Chef

KEVIN YURI TAULI #** Purok * Pinsao Pilot Project, Baguio City, Philippines

Email: ***************@*****.*** Personal: 091******** /094********, Home:424-2280

Objective

Highly talented and innovative person with best efforts to create versatility and taste in preparing delicious dishes, desire to work with excellent establishment where expertise can be proved.

Birthdate: March 14, 1992

Birthplace: Sagada, Mt. Province

Sex: Male

Civil Status: Single

Summary of Qualifications

• years experience in making delicious dishes in reputed restaurants

• Expert in maintaining quality and taste

• Worked under the supervision of senior chefs of several star hotels, which enhanced my professionalism

• With excellent skills in presentation and event management

• Efficient in kitchen management and inventory

• Proficient in managing high pressure environment and prepare meal on the large scale

• Prepared low cost and less time strategies

• Can prepare menu and meal on request basis

• Very versatile and innovative in preparing meal and can compete the environment globally

• Prepared meal according to the hygienic principles of food

Relevant Experience

Skills:

• Showed expertise in preparing meal on requests

• Supervised and maintained sanitary standards within the kitchen and food preparation

• Prepared several delicious menu charts

• Efficient in providing maximum profit to the organization and maximum satisfaction to the customers as well

• Attained expertise in different event management like marriage, birthdays, social parties, business dinners etc.

• Maintained quality of food without compromising health issues and taste

• Acquired information about the world wide food technology and hygienic principles of preparing meal

• Introduced new dishes in accordance with taste and choice of individuals

• Prepared meal meeting the demands and body requirements of individuals

• Supervised the kitchen staff and assigned duties

• Controlled finance and inventory of kitchen

• Attained excellent skills in preparing delicious food

• Kept complete information about cutlery and other kitchen inventory

• Learned how to prepare recopies and menus on demand

• Learned how to prepare WBS (Work Breakdown Schedule)

• Acquired the knowledge of ingredients and quantity used in preparing meal

• Adopted my versatile method to prepare the meal according to the needs of the customers

• Learned to maintain a professional attitude towards working environment

• Coordinated between senior chef and other kitchen staff

Employment History

Yoghurt House 2016-Present

M/S Crystal Symphony Cruises 2014-2016

Yoghurt House 2012-2013

Skills

• Events Management • Budget Administration

• Kitchen Account Management • Catering Operations

• Knowledge of New Recopies • Recruitment and Training

• Maintenance of Taste • Hygiene Standards

• Food and Beverage/Catering Management • Inventory and Cost Control

• Team Building and Empowerment • Professional Staffing

• Sense of key health • Maintenance of Sanitation standards

Education

Ankileng National High School 2009 High School Diploma

Global Academy 2012 Diploma in Culinary

Trainings

National Certificate 2 (Ships’ Catering Services) Issue date: November 03, 2014

National Certificate 2 (Cookery) Issue date: October 20,2014

Security Awareness Training January 17, 2014

Updating Training Course for Personal Safety and November 2013

Social Responsibility

Anti-Piracy Awareness Training November 2013

Safety Management System for Cruise November 2013

Proficiency in Crisis Management and Human Behavior Training September 25-27, 2013

in Passenger Safety, Cargo Safety and Hull Integrity Taining

Crowd Management, Passenger Safety and Safety Training September 19 and 27, 2013

for Personnel

Providing Direct Services to Passengers in Passenger Spaces September 9-13, 2013

Proficiency in Survival Craft and Rescue Boats

Seafarers with Designated Security Duties and Security Awareness training September 14, 2013

Crystal Cruises Culinary Training August 19-30, 2013

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