Cook III

Karen B. Domingo

C*** KL Plaza No. *** Jalan Bukit Bintang 55100 Kuala Lumpur, Malaysia

Cellphone Number: +601********

Email: *********@*****.***

Objective To secure a position as a cook in a well established company. To gain knowledge, experience, and continuously develop my skill in culinary arts that will help me be successful in my career. Education 2007-Present: Enderun Colleges Inc., Taguig City, Philippines BS International Hospitality Management Major in Culinary Arts (2012)

Related Subjects: Introduction and Basic Culinary Arts, Basic Principles of Confectionery and Bakery, Regional French Cuisine, Advance Culinary Arts, Asian Cuisine, Hygiene and Sanitation, Kitchen Management, Food and Beverage Cost Control, Events Management, Banquets Functions and Catering Services Procedures

ServSafe Certified HACCP (2008)

Experience

2011 – Park Royal Kuala Lumpur, Malaysia

Culinary Internship

2011 – Discovering the Filipino Palate with Amy Besa

Enderun Kitchen preparations with Chef Jayme Natividad

2011 – Seminar for Events Management by Ms. Karla Reyes

2010 – Enderun Kitchen, Taguig City, Philippines

Asian Cuisine as Elective subject (China, Japan, Malaysia, Indonesia)

2010 – Enderun Kitchen, Taguig City, Philippines

Regional French Cuisine (Alain Ducasse Formation)

2009 – Traders Hotel Kuala Lumpur, Malaysia

Front Office Internship (Front Office Department)

2008 – EDSA Shangri-La, Mandaluyong City, Philippines

Proper Receiving and Storing of ingredients (fieldtrip)

2007 - NBC Tent Rockwell, Makati City, Philippines

Kitchen and Service (Pink Kitchen) event for breast cancer patients and survivors

2007 - Blue Leaf Pavillion, Mckinley Hill, Taguig City, Philippines

Kitchen (Enderun Christmas Party)

2007 - Wack-Wack Club House, Greenhills, Philippines

Rotisserie-Kitchen (wack-wack club house members christmas party)

2007 - Enderun Colleges, Pasig City, Philippines

Hot kitchen (Resto 101 event)

Extra Curricular Activities

Soundcast Member – Enderun’s Choir Group

Youth For Christ Core Group Member (2007)

Skills and Interests

Advance Culinary Skills

Regional French Cuisine

Asian Cuisine – Chinese cuisine, Japanese cuisine, Malaysian cuisine, and Indonesian cuisine and Thai Cuisine

Principles of Confectionery, Pastry and Bakery and Plated desserts

Languages Spoken: Filipino, English

Proficient in Microsoft Office

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