GERRY M. DAYANAN, LLB, PCA

General Culinary Resume

PERSONAL CIRCUMSTANCES:

Name: GERRY MATULAC DAYANAN

Age: 47

Birthday: JULY 26, 1966

Birthplace: DAVAO CITY

Marital Status: SINGLE

Address: LOT 2, BLOCK 18, XAVIER HEIGHTS SUBD., CDOC

Email Address: acflix@r.postjobfree.com

Cell Phone Nos.: 093******** - 093********

RELEVANT SEAFARING DOCUMENTS

E-passport EC0371574

Seaman’s Book 0066445

Basic Training YES

TESDA NC-II YES

CULINARY CIRCUMSTANCES

Culinary School: MONSTERS KITCHEN ACADEMY (Cagayan de Oro)

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Honor and Merits: 1. GRADUATE, Top of the Class (2013)

2. GOLD MEDALIST, Course Excellence (90%)

3. GOLD MEDALIST, Market Basket Competition

4. CHAMPION, Competency (Actual Cooking) Exam

5. EXCELLENT LEADERSHIP PLAQUE, As Batch President

Experience: Two (2 Years) As Chef in Japan (2004-2005)

Certifications: 1. Japanese Cuisine

2. TESDA NC-II Commercial Cooking Exam Passer

Basic Competence: Chinese, Italian, Filipino and Asian Cuisines

Proficiencies: 1. Kitchen Organizational Structure and Management

2. Menu Development and Recipe Evaluation

3. Food Costing and Assessment

4. Understanding the Significance and Use of Herbs and Spices

5. Basic Stocks, Sauces and Cooking Techniques

6. Basic Baking and Quick Breads

7. Basic Meat Processing and Preservation

8. Fundamentals of Food and Health Safety (HACCP)

9. Halal Food Procedures and Observance

JOB DESCRIPTION AS NIGHT SHIFT CHEF

POSITION DUTIES AND RESPONSIBILITIES

HEAD CHEF 1. Attends to arriving and placement of orders

(Assigned for 2. Assigns actual cooking to himself or to Commis 1, 2 and 3

Night Shift Operation)

3. Checks preparations, quality and presentation of dishes

BIG PAPA’S 4. Checks inventory and orders augmentation of stocks

RESTAURANT 5. Supervises all kitchen duty staff

6. Reports directly to the Manager and Owner

-Fine Dining Restobar,

catering Italian, Japanese 7. Strictly implements recipe details and apportionment

and Filipino Dishes 8. Strictly enforces HACCP as per Japan standards

9. Do such other kitchen function as may be necessary

Omiya City, Saitama, Japan

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PERSONAL CULINARY ACTIVITIES AND HISTORY

YEAR ACTIVITIES LOCATION

2002 - 2003 Culinary Apprenticeship and Studies Voltaire’s Restaurant, Iligan City

2004 - 2005 Kitchen Assistant, Assistant Cook, Night Big Papa’s Restaurant, Omiya

Shift Chef City, Saitama Ken, Japan

2006 - 2013 Concentrated on Catering and Culinary Cagayan de Oro, Iligan, and

Consultancies, while doing personal Ozamiz City

culinary development via internet. (While

at the same time taking up Law Degree)

2013 Took formal Professional Culinary Arts Monster Kitchen Academy,

course (With Honors and Gold Medals) Cagayan de Oro city

2014 Passed TESDA NC-II Commercial TESDA Cagayan de Oro City

Cooking Exam

CULINARY TEACHING CAREER COMPETENCY

AREA COMPETENCY LEVEL

English Communication PROFICIENT. Fluent in both oral and written English

Skills

Basic Culinary Skills PROFICIENT. Very competent by virtue of years of training and

experience; plus a multi-awarded graduation from culinary

school.

Culinary Curriculum PROFICIENT. Capable of developing and making full culinary

Development curriculum that can produce equally equipped and trained

culinary students.

Culinary Subject Lecture PROFICIENT. Capable of formulating subject outline,

Outline Development incorporating new culinary technologies and innovations, and

applying years of training and experience.

EDUCATIONAL CIRCUMSTANCES

Graduate: LAW, Medina College of Law (2012)

Graduate: MANAGEMENT, BS COMMERCE, Notre Dame (2001)

SOCIO-CIVIC RELATIONS INVOLVEMENT

Founding President: International Fraternal Order of Eagles (Eagles Intl.)

Nat’l Secretary General: Fraternal Order of Eagles (Philippine Eagles)

Member: Grand Lodge of the Philippines, F. and A. Masons

CHARACTER AND SKILLS REFERRENCES

1. CHEF CATHY L. DANO, Program Director, Monster Kitchen Academy (091********)

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2. CHEF ALBERT T. CHIU, Program Head, Monster Kitchen Academy (090********)

3. CHEF MITCHIE SISON, Instructor, Monster Kitchen (www.facebook.com/chefmitchie)

4. CHEF DICKIE C. ARACAMA, Instructor, Monster Kitchen, Crone Plaza Gelleria

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