Dan Michelle Sabio-Claro

**** ** ******, ********, ** 11373 * Mobile 646-***-****

ac5o8s@r.postjobfree.com

Date of Birth: August, 08, 1978

Gender: Female

Country of Citizenship: Philippines

Education

University/ School Name: the Academy for International Culinary Arts

Location: Cebu City, Philippines

Field of Study: Culinary Arts and Restaurant Management

Career History

Sapito’s NYC October 2015-April 30, 2018

Executive Sous Chef

172 E 106 Manhattan NY

Roles and Tasks:

Setting up and stocking stations with all necessary supplies

Prepping food for service (e.g. chopping vegetables, butchering meat or preparing sauces)

Cooking menu items in cooperation with the rest of the kitchen staff

Answer, report and follow Executive Chef Orders/ instructions.

Responsible for overseeing kitchen staff, which involves scheduling or dealing with personnel conflict.

Assist Executive Chef in menu planning, inventory and managing of supplies

Makes sure kitchen is up to safety and sanitation standards.

Chateau Elan Winery and Resort – Atlanta, Georgia October 20, 2013 – October 20, 2014

Culinary Externship- Banquet Cook

Roles and Task:

As Breakfast Chef, made sure that all the items for breakfast buffet are cooked to the hotels standards.

Preps for breakfast items and reports to Supervisor items that are running low

Makes sure Room service line is set up, stocked and prepared.

Cooks ala carte orders and room service orders according to the menu and the hotels standards

Makes sure orders are served in the correct temperature, doneness, well – seasoned, correct portions and presentable.

Works with fellow cooks to finish task set by the Executive Chef for the day

Butchers, marinates and cooks proteins

Cut, slice produce

Cleans up stations, coolers and freezers.

The Corner Table Cebu City, Philippines June 2012-August 2013

Line Cook/ Kitchen Manager

Roles and Tasks

Cook, prepare food items. Ensure that food is prepared in a manner which is nutritious, safe, properly flavored and in compliance with restaurant standards.

Oversee the cooking activities of food service workers assigned

Work to organized catered events

Communicate and coordinate with Executive Chef on strategies to accomplish production and maintain quality standards

Assist Executive Chef in maintaining accurate daily production records

Clean and restock work area throughout the day. Maintain standards for sanitation and cleanliness.

Assist in maintaining organized storage of dry goods, refrigerated and frozen products

Assist Exec Chef in accurate counting of food and supplies for inventory

Attend trainings and development classes and work site meetings as required by exec Chef

Ability to read and comprehend instructions, recipes, production sheets, temperature logs, safety rules.

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