Personal Information

Name : Vincii Lanas Larion

Gender : Male

Age : 24

Date of Birth : 23 August 1991

Nationality : Filipino

Marital Status : Single

Passport No. : EB6746900

Seaman book No. : B1265195

Official Contact

Email : acth62@r.postjobfree.com

Mobile : +639*********

Current Address : #26 Santan Street Peace Avenue Bangkal Davao City

CAREER OBJECTIVE

I will be able to exceed any employers and customers expectations. Right now he is looking for a suitable position with a company that rewards hard work and offers the opportunity of a progressive career

Qualifications

Field Of Study: Culinary Arts

Area Of Expertise

Culinary

O Specializing in Italian (pizzas, pastas, etc), Chinese, Japanese (knife skills and cooking), Western Cuisines

O Experiences in preparing Halal food

O Possessing a high level of personal cleanliness and a comprehensive understanding of how to comply with all relevant food and safety standards.

O Keeping abreast of developments in the catering field.

O Writing professional reports and giving feedback to the Head Chef and senior managers.

O Developing and motivating kitchen teams to do better.

O Having considerable knowledge of healthy foods and nutritional matters.

O Ensuring that food is always ready on time and to the required standards.

O Knowledge of specialties recipes for complete meals, sauces, soups, pastries, meat, vegetables, salads, fish and poultry dishes.

Retail and sale service

Selling an item and to promote the new come item.

Sale start from to study the product what you have how, when, what kind an item should be know from where the product start and I know how the people or guest think selling is not pushing selling is to promote.

Sale talk is the more important thing in retail and selling.

Guest relation is basic communication for those guests interesting for the product what our shop have.

PERSONAL

O Able to not only operate but also thrive in a pressure-cooker, high-volume environment.

O Willing to work evening, weekends and through holidays and festive seasons.

O Always having a professional, safe and hygienic appearance whilst on duty.

O Well mannered and behaving in a friendly and hospitable manner to colleagues, guests and customers alike.

O Having the patience to deal with demanding customers and inexperienced members of staff.

O Paying attention to detail, and able to work to a very high standard.

Work Experience

Star Cruises, Strada Maritime

Vessel : MV Henna and SUPER STAR VIRGO Jan 2013 -Sep. 6, 2015

Position : 3rd Cook II, later promoted to 3rd Cook I and 2nd cook total contract 24 months

Job Category : Culinary art

Regularly evaluating meals and food products to ensure that the highest quality standards are maintained.

Demonstrating cooking techniques and the correct use of equipment to other crew.

Overseeing the work of the new crew members to make certain that all tasks are carried out correctly.

Coordinate with managers and kitchen staff regarding customers orders.

Making sure that leftover foodstuff, waste and uncooked products are properly disposed of.

Ensuring that all administrative processes are followed and recorded as required.

Carrying out regular temperature checks on fridges, freezers and food storage areas.

Maintaining a safe kitchen area and hygienic working environment.

Ensuring that the larder is well stocked and that adequate food supplies are always available

Seafood Island, Red Crab Group, Davao City

April 2012 ~ Dec 2012

Position : Stockman / Line Cook

Job Category : Culinary

Sets up station according to restaurant guideline.

Prepares all food item ads directed in a sanitary and timely manner.

Follows recipes, portion controls, and presentation specifications as set by the restaurant.

Restock all items as needed throughout shift.

Cleans and maintains station in practicing good safety, sanitation, organizational skills.

Has understanding and knowledge to properly use and maintain all equipment in station.

Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

Performs additional responsibilities, all in detailed, as requested by the Chef or kitchen manager at any time.

Tracks and report any food waste.

Marco Polo Hotel, Davao City

July 2011 ~ February 2012

Position : Cook

Job Category : Culinary Arts

Preparing a variety of meat in proper slice.

Have the ability and experience to prepare quality variety dishes in the stipulated time planning.

Have a variety of techniques in cooking and prepare healthy tasty dishes.

Have the ability to prepare cost-effective quality and healthy delicious dishes by appropriate planning.

Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the organization as well to satisfaction customers

Maintains a clean and sanitary work station area including tables, shelves, grills, broiler, frying, sauté burners, convection oven, flat top range and refrigeration equipment.

Prepares item for broiling, frying, or other cooking methods by portioning, battering, breading seasoning and/or marinating.

Sales and Promotion Argentina

Jan. 2010 present

Sales talk to guest is my best communicate with other people.

I can promote and study all new products and promote.

Best seller is always first thing to talk and sales are best idea to communicate service and give them an interesting product.

Guest relation is very effectively to communicate and best to sale to them.

I can talk straight selling an item.

Languages (0 = Poor, 10 = Excellent)

Languages Spoken Written

English 10 8

Tagalog 10 10

Work Preference

Willing To Work Shift : Yes

Willing To Relocate : Yes

Willing To Travel : Yes

Availability : Immediately

Contact this candidate