Personal Information

Age: 28

Birthdate: 23 December 1989

Nationality: Filipino (Philippines)

Status: Married

Contact Number: +63 906 410 4023

Passport Number: P7409705A

Seamans Book Number: C0353428

Email Address: [email protected]

Home Address:  Annex 1 Block 1 Lot 13 Garden Bloom Villas Lilo-an Cebu

Position Applying for

Chef / Cook / Demi Chef de Partie or any jobs available in kitchen or galley

Career Objective

To work in an establishment or organization that will provide me great chances of applying my best skills in culinary practices through challenging assignment that will help me grow and excel more with the vitals in culinary or food service industry. As well as financial stability.

Summary of Qualification

Can easily adapt to any working environment.  Responsible and committed. Innovative and a Team player, and requires less supervision. Manageable and Flexible. Excellent English Communication Skills oral and written. Has Depth Knowledge in food service operation and USPH trained, Food Safety,  and Allergen trained. Computer Literate for ordering and Logging purposes (costing and menu planning). As well as intermediate skill level on fruit and carving, basic skill on ice carving for banquet and catering purposes.

Academic Background

Primary Education: Colegio del Sto. Nino – graduated March 2003

Secondary Education: University Of San Carlos – graduated March 2007

College Education: University of San Carlos- graduated March 2011 Bachelor in Culinary Arts

Trainings and Seminar Attended

Allergy and intolerances Training – 21 January 2018

Food Safety Level 2 – 16 July 2017

Crisis Management – 29 November 2014

Crowd Management – 3 December 2014

Basic Safety Training – 19 January 2015

Security Awareness – 6 October 2016

Proper Lifting – 6 August 2016

Cultural Diversity – 13 June 2016

Action to Control Fatigue – 13 June 2016

Narcotic Smuggling and Substance Abuse Awareness Training – 20 June 2017

HACCP and Food Safety Management System – 23 September 2017

Work Experience

Demi Chef de Partie / cook 2 Mein Schiff 5 Galley TUI Cruises SEACHEFS – June 2016 – Feb 2018

Commis de Cuisine / assistant cook Mein Schiff 3 Galley TUI Cruises SEACHEFS – June 2015 – 2016

Cook Cold Kitchen and Pastry Circa Fine Dining Restaurant December 2013 to 2014

Chef de Partie South Palms Resort Bohol Panglao August 2013

Cook / Commis at Cold Kitchen Food and Beverage Production Harold’s Hotel June 2012 – 2013

Digital Call Support and Customer Service Representative TELETECH Holdings – October 2011-2012

Responsibilities on Previous Jobs

Mein Schiff 3 and Mein Schiff 5 TUI Cruises SEACHEFS

·         Responsible for the up to standard work flow in the assigned work area of the galley and related administrative task, in close cooperation of immediate supervisor

·         Food Preparation in strict adherence to USP Standard and Company Standard

·         Contribution to the food, beverage, and consumable orders for the work area in strict adherence to budget related and other requirements

·         Regular Inspections of work Area with special regard to hygiene, cleanliness, safety, and repairs

·         Listing, Acceptance, and checking of deliveries of stocks of the assigned area

·         Implementation and checking of the professional storage of all food stuff and equipment in compliance with expiry dates

·         Safe storage assistance in adverse weather

·         Notification and handling of all relevant events such as damages, repairs, security violation

·         Responsible for equipment set up

·         Preparation and regular checking of logs and check lists

CIRCA 1900

·         Train subordinates (cook helpers and interns) with the restaurant’s standard

·         Supervises and do kitchen preparation on Pastry items, Salads, and Appetizers for A La Carte and Banquet Functions (Catering)

·         Monitor availability of items (production Dates and spoilage)

·         Service Time Line Cook for A La Carte Lunch and Dinner Service

·         Prepare, cook, serve, and store items assigned in the Cold Kitchen Area

Harold’s Hotel and South Palms Resort

·         Assist Executive Chef in Menu Planning and made Portfolio for the company standard rule book guide (minimum quality standard portfolio)

·         Made starter Kits for Job description and responsibilities of subordinates

·         Train subordinates with the company’s standard menu and recipes

·         Supervises and as well as prepare food items for A La Carte service

·         Prepares food items Pastry, Salad, Appetizers for Banquet Functions

·         Monitor food items and availability in assigned area

·         Line Cook during Lunch and Dinner Service Time