Estifanio V. Narciso Jr.
#8310 Sampaguita St., Brgy. Sto. Niño, Parañaque City Email: [email protected]
Contact No.: (+63) 930 810 7344/ (+63) 997 237 5700
Desired Position: Chef/ Cook/ Commis

OBJECTIVE: Secure the position as Commis I and be part of your company to build my career and show my excellence in food and hospitality industry in a very professional aptitude contributing towards the company’s ultimate goal.

KEY QUALIFICATIONS:
Good communication skills
5 years of experience in culinary arena
In-depth knowledge of weighing, measuring, and mixing ingredients in line with recipes
Proven ability to learn and apply new things in a short period of time
Able to work efficiently with integrity, maturity and initiative
Hardworking and Trustworthy
Proven ability to maintain hygiene in all aspect

CORE COMPETENCY:
Food
Nutrition
Kitchen Management
Product Knowledge
Culinary Math

CULINARY SKILLS:
Highly skilled in preparing, seasoning, and cooking with wide range of food.
Hands-on experience in baking, roasting, grilling, boiling, and frying meats, sea foods and vegetables.
Proven record of garnishing, arranging and serving food to patrons.
Competent at checking freshness of raw food and ingredients before cooking.
Computer literate

WORK EXPERIENCES

City Garden Hotel Makati
Agency – Primepower Manpower Services
Commis 1 – Hot/ Cold Station
International Cuisine
August 2018 to October 2019
Job Responsibilities:
Preparing and cooking daily mis en place for the daily operation in buffet and ala carte and consistently monitoring all the stocks to avoid stock shortage.
Grilling steaks in different doneness with different kinds of sauce.
Cooking all the food in the menu according to the recipies given by the Head Chef to maintain the standard quality of our food.
Performing all the tasks given by the Head Chef and performing it well to achieve the best output of all the products.
Consistently maintaing the proper hygiene and sanitation of my workplace to avoid food/cross contamination.

Harlan & Holden Dine
Power Plant Mall, Rockwell Drive, Makati City
Line cook – Hot/Cold Station
February 2018 to July 2018
International Cuisine
Job Responsibilities:
Making pasta sauces specifically pesto sauce, bolognese sauce, botarga pasta sauce, and cream sauce.
Making soups specifically tomato soup, garlic soup, and clear chicken soup
Making different kind of sandwiches.
Grilling different types of steak specially tomahawk in different doneness with different kinds of sauce.
Maintaining the cleanliness of my working area to avoid food/cross contamination and poisoning.

Resorts World Manila
Agency – HELPRO
Pasay City
Commis 3 – Hot Kitchen Station
Kimchi and Mojou outlet, 3rd Floor, Casino Area
Japanese and Korean Cuisine
Casual Dining
March 29, 2017 – December 27, 2017
Job Responsibilities:
Cooking and preparing different kinds of Japanese and Korean dishes specifically sushi, ramen, haemul soups, bulgogi, bibimbap, bibimgukso and etc..
Maintaining the cleanliness of my working area to avoid food/cross contamination and poisoning.
With workplace hygein and sanitation training.

Le Chef at The Manor Hotel
Commis 3 – Hot Kitchen Station
Loakan Road, Camp John Hay, Baguio City
October 2014 – July 2016
An International cuisine but more on western style owned by Chef William Anthony “Billy” King the CEO of the company.
Job Responsibilities:
Cooking different kinds of sauces specifically the Hollandaise sauce, bernaise sauce, Spagnole sauce, cognac pepper sauce, mushroom sauce, fish and chicken Veloté sauce, pomery sauce, safron sauce, Bechamel sauce, Tomato sauce, and etc..
Cooking different kinds of pasta sauces specifically carbonara, bolognese, tomato, pesto, pomodoro and putanesca.
Cooking different kinds of soup specifically french onion soup, chicken and mushroom soup, broccoli soup, tomato soup, pumpkin soup, and etc..
Grilling different kinds of steaks in different doneness with different kinds of sauce.
Grilling and searing different kinds of seafood specifically salmon, lapu-lapu, prawns, seabas, and etc.
Butchering.
Preparing vegetables for side dishes in different cutting procedures like julienne, dice, brunoise, chateau and cube.
Maintaining the cleanliness of my working area to avoid food/cross contamination and poisoning.

EDUCATIONAL SUMMARY:
Baguio City School of Arts and Trades
Culinary Arts
Upper Session Road, Baguio City, TESDA
Vocational
August 2015- May 2016

Don Marcelo Jimenez Memorial Polytechnic Institute Inc.
Poblacion, Dasol, Pangasinan
Secondary
S.Y. 2005-2009

Don Juan Bernal Sr. Elementary School
Hermosa, Dasol, Pangasinan
Primary
S.Y.1999-2005

NATIONAL CERTIFICATES & TRAININGS
Bread and Pastry Production, National Certificate II
Cookery, National Certificate II
Workplace Hygiene and Sanitation Training Seminar at Star Cruise/ Resorts World Manila

PERSONAL INFORMATION

Birth Date December 18, 1992
Age 25 y/o
Height 6’00”
Weight 79kgs
Status Single
Gender Male
Religion Christian
Parents Mr. Estifanio C. Narciso
Mrs. Thelma V. Narciso

REFERENCES

Aloha Songday
Baguio City School of Arts and Trades
Guidance Counselor
(+63) 917 823 4515

Chef Christian Ido
Chef De Partie
Le Chef at The Manor Hotel
(+63) 915 249 3833

Ptr. Onofre Morano
Assembly of God, Christian Church Pastor
Amalbalan, Dasol, Pangasinan
(+63) 977 810 7957