Harry B. Valera
Unit 003 Galeria Bldg. #33 Mayon St. Brgy. Lourdes La-Loma QC
Home : 256-9151 Cell: 09158807156
[email protected]

To be a part of a well-established company that will give me an opportunity to apply my skills and at the same time teach me more skills and techniques that I can use for my career advancement and career growth.

Professional Summary
Experienced and talented culinary student with a great range of gastronomic knowledge and menu specialties. Comfortable operating in a variety of venues and looking for new opportunities in the hospitality industry.

Core Qualifications
SERVSAFE Passer = 82%
Has a National Certificate II in SLAUGHTERING OPERATIONS
Attended a Seminar in Australian Dairy Ingredient in Food Service
Knowledgeable and certified in the proper handling of foodstuff and keeping food areas clean and safe
Solid understanding of adapting foods to tastes, diets, cultures, etc.
Excellent approach to customer service, creating meals and menu that match special events and occasions
Constantly seeking fresh and innovative ways to enhance meals with new recipes, variety in foods and distinctive plating arrangements
Exceptional understanding of how to adapt apposite combinations and ingredients

Internship DISCOVERY SUITES Hotel, 22 Prime Hot Kitchen Duration period June 15, 2016 to August 29, 2016
Follow a given recipe and quality standard and prepare various food items, including vegetables, poultry, meats, and seafood for cooking using different methods and kitchen equipment such as oven, broilers, fryers and grills
Stock and manage assigned food station(s) and ensure quality of food served
Physically inspect and see all food sent from the kitchen and make requisitions for food items and supplies that are needed
Understand and adhere to company’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards
Ensure sufficient amount of food products are stocked and maintained at line stations to facilitate hitch-free service period
Ensure food products are portioned before cooking by following standard portion sizes and recipe that have been specified
Ensure work station area, including shelves, tables, grills fryers, pasta, broilers, cookers convection oven, sauté burners, refrigeration equipment, and flat top range are kept cleaned and sanitized always following safety and sanitation policies and processes of the company
Keep to proper garnish set up and plate presentation for every dish
Keep food servers informed of ticket times, and attend to orders from guests promptly and efficiently and with a friendly attitude
Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures
Help out in food prep tasks during off-peak periods when needed
Ensure proper closure of kitchen by following kitchen stations’ closing checklist; also, help others to close the kitchen

Internship BAYLEAF HOTEL INTRAMUROS Duration period February 26, 2016 to April 21, 2016
Set up stations and collect all necessary supplies to prepare menu for service
• Weigh and measure ingredients for cooking
• Prepare a variety of foods including meat, seafood, poultry, vegetable and cold food items
• Prepare sauces and garnishes for allocated station
• Cover, date and correctly store all food items as per safe food-handling procedures
• Inform chef in advance of likely shortages
• Serve food in keeping with the standards of establishment
• Ensure the correct temperature of food to make it attractive and tasty
• Taste all food items for quality purpose before serving
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain an organized and sanitized work area at all times
• Make sure all storage areas are tidy and all products are stored appropriately
• Constantly use safe and hygienic food handling practices
• Return dirty food preparation utensils to the appropriate areas
• Assist staff with other duties as assigned by kitchen manager
• Cleans kitchen before and after shift
• Sanitize refrigerators and storerooms
• Operate and maintain all kinds of kitchen appliances
• Perform record keeping and reports generation duties
• Order and take delivery of food and supplies
• Report any unforeseen circumstances, maintenance needs or faulty equipment to the manager

Lucky’s Hotel and Restaurant, Line Cook Hot Kitchen Duration period January 16, 2010 to October 26, 2014
. Set up and stocking stations with all necessary supplies
. Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
. Cook menu items in cooperation with the rest of the kitchen staff
. Answer, report and follow executive or sous chef’s instructions
. Clean up station and take care of leftover food
. Stock inventory appropriately
. Ensure that food comes out simultaneously, in high quality and in a timely fashion
. Comply with nutrition and sanitation regulations and safety standards
. Maintain a positive and professional approach with coworkers and customers

Lyceum of the Philippine University, CULINARY INSTITUTE 2017
Muralla Street Intramuros Manila
Culinary Diploma Graduate
Slaughtering Operations NCII (TESDA) 2012

Divine Word College of Bangued 2009
Rizal Street Zone 6, Bangued Abra
Midwifery Diploma Graduate

Divine Word College of Bangued 2005 Rizal Street Zone 6, Bangued Abra
High School Graduate

Divine Word College of Bangued 2001
Rizal Street Zone 6, Bangued Abra
Elementary Graduate

• Self-starter with positive attitude
• Flexible schedule
• Strong attention to hazard control points
• Exceptional ability to work with high volumes in a fast paced environment
• Capable of lifting and moving heavy products

Character References:





June2015, february 2017 Culinary at Lyceum of the philippines university