hygiene procedures. Check
and ensure correct temperatures of kitchen appliances and food, and report issues to
management. Wash and disinfect kitchen area; set-up and break-down work station; and
follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality
of food prepared and portions served throughout shift.
Specific Functions:
To work as directed on station of assignment under appropriate Chef de Partie.
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
Make sure quality and quantity meets our standard.
Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
Be able to work in another area when needed and take part in cross training when directed.
Be able to assist in same day preparation and advance preparation for another station as
instructed by the supervisor.
Be able to come to any and all kitchen meetings whilst on duty or otherwise.
Follow clean as you go policy and keep work area clean at all times.
Do not leave your section without doing the final check.
All food items for storage must be covered, dated and labelled.
Proper food rotation – first in – first out
After service switch off and clean oven tops and work areas as well as surfaces.
Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for
any loss or damage of said equipment.
COMPANY : HOTEL ASIA
Capitol Site, Cebu City
POSITION : COOK
Date Hired : September 2006-October 2007
WORK DESCRIPTION
Prepare and cook food according to recipes, quality and presentation standards, and food
prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing
food before use. Safely and appropriately use baking and measuring
tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with
food safety handling policies and procedures, including personal hygiene procedures. Check
and ensure correct temperatures of kitchen appliances and food, and report issues to
management. Wash and disinfect kitchen area; set-up and break-down work station; and
follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality
of food prepared and portions served throughout shift.
Specific Functions:
To work as directed on station of assignment under appropriate Chef de Partie.
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
Make sure quality and quantity meets our standard.
Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
Be able to work in another area when needed and take part in cross training when directed.
Be able to assist in same day preparation and advance preparation for another station as
instructed by the supervisor.
Be able to come to any and all kitchen meetings whilst on duty or otherwise.
Follow clean as you go policy and keep work area clean at all times.
Do not leave your section without doing the final check.
All food items for storage must be covered, dated and labelled.
Proper food rotation – first in – first out
After service switch off and clean oven tops and work areas as well as surfaces.
Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for
any loss or damage of said equipment.
COMPANY : JOJOEN KOREAN RESTAURANT
Sanson Rd., Lahug Cebu City
POSITION : COOK II
Date Hired : September 2000 – March 2005
WORK DESCRIPTION
Prepare and cook food according to recipes, quality and presentation standards, and food
prep checklists. Prepare ingredients for cooking, including portioning, chopping, and storing
food before use. Safely and appropriately use baking and measuring
tools/equipment/appliances to prepare baked foods. Follow and ensure compliance with
food safety handling policies and procedures, including personal hygiene procedures. Check
and ensure correct temperatures of kitchen appliances and food, and report issues to
management. Wash and disinfect kitchen area; set-up and break-down work station; and
follow and ensure compliance with sanitation and cleaning procedures. Monitor the quality
of food prepared and portions served throughout shift.
Specific Functions:
To work as directed on station of assignment under appropriate Chef de Partie.
Set up station properly and on time for each service period.
Make sure all food is prepared by recipes designated by the Sous Chef or Chef de Partie.
Make sure quality and quantity meets our standard.
Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.
Be able to work in another area when needed and take part in cross training when directed.
Be able to assist in same day preparation and advance preparation for another station as
instructed by the supervisor.
Be able to come to any and all kitchen meetings whilst on duty or otherwise.
Follow clean as you go policy and keep work area clean at all times.
Do not leave your section without doing the final check.
All food items for storage must be covered, dated and labelled.
Proper food rotation – first in – first out
After service switch off and clean oven tops and work areas as well as surfaces.
Will sign acceptance for tools, knives, uniforms etc. and will pay back to the company for
any loss or damage of said equipment.