AÑONUEVO, DANREB SUPAN
Blk 1 Lot 30 Phase II, 22 Ext St. Jude Village,
San Agustin City of San Fernando Pampanga
Contact no. +639063388712
Email: [email protected]
CAREER OBJECTIVES: To be able to secure a work experience in an institution wherein I could contribute my knowledge & skills in the field of Gastronomy and Culinary arts and would provide me the venue to practice my profession and carry out my fullest potential in the corporate world.
EDUCATIONAL ATTAINMENT
Collegiate Culinary Arts Basic / Advance Course
(2009 – 2011) C.A.P.A.C Politecnico del Commercio Centro Addestramento PerfezionamentoAddetti al Commercio)
Viale Murillo, 17 20149 Milan, Italy
(2006 – 2009) Tourism
L.V. Bertarelli (Instituto Professionale di Stato per ServiziCommerciali e Turistici)
Corso di PortaRomana 110 20122 Milan, Italy
(2005) BS HRM 1st semester University of the Assumption
Unisite Subdivision Del Pilar City of San Fernando Pampanga Philippines
Secondary San Lorenzo Ruiz Center of Studies and Schools
(2001 – 2005) Villa de San Lorenzo, Saint Dominic Corinthian Annex, Dolores, City of San Fernando, Pampanga Philippines
Primary San Fernando Elementary School
(1996 – 2001) City of San Fernado Pampanga Philippines
SHORT COURSES / TRAININGS
March 2006 Basic Baking Lessons
Emelita W. Galang Culinary Arts Studio Balibago, Angeles City Pampanga Philippines
May 2006 International Cooking Lessons
Emelita W. Galang Culinary Arts Studio Balibago, Angeles City Pampanga Philippines
October 14, 2013 Basic Food Hygiene ISO 22000 (level 2)
September 21, 2015 AMSA Jumeirah Village Circle
Dubai UAE
March 20, 2015 Fire Safety
Dubai Police Academy
Dubai UAE
WORK EXPERIENCE
LINE COOK/OIC Best Western Bendix Hotel
McArthur Highway Dolores City of San Fernando Pampanga, Philippines
May 25, 2018 to October 25, 2018
DESCRIPTIONS:
In-charge of banquet and breakfast operation of the hotel. Places orders for ingredients and raw materials needed for the menu. Meet with the Sales & Marketing Department to discuss with potential clients the menu options. Prepare and serve appetizing food in a timely manner to the guest. Handles any menu ranging from buffets to formal dinners(ala –carte) with multi-course meals that are individually plated. Monitors the quality of banquet meal during the event. Helps maintain safe and clean kitchen, utensils and equipments.
Data Encoder Department of Environment and
(Job Order) Natural Resources(Region 3)
Diosdado Macapagal Government Center, Brgy. Maimpis, City of San Fernando Pampanga
Sept 4, 2017 to Feb 5, 2018
DESCRIPTIONS:
Scan, validate and encode Government documents. Responsible for storing and filing completed information
and maintaining records of work tasks and completed documents.
HEAD COOK Lemon Basket Restaurant
Eastwalk, Brgy. Moras Dela Paz, Sto. Tomas
Pampanga, Philippines
July 1, 2016 to March 21, 2017
DESCRIPTIONS:
Supervise and coordinate activities of cooks and other food preparation workers. Develop recipes and determine
how to present the food. Plan menus and ensure uniform serving sizes and quality of meals. Inspect supplies,
equipment and work areas for cleanliness and functionality. Order and maintain inventory of food and supplies
needed to ensure efficient operations. Monitor sanitation practices and ensure the kitchen safety standards are
followed.
COMMIS 1 Ronda Locatelli – Atlantis The Palm
211188, Dubai UAE
September 15, 2013 – November 1, 2015
DESCRIPTIONS:
Performs assigned tasks to the highest standards, and it is in accordance to the standard operating procedures as emanated by the Chef de Cuisine. Ensures the proper sanitation in the kitchen, adequate stocks of food, efficient inter-department coordination and training. Maintaining the resort food cost at all times. Ensures the set service standard procedures are followed and performed to the highest level of service. Supervise and coordinate of activities of subordinates.
HEAD COOK Carmela’s Homemade Goodies & Restaurant
2340 Calamba Road, Tagaytay City, Philippines
February 1 to July 15, 2013
DESCRIPTIONS:
Control and direct the food preparation process and any other related activities. Developing menu offerings, forecasting the menu. Ensures the restaurant meets all the regulations, including sanitary and safety guidelines.
Orders and maintain the inventory of food and supplies.
BAKER/PASTRY/DISPATCHER Chef Tatung’s café
Molave Lane, Acacia Avenue, Acacia Estates, , 1634 Taguig City, Philippines
October 17, 2012 to January 21,2013
DESCRIPTIONS:
Responsible for making a wide range of breads, pastries, and other baked goods, typically work according to a tight production schedule that sets quotas for how many of a particular item they must produce each day. This is true of bakers working in all types of settings.
Controls the quality and quantity of the food that being serve to the guest, in charge of calling the orders, plating and garnishing of the prepared foods.
LINE COOK Rovello 18 Ristorante
Via Rovello 18 20121 Milan Italy
June 2, 2009 – October 10, 2011
DESCRIPTONS:
Prepares all the food items as directed in sanitary and timely manner, it also follows recipes, controls, portions and presentation specifications as set by the restaurants. Responsible for the quality of the product that is being served to the customers.
TECHNICAL SKILLS
Knowledgeable in gastronomy and culinary arts trends, such as food preparation, menu development specialization in Italian cuisine and inventory purchasing control.
Highly skilled in creating eye appealing menus, maintaining high levels of sanitation and cleanliness.
Proven ability to effectively handle multi-task levels of responsibility with minimal direction from superiors while supervising personnel, providing team leadership, motivation and development.
PERSONAL DATA
Birth date January 18, 1988
Place of birth Magalang, Pampanga Philippines
Sex Male
Civil status Single
Height 5’6
Weight 165 lbs
Nationality Filipino
Language spoken Filipino, English, Italian
I hereby certify that the above information is true and correct to the best of my knowledge and belief.
Danreb S. Añonuevo