Objective
To belong in an organization where I can grow and explore my skills, and in return uplift the lives of all whom the company serves.
To achieve a career in an organization that would allow me gain more knowledge and experience.
Experience
To The Last Drop Coffee Bar; Dasmariñas, Cavite; June 2003 to Present
Position: Executive Chef/Cook
Duties and Responsibilities:
For me, the term chef may conjure up different definitions for individuals. Some may view a chef as having general cooking knowledge whereas others may deem a chef to be an individual with great experience and cooking flair. In general, a chef will have greater experience than say a cook or sous chef in the culinary arts.
As a chef I oversee the staff, place orders for culinary items and direct the overall preparation of the food which is served in the dining establishment. From time to time, I also don the apron and help to prepare the meals as well. As a chef, I am also responsible for planning the set menu items and any specials as well as provide the recipes in most cases. I am the main planner with regard to the menu items and any specials which the dining establishments offer to its patrons. Along with planning the menu, I am also responsible for creating the recipes and may or may not allow input from the assistant chefs/cooks.
Items such as ensuring employees show up to work, performing payroll calculations, calculate purchase order costs, placing food orders from merchants and addressing worker’s complaints are all my administrative duties. I am also responsible for training the kitchen staff. Lastly, I ensure that all food-handling
regulations are abided by and that everyone under his/her charge is aware of these items. I ensure that safety standards and sanitary requirements are met each and every day.
To The Last Drop Coffee Bar; Dasmariñas, Cavite; June 2003 to Present
Position: Head Barista
Duties and Responsibilities:
As a Barista, I have the skills in coffee preparation, with a comprehensive understanding of coffee, coffee blends, espresso, quality, coffee varieties, roast degree, espresso equipment, maintenance, latte art, etc.
I prepare and serve menu items such as coffees. Because, I have the passion for the quality of my espresso and coffee beverages. I also provide customer service to our customers. Having worked in the service industry for almost 5 years, I can express enough how imperative excellent customer service is in any operation. Maybe parallel to product quality, positive or negative customer service will leave a lasting impression in our customers mind for sometimes hours after they patronize our operation.
Education
Certificate Program in Cooking and Baking
TESDA Certificate, National Level 3
Center for Asian Culinary Studies – Manila, Philippines
San Juan, Metro Manila (June 2008)
BSBA Marketing
Emilio Aguinaldo College (2002, Undergraduate)
Certification
Certificate Program in Cooking and Baking
TESDA Certificate, National Level 3
Center for Asian Culinary Studies – Manila, Philippines
San Juan, Metro Manila (June 2008)
The Lisa Leong Healthy Lifestyle Cooking Course – Tang City, Robinsons Place Ermita
August 08, 2008
Workshop on Coffee 101-Barista Course – Hawaiian Coffee Company
September 25, 2004
Lecture-Workshop on Barista Course – The Culinary Exchange, Inc.
June 14, 2003
Lecture-Workshop on Improving Personality Profile – Philippine Psyche Systems and Intercom
October 4, 1992
Skils
Cooking, Restaurant Management, Personnel Training; Computer Literate (Typing/encoding; Windows 9x/2000/XP/VISTA Operating System; Microsoft Office applications (MS Word, Excel, PowerPoint, Access, and Outlook Express; Internet Explorer, Edsamail and HyperTerminal; Adobe Photoshop and Corel Print house)
Bronze Medal Awardee
Certificate Program in Cooking and Baking
Center for Asian Culinary Studies – Manila, Philippines