Resume

Sign in

Food Safety Training

Location:
Norseman, Western Australia, 6443, Australia
Posted:
October 25, 2018

Contact this candidate

Resume:

Arnel S. Agustin

ac7h6k@r.postjobfree.com Bp Norseman, 1 Roberts Street

NORSEMAN, WA 6443 +61-414******

Objectives

To pursue a highly rewarding career, seeking for a job in challenging and healthy work environment where I can utilize my skills and knowledge efficiently for organizational growth.

Summary

Self-motivated professional with outstanding skills as both Chef and Manager. Superior leadership and interpersonal skills; ability to build rapport with customers and colleagues; innate ability to interact effectively with people of various cultures and backgrounds and succeed in high-pressure, challenging, and deadline-driven environments. Seeking to bring strong supervisory, food preparation, and organizational skills to the table with a respected organization that values hard work, commitment, and vision. Highlights

• Food safety & sanitation

• Department of Health requirements

• Regulatory compliance & documentation

• Staff development / training

• Labor & food cost control

• Scheduling

• Productivity metrics

• Batch cooking

• Strong butchery and cooking skills

• Well-tuned palette

• Knowledgeable in European and International cuisines Core Qualifications

• Fully knowledgeable and certified in the safe handling of food and keeping food areas sanitized

• Extensive knowledge in European and International cuisine

• Maintains a high level of customer service, whether working in a household, for a corporation or third party food service provider

• Constantly looking for new and exciting means to enhance meals with fresh recipes, food varieties and plating arrangements

• Comfortable working independently or in groups of cooks and chefs

• Exceptional understanding of using ingredients and apposite combinations

• Proficient in preparing, cooking and presenting a variety of grilled foods

• Strong background in managing a kitchen in a wide range of eating environments

• Broad knowledge of safe food handling and maintaining sanitized cooking area

• Experienced Cook specializing in European and International Cuisine

• Knowledge in Pastry and Baking

Arnel S. Agustin

• Experienced Instructor for European Cuisine, International Cuisine, Japanese Cuisine, Indian Cuisine and Russian Cuisine

• Knowledge in calculations and budgeting

Education

De La Salle – Gregorio Araneta University

1993 High School

Guzman College of Technology

1996 Hotel and Restaurant Management

Work Experience

Eyre Travelstops Pty Ltd 12 High Street Fremantle 6160 WA Chef April 6, 2017 – present

Produce high quality plates both design and taste wise

Ensure that the kitchen operates in a timely way that meets our quality standards

Resourcefully solve any issues that arise and seize control of any problematic situation

Order supplies to stock inventory appropriately

Comply with and enforce sanitation regulations and safety standards Hizon’s Catering Manila Polo Club, Makati

Sous Chef July 25, 2016 – February 28, 2017

Help in the preparation and design of all food and drinks menus

Produce high quality plates both design and taste wise

Ensure that the kitchen operates in a timely way that meets our quality standards

Fill in for the Executive Chef in planning and directing food preparation when necessary

Resourcefully solve any issues that arise and seize control of any problematic situation

Manage and train kitchen staff, establish working schedule and assess staff’s performance

Order supplies to stock inventory appropriately

Comply with and enforce sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers Crown Regency Beach Resort Aklan

Sous Chef October 24, 2015 – June 30, 2016

Responsible for the administration, operation, cost control, hygiene and cleanliness, quality standards, supervision, staffing and training of kitchen staff

Ensures that the daily operations of all restaurants are running smoothly.

Computes food costing.

Supervises all kitchen staff, bakers, cooks, butchers, cleaners, etc.

Lead team of kitchen staff members to create and present the highest quality menu items.

Coordinate schedules, assign tasks and supervise staff.

Manages inventory for large kitchen operation

Collaborate with executive chef to manage entire high-volume kitchen team.

Trains kitchen members provided continuous coaching on recipe instructions, presentation, sanitation, food safety and cost control. Arnel S. Agustin

Maintains relationship with vendors to ensure resort had access to fresh foods and the best resources for cooking

Prepares meals accordingly, matching taste and needs of individual guests

Plans and prepares meals for corporate and personal events held at the resort

Manages production to comply with management guidelines to enhance revenues and profits

Supervises regular maintenance and cleaning of all kitchen areas Island Cove Resort and Leisure Park Cavite City

Sous Chef April 20, 2015 – August 30, 2015

Responsible for the administration, operation, cost control, hygiene and cleanliness, quality standards, supervision, staffing and training of kitchen staff

Ensures that the daily operations of all restaurants are running smoothly.

Computes food costing.

Supervises all kitchen staff, bakers, cooks, butchers, cleaners, etc.

Lead team of 47 kitchen staff members to create and present the highest quality menu items.

Coordinate schedules, assign tasks and supervise staff.

Manages inventory for large kitchen operation

Collaborate with executive chef to manage entire high-volume kitchen team.

Trains 47 kitchen members provided continuous coaching on recipe instructions, presentation, sanitation, food safety and cost control.

Maintains relationship with vendors to ensure resort had access to fresh foods and the best resources for cooking

Prepares meals accordingly, matching taste and needs of individual guests

Plans and prepares meals for corporate and personal events held at the resort

Manages production to comply with management guidelines to enhance revenues and profits

Supervises regular maintenance and cleaning of all kitchen areas

Supervises the restaurant concessionaire in EPZA. PGHI Hotel Quezon City

Culinary School Consultant January, 2015 – present

Provides specific/specialized expertise.

Provides independent, objective advice.

Advises and educates the Management on wide range of topics Marlow Navigation Training Center Manila

Assistant Faculty / Head Chef July 14, 2014 – December 3, 2014

Responsible for the efficient running of the kitchen area, and directly in charge of the overall preparation of all the food which is served in the dining hall

In-charge in food preparation for 600 persons.

Overseeing the work of the junior catering staff to ensure that all duties are carried out correctly

Plan menu, assure quality control, and minimize waste

Develops new recipe

Conducts instruction to seafarer trainees

Responsible for inventory and order control

Performs purchasing function

MOL Training Center (Phils.), Inc. Dasmarinas City, Cavite Sous Chef / Instructor January 9, 2009 – July 8, 2014 Arnel S. Agustin

Conducts classroom and practical instruction to seafarer trainees

Conducts trainee assessment and testing, computes grades, accomplishes and submits required reports

Develops and designs course package

Conducts catering training onboard the training ship June 2009- July 2009 Catering Instructor T.S. Spirit of MOL December 2009- January 2010 Catering Instructor T.S. Spirit of MOL February 2008- October 2008 Stateroom Attendant Rhapsody of the Seas

Maintain the cleanness of guest cabin.

Ensure to deliver quality service to the guest.

May 2007- January 2008 Stateroom Attendant Serenade of the Seas

Maintain the cleanness of guest cabin.

Ensure to deliver quality service to the guest.

May 2006- February 2007 First Cook Serenade of the Seas

Assigned in sauté area and also preparing salad and desserts.

In-charge in food preparation for 3,000 persons.

Monitoring of stock, and portioning of food.

Supervise kitchen staff to ensure the quality of food. August 2005- April 2006 First Cook Serenade of the Seas

Assigned in sauté area and also preparing salad and desserts.

In-charge in food preparation for 3,000 persons.

Monitoring of stock, and portioning of food.

Supervise kitchen staff to ensure the quality of food. February 2005- May 2005 Cook Majesty of the Seas

Assigned in sauté area and also preparing salad and desserts.

In-charge in food preparation for 3,000 persons.

Monitoring of stock, and portioning of food.

Supervise kitchen staff to ensure the quality of food. Jan 6, 2003- Nov 30, 2003 Cook C Louise Cruise Line

Assigned in hot and cold cook area, preparing sauces and dressing

In-charge in food preparation for 3,000 persons. Café Appassionato Makati City

Cook April 17, 2002 – August 16, 2002

Responsible in food preparation

Cooks meals to order – on time and well

Responsible in the baking and cooking

Long Yuan Seafood Restaurant Makati City

Cook November 2000 – September 2001

• Responsible in food preparation

Tsin Lung Tea House Paranaque City

Cook March 3, 2000 – August 25, 2000

Arnel S. Agustin

• Responsible in food preparation

Triple V Group [Type the company address]

Head Cook September 16, 1996 – May 15, 1999

Responsible in food preparation

Training and Seminars

Lakewood Training Center

On going Training Methodology I

TESDA (Marlow Navigation Training Center)

August 4-15, 2014 Ships Catering NC III

TESDA (Standard Training Center)

April 5, 2014 Pastry and Baking NC II

Sound Mind Consultancy

July 4, 2012 Risk Management in QMS

July 2, 2012 Root Cause Analysis

May 2-4, 2012 ISO 9001:2008 Auditing

April 30, 2012 ISO 9001:2008 Awareness

Seabase Training Center for Watchkeeping

December 1-2, 2011 QMS and Internal Auditor Training Center

Slyvia Gala Reynoso Culinary School

October 25, 2010 Filipino Delicacies

Heny Sison Culinary School

October 8, 2010 Cheese Cake Gallery

Center for Culinary Arts

August 2009 - November 2009 Pastry and Baking

National Maritime Polytechnic

February 9-20, 2009 Training Course for Instructors (IMO Model Course 6.09)

Career Training Center

October 23, 2008 - November 5, 2008 PC Trouble Shooting, Server and Networking

National Registry of Food Safety Professional

August 27, 2003 Food safety: First Principles Employee Training Program

United States Public health USPH Training (Cooks) November 14, 2006 Food Sanitation, Safety and Microbiology



Contact this candidate