TONY JOHN A. CABAÑOG

Present Location:
HARMONY CLUB HOTEL
Špindlerův Mlýn, Czech Republic

Country of Origin:
Block 17 Lot 2 Zenia St., Camella Homes Sorrento
Panapaan Bacoor City Cavite 4102 Philippines

Contact No. +639284167399 (viber)
E-mail Address: [email protected]

OBJECTIVE

I am very interested in such a position I am into the art of making delicious dishes. The opportunity presented in this listing is very interesting, and I believe that my strong technical experience and education will make me a very competitive candidate for this position.

PROFESSIONAL EXPERIENCE

HARMONY CLUB HOTEL SUPERIOR – Špindlerův Mlýn, Czech Republic
COOK – October 20, 2018 – Present

Responsibilities:

As a Cook, I assisted in the kitchen operations in the hotel which ranged from the setup of the preparation areas onto the preparation of made to order appetizers and meals. I provided support to management within a wide range of duties, including but not limited to procurement and facilities upkeep.

• Setting up, cleaning, and organizing work stations
• Preparing ingredients for shift; washing vegetables, chopping, seasoning meat, etc.
• Preparing oven, utensils, and grill for shift
• Taking orders from wait staff or computerized system
• Cooking order according to food health and safety standards
• Recommending ideas for specials or seasonal dishes
• Handling multiple food orders at one time
• Monitoring multiple food orders as new orders arrive
• Dressing order for presentation
• Ensuring each guest order has the correct food and sides
• Delivering food order to wait staff in a timely manner
• Storing all food properly
• Sanitizing and cleaning work stations and utensils
• Reordering stock and food supplies
• Monitoring other cooks and team members
• Assisting other cooks in preparing food or helping other team members when needed

HANSEATIC SHIPPING PHILS. INC
CHIEF COOK – May 10, 2009 – September 07, 2013

Responsibilities:

• Responsible for coordinating the preparation and cooking of all meals on the vessel.
• Responsible for other duties such as cleaning, purchasing ingredients, designing a menu, transport and
store foods on the ship and during transport to the ship.
• Plan and prepare meals, Determines time sequence of cooking operations to meet meal-serving hours.
• Prepare and maintain timely records of food costs, inventory and raw material usage.
• Inspect and maintain the cleanliness of the kitchen.
• Ensure all surfaces in the kitchen are cleaned properly and regularly to prevent the spread of bacteria
or the accrual of filth that can lead to bacteria buildup.

VESSEL TYPE OF VESSEL POSITION GRT TRADE DEPARTURE ARRIVAL
MV “Hansa Oldenburg” Container Chief Cook 18,334 Worldwide 03-27-13 09-07-13
MV “Hansa London” Container Chief Cook 9,608 Worldwide 10-30-12 03-22-13
MV “Hansa Griefswald” Container Chief Cook 9.605 Worldwide 07-05-11 05-24-12
MV “H Fyn” Container Chief Cook 16, 145 Worldwide 07-30-10 05-19-11
MV “Hansa Limburg” Container Chief Cook 18,327 Worldwide 05-10-09 05-08-10
MESSMAN – December 06, 2006 – January 23, 2009

Responsibilities:

• Serve foods and beverages to all officers, crew in pleasant and professional manner.
• Assist the chief cook during the preparation of foods and beverages and fully responsible for the
cleanliness and sanitation of the galley and the mess hall.
• Prepare meals and wash the dishes.
• Make sure the ship is clean.
• Knowledgeable to manage time in order to conserve energy for the whole duty in a day.

VESSEL TYPE OF VESSEL POSITION GRT TRADE DEPARTURE ARRIVAL
MV “Hansa Limburg” Container Messman 18,327 Worldwide 01-18-08 01-23-09
MV “Hansa Lubeck” Container Messman 10,842 Worldwide 12-06-06 11-25-07

ITALIANNI’S RESTAURANT – MALL OF ASIA, PHILIPPINES
CAFÉ ITALIANNI’S MALL OF ASIA CORP.

PREPARATION COOK – May 5, 2006 – November 6, 2006

Responsibilities:

• Measures ingredients and prepares them in accordance to chef’s specifications;
• Washes and peels ingredients in order for them to be used in different meals;
• Cuts and portions different types of meat according to specifications;
• Prepares different types of food from the menu, following carefully the recipes;
• Makes stock soups to be used during cooking process;
• Portions the food and prepares the dishes for plating;
• Places food trays under food warmers, so that the food arrives in good conditions at the table;
• Distributes the plates to be served to the waiting staff;
• Accepts or rejects ingredients from food suppliers, based on their appearance and quality;
• Keeps track of ingredient quantities and ensures there are always enough for the day/week;
• Stores ingredients in dedicated containers, making sure that they are best preserved;
• Informs superiors when the ingredients stock is getting low or when the kitchen tools do not work properly;
• Cleans and sanitizes the working surfaces, tools, utensils and working area;
• Carefully supervises the food temperature and the temperature from cooling rooms, to ensure that the ingredients kept are kept at the appropriate temperature;
• Swipes the remaining food from plates and puts them in the dishwasher/washes them;
Vacuums dining area and washes the kitchen floor before closing.

CALIFORNIA PIZZA KITCHEN – MAKATI, PHILIPPINES
(GLOBAL RESTAURANT CONCEPTS INC.)

PREPARATION COOK – April 25, 2005 – December24, 2005
Responsibilities:

• Follow the prep list created by chefs to plan duties
• Label and stock all ingredients on shelves so they can be organized and easily accessible
• Measure ingredients and seasonings to be used in cooking
• Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc.
• Undertake basic cooking duties such as reducing sauces, parboiling food etc.
• Prepare simple dishes such as salads, entrees etc.
• Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc.
• Ensure all food and other items are stored properly
• Comply with nutrition and sanitation guidelines
• Perform other kitchen duties as assigned

SORSONA ELECTRICAL CONTRACTOR
415 Eusobio St., Dominga, Pasay City

HELPER ELECTRICIAN – June 10, 2002 –May 29, 2004

Responsibilities:

• Help electricians by performing duties include using, supplying or holding materials or tools,
and cleaning work area and equipment.

• Measure, cut, and bend wire and conduit, using measuring instruments and hand tools.

EDUCATIONAL ATTAINMENT

Tertiary:
University of Perpetual Help System Dalta
Alabang-Zapote Avenue, Pamplona 3, Las Piñas City
Electrical Technology
Graduated October 27, 2001

Secondary:
Luca National High School
Bayang – Pedada Road, Ajuy, Iloilo
Graduated March 1997

Intermediate:
Luca Elementary School
National Highway, Ajuy, Iloilo
Graduated March 1993

SKILLS AND QUALIFICATIONS

• Four years of working experience as Chief Cook in Shipping Lines.
• Have a variety of knowledge and experience on European, Chinese, and Italian cooking.
• Have a variety of knowledge in baking.
• Able to do ordering, inventory and menus on board ships with a crew of at least 28.
• Use logic and reason to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
• Talk to others to convey information effectively.
• Have a knowledge on computer in the use of Word and Excel.
PERSONAL INFORMATION

Age: 38 years old
Gender: Male
Date/Place of Birth: February 03, 1981 / Iloilo City, Philippines
Civil Status: Married
Nationality: Filipino
Religion: Baptist
Languages Spoken English & Tagalog
Passport No. P5418167A

Character References
(Available upon Request)

I HEREBY CERTIFY that all above statements is true and correct to the best of my knowledge and belief.

Tony John A. Cabañog
APPLICANT