Pastry Cook

PERSONAL INFORMATION

Name: John Darryl S. Cocohoba

Date of Birth: October 21, 1991

Address: 232. Ma. Cecilia Mulawin Tanza

Cavite, Philippines

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

E-mail: ****.********@*******.***

PROFILE

I am an enterprising young professional intending to continue my development as a pastry man. I think in terms of results and objectives, I am enthusiastic and I work with decisiveness and conviction. I have a proactive attitude and find positive ways to stimulate and engage with people

EDUCATION

2008–2012 Bachelor of Science in Hotel and Restaurant Management International School for Hotel and Restaurant Management Habay Bacoor, Cavite

PROFESSIONAL EXPERIENCE

07/2014–06/2017 Assistant pastry

Norwegian Cruise Line, Miami Florida

Ensures all food is prepared fresh and is of the highest quality

Reports to work on-time and in a clean uniform.

Responsible for procurement, scaling, preparing, and finishing products.

Consistently checks temperatures in foods and follows proper procedures in regards to chilling, and holding food.

Checks station upon arrival to determine status of outstanding safety, or equipment issues.

Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.

Maintains USPH/FDA standards for station.

Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position.

Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position.

10/2013-05/2014 Kitchen Helper, Pastry Department

New World Hotel, Makati Avenue, Ayala Center, Makati

Weigh and measures ingredients, using measuring cups and spoons.

Mixes ingredients to form dough or batter by hand or using electric mixer.

Rolls and shapes dough, using rolling pin and cuts dough in uniform portions with knife, divider, and cookie cutter.

Molds dough in desired shapes, places dough in greased or floured pans, and trims overlapping edges with knife.

Mixes and cooks pie fillings, and pours fillings into pie shells and tops filling with meringue or cream.

Checks production schedule to determine variety and quantity of goods to bake.

Spreads or sprinkles toppings on loaves or specialties and places dough in oven, using long-handled paddle (peel).

Covers filling with top crust; places pies in oven; and adjust drafts or thermostatic controls to regulate oven temperatures.

Mixes ingredients to make icings, decorates cakes and pastries, and blends colors for icings, shaped ornaments, and statuaries. 02/2013-09/2013 Kitchen Helper, Pastry Department

Heritage Hotel Manila, Pasay Manila

Maintain complete knowledge of correct maintenance and use of equipment; use equipment and Tools only as intended, properly and safely.

Maintain and strictly abide by state sanitation/health regulations and hotel requirements.

Meet with the Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

Prepare all menu items following

Recipes and yield guides, according to departmental standards.

Inform the Executive Chef of any foreseeable shortages before items run out.

Inform the Food& Beverage service staff of 86’d items and the amount of available menu specials throughout the meal period.

Maintain proper storage procedures as specified by Health Department and hotel requirements.

Minimize waste and maintain controls to attain forecasted food cost. EXTRACURRICUAR ACTIVITIES

01/2017 Assessment passer of Technical Education & Skill development Authority

National Certificate III in Ship’s catering

EDUCATIONAL BACKGROUND

04/2011 Assessment passer of Technical Education & Skill development Authority

National Certificate II Bread and Pastry Production SKILLS

Languages: English (good spoken and written command)

Software: Computer literate. Microsoft Office

Competent in Ships catering and Bread and Pastry Production INTEREST AND ADDITIONAL INFORMATION

Travel: I worked as an Assistant pastry on a cruise ships that cruises Alaska, New York Miami, Mexico, Port Canaveral, Puerto Rico, Jamaica, Seattle and many more. Modern dancing, basketball and swimming

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