EXECUTIVE PASTRY CHEF
Resume:
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 : ****************@*****.***
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 : *********@************.***
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 : *****@*****.***
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 : ***@*******-**.*** : 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 : ****@***********.**.** 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 : ***@*******-**.***
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 : ****.****@*****.***
Miss Gina Arceo
Pastry Chef
Marco Polo Hotel, Cebu
Email at : *********@*****.***
Mr. Nino Compuesto
Pastry Chef
Quest Hotel, Cebu Philippines
Cellphone no. 639*********/639*********
Email at : *********@******.***
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 : **********@*****.***
Mr. Joven Acebo
Pastry Sous Chef
Marco Polo Hotel, Cebu Philippines
Email at : **********@*****.***
Mr. Vic Alcuaz
Owner HSPI
Cellphone no. 091********
Email at : ***.******@*****.***
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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