Assistant Management
Resume:
Gerard Giuseppe S. Emberga
**** ****** ****** ******** *** Del Pilar Makati City
**************@*****.***
OBJECTIVE:
To develop knowledge acquire sense of responsibility and value of professionalism through significant
learning during work.
WORK EXPERIENCE
Febuary 2015 - October 2017 Commis 1
Royal Caribbean International (RCCL)
1050, 1080 & 1040 Caribbean Way
Miami, FL 33132
January 2013 – September 2014 Commis 3 ( Assistant Cook)
Norwegian Cruise Line
7665 Corporate Center Drive Miami FL 33126
January 2012 – July 2012 Japanese Cook
Cabalen Restaurant
3rd level SM Megamall Ortigas Mandaluyong City
June 2011 – November 2011 Line Cook
OOdy’s Thai Restaurant
Greenbelt 3 Makati City
August 2010 – December 2010 Commis 3
Gustavus Steak Lounge
C. Palanca Street Legazpi Village Makati City
SKILLS AND TRAINING
March 21, 2014 Security Awareness Training
Norwegian Cruise Line
7665 Corporate Center Drive Miami FL 33126
November 13, 2013 Sea Service Experience
Assistant Cook (commis 3)
Catering Department on board ship under MLC 2006
CF Sharp Crew Management Inc.
September 27, 2013 Basic First Aid Refresher Training CPR/AED
Norwegian Gem
Norwegian Cruise Line
December 12, 2012 Technical Education and Skills Development Authority(TESDA)
Observing Safety Practices, Performing Victualing Services,
Maintaining Galley Equipment and other areas, Maintaining
Galley Activities, Preparing Hot/Cold Meals, Performing
Survival
Techniques during ship abandonment, Preventing and Fighting
Fire, Performing First Aid Treatment on board and Complying
` with Emergency Procedures.
10TH ISCAHM Culinary Competition Diploma
April 7, 2010
Market Basket (Team Competition)
September – October 2009 On The Job Training (200hrs)
Aubergine Restaurant and Patisserie
Fort Bonifacio Global City
Theory Has completed theories and lectures on Fish and Seafood,
Vegetables, Legumes and Mushrooms, Herbs and Spices,
Fruits, Meat and Food of Animal Origin.
Has undergone comprehensive lecture in the preparations of
Stocks and sauces, processing of different vegetables cuts,
HACCP principles, cooking methods and cooking techniques.
Kitchen Laboratory Has completed alternate week of kitchen laboratory on knife
skills, vegetables and potato cuts, meat, fish and seafood
processing.
Has been trained to do mise-en place and make stocks on
a regular basis.
Prepare process, cook and serve over 60 main courses, side
Dishes, starches, soups and appetizers ranging from European
to Asian cuisines.
EDUCATIONAL BACKGROUND
January 2009 – April 2010 14-month course in Culinary Arts and Kitchen Management
International School for Culinary Arts and Hotel Management
Katipunan Avenue, Loyola Heights Quezon City
June 2007 – March 2008 B.S. Psychology
Centro Escolar University
Gil Puyat Makati City
HIGHSCHOOL
June 2003 – March 2007 Amazing Grace School
San Vicente San Pedro Laguna
Personal Background
Date of Birth: 02 October 1990
Place of Birth: Pasay City
Religion: Christian
Nationality: Filipino
REFERENCES
Sean McSaveney
Culinary Instructor
4f FBR building Katipunan Ave. 1108 Quezon City
926-88-88/426-76-72
Romy F. Demotica
Fleet Project Electrical Team
Norwegian Cruise Line
7665 Corporate Center Drive Miami FL 33126
Contact this candidate