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Cornelio Acosta Butay Sous Chef

PHILIPPINES
Effective on using kitchen machineries and skilled on monitoring Product Deliveriesloyal and hardworking person. I am honest and dedicated to my work at all times.Production Planning and Operational Supervision. Well trained for performing Staff Training and Developments. I am a competent

Worked at Princess Cruises for 22 years since 1997 until present. Worked for 7 years as a Sous Chef with a job description of attending production control, coast control, line service, and supervision on buffets.

I want to be able to share and contribute my knowledge, skills, and experiences for the growth of others and I as well as I will be able to engage with different people that could further widen my learnings towards my job. I believe that this opportunity for my career growth could bring a better and improved living for me and my family.

I want to be able to share and contribute my knowledge, skills, and experiences for the growth of others and I as well as I will be able to engage with different people that could further widen my learnings towards my job. I believe that this opportunity for my career growth could bring a better and improved living for me and my family.

Education

1986-1990 GRADUATED HIGHSCHOOL at ILOCOS NORTE COLLEGE OF ARTS AND TRADE, ILOCOS NORTE PH

Studied 1ST YEAR HIGH SCHOOL UP TO 4TH YEAR HIGH SCHOOL

1990-1992 GRADUATED 2 VOCATIONAL COURSES at OVERSEAS INSTITUTE, LAOAG CITY

Studied AUTOMOTIVE MECHANIC AND ELECTRICAL (VOCATIONAL COURSE)

1993-1995 GRADUATED ASSOCIATE DEGREE at NORTH WESTERN UNIVERSITY, ILOCOS NORTE PH

ASSOCIATE IN MARINE TRANSPORTATION

Experience

1997-PRESENT YEAR SOUS CHEF at MAGSAYSAY MARITIME CORP.

JOB DESCRIPTION: Supervise the proper sanitization of the place, production of food, food tasting, and correct execution of services. Conducting pre-operational and post-operational meetings to the staff. Monitoring and observing assigned staff during operations. Coaching and training newly staff members to further develop skills on proper production methods and culinary techniques. Also, monitor production portions and the budget to minimize over products and waste.