Customer Service City
Resume:
LORENZO L. IGNACIO
Unit ** Monteverde Mansion
** ****** **., **** **********, San Juan, Metro Manila, Philippines
***********@*****.***
Contact Number: +639*********/ (02) 7256137
Objective To optimize the utilization of acquired knowledge and experience obtained at industry-
related work activities in order to enhance the skills and achieve further personal growth
to maximize my contribution to the organization’s bottom line.
Education Diploma in Culinary Arts and Technology Management
Center for Culinary Arts, manila
School Year 2004 – 2006
Associate in Hotel and Restaurant Management
Filamer Christian College, Roxas City, Capiz
Academic School Year 2002 – 2004
BS Commerce major in Marketing Mangement (undergraduate)
University of Saint Lasalle Affiliatte College of Roxas City, Capiz
Academic School Year 2000 – 2002
Secondary School Diploma (Loyalty Award)
Saint Marys Academy of Capiz, Roxas City
Academic School Year 1996 – 2000
Overview Thrive in a fast-paced, result- oriented, customer focused environment with a proven
Ability to prioritize, multi-task, and work under pressure either with a team or
Independent. Exposure to the principles and practices of sound kitchen management,
Basic cooking and hands-on production, sanitation and hygiene, food quality standards,
Kitchen equipment maintenance and the related back-and-front-of the house operations.
Experience Cook /Trainee April 2007 – June 2007
Fire Place
Hyatt Hotel and Casino Manila
Manila City, Philippines
Duties and Responsibilities:
Product knowledge. Mise-en-place all the required raw materials and necessary non-F&B
Tools and equipment in the Western kitchen. Cook and plate the various Western dishes
Listed in the menu.
Cook/Trainee April 2005 – May 2005
Cravings Restaurant
Frazer’s Place, Makati City
Duties and Responsibities:
Product knowledge. Cook the various dishes as listed in the menu for the hot kitchen.
Prepare the a la carte meals and cross-training on buffet set up and table skirting and wine
Tasting.
JR. Commis December 2007 – March 2008
Tea and Theraphy
Serendra The Fort Bonifacio, Global City
Duties and Responsibilities:
Product knowledge. Mise-en-place all the required raw materials and necessary non-F&B
Tools and equipment in the Asian kitchen. Cook and plate the various dishes
Listed in the menu.
Kitchen Crew June 2008 – December 2009
Hans Gourmet
Asian Development Bank
ADB Ave. Ortigas, Pasig City
Duties and Responsibilities:
Product knowledge. Cook the various dishes as listed in the menu for the hot, cold and
pastry kitchen. Prepare sauces, dressings, salads and sandwiches. Assigned in ADB
special fine dining meals.
R&D/Consultant January 2010 – September 2012
FlatRock Beach Resort
Baybay, Roxas City, Capiz
Duties and Responsibilities:
Create new recipes for the menu; conducted cooking demo and training for the in-house
chef and kitchen staff; supervised in-house chef and kitchen staff.
Commis/Line Cook November 2012 – Up to present
Manila Catering Corporation
Scout Tobias, Fr. Martinez St., Quezon City
Duties and Responsibilities:
Assumes 100% responsibility for quality of products served. Knows and complies
Consistently with manila catering standard portion sizes, cooking methods, quality
Standards and kitchen rules, policies and procedures. Stock and maintains sufficient
Levels of food products at line stations to assure a smooth service period. Portions food
Products prior to cooking according to standard portion sizes and recipe specifications.
Handle stores and rotates all products properly.
Seminars and Participated in a halfday Thai Cooking Class in Bangkok Thai Cooking Academy
Skills Training Successfully Completed the Intensive Course in Thai Food Cooking at Silom Thai
Cooking School, Basic Hallal Seminar at Manila Catering Corporation, HennySison
Siopao and Mami Workshop, HennySison Sausage Making and Condiments,
HennySison Baking 101 for the Oven Phobic Workshop.MVW Restaurant training
Roxas City, Capiz. UP Diliman summer Arts workshop,
SandCastle Making contest (judge),Sold Paintings at the PanublionRoxasCtiyMuseum,
Working, Serve-Safe Certification, Global Cuisines, Bread Baking, Patisserie, Wine &
Beverage Management Catering & Banqueting.
Others Roxas City, Capiz Fiesta (Sinadya sa Halaran)
• 1st Prize Proffesional Category Culinary Competition: “Fiesta Tabagak Pasta”
(Original Recipe) December 8, 2011
Outreach Program: - Bazaar for the less fortunate; Feeding Program ages 6-10
Delegate, international Culinary Congress, Waterfront Hotel, Cebu City Caterer
Participant, Embassy of Canada, Makati City Caterer Participants, Power Book
Launching Project, Makati City Cooking Demonstration, Lifestyle Network Television
Cooking Demonstration, DOLE Products, World Trade Center, Manila Active Crew,
Chefs-on-the-Go, CCA Manila Chapter.
Affiliation CCA Manila Student Assistant to the Teaching Chef, Capiz Arts Council
Interests Customer Service, Food Sports, Business Ventures, Computers, Social Outreach
Personal Excellent Health, 29 years old, Speak and write English and Pilipino, 220 lbs, 5’9”
Reference Edgar Dugate
Head Chef
Fish Seafood Island Hub, Visayas ave., Quezon city
David P. Pelaez
Executive Director
LPU Culinary Institute, manila
Archie Juanta
Corporate Chef
Tea and Theraphy, Serendra The Fort Bonifacio, Global city
E-mail: **************@*****.***
(63)916 783_8876
Chris Leaning
Executive Chef
Hans Gourmet, Asian Development Bank, ADB ave. Ortigas, Pasig city
E-mail: ****.*******@*****.***.**
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