JECELYN T. LUYAS                                                                                                                 Address: 20 Rose wood st.greenwoods executive village cainta, Rizal                                                                           Mobile: 09665029240                                                                                                              Email: [email protected]

OBJECTIVE

I want to succeed in a stimulating and challenging environment, building the success of the company while I experience advancement opportunities.

I want to excel in this field with hard work, perseverance and dedication.

I want a highly rewarding career where I can use my skills and knowledge to help the company and my coworkers to be successful.

POSITION DESIRED

Any position that would fit my qualifications.

PROFESSIONAL SKILLS

With a  Diploma in Cookery, Pastry and Baking; Proficient in Microsoft Office 2007 (Word, Excel and PowerPoint); Photoshop 3

EDUCATIONAL BACKGROUND

Tertiary : Apicius Culinary Art and Hotel Management Consultants, Inc.

Pasig Catholic College, Pasig City

Diploma in Cookery, Pastry and Baking

Secondary:Pasig Catholic College

Justice Ramon Jabson St., A Malinao St., Pasig City

PERSONAL INFORMATION

Date of Birth : December 24, 1980

Birth Place : Pal-ew,Tanjay, Philippines

Status : Single

Age            : 37

Citizenship : Filipino

Religion : Roman Catholic

Has good communication skills both in oral and written (English and Filipino). Able to learn quickly, demonstrate flexibility and persistence. Dependable, analytical and hardworking; Can work well both independently and as a team.

OJT TRAINING AND TRAININGS ATTENDEDApicius Culinary Arts and Hotel Management Consultants, Incorporated

Pasig Catholic College

Fruit and Vegetable Carving Seminar

Justice Ramon Jabson St., Malinao Ave., Pasig City

January 25, 2014

SeaMarj HRMTC

Integrated Training and Food and Beverage/Housekeeping and Bartending

6/F MARC 2000 TowerQuirino,Manila

February 9-14, 2014

Artina Suites Hotel

Assistant Chef/Kitchen Cook (On The Job Training)

2863 E. Zobel St., Corner JP Rizal, Brgy.Poblacion, Makati City

February 24 – April13, 2014

EXPERIENCES

Carnival Cruise lines.– Commission

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Follow kitchen policies, procedures and service standards. Follow all safety and sanitation policies when handling food and beverage.and other duties as assigned.

Yo! Sushi Restaurant – Cook

Mall of Emirates Branch Dubai

Duties and Tasks

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.  Turn or stir foods to ensure even cooking.  Season and cook food according to recipes or personal judgment and experience. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.  Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.  Portion, arrange, and garnish food, and serve food to waiters or patrons.

Regulate temperature of ovens, broilers, grills, and roasters. Substitute for or assist other cooks during emergencies or rush periods.  Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage. Carve and trim meats such as beef, veal,  and lamb for hot or cold service, or for sandwiches.  Coordinate and supervise work of kitchen staff.  Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Wheat Berry Restaurant –Assistant Chef

Sct Castro St. Quezon City

My Responsibilities Are – to assist the Head Chef during service for timing and progress of all dishes. · To ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company. · To be fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company policies. · To ensure that the correct and same ingredients are used as specified by the Head Chef to ensure quality is upheld at all times. · To assist the Chef de Partie in the overall checking and maintaining  our station clean and to assume overall responsibility in the Chef de Partie’s absence. · To liaise with the Chef de Partie with reference to possible improvements/difficulties in my section. · To ensure by checking that all dishes prepared and presented in my section are to the standard laid by the Company. · Attend any necessary training sessions or meetings. · To make sure that Company Policy, the Vision Statement and Departmental Objectives are followed and utilised at all times. · To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the  Manager or Supervisor.

REFERENCE

Ms. Raiza A. Padilla

Administrative Officer / 09126064975

Apicius Culinary Arts & Hotel Management Consultants, Inc.

Justice Ramon Jabson St., A Malinao St., Pasig City

Chef Christopher Allan R. Esguerra

Educator Chef / 09274710070

Apicius Culinary Arts & Hotel Management Consultants, Inc.

Justice Ramon Jabson St., A Malinao St., Pasig City

Ms. Maica Reyna

Duty Manager

Artina Suites Hotel

2863 E. Zobel St., Corner JP Rizal, Brgy.Poblacion, Makati City

I hereby certify that the above information is true and correct to the best of my knowledge and belief.

Jecelyn T. Luyas

Applicant