NESTOR CASIPIT BUARON JR.
Email Address: [email protected]

Mobile No:  +639321284803

KEY SKILLS

▪ Positive Thinking
 

▪ Attentive to details
 

▪ Takes responsibility
 

▪ Flexible, Adaptable, Innovative
 

▪ Ability to listen and anticipate
 

▪ Ability to take pressure
 

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EDUCATION

BACHELOR OF SCIENCE

IN HOTEL AND RESTAURANT MANAGEMENT

Philippine Christian University

2003-2008

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SEMINAR AND TRAININGSATTENDED:

NATIONAL CERTIFICATE 3

(SHIPS COOK)

SEP.22 2016

TESDA

NATIONAL CERTIFICATE 2

(SHIPS COOK)
MAR.11 2015

TESDA

SHIPBOARD CULINARY

ARTS

MAR.11 2015

INTEGRATED TRAININGS

SOLUTIONS INC.

MEZZANINE FLOOR EMI

CENTER 665 PRES.

QUIRINO AVE. COR.

LEVERIZA ST. MALATE

MANILA

Introduction to Hotel

Management

Aug. 13 2003

-Lotus Garden Manila​

-Westin Phil. Plaza

-Traders Hotel

Personality Development

Feb. 07&08, 2004

Island Cove

Kawit Cavite

Mar. 05&06,2005

Catering and Banquet

Seminar

DAP

Tagaytay City

Mar. 13, 2004

CAREER OBJECTIVE

Keep finding suitable position within an ambitious company where I will be able to continue increase my work experience and develop my abilities.

AREAS OF EXPERTISE

▪ Specialty Cuisine Development
▪ Food And Kitchen Safety
▪ Purchasing and Inventory Control
▪ Cost Containment and Reductuion
▪ Leadership and Training
▪ Creative Menu development
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PROFESSIONAL EXPERIENCE

ASST. CHEF DE PASTRY PASTRY/DEMI CHEF DE PARTIE

VIKING OCEAN CRUISES

MAGSAYSAY/fleet Viking ocean

TM KALAW METRO MANILA

ARPRIL 10 2015-DECEMBER 18 201

DUTIES AND RESPONSIBILITY:

-Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes

-Create new and exciting desserts to renew our menus and engage the interest of customers

-Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting

-Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget

-Check quality of material and condition of equipment and devices used for cooking

-Guide and motivate pastry assistants and bakers to work more efficiently

Identify staffing needs and help recruit and train personnel

-Maintain a lean and orderly cooking station and adhere to health and safety standards

-Handling diet dessert such as sugar free dairy free lactose free and, gluten free dessert.

-Maintain sanitation as USPH standard.

JOB DESCRIPTION:

MAIN PASTRY:

Restaurant and Dinner buffet production

Finishing and assisting sous chef for dinner buffet set up

Dinner line service

Breakdown of Dinner buffet and organizing mes ‘en’ place for next day

preparation

Making a order of ingredients for preparation

CHEF TABLE (specialty Restaurant)

Production of dessert serve in dinner service

Mamsen ( deli outlet) production and back up

All basic dough (sugar and plougastal dough) almond cream

Chef table dinner service

Break down and arranging all mis en place and label according to standard

MANFREDIS RESTAURANT(ITALIAN RESTAURANT)

Making chocolate mousse for room service

Preparing birthday and anniversary cake

Making chocolate decoration used in buffet set up

Preparing canape for living room

Manfredi dinner service and closing

MAIN PASTRY (line service station)

Waffle station from 8:30-10am

Line service for dining room lunch and dinner

Plating  all dessert serve in all restaurant outlet

Fruit mis en place

Preparing all sauces use in all dessert and cheesecake

MAIN PASTRY(tea time preparation)

Teatime production including cakes,tartlets,cookies,scones and macaroons

All cheesecake production

Preparing big tartlet shell for night shift

Assisting dinner service

Preparing mis en place for next day

SWEET MAKER/ORIENTAL PASTRY MAKER

CHARLOTTE- FOR CHOCO AND SWEETS(Free Zone) ▪

Ras Al Khaima, UAE

January 5, 2012 to January 10,2013

JOB DESCRIPTION

▪ Making Arabic sweets (made by Almond, Pistachio, Hazelnut Powder and other ingredients and decorated by chocolate pate.
▪ Measures and mixes ingredients such as Fondant, Powder, Pistachio, Nuts, and flavoring.
▪ Decorates Products
▪ Arranging Sweets in tray
▪ Making chocolate pate( White Chocolate Pate)
▪ Cutting Pistachio for decoration
▪ Making Sesame ( Sesame Pyramid, Sesame Walnut, Sesame Pistachio, Sesame Pine and Sesame hazelnut )
▪ Making Flower for Decoration of Sweets
OTHET DUTIES:

▪ Assisting the Pastry Chef making Cakes, Croissant and Pizza
▪ Assisting in making cookies such as Koraiba, Dates Biscotti, Dark chocolate chips, White chocolate chips, etc.
SWEET MAKER/ORIENTAL PASTRY MAKER

DELICE-THE JEWEL OF CONFECTIONARY

▪ Deira Dubai UAE

July 10-Dec 07

Delice is a leading company in the field of fine confectionery. With an inspiration through the centuries. Delice established the concept based on the honored tradition of fine sweet making.

JOB DESCRIPTION:

▪ Assist the Chef preparing Sweets
▪ Making Arabic sweets (made by Almond, Pistachio, Hazelnut Powder and other ingredients and decorated by chocolate pate
▪ Measures and mixes ingredients such as Fondant, Powder, Pistachio, Nuts and flavoring.
▪ Decorates products
▪ Arranging Sweets in tray
▪ Making Chocolate Pate(White Chocolate Pate)
▪ Cutting Pistachio for decoration
▪ Making Sesame ( Sesame Pyramid, Sesame Walnut, Sesame Pistachio, Sesame Pine and Sesame hazelnut )
▪ Making Flower for Decoration of sweets
 

PERSONAL INFORMATION

Birthdate
15 September 1986
Religion
Roman, Catholic
Birth Place
Capiz, Philippines
Languages
English, Tagalog
Civil Status
Single

Citizenship
Filipino

CHARACTER REFERENCES

Mr. Ashley Duff

Executive chef of Viking ocean

Mr.Yousuf  Mohammad khamis Baloushi

Charlotte Manager

Mr. Mariano Lopez

Delice Executive chef

I hereby certify the above information is true and correct.