http://LEO GLENN NOVIDA IÑIGO # 17 Narra St., Brgy. North Signal, Taguig City September 27, 1978 Nationality: Filipino 0956-531 0840 [email protected] PROFILE Flexible, enthusiastic and professional individual with a positive attitude and a strong work ethics. Experienced Chef and Food Service with a flair for creating delicious and aesthetically meal under USPH (United State Public Health) standard, and maintain food and work safety in all time. I am also a member of Fire Team onboard. Able to inspire others towards excellent. PROFESSIONAL EXPERIENCE Norwegian Cruise Line (Bliss) www.ncl.com April 2018 – December 2018 Assistant Cook Assigned in Italian Restaurant. In-charge in pizza station and salad appetizer, handles all preparations and cooking in the station. Ship Itinerary: Alaska – Caribbean Norwegian Cruise Line (Epic) www.ncl.com April 2017 – January 2018 Assistant Cook Assigned in Main Galley Breakfast. Responsible in making poach egg in all alternative restaurant and Main Buffet and Crew Mess then assist Cook to prepare special order. During operation time, I work at the line for dispatching order or omelet station. At the lunchtime, I go to main buffet, other outlet and special events. Ship Itinerary: Europe – Caribbean Norwegian Cruise Line (Epic) www.ncl.com May 2016 – February 2017 Assistant Cook Assigned in vegetable station for main galley. I do rice vegetable side dish and potato gratin production for two Restaurant every dinner. (Ala Carte) Also, assist Sauté station if needed in operation time or work in line for platting. In Morning time, assist cook for advance production and special function. Ship Itinerary: Europe – Caribbean Norwegian Cruise Line (Getaway) www.ncl.com June 2015 – February 2016 Assistant Cook Assigned in Omelet Station, French toast making and as a Grilled man for breakfast buffet. I also do production (Cold cuts, Bread, Oatmeal, and Omelet condiments) and provision managing. In charged in Cold Buffet which I handled bulk preparation in Salad condiments, fruits, cold cuts and cheese stations. Knowledgeable in USPH “United States Public Health” Standard Procedure. Ship Itinerary: Caribbean Norwegian Cruise Line (Jade) www.ncl.com July 2014 – April 2015 Assistant Cook Assigned in Cold Buffet, in charged in production of Cheese and Cold Cuts for main buffet and Crew Mess. Assist my supervisor in salad production. I also work graveyard shift for Breakfast preparation. Ship Itinerary: Europe Solaire Resort & Casino www.solaireresort.com September 2013 – January 2014 Kitchen Staff Assigned in fruit and vegetable preparation. Where I in charge in fruit platter for VIP casino player and other restaurant outlet. Also responsible of seafood cooking. (Lobster, crab and prawns). Samahang Magdalo, Inc. (NGO) March 2009 – October 2011 Administrative Staff Responsible in encoding, record keeping and communication. Celebrity Cruise Lines, Inc. www.celebritycruises.com June 2008 – January 2009 Utility Pantry Responsible in all daily marketing for pantry operations. Lettuce prep., garnish for evening appetizer (salad) and assisting pantry cook in platting. Also responsible for cleaning, inventory of equipment and utensils. Work in other department in special occasion such as Pastry Department and Main Galley. Cravings Restaurant www.cravingsgroup.com September 2006 – January 2007 Kitchen Staff Assigned in salad bar preparation condiments and lettuce. Assigned in pantry for pasta station. Assisting in food preparation as a reliever for ala carte. Also assigned for baking danish, croutons, mini pizza and “Pandesal”(native Filipino bread). Edsa Shangri-La Hotel www.edsashangri-la.com September 2004 – August 2005 Kitchen Staff Assigned at Heat restaurant. Work as an assistant cook, where I in charged in daily provision. Also assigned in omelet station for breakfast, ala carte, buffet runner and cold station. North Park Noodles House August 2003 – December 2004 Kitchen Staff Assigned as a Dishwasher, Meat Cutter and cook assistant. FRENCH BAKER July 1997 – January 1998 Assistant Baker In charged in baking Muffin, Danish and Pandesal. EDUCATION Center for Culinary Arts, Manila (CCA) April – November 2004 Certificate in Basic Cooking and Baking STI Global City, Taguig City 1999 – 2003 BS in Computer Science (4th Year) Fort Bonifacio High School 1992 – 1996 General Diploma TRAINING / CERTIFICATE NCIII for Ship Cook cert. # 16130603092683 Certificate in Food Safety (conducted by Solaire Hygiene Dept.) Basic Safety in emergency (onboard) Basic Safety Course w/ PSSR Mess man Course (COC) Fire fighting Extended Fire fighting Proficiency in Survival Craft and Rescue Boat Security Awareness Training *Passport valid until 10 May 2021 *U.S. Visa valid until 26 June 2019 *Seaman’s Book valid until 16 May 2021
