· EXPERIENCE:

        Fairmont and Raffles Hotel: Commis III-Pastry (Casual)                                                  Aug 9, 2018- December 5,2018

·                        In-charge of the pastry breakfast buffet and buffet live-stations.

·         Celebrity Cruises: 3rd Cook Pastry                                                                                                                    July 2016- Feb 2018

·         Pastry line service, Specialty Restaurant (Luminae Pastry team) – First Contract

·         Doughman, In- Charge of Tea Time Selection (Set-up and production), International Buffets (Pastry Section), Gelato-making. – Second Contract

·         Follows USPH (United States Public Health) Sanitation Standards

·         The Peninsula Manila: Entry Level: Commis III-Pastry (Contractual)                            May 4, 2015- October 4, 2015

·         Part of the hotel’s Pastry Production team

·         Makati Shangri- La: Entry Level: Commis III- Pastry (Contractual)                                                       October 2014- March 2015

·         Ice cream-making and part time reliever at the Bakery Section of the Kitchen

·         Production, plating and preparing of desserts and pastries for functions and events

EDUCATIONAL ATTAINMENT:

 Bachelor of Science in Hotel and Restaurant Management

Cum Laude

University of Santo Tomas

June 2010 – March 2014

Practicum Trainee (Events and Human Resource Department), Crowne Plaza Manila Galleria, June 3- September 20,2013

o   Silver Medalist, Philippine Culinary Tourism Expo, Pinoy Master Chef: Adobo Challenge, July 20,2013

o   Silver Medalist, Culinary Apprentice, Hotel and Restaurant Management SCOR (Student Chef On the Run), February 2013

o   Bronze Medalist, Innovative Filipino Dessert Making, Hotel and Restaurant Management SCOR (Student Chef On the Run), February 2013

o   Gold Medalist, Pasta Live Competition, Hotel and Restaurant Management SCOR (Student Chef On the Run), February 2011