GENEVIE TOMAS LUZANO

8-14 RUA. D. BELCHIOR CARNIERO
BI.2 FL.5 S
ED. YUE WA GARDEN MACAU
Email address: [email protected]
Contact Number : 62719613

Job Objectives:
Seeking new opportunities to have personal and professional growth in such a way that the company can utilize my skills and abilities for its profitability and development.
Working Experience:
COCINADA DE MARGARITA (March 2018 – March 2019)
Line Cook / Pantry
• preparing and cooking three meals a day for 200- 300 students.
• We also cater outside events for 500 -800 guests.
• Responsible for pantry section like appetizers and other cold items.
• Disassembling and cleaning of food equipment. Setting up and stocking stations with all necessary items.
ACE WATER SPA HOTEL AND SUITES (November 2015 – February 2018)
CHEF DE PARTIE
• Managing the kitchen porters for ala carte, buffet, and VIP banquets especially under Cold section.
• Organizing inventories ( daily sales, food supplies, food production, kitchenware’s)
• Research and Development – new weekly items for buffet and enhancing existih menu.
• Assisting and Evaluating new trainees
Team Leader ( Steakhouse Fine dining Restaurant)
• Responsible for maintaining high quality standard of food we serve.
• Ensure great presentation of food before they are served.
• Monitor stocks and place order.
• Keep sanitized and orderly environment in the kitchen
PASTRY DEPARTMENT
• Incharge of the pastries and breads for functions, breakfast, lunch, and dinner buffet, ala carte items and display order.
• Supervise requisition of stocks and supplies.

BISTRO RAVIOLI RESTAURANT (September 2014 – May 2015)
LINE COOK
• set up mise en place; everything from pizza toppings, pasta sauce and ingredients, making desserts.
• Checking food items to avoid spoilage.
• Ensures great food quality before serving.
• daily sales inventory for kitchen.
• Helps cleaning and sanitizing the kitchen during and after working.