Objective
: To be able to work with the company where I can contribute in the fulfillment of the corporate vision while enhancing my skills and experience within. Seek for a better career advancement opportunity and exposure
Experience
Oct. 2006 up to present Cook- Lobby Lounge Makati Shangri-La Hotel
Ayala Ave cor. Makati Ave.
Makati, City
*HOT SECTION:
Prepare food Ala Carte’ such as different hot appetizers, different variety of soup, different types of pasta, main course including variety of sauces.
*COLD SECTION: Prepare food such as cold appetizers, sandwiches, salads together with their dressings.
*Experienced in preparing Tapaz and Hi-Tea.
*Also experienced assisting big volume of function in banquet in different style of events.
such like: BUFFET,PLATED, COCKTAIL etc.
*Organized fire stocking of food items in freezers, walk in chillers, reach in chillers and also dry storage.
*Prepare mise en place for the following day and checking stock availability.
*Most of all maintain cleanliness of working place before and after every task.
March 2002 – Oct. 2006 Steward Makati Shangri-La Hotel
Ayala Ave. Cor. Makati Ave.
Makati City
• Handled daily breakage report
• Maintained cleanliness of kitchen and kitchen equipments.
• Metalman / Silverman / Dishwasher
• Provide and setup Chef’s needs in banquet events.
(such like buffet, cocktail, plated , lauriat etc.)
Education
Course: Electromechanics Dual Tech Training Center Edsa Rotonda, Pasay City
BSTP ( Basic Skills & Training Program) Under Shell Scholarship Program (1995-1996)
Secondary Level : Quisao National Highschool - Quisao, Pililla Rizal (1991 -1995)
Primary Level : Quisao Elementary School –Quisao, Pilillia Rizal (1985-1991)
Certification
Skils
•?Experience in system operation in said company that I use to work with.
•?Customer Service
•?Excellent in communication skills, maintain good relations with co-workers
•Responsible, honest, loyal with sincerity, patience and dignified
•?Hardworking and willing to work under pressure.
•?Always applying standard procedures and kitchen policy with proper implementation food safety management system. And always aware of HACCP and ISO 14001 hotel policies.
•?Preferably in hot & cold Ala Carte’
•?Maintained order in organized and correct procedures towards customer delight.
•?Developed to work in fast-paced atmosphere.
•?Maintained excellent to supervisors and co-workers to be effective in the work.
•?Knowledge of basic cooking techniques and skills, including: knife skills, basic cuts, all cooking methods.
•?Knowledge of basic equipments including: steamer, fryer, griddle, kettles, robocoup, food processor, slicer, mandoline, oven etc.
•?Basic understanding of herbs, spices and various flavoring ingredients and garnish.
•?Ability to roast, broil, saute’, fry, and grill.