Education

June 2009 – April 2013 Bachelor of Science in International Hospitality Management Specialized in Culinary Arts and Kitchen Operation. at Lyceum of the Philippines University

Courses in the Application of Culinary Arts and Food Service field through academic, laboratory and field internship experiences.
(Graduated)

Experience

June 8, 2016 – October 30, 2018 Line Cook/Kitchen Helper at Grand Hotel (Mackinac Island, Michigan, USA)

Duties and Responsibilities:

Set up stations and collect all necessary supplies to prepare menu for service. Prepare a variety of foods; meat, seafood, poultry, vegetable and cold food items. Arrange sauces and supplementary garnishes for allocated station. Serve menu items compliant with established standards. Close the kitchen correctly and follow the closing checklist for kitchen stations. Maintain a prepared and sanitary work area at all times. Work closely with supervisors and Chefs regarding inventories, supplies and stocks for necessary items to be order for functions and from day to weekly operations.

*Summer Season 2017 & 2018 for Woods Restaurant (Line Cook/ Kitchen Helper)
*Summer Season 2016 for Jockey Club Restaurant (Line Cook/ Kitchen Helper)

April. 21, 2014 – Oct. 28, 2014 Cook/ Culinary Intern at Grand Hotel (Mackinac Island, Michigan, USA)

Duties and Responsibilities:

Set up stations and collect all necessary supplies to prepare menu for service. Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items. Arrange sauces and supplementary garnishes for allocated station. Serve menu items compliant with established standards. Close the kitchen correctly and follow the closing checklist for kitchen stations. Maintain a prepared and sanitary work area at all times.

Nov. 18, 2013 – April. 3, 2014 Baker/Patissier/ Culinary Intern at Ritz Carlton Bachelor Gulch (Avon, Colorado, USA)

Duties and Responsibilities:
My duties are to meet the day’s production goals for baked goods. For a bread baker, that means preparing the doughs, letting them rise, shaping them, proofing them, and finally baking and cooling them. I also help prepare cake, muffin and cupcake, measure their batters into the appropriate pans, using a scale or scoops of a known size to ensure consistency and portion control.

Nov. 19, 2012 – April 3, 2013 On-The-Job Training at Traders Hotel Manila (Hotel Jen Manila)

Duties and Responsibilities:
I oversee food supplies in refrigerators and storeroom, clean and serve food when necessary. Additionally, under supervision, I operate kitchen equipment such as mixers, fryers, toasters, steamers, stoves and ovens. I also wash and clean dishes and utensils and proper storage, assort, store and distribute food items, wash, peel, chop, dice, cut, cook food and prepare desserts and salads, clean food preparation equipment and also kitchen tools.