Marcus Nicolus O. Cawed
238 Greenwater Village, Baguio City, Philippines 2600
09958302943
[email protected]

Objective
Seeking for a position that will provide a long-term career in the hotel industry with opportunities for growth. To become the best hotelier I could ever be in my own restaurant or in a top-rated restaurant, hotel and/or resort. Friendly, team player, resilient, dedicated and hardworking.
Background
I graduated with the degree in Hotel Restaurant and Institutional Management at De La Salle-College of Saint Benilde in Manila, Philippines. I am eager to work in a prestigious and well-known organization.
Through my training and work experience, I have learned general restaurant operations and cocktail service as well.
Qualifications & Skills
Computer skills: Typing 30 wpm, proficient in scan/copy/fax
Computer Programs: Microsoft Office-all applications
Industry specific programs: Micros, Fidelio
Languages Spoken: Filipino (Tagalog)- Fluent, English- Intermediate
Other skills: Multi-tasking, customer service, crowd control

Education

2018
Technical Education and Skills Development Authority
Bartending National Certificate II
Course Subjects: Operating a Bar, Prepare and Mix Alcoholic and Non-Alcoholic Concoctions, Provide Basic Wine Service, Provide Effective Customer Service, Perform Workplace and Safety Practices, Observe Workplace Hygiene Procedures, Practice Occupational Health and Safety Procedures
2010-2013
De La Salle-College of Saint Benilde, Manila, Philippines
B.S. Hotel, Restaurant & Institution Management
Concentration: Culinary Arts
Course Subjects:    Pastry Arts, Soups & Sauces, Restaurant Operations, Coffee Service, Restaurant Accounting, Cake Decorating, Food Chemistry, HACCP, Nutrition and Wellness, Principles of Management, Basic Professional Cooking Skills, Principles of Food Production & Menu Planning, Travel and Tourism Management, Garde Manger and Charcuterie, Fundamentals of Baking and Pastries, Marketing Management for Hospitality Industry, Poultry and Meat cookery, Front Office Operations, International cuisine, Financial Management for Hospitality Industry

Experience

12/2017 – 1/2018
3rd Cook C
Costa Crociere
Genoa, Italy
Support the Demi Chef de Partie in the daily operation and work
Control food stock and food cost in my section
Keep work area at all times in hygienic conditions according to the rules set by the company
Helped in banquet operations

10/2016 – 1/2017
Commis II
Pig Out Bistro
Jony’s Botique Hotel
Boracay Highway Central, Malay, Aklan
Support the Chef de Partie in the daily operation and work
Control food stock in my section
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Helped in banquet operations

5/2016 – 10/2016
Commis III
BarLo Kitchen
Two Seasons
Boracay Highway Central, Malay, Aklan
Support the Chef de Partie in the daily operation and work
Control food stock in my section
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Helped in banquet operations

10/2015 – 4/2016
Cold Kitchen Helper
Sands Kitchen
Discovery Shores
Boracay Highway Central, Malay, Aklan

Support the Chef de Partie in the daily operations and work
Control food stock in my section
Keep work area at all times in hygienic conditions according to the rules set by the hotel
Helped in banquet operations

4/2014 – 4/2015

Line Cook
Sam Snead’s Kitchen, Twelve Oaks Bar, Prime 44 West
The Greenbrier America’s Resort, 300 W. Main Street, White Sulphur Springs, West Virginia, USA
Support the Sous Chef in the daily operations and work
Control food stock in my section
Assisted in one of the main event at the Golf Club – Pro Golfers’ Association

Training & Certificates

9/2018
Bartending National Certificate II
8/2017
Ships’ Catering National Certificate III
7/2017
Crowd Management, Passenger Safety, and Training for Personnel Providing Direct Services to Passengers in Passenger Spaces
7/2017
Ship Security Awareness Training and Seafarers with Designated Security Duties
7/2017
Professional – Culinary Basic
6/2017
Environmental Basic Course and Department Specific Section
3/2017
Basic Training

04/2013

Makati Shangri-La Asian Cuisine Seminar and Culinary demonstration

08/2011
Tourism Exposition Certificate of Participation

07/2010
Bottle It Up Flairtending Workshop

Awards & Recognitions

08/2011
Best in Food – 1st Place
Tourism Exposition

08/2011
Best Brochure- 2nd Place
Tourism Exposition

References

Mier Jesus G. Zapanta,
09177956437
[email protected]

Danilo G. Mamaril
09201131592

Bernard Lauron Jr.
09178432135

Bryan Skelding
304-646-2576
[email protected]