DIVINE GRACE T. NORICO

#* ******* **. *** ***. Grace Park,

Caloocan City

Mobile No.: (093*-*******

Birth Date: February 19, 1995

Email: acqzdt@r.postjobfree.com

Skype: byne.norico

OBJECTIVE: Seeking for an expanding my knowledge in hospitality industry. Develop my skills and also to overcome my weaknesses to show up the best of my capacities in obtaining my goals in the future.

EDUCATION: Bachelor of Science in International Hospitality Management specialization in Cruise Line Operation in Culinary Arts

June 06 2011- April 18 2015

Lyceum of the Philippines University-Manila

CERTIFICATION: Certified Food Protection Manager

ServSafe (National Restaurant Association)

Accredited by American National Standards Institute (ANSI) and Conference for Food Protection (CFP)

Certificate no. 11404079

Date of Examination: August 9, 2014

Date of Expiration: August 9, 2019

Certified Basic Working Proficiency in English

TOEIC Listening and Reading Test

Administered by Hopkins International Partners Inc.

Date of Examination: April 10, 2015

Date of Expiration: April 10, 2017

WORK EXPERIENCE/OJT/RELATED SCHOOL ACTIVITIES:

On-the-Job Trainee (Culinary Staff and Buffet Server)

April 13-May 25, 2013

Boracay Regency Beach Resort & Spa under Henann Resorts, Inc.

Boracay, Philippines

DUTIES AND RESPONSIBILITIES:

Trained in the kitchen operations and learned the different methods of food preparation

Trained in buffet service

Club Associate (Server Assistant and Food Runner)

March 16-June 30, 2014

Baltimore Country Club

Baltimore, Maryland, USA

DUTIES AND RESPONSIBILITIES:

Assisting the server in serving the food and table setting (Ala Carte)

Responsible in running the food from the kitchen to the service area

Trained in setting up an event

On-the-Job Trainee (Expeditor and Culinary Staff)

November 17, 2014-January 11, 2015

SumoSam Legacy

SM North Edsa, The Block, Quezon City, Philiipines

DUTIES AND RESPONSIBILITIES:

In charge of organizing orders by table, and garnishing the dishes before the server takes them out to the dining room.

Mise en Place, refilling and replenish of the ingredients use in garnishing the dishes.

AWARDS: Dean’s Lister Bronze Awardee with GPA of 1.51

Lyceum of the Philippines University, Intramuros, Manila

2nd Semester of Academic Year 2012-2013; Dec. 16, 2013

SEMINARS: “MORE FUN IN COFFEE-BEST THINGS THAT COFFEE BRINGS”

Coffee Seminar/Workshop at LPU Manila, JPL Hall of Freedom (October 06, 2012)

SARDONYX TOUR

Hotel Key Department Seminar at Laiya, Batangas, Estrella de Mendoza Hotel (September 25-26, 2012)

“LA PASSIONE PER CUCINA”

Culinary Demo/Seminar at LPU Culinary Institute, Intramuros Manila

(February 16, 2013)

PRACTICUM ORIENTATION

Seminar handled by College of International Tourism and Hospitality Management at LPU Manila, JPL Hall of Freedom (February 20, 2013)

“FRUIT AND VEGETABLE CARVING DEMO”

Culinary Demo/Seminar at LPU Culinary Institute, Intramuros Manila (March 04, 2013)

ENTREPRENEURSHIP FOOD FAIR

Certificate of Appreciation at LPU Manila, Quadrangle Stage (February 10-11, 2014)

CIEE WORK AND TRAVEL USA PROGRAM

Certificate of Completion (June 30, 2014)

CATERING AND BANQUETING OPERATIONS

Certificate of Recognition at LPU Manila, Le Café (October 01, 2014)

SKILLS: Computer Literate

Culinary Arts (Basic Baking)

Culinary Arts (Hot and Cold Kitchen)

Culinary Arts (Basic Fruit Carving)

CHARACTER REFERENCE:

Chef Kenneth Sadiasa

Roving Chef

Super SumoSam Food Inc., SM North, The Block Branch

(090*-*******

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