Aaron Matthew Comaingking Bernido Line Cook

Dubai, United Arab Emirates

[email protected]

Summary of Qualifications & Experience

To establish myself in a stable and well-reputed company, where I can utilize and contribute my expertise and experience, and harness my potential to be part of the company’s growth with my loyalty, dedication, and hard work in an environment that offers challenge, recognition, and a bright career. To share my knowledge and skills in my passion of cooking and running the kitchen.
July 2015 – June 2016
Chef Latino
Marina Hotel Apartments Shop 3&4
Marina The Walk, Dubai UAE

Line Cook

• Keep quality standard of the food of every single item, the taste and presentation of the food.
• Cooking even under pressure and always keeping the standard and procedure on how it will be done.
• Listening and communicating each other for a better service and a good team work in the kitchen.
• Organizing the kitchen, and keeping all the utensils and work area clean and sanitize.
• Making daily reports and coordinating with the Sous Chef.
• Monitoring portion and waste control to maintain profit margins.
• Prepare all restaurant menu items: sandwiches, wraps, salads, pasta, pizza, etc.
• Responsible for inventory and order control.
• Create, plan and cook all daily specials.
• Train and manage cafe and kitchen staff.
• Created a custom designed menu for private clients and for special occasions and implemented a catering system.
• Prepared marketing and promotional materials.
• Special skills gained: Gourmet cooking, healthy and nutritional cooking, cooking basic and convenience foods, baking with and without mixes, preparing soups, sauces and stocks, meat cutting, and butchery.
• Helped develop menus, maintain food inventory, and prep for large scale cooking.
• Performed opening and closing duties.
• Other responsibilities included: Receiving deliveries and stocking items, ordering all kitchen supplies, cooking soups that reflected seasonal menu changes, preparing the daily menu and training new employees.
• Responsible of grilling, frying, sautéed items and garnishing.
DECEMBER 2012 – June 2015
Jumeirah Beach Residence, Dubai, UAE

• Check all items from the menu daily.
• Making productions for daily backup of the stocks of the kitchen.
• Training the new employed cooks and helper for the daily operation in the kitchen.
• Ordering supplies for daily needs of the Restaurant.
• Making different kinds of Salads.
• Give the best taste food and fresh to the customer satisfaction.
• Making different kinds of Sandwiches, Steaks, Risotto, Pies, Canapés and Crepes.
• Daily cleaning of the kitchen and sanitizing the equipment.
• Making an inventory of the stocks inside and out of the restaurant.
• Making reports for the daily consumptions of the stocks.
• Making protein track down for the protein after cleaning the proteins before storing in the fridge or store room. For I can estimate how much we will sell for the protein and the waste.

2008-2012 Bohol Island State University- Main Campus(Graduate)
Tagbilaran City, Bohol, Philippines

 BHRST, Bachelor in Hotel and Restaurant Service Technology


2008Holy Infant Academy
Poblacion, Anda, Philippines

Nationality : FILIPINO
Civil Status : SINGLE
Date of Birth : MARCH 4, 1992


2008-2012 Bachelor in Hotel Restaurant Service Technology at Bohol Island State University


2012-2016 Line cook at Chef Latino/Saladicious Restaurant

I’m a hard worker, dedicated to my job nd passionte.