Microsoft Office Food
Resume:
RANDY CATUA PINEDA
Abu Dhabi City, United Arab Emirates
*************@*****.***
CAREER OBJECTIVE:
Seeking a better position that allows me to grow professionally, while being able to utilize my skills and provide me the potential for advancement that I can utilize for the betterment of the organization with the best use of my dedication, determination and resourcefulness.
EDUCATIONAL ATTAINMENT:
Bachelor of Science in Hotel and Restaurant Management Graduate: March 2014
Bulacan State University
City of Malolos, Bulacan
WORK EXPERIENCES:
COOK
Chowking Orient Restaurant UAE
Resolute Group
119 Al Dar Bldg Al Muraqqabat Road Deira Dubai United Arab Emirates. October 13, 2014 to Oct 30, 2018
Duties and Responsibilities:
Inspect food preparation and serving areas to ensure observance of safe, sanitary food- handling practices. Turn or stir foods to ensure even cooking .Season and cook food according to recipes or personal judgment and experience.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to waiters or patrons.
Regulate temperature of ovens, broilers, grills, and roasters. Substitute for or assist other cooks during emergencies or rush periods. Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Estimate expected food consumption; then requisition or purchase supplies, or procure food from storage.
Carve and trim meats such as beef, chicken and pork for hot or cold service, or for sandwiches. Coordinate and supervise work of kitchen staff.
Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. COOK
Mimosa Golf & Country Club
Clark Development Corporation – Special Project for Resort Operation Mimosa Leisure Estate, Clark Freeport Zone, Pampanga December 25, 2013 to May 24, 2014
Duties and Responsibilities:
Ensures all food is prepared fresh and is of the highest quality. Strictly adheres to all recipes, methods and instructions from Head Chef.
Reports to work on-time and in a clean uniform. Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus.
Responsible for mise-en-place, and food service for station. Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.
Operate kitchen equipment safely and responsibly COMMIS 3
Green Oasis Establishment (Café Batteel /Bakery)
Suite #7, 2nd floor Souq Mirqab, Salwa Road. Doha- Qatar. P.O.Box 7775 January 20, 2009 to January 19, 2010
Duties and Responsibilities:
Prepare fresh ingredients for cooking according to recipes/menu.
Test food to ensure proper preparation and temperature.
Ensure the proper sanitation and cleanliness of surface and storage containers.
Always check the Production and Expiry details mentioned on product before you start working.
Must see to it that all products that being sold is fresh and presentable.
To serve promptly and properly all customers of Batteel to the highest standard. TRAINING:
On the Job Training
(Food & Beverage Service, Kitchen, Housekeeping, Laundry,) Clark Development Corporation – Special Project for Resort operation Mimosa Golf & Country Club (Montevista Villas)
October 22, 2013 to December 25, 2013 (600 hours)
SKILLS AND QUALIFICATION:
Computer Literate Microsoft Office Application, Good in knife skills and flair- tending, Good organizational analytical skills and can work under pressure, has ability to work quickly, flexibility, resourceful, versatile, loyal, effectively, positively and willing to work hard in any position that is related in my course, expertise and experience. SEMINARS ATTENDED:
Essential Food Safety Training
Certificate
Abu Dhabi Food Control Authority
Certification Reference no. E2015061042
Issuing Date: 30/06/2015
Valid To: 08/06/2020
TUV Middle East
Syscoms College Abu dabi UAE
Culinary and Pastry Seminar
Bulacan State University Hostel
March 14, 2013
Bar Exposure Program
T.G.I.Friday’s Robinson Place Manila
December 18, 2012
GSM Blueniversity Mixology Seminar
Bulacan State University Gym
December 10, 2011
4TH Triple-B Seminar-Workshop
“Bartending and Barista”
Plenary Hall of WOW Hilaga
City of San Fernando Pampanga.
July 29, 2011
PERSONAL INFORMATION
Date of Birth : November 06, 1985
Gender : Male
Nationality : Filipino
Religion : Roman Catholic
Height : 6’ 2” (187.96 cm)
Weight : 92 kg (202.82 lbs.
I hereby certify the above information are true and correct to the best of my knowledge and belief.
Randy C. Pineda
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