Quezon City Management

JUAN CARLOS B. MILANES

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** ******** ****, ******** ****. Visayas Ave. Proj 6

Quezon City 1107;

9266776/090********

**************@*****.***

Work Experience:

. Completed a two-month (382 hours) OJT in Aubergine, a French fine

dining restaurant, Bonifacio Global City

. Completed a 3 month Seasonal contract as a Commis 3,Entremetier at The

Manor Hotel at Le Chef Inc. Baguio City and also Commis 3 in CAP Camp

John Hay Production Kitchen, Baguio City

(February 25 - May 25)

. Part Owner, Executive Chef and Operations Manager of Beirut Tavern at

#74 Creek side Square building 3rd floor, Tomas Morato Avenue Q.C.

(September 16,2013 to March 28,2014)

. On Call Assistant Chef at Pio's Kitchen ( September 2014 - October

2014)

. Commis 3 Line cook at Jet 7 Bistro (October 2014 - February 2014)

Educational Background:

Primary Education St. Mary's College, Quezon City

Graduate, 2006

Secondary Education St. Mary's College, Quezon City

Graduate, 2010

Tertiary Communications Arts

College of Arts & Letter

University of Santo Tomas,

Espana, Manila

June-October 2010

.

Graduate Of International school for Culinary Arts and Hotel Management

(ISCAHM)

Katipunan Avenue, Loyola Heights, QC.

Diploma course in Culinary Arts and hotel management with Australian

certificate

July 2011 - October 2012

.

Completed a Short course on Fundamentals in bread baking in

ISCAHM January 2013 - February 2013

. Completed a 2 Day Short Course on the

basics of Shu- shi and Sashimi making in

ISCAHM.

July 12 - 13

Skills and Training:

Theories & Lectures Completed culinary and non-culinary subjects and

kitchen management program

applying first aid

Presenting of food

Receiving and storing of kitchen supplies

Clean and maintain kitchen premises

Use basic methods of cookery

Preparing of appetizers and salads

Preparing of sandwiches

Preparing of stocks, soups and sauces

Preparing of vegetables, fruits, eggs and

farinaceous dishes

Select,prepare and cook poultry

Select, prepare and cook meats

Select, prepare and cook fish and seafood

Prepare hot and cold desserts

Prepare pastries,cakes and yeast goods

Plan and prepare food for a buffet

Develop cost effective menus

Able to handle and serve cheese

Able to prepare, cook and serve food for food

service

Prepare, cook and serve food for menus

Prepare food according to dietary and cultural

needs

Develop and update hospitality industry knowledge

Work with colleagues and customers

Work in a socially diverse environment

Can Deal with conflict situations

Implement food safety procedures

Coach other job skills

Follow health, safety and security procedures

Follow workplace hygiene procedures

undergone comprehensive preparation of stocks and

sauces, processing of different vegetable cuts,

HACCP principles, cooking methods and cooking

techniques

Kitchen Laboratory completed alternate weeks of kitchen laboratory on

knife skills, vegetables and potato cuts, meat,

fish and seafood processing

well trained to do mise-en-place and make stocks on

a regular basis

Preparation, processing, cooking, and serving up

to 100 main courses, side dishes, starches, soups,

appetizers and desserts ranging from European to

Asian cuisines

Has learned and practiced the basics in bread

preparation including the preparation of breakfast

breads (soft & hard rolls, danish, pan de sal,

croissant, etc.) and international bread selections

(rye bread, wheat bread, carrot bread, bagels,

bread with fillings, French baguette, sourdough,

etc.)

Has learned and practiced the basics in making

basic shu-shi both hand formed and rolled shu-shi

namely (Rolled): Futomaki, Sarada maki, Philippine

maki, Classic maki, Kappa maki,Tekka maki,Natto

maki, Gankhanmaki.(Hand Formed): Inarizushi,

Mguro-nigiri, Ebi- nigiri, Tamago-Nigiri also the

basics in preparing sashimi namely tuna, salmon

and white trevally and making Tomago

Achievements And Certifications

. TESDA certificate holder in commercial cooking

. Bronze medalist In-house Culinary Competition

International School for Culinary Arts and Hotel Management

. Australian Certificate III for Culinary Arts

. Australian Certificate III in Hospitality (Commercial cookery)

. Certificate of completion on Fundamentals of bread baking (Local and

international breads)

. Certificate of completion On Basics in Shu-Shi and Sashimi making

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