D A N I L O A R E N I E G O B A R R I O S

Home Address : Block 18 Lot 15 Saint Dominic Place, Sudtunggan Road, Basak Lapu- Lapu City, Cebu Philippines 6015

Personal Cellphone/Viber no. +639*********

E-mail Address : ac5fss@r.postjobfree.com

Skype Address: dannybarrios1117

Position Applying for: EXECUTIVE PASTRY CHEF

OBJECTIVE

To be able to acquire a position where I can use and share my knowledge and capability in product development and upgrading the qualities of pastry and bakery products completely beyond the standard of other competitors. And to pursue a more challenging and progressive career where high analytical skills would prove invaluable.

WORK EXPERIENCE

MARIBAGO BLUEWATER RESORT

Address: Buyong Maribago, Lapu-Lapu City, Cebu

Date of Employment : June 01, 2017-Dec.01,2017

Designation: Executive Pastry Chef

Job Description

Create new Buffet Cycle for all F&B Operation based on their requisite.

Create new Ala Carte Menu for F&B outlets.

Create new Bread selections for Breakfast and other F&B operation

Make daily requisition and market list.

Supervise Pastry and Bakery operation and make weekly duty roosters.

Create special request and VIP Amenities, as well as Centerpiece for special occasion.

Visit 5 other Bluewater Resort properties, upgrade their pastry and bakery products.

Do skills and knowledge trainings with the staffs.

CAPITAL DIAMOND STAR GROUP LIMITED- LLUVIA FOOD SOLUTIONS (BAKERY COMMISSARY)

Address: No.50,51,52, Yaw Atwin 4, Pho Laing St.,Kanaung Min Thar Ayi Road, Zone2,East Dagon Township, Yangon, Myanmar

Date of Employment : September 01, 2015 – August 30, 2016

Designation :Executive Pastry Chef (R&D)- Bakery Commissary

Job Description

Create New Products based on 3 Categories, NPD- New Product Development, NCD- New Category Development and EPE-Existing Product Enhancement.

Conduct trainings for new product ready for implementation and mass production, Transfer of Technology(TOT)

Coordinate with the Plant Manager and Manufacturing Head about new product projects during our Allignment meeting

Coordinate with Sales and Marketing about new product requirements/projects.

Regularly present new line up of products to the Mancom and Excom meeting.

Assist in planning of new Baking School

Conduct training with Technical Support Team regularly.

Conduct demonstration and training with Company clients or customers.

INTERNATIONAL SCHOOL FOR CULINARY ARTS & HOTEL MANAGEMENT- CEBU

Address : G/F Synergis IT Center, F Cabahug St. Brgy. Kasambagan Cebu City 6000

Tel. no. : 6332- 2318888

Email : www.iscahm.com

Date of Employment : October 03, 2012 to February 03, 2015

Designation : Pastry Chef – Instructor ( pre opening)

Job Description:

In charge of Pastry and Bakery Academic and Kitchen operation.

Create, modified, and Teach modules for Pastry and Bakery Courses such as : Diploma in Pastry Arts and Hotel Management ( 1 year course with Australian Certificate), Fundamental in Pastry Arts ( 3 months Short Course), Fundamental in Bakery Arts ( 1 month Short Course), Chocolate Pralines Making ( 1 month Short Course), Cup Cakes and Muffins Making ( 2 days Short Course), Summer Junior Chef Course ( 6 session Short Course).

Conduct a Cooking Demo every week in Local Television (for the school promotion), aired three times a day.

Attend a cooking Demo guesting in any establishment as per request (Malls, Schools, etc.)

Make weekly Market List

Check par stocking level of Dry Store, Dairy Products and Frozen Ingredients.

Catered function inside and outside the school.

CRIMSON RESORT AND SPA MACTAN (PRE OPENING TEAM )

Address : Dap-Dap, Mactan Lapu-Lapu City, Cebu Philippines

Tel no. : 063**-***-****

Email : www.thecrimsonhotels.com

Date of Employment : December 16, 2009 – October 18, 2012

Designation : Pastry Chef (pre opening)

Job Description:

As part of opening team, I’m in charge of creating, costing, training, implementing, supervising all the Dessert Menus pertaining to Pastry and Bakery products in all outlets of the Resort such as the Coffee Shop (Saffron Café), Fine Dining (Tempo), Deli Shop ( Crimson Pastry), Crimson Beach Bar & Recreation ( Azur), and Banquet Kitchen ( 500 pax capacity Coral Ballrooms).

Assist the Executive Chef in controlling Daily and Month End Food Cost.

Attend daily Kitchen meeting.

Attend GM’ meeting, F& B meeting as required

Recommend Yearly F& B Kitchen outlet promotions

Check and control par stocking level in the store room to minimize spoilage.

Make Daily Market List

Make weekly Duty Rooster

Do Skills and Knowledge Training with the Pastry and Bakery Staffs (HR will determine the monthly numbers of hours requirements)

Create Cake of the Month for Deli Shop

Make VVIP Welcome Amenities

Make Sugar and Chocolate Showpiece for Special Events

DIAMOND HOTEL, MANILA

Address : Roxas Boulevard corner Dr. J. Quinto Street, Ermita Manila

Philippines

Tel. no. 063*-******

Email Address : ac5fss@r.postjobfree.com

Date of Employment : July 2009 to December 2009

Designation : Pastry Chef

Reason for leaving: offered as one of the opening team in Cebu

Job Description:

Assist the Executive Chef in controlling Food Cost

Create new Dessert Menus for The Hotels’ Various F&B Outlets

Create promotional Menus for the whole year

Create VVIP Welcome and Turndown Amenities

Create Sugar and Chocolate Showpiece

Make daily Market List requisition

Check and control Store Room par stocking level

Conduct Trainings and submit to Human Resources office.

Check all set ups

Implement HACCP practices at all times

Make weekly Duty Rooster

INTERNATIONAL CULINARY ARTS ACADEMY OF CEBU (ICAAC)

Address: 96 P. Del Rosario Extension Streets, Cebu City 6000, Philippines

Tel. no. : 063**-*******, fax no. : 63-32-256****

E-mail : ac5fss@r.postjobfree.com

Date of Employment : January 11, 2008 – September 12, 2008

Designation : Pastry Chef- Lecturer

Reason for leaving : doesn’t explore my knowledge much and looking for more stable job

Job Description:

Teaching Pastries, Desserts and Breads as per the owner’s module

Teaching Short Courses Bread Baking/ Pastry

Check par stocking level of the store room

Supervise the students during hands on training

SHANGRI-LA’S MACTAN ISLAND RESORT & SPA

Address : Punta Engaño Road, P.O. Box 86,

Lapu-Lapu City 6015, Cebu Philippines

Tel. no. : (063-32) 2310288, Fax no.: (63-32-231****

E-mail : ac5fss@r.postjobfree.com : website : www.shangri-la.com

Date of Employment : April 15, 2005 – January 2, 2008

Designation : Executive Pastry Chef

Job Description:

Assist the Executive Chef in controlling daily and monthly Food Cost.

Create new dessert menus for all F&B outlets as per Chef’s approval

Submit New Recipe Card to Cost Controller for costing and suggested retail price.

Submit yearly CAPEX list to the Executive Chef

Submit Annual F&B Planners and suggested promotions.

Create Showpieces and VIP Amenities.

Check and control par stock level in the storeroom

Conduct regular Skills and knowledge training with Pastry and Bakery staffs

Attend kitchen and Departmental meeting

Create monthly specials for Deli shop displays

Implement HACCP at all times with Documentation for Audit purposes

GRANGE HOTEL YORK

Address : #1 Clifton, Yorkshire York Y030 6AA

Tel. no. : 019**-******, Fax no. : 019********

E-mail : ac5fss@r.postjobfree.com website : www.grangehotel.co.uk

Contract date : September 2004 to January 2005 (Seasonal Job)

Designation : Seasonal Pastry Chef

Job Description:

In charge for the preparation of All Ala Carte Desserts and Breads for the Brasserie

Make Cheese platter every Dinner time.

Make Market List everyday.

Make all ala carte orders during service time.

Prepare and set up desserts for Function Rooms.

Assist the Main Kitchen during service time

RUSTAN’S SUPERMARKET

Address : Araneta Center Cubao Quezon City P.O. Box AC 359 Quezon City Philippines

Tel. no. : 911-2351 / Fax no. : 632-***-****

Date of Employment : June 2003- July 2004

Designation : Area Pastry Chef

Job Description:

Handling a huge production operation with 22 outlets and 60 staffs

Implement Food Safety inside the production area

Create new products using our R&D area.

Submit new line of products to the board every week for approval

Monitor our par stocking level of all the ingredients

Visit the outlets for monitoring of standard set ups

Give a report to the Board

FRIDAY’S RESORT, BORACAY

Address : Balabag Boracay Island, Malay Aklan Philippinmes

Tel. no. : (63-36-288****

Website : www.fridaysboracay.com

Date of Employment : February 2002 – March 2003

Designation : Pastry Chef

Job Description:

Assist the Executive Chef in controlling Food Cost

Create new Dessert Menus for The Hotels’ Various F&B Outlets

Create promotional Menus for the whole year

Create VVIP Welcome and Turndown Amenities

Create Sugar and Chocolate Showpiece

Create Cake of the Day

Make daily Market List requisition

Check and control Store Room par stocking level

Conduct Trainings and submit to Human Resources office.

Check all set ups

Implement HACCP practices at all times

Make weekly Duty Rooster

RADISSON “SAS” HOTEL, BEIJING

Address : 6A East Beiissanhuan Road, Chaoyang District, Beijing 100028 PRC

Tel. no. : 86-10-646*****

Website : www.radisson.com

Date of Employment : August 1995 – July 1997

Designation : Pastry Chef

SHANGRI-LA’S EDSA PLAZA HOTEL (OPENING TEAM )

Address : 1 Garden Way Ortigas Center Mandaluyong City, 1650 MM, Philippines

Tel no. : 632-***-****

Website : ac5fss@r.postjobfree.com

Date of Employment : July 1992- July 1995

Designation : Pastry Sous Chef

INTER-CONTINENTAL HOTEL, RIYADH

Address : Riyadh, kingdom of Saudi Arabia

Date of Employment : March 1990-Jan 1991

Designation : Pastry Cook 1

OSCAR’S A TASTE OF HOLLYWOOD RESTAURANT & CATERING SERVICES

Address : Creek Side Mall, Amorsolo St. Makati City Philippines

Date of Employment : Jan 1988-Sept 1989

Designation : Chief Baker

HOLIDAY INN HOTEL, MANILA

Address : Roxas Blvd., Manila Philippines

Date of Employment : September 1986- December 1987

Designation : Pastry Baker

BAGUIO COUNTRY CLUB

Address : Baguio City, Philippines

Date of Employment : 1982-1985

Designation : Pastry/ Bakery Helper

ACHEIVEMENTS/ CERTIFICATES (TRAININGS,COMPETITIONS & SEMINARS ATTENDED)

Pastry Master Class (Handled by Master Pastry Chef Steven Ong) –September 11-12, 2012

Crimson Resort & Spa Mactan - Customer Care 2 – Delighting Customers- March 9-13, 2010

Crimson Resort & Spa Mactan - Customer Care 1 – Crimson Hospitality- March 9-13, 2010

Management and Supervisory Skills Training- September 13-14, 2010

Diamond Hotel - Handling Food Safety Related Customer Complaint Seminar- August 10, 2009

Personal Hygiene and Hand Washing Seminar- July 16, 2009

Basic Safety Training – ( University of Cebu )- January 5-13, 2009

IELTS ( Overall Score- 6.0 ) – June 28, 2008

Shangri-la’s Food Safety Training Certification (based on HACCP)- July 24-26,2007- Examination Grade- Instructor Level

Felchlin ( Pralines,Plated Desserts, Entrements, Pastries, Bakes Cakes and Finger Food Seminar) September 21, 2007

Belcolade Basic Chocolate Training Course – May 18-20, 2006

Interaction Management Essentials by DDI – January 22, 2006

Shangri-la’s Mactan Resort & Spa, Trainer Skills 1 and 2 ( one-on-One and Group Training)- September 2, 2005

Shangri-la’s Mactan Resort & Spa, Shang Care 1 (Shangri-la’s Hospitality from Caring People)- August 17, 2005

Shangri-la’s Mactan Resort & Spa Shang Care II (Delighting Customer)- August 25, 2005

Shangri-la’s Food Safety Management System (Policies & Guidelines for Food Handling)

Environmental Management System ( Waste Segregation And Disposal System)

Hotel and Restaurant Association of the Philippines ( Certificate of Participation 1993

chefs on Parade”Gastronomy Beyond Border)

Shangri-la’s Edsa Plaza Hotel, Certificate of Achievement, 1993 Chef on Parade

Hotel and Restaurants Association of the Philippines,

Award of Merit (Set Menu Category), 1995 Chefs on Parade “Innovations and Explorations”

Les Touque's Blanches and Puratos Phils., Inc., 4th Annual Bread Baking Competition 1994

Shangri-la Edsa Plaza Hotel, Certificate of Achievement, 1994 Chefs on Parade

Les Toques Blanches and Puratos Phils., Inc., 5th Annual Bread Baking Competition 1995

Letter of Appreciation- Chaine des Rotisseurs ( Radisson SAS Hotel, Beijing)- September 14, 1996

Certificate of Appreciation (Shangri-la Management)- Host for January 10-15, 2007 (12th ASEAN Summit)

National Certificate 2 ( NC2 – TESDA )- Expiry Date : July 2019

Training Methodology 1 ( TM1- TESDA)- Expiry Date : October 2019

SKILLS

Chocolate Showpiece Making

Sugar Showpiece Making

Gum Paste Showpiece Making

Menu Development (Plated Dessert : A La Carte/Set Menu, Buffet & Cocktail)

Specialty Cakes ( Birthdays/Anniversaries/Wedding and Delicatessen Cakes)

Home Made Ice Cream Production/Sherbet and Sorbet Making

Classical and Modern Cake Making

Flow of Food Service System

Product Development ( Research and Development)

Skills and Knowledge Trainings (for staffs)

Kitchen Management

HACCP & Food Safety Management System Knowledgeable with Certificate

EDUCATIONAL ATTAINMENT

Baguio City High School, Baguio City- High School- Graduated – 1978 to 1882

University of the East, Caloocan City – Undergraduate ( 2nd year level- Accounting Major )

PERSONAL INFORMATION

oNAME : Danilo A. Barrios

oNICK NAME : Danny

oNATIONALITY : Filipino

oBIRTHDATE : October 24, 1965

oRELIGION : Christian

oHIEGHT : 5’11’’

oWEiGTH : 95 Kgs

oCIVIL STATUS : Married

oPASSPORT NO. ; EC01972216 expiry date : February 03, 2019

oS.S.S. NO. : 01-0616806-6

oTIN NO. : 156-291-790

FAMILY BACKGROUND/ HISTORY

FATHER : Alfredo Barrios Sr. - Retired Executive Pastry Chef (First Filipino Pastry Chef )

BROTHERS : Alfredo Barrios Jr. - Executive Pastry Chef- Vikings Cruise Line

Robert Barrios - Corporate Pastry Chef -Holland America Lines

Allan Barrios - Executive Pastry Chef – Vikings Cruise Line

Noel Barrios - Pastry Chef (Patissier) Brisbane, Australia

REEFERENCE

Mr Neil Vano

Pastry Chef

Crimson Resort &Spa, Mactan

Tel. no: 639*********

Email at : ac5fss@r.postjobfree.com

Miss Gina Arceo

Pastry Chef

Marco Polo Hotel, Cebu

+639*********

Email at : ac5fss@r.postjobfree.com

Mr. Nino Compuesto

Pastry Chef

Quest Hotel, Cebu Philippines

Cellphone no. 639*********/639*********

Email at : ac5fss@r.postjobfree.com

Mr. Laurence Cuesta

Pastry Chef

Shangri-la Mactan Resort & Spa

Cellphone no. 639*********

Email at : laurence.cuesta@shangri=la.com

Mr. Alfred Gapo

Pastry Chef

Summit Circle, Cebu Philippines

Cellphone no. +639*********

Email at : ac5fss@r.postjobfree.com

Mr. Joven Acebo

Pastry Sous Chef

Marco Polo Hotel, Cebu Philippines

Email at : ac5fss@r.postjobfree.com

Mr. Vic Alcuaz

Owner HSPI

Cellphone no. 091********

Email at : ac5fss@r.postjobfree.com

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

DANILO A. BARRIOS

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