MARICRIS O. TIRADO
Email Address: [email protected]
6014 A & D Ouano Compound Gerardo St.,
Opao Mandaue City, Cebu, Philippines
Mobile Phone Number: +63 966 4131 209
Skype Account: crytirado

DESIRED POSITION CHEF/ COOK/ BARTENDER / BARISTA /

F&B SERVER

PROFESSIONAL SUMMARY

A highly creative and passionate culinary craftsperson dedicated to making an exceptional
dining experience through innovative culinary techniques with the ability to prepare diverse
cuisines, manage stocks and effectively prioritize kitchen workload. A customer service-oriented
professional who has a profound communication skills and comprehensive knowledge of
inventory on hand, drink mechanics, and drink pricing. Known for maintaining the bar and
service area in sanitized, neat and in orderly condition.
EDUCATIONAL BACKGROUND

Tertiary Bachelor of Science in Hotel & Restaurant Management

(Australian Qualification Framework)
Graduation: October 2014 – School Year: 2008 – 2014
University of San Carlos
Cebu City, Cebu, Philippines 6000
Diploma in Hospitality Management
Victoria University, Melbourne Australia
Secondary St. Theresa’s College, Cebu, Philippines

School Year: 2004 – 2008
High School Diploma – 2008

WORK EXPERIENCE
Line cook
August 05, 2017 – January 5, 2018
Rumour Gastropub
Bonifacio District & Faustina Center, F.
Cabahug St, Cebu City,
Cebu, Philippines
Chef / Bartender
February 08, 2019- Present

Line cook
March 05, 2018 – May 10, 2019
Baybayon Siargao Restaurant & Bar
General Luna, Surigao Del Norte
Philippines

Egaon Games Amusement & Bar Casino
Philippines
Key Responsibilities
• Responsible for food preparation, seasoning, and plating of dishes
• Coordinated with other kitchen staff to maintain food quality
• Modified menu items and conducted briefings to kitchen team regarding cooking
activities prior shifts.
• Assigned in a particular place on the line, such as the grill, stove or vegetable prep
area and checks daily restaurant stocks.
• Planning, budgeting and purchasing for overall operations also assigned in the daily
inventory to check the remaining stocks for the next the prepping
• Ensure compliance with all health and safety regulations within the kitchen area
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt,
remove dairy)
• Check freshness of food and discard out-of-date items
• Work in different sections of the kitchen, helping the chef de partie
• Be responsible for food preparation and basic cooking
• Listen to instructions and work as part of a team.
• Greeting customers and taking their food and drink orders
• Mixing drinks, cocktails and other bar beverages as ordered and in compliance with the
hotel standard drink recipes
• Monitoring Liquor Inventory
• Demonstrating a thorough knowledge of food and beverage products, menus and
promotions
Bartender / Barista
August 01, 2015 – February 28, 2016
Starbucks Coffee Corporation
Ayala Center Mall, Cebu branch
Cebu, Philippines
Achievements
• Interacted with patrons in a professional, welcoming, and hospitable manner which
resulted in 80% increase, in customer satisfaction

• Awarded for being a welcoming partner who went above and beyond customer’s
expectations
• Reorganized the back of the house items which increased store operations’ efficiency by
40% and identified crowd management solution which led to a line reduction.
Key Responsibilities
• Delivering legendary customer service to all customers by acting with a “customer
comes first” attitude and connecting with the customers and discovered and responded
to customer needs
• Maintaining a calm exterior presence during periods of high volume or unusual events to
maintain a comfortable and clean store environment• Provided customers with prompt
service, quality beverages and products, and maintaining a clean and comfortable store
atmosphere
• Assisted with new partner training by positively reinforcing successful performance and
giving respectful and encouraging coaching as needed
• Greet and cater to customers, establishing good sales rapport
• Brewed a variety of drinks and maintained station stocks and hygiene
• Assisted with preparing and promoting weekly specials to guests.
• Coached several types of servers on Starbucks barista duties and managed Starbucks
barista training.
• Encouraged and influenced cafe guests to make dessert-pairing decisions based on
taste and menu.
• Instituted customer promotional survey to assess coffee demand, which soon became
adopted franchise-wide.
• Processing transactions using POS system
Apprentice
August 09, 2016 – October 30, 2016
The Pig and Palm
Negros Rd, Cebu City, Cebu
Cebu, Philippines
Key Responsibilities
• Trained directly by the Michelin star restaurant head chef for food preparation like brining
and sous-vide.
• Station coordination and also works alongside qualified chefs assisting in all aspects of
food preparation and production.
• Setting up the kitchen with cooking utensils and equipment, like knives, pans and food
scales
• Studying each recipe and gathering all necessary ingredients
• Cooking food in a timely manner
Key Responsibilities
• Greeting customers and taking their food and drink orders

• Mixing drinks, cocktails and other bar beverages as ordered and in compliance with the
hotel standard drink recipes
• Processing transactions using POS system
• Monitoring Liquor Inventory
• Demonstrating a thorough knowledge of food and beverage products, menus and
promotions
TRAININGS
HACCP Training
March 16, 2010
University of San Carlos
Cebu, Philippines 6000
Commis II, F & B server, Housekeeping, Front Office
December 19, 2012 to April 29, 2013 (1000 hours)
Dong Juan Restaurant
Cebu, Philippines 6000
Bartender Trainee
October 26, 2010 to January 27, 2011 (500 hours)
Schotel (University of San Carlos School Hotel)
Cebu, Philippines 6000
Safety Of Life At Sea (SOLAS)
September 2, 2019 to September 16, 2019
CREST Maritime Assessment and Training Center
Cebu, Philippines 6000