Service Quality
Resume:
Mick Albert Bondoc Parkland Estates, Lamuan
+639********* (Mobile) 024750671 (Home)
*********@*****.***
RESUME SUMMARY
Latest Position Chef, Food and Beverage Consultant, Part time Instructor
Years(s) of Work Experience 18 years
Latest Job Function Hospitality / Hotel Services
Latest Industry Sector Food and Catering Services
Latest Career Level Top Executive
Highest Education Attained Degree
Authorized to work in Philippines Yes
Latest Salary PHP55,000
Expected salary PHP60,000, Negotiable
Availability Notice - 1 Week
PERSONAL PARTICULARS
Gender Male
Age 38
Date of Birth 27-Nov-75
Nationality Philippines
Marital Status Married
Living Location Marikina City
Postal Code 1800
Has Driving License Yes
Driving License Type Non Professional
EXECUTIVE SUMMARY
I am top caliber Chef with an extensive background in the following:
Food & Beverage Operations
Resource Management/Training & Development
Menu Design, Development and Implementation
Process Analysis and Improvement
HACCP
I am honest and hardworking, highly flexible and posess a keen eye for detail. I, personally, have high standards for quality, am a team player by nature and just loves to please
others through food.
Ultimately, I would to like be able to share my knowledge and expertise, significantly contributing to the company's growth and success.
E DUCATION
1993 - 1997
University of Santo Tomas, Manila, Bachelor's Degree Holder (major: Hotel and Restaurant Management)
W ORK EXPERIENCE
Canbro Concepts Holdings Inc. Mar / 2014 - Jun / 2014
PHP 55,000++
Consultant
I had been contracted primarily to infuse new food ideas for the company's variouse brands. Aside from product innovation, I had been tasked to
standardize commissary and branch operations by establishing SOPs, HACCP systems and related food safety processes, culinary training,
etc..
Manila Catering Corporation Nov / 2013 - Mar / 2014
PHP 50000++
Consultant
Heads the entire F&B department. My thrust is to bring down food cost levels, innovation of new products along with upgrading of the current
menu line, skill and technical upgrading of the institution as a whole, and standardizing and systemmatizing of food preparation processes and
other procedures in line with that which is stated.
DACA-International, Dumaguete City, Philippines Nov / 2012 - Nov / 2013
PHP 40000
Chef Instructor
I am currently part of the school faculty teaching basic and advanced culinary/baking education. I am also recently heading a small international
team, tasked with organizing class/faculty schedules/activities and upgrading the current course curriculum.
Marikina Polytechnic College/TESDA May / 2012 - Nov / 2012
PHP 20000
Part time Instructor
I have worked as a Food Service Management Instructor at MPC/TESDA teaching Basic and Advanced Baking, Basic and Advanced Food
Preparation, International Cookery, Food Preservation and Processing, and Catering Management.
Atlantis Resorts and Live-aboard, Puerto Galera, Oriental Mindoro, Philippines Nov / 2009 - May / 2012
PHP 85000
Head Chef
I was responsible for overall kitchen operations. I oversaw daily operations for the company's Puerto Galera outlet. I am also in charge of
monitoring and controlling the outlet's food and labor costs, inventories and food quality, menu innovation and budgeting, standardization and
control.
Amici Food Service Ventures Inc., Makati City, Philippines Feb / 2008 - Nov / 2009
PHP 50000
Corporate Chef
I was responsible for overall kitchen operations. I oversaw daily operations for the company’s seven outlets. I was also in charge of monitoring
and controlling the outlet’s food and labor costs, inventories and food quality. Aside from this, I led the research and development team
concerning product innovation, standardization and control. I was also responsible for operating the company’s commissary kitchen
encompassing hot and cold kitchens, bakeshop, gelato and butchery. In line with these responsibilities, I have conducted process analysis
since starting with them, assessing and improving the flow of work not only for the company’s kitchen department but their logistics and
warehousing departments as well.
Octopus Holdings Pte. Ltd., Singapore Aug / 2007 - Feb / 2008
PHP 90000
Corporate Chef
As Corporate Chef, I had been initially responsible for improving the company's food quality since focusing mainly on bar operations in the
past. The job entails having to plan and implement kitchen operating systems and food and service standards, training and development of
staff and physical development and renovation of all outlet kitchens. I had also been responsible for upgrading menus for most of their
restaurant brands namely The Straits, Liquid Kitchen, Archipelago, Eski Bar and Toucan English Pub. Aside from this, I had been credited for
improving their commissary operations. The menus mainly consist of international dishes that cater to a culturally diverse Singaporean
clientele. Ultimately, I was responsible for operating, controlling, maintaining and developing the company’s food and beverage arm.
7107 Flavours/El Fino Pte. Ltd., Singapore Jul / 2007 - Feb / 2008
PHP 50000
Chef Consultant
I was mainly tasked to improve kitchen operations for the outlet which specializes in Filipino Fine Dining Cuisine and some fusion dishes as
well. It involves having to physically alter kitchen layout and setup; operating systems planning, implementation, monitoring and control
(inventory and operating systems); hands on staff training & development and menu revision and costing.
Cravings Food Services Inc./Center for Culinary Arts, Quezon City, Metro Manila, Philippines Feb / 2005 - Aug / 2007
PHP 30000
Head Chef/R&D Chef
I had been in charge of Linden Suites' sole food and beverage outlet with a vast menu line covering most cuisines. I worked on menu revisions
and innovations, food costing and quality control, banquet management and staffing concerns. I was responsible for everything concerning
food and beverage being served in the hotel. Prior to ending ties with the Linden Suites I had been transferred to the Cravings Katipunan branch
to handle the pilot restaurant. After a year of service I had been asked to assume research and development functions to further enhance their
standards and product quality. Since having assumed the role of R&D Chef, I have been credited with having conceptualized special menus that
compliment monthly themes and specials. I have also worked on different projects such as a member of the standards and assessment
committee (with CCA) for TESDA’s (Training Regulations for Commercial Cooking NCIII, House Specials, a new menu line up for the
restaurants, some new concepts for the company’s affiliates and a new breakfast line for the pilot store.
The Peninsula Manila Oct / 2003 - Feb / 2005
PHP 20000++
Chef de Partie (Banquet)
I was chiefly responsible in assisting the sous chef/senior chef in running the hotel's main and banquet kitchen, I was accountable for all food
preparation and service. I ensure that all food being produced an served are of the highest quality. I am also in charge of all menu execution in
the entremetier, sauce, roast and /or native stations.I focused mainly on European, Mediterranean, Mid-eastern and Asian Cuisines.
Costa Cruises c/o Magsaysay Maritime Corp. May / 2000 - Mar / 2003
PHP 70000
Demi Chef de Partie
As Demi Chef de Partie, I was in-charge of all menu executions in my designated station. While on board, I have honed my skills and
knowledge in all around kitchen/galley operation specializing in Mediterranean, European and Neoclassical cuisines since I had been
assigned in the following stations namely; entremetier, fish, roast, sauce, vegetables, breakfast, and self-service buffet stations.
California Pizza Kitchen Sep / 1998 - May / 2000
PHP 18000
Head Prep Cook (Commissary)
I was responsible for the entire commissary kitchen. This basically includes the process of receiving and storing supplies to store requisitions,
food preparation, production and allocation to the different stations in the kitchen, overall kitchen maintenance and personnel supervision.
Aside from this, I have also moonlighted as tournant covering for stations that needed to be maintained and operated. I was mainly exposed to
Asian-Italian fusion Cuisines.
LANGUAGES (OPTIONAL)
Spoken: English & Filipino
Written: English & Filipino
PROFESSIONAL QUALIFICATIONS (OPTIONAL)
National Certification II
TESDA, 2013
Basic Safety and Sanitation Training
Costa Cruciere c/o Magsaysay Maritime Corp., 2000
Basic Culinary Training
Costa Cruciere c/o Magsaysay Maritime Corp, 2000
REFEREES (OPTIONAL)
Mr. Denver Wickenhaeuser, School Director/Instructor
DACA-International, Dumaguete City
******.*************@*****.***
Mrs. Anabelle O. Moreno, Human Resource Director/AHRM President
Cravings Food Services Inc./AHRM, Quezon City
Mr. Bernard Gaviola, Production/Purchasing/Logistics Manager
Amici Food Service Ventures Inc., Makati City
Mr. Jun Bueno, Vice President for Operations
Manila Catering Corporation
********@*****.***
Mr. Arthur Cantor, Managing Partner
Canbro Concepts Holdings Inc.
************@*****.***
IWC - STANDARDS DEVELOPMENT SUB-COMMITTEE ( COMMERCIAL COOKING)
I was fortunate to have been part of the Standards Development sub-committee for Commercial Cooking NC-IV Qualification/Training Regulations for TESDA during my stint with
Cravings/CCA. I was basically tasked to assess and evaluate the criterias set by the organization as basis forissuing the country's top level certificate for commercial cookery.
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