Aileen Tapnio Paz

#61 Alfonso, Concepcion, Tarlac, Philippines

Mobile No. +63 9061758524

Email: [email protected]

Seeking an International position in hospitality.

Graduate in culinary arts with diverse cooking and foodservice experience,

including food preparation and supervising.

Education and Certification­

Certificate III in Hospitality Commercial Cookery

Clark Education City – SITE (Australian International Training & Management Group)

Clark, Pampanga, Philippines

August 16, 2010 – July 25, 2011

• Trained by International Chefs for International market

• Cooked and Served for various  functions for Clark Education City as part of OJT

• Cooked and Served Breakfast, Lunch and Dinner at the Burke and Wills,

an in-school  4-Star Restaurant with 50 pax seating capacity, with creative menus.

• Internship at The Holiday Inn Hotel, Clark, for one and a half month.

-Performed all preparation task in Pastry, Garde-Manger, Hot Banquet, and Pantry.

-Performed all preparation tasks and cooked in the kitchen emphasizing in Asian Cuisine.

National Certificate II Hot Kitchen Cook

Palm Nouveau School of Hospitality Management (TESDA)

Malate, Manila, Philippines

September 3, 2009 – October 9, 2009

• Internship at Hostel 1632 (3-Star Hotel), 200 hours, with an overall performance rating of 1.0 or Excellent

•Performed all preparation task in kitchen, as well as service and clean-up.

Bachelor of Fine Arts major in Advertising                                           June 1989 – March 1994

Technological University of the Philippines

Manila, Philippines

Assessments and Seminars

Commercial Cooking NCIII, Cookery NCII, Food Processing NCII, Housekeeping NCII, Agricrops NCI, Bread And Pastry Production NCII, TMI

Board Licensure Exam for Teachers                                                         March 25, 2018

Baguio City, Philippines

Chocolate Love Affair Baking  Seminar                                                  January 23, 2018

Sonlie International

2652 Taft Avenue, Pasay City, Manila, Philippines

The Joy of Baking Breads Seminar                                                            January 30, 2018

Sonlie International

2652 Taft Avenue, Pasay City, Manila, Philippines

TRAINER’S METHODOLOGY I                                                                      September 26, 2016

TESDA Provincial Office, Tarlac City, Philippines

Certificate No.  TMC 16036901000061

List of Competencies: Plan Training Session, Deliver Competency-Based Training, Conduct Competency Assessment, Maintain Training Facilities, Plan Competency Assessment, Conduct Competency Assessment

COMPETENCY ASSESSOR

COOKERY NC II   CA-COK0203691720016                                February 15, 2017-July 19, 2020

FOOD PROCESSING NC II  CA-FOPO2O3691721017            February 15, 2017-October 11, 2020

National Certificate II Commercial Cooking (TESDA)                       March 30, 2009

Certificate No. 09030602001234

List of Competencies: Organize and Prepare food; Receive and store kitchen supplies; Prepare, cook and serve food for menus; Prepare sandwiches; Prepare and cook and serve poultry and game, seafood, meats; Prepare pastry, cakes and yeast-based products; Prepare stocks, sauces and soups, appetizers and salads, vegetables, fruit, eggs and starch products; Prepare hot and cold desserts, Present food; Prepare and portion-controlled meat cuts; Observe workplace hygiene procedures; Perform workplace safety practices; Clean and maintain kitchen premises; Practice OHS procedures

“Basic Culinary”, “Bar Tools and Equipment Familiarization” & “Mixology (Cocktail Mixing)”, “Sequence of Service” and “Table Set-up & Skirting”                 September, 2007

Palm Nouveau School of Hospitality Management

Work Experience

Head Chef

Shrimp and Brew Cafe, Seafood Restaurant

Capas, Tarlac, Philippines                                                              June 18, 2018 -Present

Major Responsibilities: Control and direct food preparation process and all related matter; Construct menu items when needed ensuring the quality and variety of offerings of the business; Comply with nutrition, sanitation, and safety standards of the law and the business; Maitain all kitchen equipment and make necessary requests for repairs and purchases; Stock management; Planning and forecasting; Remedy and problems and defects; Be fully in charge of hiring, managing, and training kitchen staff; Staff rostering; Create a work area of open communication, respect, and cooperation among co-workers; Coach staff and calibrate staff skills periodically. Work closely with management to ensure business progress. Perform tasks assigned from time to time.

Instructor

Concepcion Vocational School

Concepcion, Tarlac, Philippines                                                  June 1, 2015 – July 31, 2018

Major Responsibilities: Train and Conduct and Assess students/Trainees in Cookery NCII and Food Processing NCII, Train and Conduct students in Basic and Imperative subjects, namely, Working in Team Environment, Practice Career Professionalism and Occupational Health and Safety Procedures, and soon to be the Instructor for Bread and Pastry Production NCII.

Sous Chef

Zeem Corporation/AAA Palace

Riyadh, Kingdom of Saudi Arabia                                               June 29, 2014 – March 20,2015

Major Responsibilities: Assisting the Executive chef, manage and supervised the Palace kitchen when the Executive chef is out of the country. Preparing and cooking for the Sheikh , Guests and Staffs and the Family. Marketing/Purchasing stocks and supplies. Performs other duties as may be assigned by the Executive Chef.

Chief Cook

Friends Catering Services Pte.-Ltd., Singapore;

Friends Gourmet  at NTUC Scotts Road., Singapore          October 16, 2011 –  May 7, 2012

Major Responsibilities: Supervised the Friends Gourmet outlet at NTUC SCotts, and in production. Receiving and organizing of delivery in the store room and walk-in chiller and freezer; In charge of stock take or inventory control in both store room and walk-in chiller and freezer; Performs other duties as may be assigned by Executive Chef/Owner and the NTUC Manager.

Commis Chef

Australian International  Training and Management Group – Clark Education City, Clarkfield, Pampanga                                                                  September 7, 2011 – October 15,2011

Major Responsibilities: Prepare and cook breakfast, lunch and dinner for students and staffs of the School; Develop effective working relationships with colleagues, students and staff; Identify and develop solutions for the day to day operations requirements; Ability to multi-tasks when needed from cooking to training new cookery staff/students and vice versa; Receiving and organizing of delivery in the store room and walk-in chiller and freezer; In charge of stock take or inventory control in both store room and walk-in chiller and freezer; Performs other duties as may be assigned by supervisor

Commercial Cooking NC II Instructor

Concepcion Vocational School (TESDA)                                  May 4, 2009 – January 30, 2010

Major Responsibilities: Trained and conducted Commercial Cooking module of Competency; Conducted Community training programs; Developed learning packages and Instructional Materials necessary for the delivery of such competency; Submitted  required reports to the Registrar and Admin Office.

For reference, email Andre Burney at [email protected].