RIFFY HARO

**** **** ******, ***. **, Woodside

New York, NY 11377

ac79ez@r.postjobfree.com

646-***-****

PERSONAL STRENGTHS

Able to recognize and prioritize tasks

Able to adapt to new situations and maintain flexibility

Strong organizational capability

Effective interpersonal communication

SKILLS

Basic cooking techniques and knife skills

Knowledge in food-handling guidelines and sanitation procedures

Good command of verbal & written English with a typing speed of 50 WPM

Able to stand and exert mobility for the entire shift

Microsoft Word and Excel

Data entry and archiving

Bilingual: Filipino

EDUCATION AND CERTIFICATIONS

01/20/2019 Food Handler’s Certificate

Servsafe

11/04/2017 Private Pilot, SEL, Instrument Rated

3rd Class Medical Certificate

2014-2015 Institute for Culinary Arts, St. La Salle University, Philippines

Diploma in Culinary Arts

2007-2010 Richmond Hill High School, New York

High School Diploma

WORK AND CULINARY EXPERIENCE

June 2016-Present Freelance Chef, Neuman’s Kitchen, GP, BITE, Cloud

assists in kitchen set-up and breakdown

assists in food production for the day’s event and high-volume plating

occasionally leads hors d’ oeuvres, 1st course, and/or dessert execution

occasionally assists at the commissary kitchen in the pastry department

March 2016-January 2018 Banquets Cook, Gramercy Park Terrace/Maialino, NYC

assisted in food production for banquet-style events and high-volume plating

handled production of hors d’oeuvres and executed small parties unsupervised

collaborated with FOH for service details and execution

occasionally covered in-room dining for Gramercy Park Hotel

September-December 2015 Culinary Externship, Michael’s New York, NYC

trained to float and assist Garde Manger, Grill, Fryer and Pizza stations

assisted the Prep cook in food production

assisted in off-site catering and in-house private events

assisted in receiving and inventory

RIFFY HARO

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April-July 2015 Culinary Externship, Costata Steakhouse, NYC

Garde manger preparation, station set-up, and food execution

July-December 2014 iCafé, St. La Salle University, Bacolod City, Philippines

assisted in the preparation of various appetizers and entrées buffet-style

February-October 2013 Customer Service Team Leader, KIMCO, Terminal 4

JFK International Airport, NYC

resolved customer concerns and provided travel information upon inquiry

collaborated with terminal departments to ensure that any technicalities were promptly dealt with

ensured that airline counters were properly prepared for service

controlled traffic flow by directing passengers to stanchions

May 2010-June 2013 Administrative Assistant, Perfumer’s Workshop Intl., NYC Gun Bauchner — Private, home-workspace

handled clerical tasks such as scanning, filing, and organizing documents

organized and properly stored perfume samples

used of MS Word and Excel for spreadsheets

data entry and minor database management

email and occasional phone correspondence

REFERENCE

Matt Tiscornia (former supervisor)— Chef at Abigail Kirsch Catering

646-***-****

Mike Ferares(supervisor)— Events Manager, Neuman’s Kitchen, NY

ac79ez@r.postjobfree.com

516-***-****

Douglas Wagner (former supervisor)— Chef de Cuisine, Maialino/GPH Terrace, NY

ac79ez@r.postjobfree.com

319-***-****

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