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Food Line Cook

January 24, 2018

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Kevin S. Asuncion

**** *.* ******* ******. Tondo, Manila


Objectives: To work in a dynamic organization and to secure a position on which my skills will be applied and where my knowledge and potential can be maximized, fully realized and recognize thus will prove to the company's operation my capacity to serve.

Personal Background:

Status: Single

Date of Birth: August 13, 1992

Place of Birth: Pandacan, Manila

Age: 24 yrs. old

Weight: 61 kgs.

Height: 5'7

Religion: Catholic

Citizenship: Filipino

Father's name: Levi B. Asuncion Jr.

Occupation: Scaffolder

Mother's name: Angeline S. Asuncion

Occupation: House wife

Educational Background:

VOCATIONAL: Food and Beverage Services NCll

Prince Giron Int'l Training Center

SY: Dec 2013 – 2014 ( Short Courses )


Beata Certeza Street, Pandacan, Manila

SY: 2005 - 2010

PRIMARY: Beata Elementary School

Beata Certeza Street, Pandacan, Manila

SY: 1995 – 2005

Seminars and Training Involvement:

Food and Beverage Services ll

Finish OJT at PADI'S POINT Restaurant and Bar

February 2014

Work Experience:

COMPANY: KFC ( Robinson Ermita )

POSITION: Food Preperation/Dining

YEAR: 2013

COMPANY: MCDONALD'S ( Robinson Ermita )


YEAR: 2014 - 2015

COMPANY: Classic Savory ( Robinson Ermita )

POSITION: Chicken cook/Line cook

YEAR: 2015 - 2016

COMPANY: Kuya J Restaurant

POSITION: Line cook/Fryer/Griller

YEAR: 2016 – 2017

Job Duties and Responsibilities Based on all Experiences:

-Set up and stocking stations with all necessary supplies

-Prepare food for service ( e.g. chopping, butchering meat, marinating, or preparing sauces )

-Cook menu items in cooperation with the rest of the kitchen staff

-Answer, report and follow instructions

-Clean up station and take care of leftover food

-Stock inventory appropriately

-Ensure that food comes out simultaneously, in high quality and in a time fashion

-Comply with nutrition and sanitations regulations and safety standards

-Maintain a positive and professional approach with coworkers and customers

-Excellent understanding of various cooking methods, ingredients, equipment and procedures

-Accuracy and speed in executing assigned tasks

-Familiar with industry’s best practices

Character References:

Angelo Gernade

Master Sargeant ( Soldier )

Villamor Airbase, Pasay city

Michael Arellano

Classic Savory ( Roving Head Cook )


Maria Angelica Garcia

Kuya J Restaurant / Team Leader ( Back of the House )


I hereby to certify that the above information are all true and correct to the best of my knowledge and belief.

Kevin S. Asuncion


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