Marcus Nicolus Oallares Cawed Cook
PhilippinesMarcus Nicolus O. Cawed
238 Greenwater Village, Baguio City, Philippines 2600
09958302943
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
5/2013 – 8/2013
Kitchen Staff
22 Prime Steakhouse
22nd floor Discovery Suites, 25 ADB Avenue, Ortigas Center, Pasig City
Manila, Philippines
• Helped in Daily Operations
• Take parts in all kitchen functions including, hot, cold, for international cuisine
1/2013- 4/2013
Kitchen Staff
Chef’s Station Main, De La Salle – College of Saint Benilde
Manila, Philippines
• Helped in menu planning
• Take parts in all kitchen functions including, hot, cold, for international cuisine
• Help in the steward section
• Facilitated in the buffet service and bartending area
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
Danilo G. Mamaril
09201131592
Bernard Lauron Jr.
09178432135
Bryan Skelding, C.E.C
304-646-2576