REYMAR T. LAZARO

Prk#3, Brgy. Pundaquit San Antonio, Zambales

Philippines, 2206

Email Add: [email protected]

Contact No.: +639267265591/+639171231284

Work Experience:

Liberty:Feb 2018 up to Nov 2018

Pacific Ocean Manning INC.: Chef Cook: (Most recent position held)

– I worked onboard oceangoing Bulk Carriervessels. I’m responsible with the preparation of the food for the ships crew which consisted of different nationalities. I’m also in-charge of the steward dept. and the re-stocking of the ships stores and food provisioning request and inventory and to control cost according to set budget.

SINOKOR: Aug.2016 up to July 2017

Fleet Management Services Phil. INC.: Chef Cook: (Most recent position held)

– I worked onboard oceangoing tanker vessels. I’m responsible with the preparation of the food for the ships crew which consisted of different nationalities. I’m also in-charge of the steward dept. and the re-stocking of the ships stores and food provisioning request and inventory and to control cost according to set budget.

Holland America Line (HAL): June 2015 up to April 2016

United PhilippineLines- Apprentice Cook

– Trained to handle all the stations in main galley and how to supervised their people

– Continues learning to become a demi chef departie

Holland America Line (HAL): March 2011 up to October 2014

United Philippine Lines-  Assistant Cook

– Responsible for the preparation of all food in accordance with the established company’s menus and recipes

– Implement and execute food handling and cleaning procedures in accordance with USPH standards as outlined in the Safe Food Handling Manual and the cleaning specifications per partie. This in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew.

– Responsible for performance, appearance, dress and personal conduct in accordance with the established company’s rules and regulations.

– Responsible to properly use, return and maintain the provided equipment and utensils to prevent damage loss or undue maintenance.

– Responsible for quality, quantity, attractiveness and correctness of all food items prepared and served by him following standard recipes.

– Responsible to implement and execute proper maintenance and cleaning procedures in his work area in order to ensure good appearance and condition of area and equipment

– Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Foreman Pantry.

– Follows all reasonable orders from the Chef de Partie or Sous Chef.

– Works closely and cooperates with superiors, colleagues and all other employees in order to achieve the highest possible passenger satisfaction from the products served

– Maintains a high level of productivity, cleanliness and sanitation throughout his entire operation and areas of responsibility at all times

Holland America Line (HAL): August 2007 to December 2010

United Philippine Lines- GPA Pantry

– Responsible in assisting for the preparation of all food in accordance with the established company’s menus and recipes.

– Implement and execute food handling and cleaning procedures in accordance with USPH standards as outlined in the Safe Food Handling Manual and the cleaning specifications per partie. This in order to produce and serve safe, wholesome, high quality and attractive food for passengers and crew

– Responsible for performance, appearance, dress and personal conduct in accordance with the established company’s rules and regulations

– Responsible to properly use, return and maintain the provided equipment and utensils to prevent damage loss or undue maintenance

– Responsible and take ownership for quality and quantity, attractiveness and correctness of all food items prepared and served by him following standard recipes

– Responsible to implement and execute proper maintenance and cleaning procedures in his work area in order to ensure good appearance and condition of area and equipment

– Reports any malfunctioning equipment or furnishings in need of repair or refurbishing to Foreman Pantry.

– Follows all reasonable orders from the Chef de Partie or Sous Chef

– Works closely and cooperates with superiors, colleagues and all other employees in order to achieve the highest possible passenger satisfaction from the products served

– Maintains a high level of productivity, cleanliness and sanitation throughout his entire operation and areas of responsibility at all times.

– Reports directly to Chef de Pa

Education

TERTIARY

Central Luzon Institute of Technology- 1996- 1998

Associate Marine Engineering

1860 Rizal Avenue, East Bajac- Bajac Olongapo City

SECONDARY

Luzon Technical Institute- 1992- 1996

Brgy. Luna San Antonio, Zambales

ELEMENTARY

San Miguel Elementary School- 1986-1992

Job Objectives

*To integrate my knowledge and skills in preparation of (American, Italian, Mexican and Filipino) dishes.

Personal Background

Born on August 10, 1979; Filipino, Married, Born in San Antonio, Zambales, with a

Height of 5’7 and weight of 65kg. Aglipayan with 1 daughter.

References

Character references can be supplied upon request:

I hereby certify that the above information mentioned are true and correct accomplished the best of my ability and knowledge.

Reymar T. Lazaro