Medel m. nueca

Blk 3 Lot 3 Greenheights 1B Extension Mayamot, Antipolo, City
Contact nos. (632)-635-65-31 cel no. 0965 543 0500
E-mail: [email protected]

JOB DESCRIPTION

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items.. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

PERSONAL information

Date of birth: October 14, 1981
Nationality: Filipino
Height : 55
Weight: 135lbs
Sex: Male
Person to be contacted in case of emergency:
Paula Joy De Silva (wife)

Educational attainment
College- (Undergraduate) Bachelor of Science in Mechanical Engineering
Technological Institute of the Philippines
1999-2000

Vocational- Computer Technician
E.A.R.N School
2003-2004

Secondary- Rosevelt College
1995-1999

Primary- Marikina Elementary School
1989-1995
TRAINING ATTAINMENT

Marriott Great Food, Safe Food Training
Feb-23 & 25, 2012

Marriott Great Food, Safe Food Training
March 16, 2011
WORK EXPERIENCES

Cook/Head cook Hanako Japanese Restaurant April 9, 2014- August 11, 2018

As a Head Cook I make sure all the items to be served is standard appearance quality cleanliness
As a Cook for Hot and Cold kitchen, I Prepared all Back up Vegetable, Meat, Rice and all items to be used. Perform standard procedure in cooking and making Sushi, Maki, Sashimi and Salad.
I make the inventory daily and monthly.
I make the purchase order for commissary and outside supplier.
Received Stocks and make sure all items is in good condition ( Frozen items, Meat, dry goods, Vegetables, Beverage )

Commis 1 Marriott hotel & Restaurant Oct.10, 2010-Dec.10, 2012

JOB SUMMARY

As a commis 1 in cold kitchen I prepare and serve international salad cold appetizers, sandwiches, canapés, sushi and sashimi, dressings. I Also ensure the quality of the food items. Prepare & cook food according to recipes, quality standard, presentation standard, and food preparation checklist
.
GENERAL KITCHEN

Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing hat/hairnet and proper footwear.
Follow and ensure with food safety and handling policies and procedures, such as product rotation, first In First Out (FIFO); dating, labeling, cleaning, and,organizing coolers/freezers/storage areas; and cold chain compliance, across all food related departments and areas.
Operate ovens, stoves, grill, microwaves, and fryers to prepare foods.
Monitor the quantity of good food is not thrownaway
Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.

SANITATION AND MAINTENANCE

Wash and disinfects kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmentalstandards, including using sanitizers required by health department.
Set up and break down work station with required mise and place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.

FOOD PREPARATION

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Wigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Kitchen Helper Tokyo Tokyo Aug. 2006-Jan. 2007

Work at the Breading Station at the central kitchen fish katsu, Potato Balls, 1follow all standard procedure temperature and cleanliness of the working place.

Team Member Kenny Rogers July 2005-June 2006

As team member I certified 3 station, roaster, server, utility. As Roaster- marinate the chicken and roast at the rottiserrie. Server- serve the costumer of they choosen meal. As utility cooked, prepare hot & cold side dish and muffin.

Kitchen Staff Jollibee Sept. 2003- Aug. 2004

Production controller- controls the product that will come out at the certain time following PCS (Production Control System). Making inventory of both food & non food item. Ensure that the utility man to always check the cleanliness of the floor, Equipment and kitchen utensils. Updating the kitchen crew for the production in certain time.

Kitchen Staff Greenwich March 2002-Setp. 2002

As a Fryman & Back up cook and prepare marinated chicken in the deep fryer. Ensure that product is in the right place. Cooked and raw to avoid contamination. Back up all the the pizza toppings reheating of sauces and meat. Prepare nad cook vegestable for pizza toppings.

Kitchen Staff Jollibee July 2001- Jan. 2002

Production controller- controls the product that will come out at the certain time following PCS (Production Control System). Making inventory of both food & non food item. Ensure that the utility man to always check the cleanliness of the floor, Equipment and kitchen utensils. Updating the kitchen crew for the production in certain time.
As a Fryman cook and prepare marinated chicken in the deep fryer. Ensure that product is in the right place. Cooked and raw to avoid contamination.

Kitchen Staff Jollibee July 2000- Jan. 2001

Grill Man- Prepare vegetables for burger clean and sanitize. Cooked burger patty and reheat burger buns. Make sure the griddle is in the right temperature. All the time following standard procedure. Always schecked the item with over ice to preserved the temperature. Always maintain the station clean and sanitize the tools and equipment all the time.

RECOGNITION

Best in fry and Production controller December 27, 2001
Best in Hustle Movement September 19, 2002
Mr. Hustle November 16, 2003
Best Crew of the Month April 16, 2004
Best Kitchen Crew April 16, 204
Certified Crew Trainer April 24, 2004
Leadership Award August 02, 2004

REFERENCES

Edwardo Navarro Chef de Partie Marriott Hotel & Restaurant
Gilbert S. Samulde Chef de Partie Magsaysay Maritime Corp.

I hereby certify that the above statement are facts and true thru the best of my knowledge.

Medel M. Nueca