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Customer Service Food Safety

Location:
Manila, Manila, Philippines
Posted:
January 13, 2019

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Resume:

Sean Paulo Ordoña

Culinary and hospitality professional combining demonstrated successes in various aspects of leadership, organizational, and restaurant management.

ac763r@r.postjobfree.com

970-***-****

Aliso Viejo, CA

SKILLS

Detail-oriented Team player Creative Problem solving Multi-tasking Customer service & communication

Presentation skills & professional presence Fast-paced Decision making Culinary expertise Menu Planning

Strong organizational & time-management skills Commitment to quality Food preparation Leadership & Management

WORK EXPERIENCE

Station Chef

GRAND HOTEL: MAIN KITCHEN & THE JOCKEY CLUB AT THE GRAND STAND

04/2018 – 10/2018 Mackinac Island, Michigan Achievements/Tasks

Adhere to standardized recipes & specifications in order to maintain consistency and ensure all standards are met.

Review the days requirements with the Sous Chef to prepare & delegate duties to ensure the production of the food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guest service.

Actively participate in training & mentoring of culinary skills to junior staff and apprentices.

Ensure that station opening & closing procedures are carried out to standard.

Ensure that all food products are handled, stored, prepared and served safely in accordance with hotel and government Food Safety guidelines.

Prepare lists of food products required for station for Sous Chef order and approval.

Lead /Station Chef

WINTER PARK RESORT: THE LODGE AT SUNSPOT

11/2017 – 04/2018 Winter Park, Colorado Achievements/Tasks

Create & implement daily food preparation, set-up, service, and break down.

Responsible for daily operations of the restaurant that prepare and serve meals & beverages to guests.

Supervise routine food service operations and maintain a clean, sanitary, and safe working environment.

Monitor the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone.

Oversee training & mentoring of employees and explains the establishments policies and practices.

Garde Manger Chef/Pantry Chef

SPECIALTY FOOD RETAILERS INC.

12/2016 – 04/2017 Makati, Philippines Achievements/Tasks

Prepare all cold food according to recipes, guidelines and standards set by the Executive Chef or hotel standards.

Oversee the consistency of various preparations within the cold kitchen to ensure quality product and adherence to standard recipes.

Maintenance of all refrigeration, equipment, storage & working areas in clean, working condition in order to comply with health department regulations.

Delegate & assist in preparing of cold food items like salads, cold cuts, salad dressings etc.

Prepare all dishes following recipes and yield guides.

Utilize established company control procedures for food cost, labor cost, and food quality.

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WORK EXPERIENCE

Chef de Partie/Station Chef

FAT RESTAURANT

06/2016 – 10/2016 Bonifacio Global Center, Taguig, Philippines Achievements/Tasks

Set up food station according to restaurant guidelines and prepare all food items as directed in a sanitary and timely manner.

Follow recipes, portion controls, and presentation specifications as set by the restaurant.

Restock all items as needed throughout shift.

Maintain a clean and sanitary workstation and practices good safety and organizational skills.

Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas

Chef

LANIE'S RESTAURANT & CATERING SERVICES

11/2015 – 05/2016 Batangas, Philippines Achievements/Tasks

Collaborate with the Executive Chef to prepare meals for our dining hours and catering services.

Properly store food items at appropriate temperatures.

Ensure that the food prep area & kitchen are cleaned and sanitized.

Lead Chef de Partie/Station Chef

RAINBOW ROOM AT LAKE POWELL RESORTS AND MARINAS

04/2015 – 10/2015 Page, Arizona Achievements/Tasks

Responsible for preparing food for service & helping to ensure the kitchen stays clean, tidy, and operational.

Ensure each station is stocked with the necessary equipment and meet sanitary regulations at all times.

Prepare ingredients and supplies each day, which includes checking inventories and the quality of the supplies received.

Ensure that dates & temperatures are checked, and that stock is rotated to be in line with use-by dates for optimum quality.

Manage and oversee kitchen staff during day-to-day operations.

Ensure health and safety regulations and standards are met at all times, and that the kitchen remains hygienic.

Cook Intern

HYATT REGENCY HOTEL AND CASINO

08/2014 – 12/2014 Manila, Philippines Achievements/Tasks

Prepare basic food items in kitchen and handle all production tasks in a timely manner.

Work efficiently & effectively to gather, wash, cut, season, cook and store quality ingredients.

Perform a variety of butchering tasks, such as trimming, and cutting.

Support all other cooks in their preparation tasks.

Maintain a clean and safe work area adhering to food safety and health standards.

Handle & clean kitchen equipment carefully and safely to prevent damage or injury.

Kitchen Staff Intern

DE LA SALLE-COLLEGE OF ST. BENILDE

05/2014 – 08/2014 Manila, Philippines Achievements/Tasks

Prep the kitchen before the chefs arrive to cook.

Responsible for the hygiene of the kitchen in order to comply with inspections.

Remove required ingredients from the pantry & clean, cut, and prepare ingredients in advance.

Clean all the equipment that is used in the kitchen.

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EDUCATION

Bachelor of Arts in Hotel, Restaurant, and Institution Management (Culinary Arts)

DE LA SALLE-COLLEGE OF SAINT BENILDE

05/2011 – 02/2015

Manila, Philipines

Courses

Financial Management for the Hospitality Industry

Marketing Management for Hospitality Industry

Principles of Food Production & Menu Planning

Entrepreneurship, Franchising for the Hospitality Industry

Information System for Culinary Arts

International Cuisine

Poultry, Meat, and Seafood Cookery

Butchery and Fish Mongery

CERTIFICATES

Asian Cuisine Culinary Demo (03/2014)

Learned about the intricacies of Chinese lauriat and how to make dumplings.

Overview of the hot kitchen of the hotel and cooking demo.

HONOR AWARDS

Spot Award: Sell & Serve with Passion

Spot Award: Silver Award (twice) (04/2015 – 10/2015)

Rainbow Room at Lake Powell Resorts and Marina

Rainbow Room at Lake Powell Resorts and Marina

Encore Award - Food Safety (04/2015 – 10/2015)

Hard Work Award (twice) (04/2015 – 10/2015)

Rainbow Room at Lake Powell Resorts and Marina

Rainbow Room at Lake Powell Resorts and Marina

3rd Place in Rainbow Room Quickfire Challenge (08/2015)

Finalist in 40th YHE - Market Basket (07/2014)

Rainbow Room at Lake Powell Resorts and Marinas

40th YHE - Market Basket

2nd Place in 39th YHE - Seafood Cookery (03/2014)

38th YHE - Culinary Apprentice (01/2013)

39th YHE - Seafood Cookery

39th YHE

Managed & prepped non-culinary students to cook in a competition.

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