Customer Service High School

HELVIN TUDIO SARDIÑOLA

Sampaloc I, Dasmarinas City 4114 Cavite

Mobile no. 092*-**-**-***

“to contribute and share my knowledge, skills and expertise in the growth of the company…”

JOB EXPERIENCES “certificates - upon request”

Assistant Head Chef – Yadllie Chicken Philippines (August 27, 2014 – present)

Yadllie Chicken Philippines – LATEST “Korean Cuisine”

Main Duty: Oversea the Operation in the Kitchen in All areas

• Responsible in Monitoring the Quality of the Dish

• Requisition of all the stocks

• Menu Development and R&D

• Inventory of Stocks and Labeling

• Waste Management

• HACCP Principles

• 5 S, 3 R System Implementation

Sous Chef – Red Lemon Grill - (February 8, 2012 – June 30, 2013)

View Park Hotel Tagaytay – 2years and 4months “Asian Cuisine – Japanese and Filipino”

Main Duty: Oversea the Operation in the Kitchen in All areas (Ala Carte – Banquet)

• Responsible in Monthly Revenue Report in the Kitchen and Paperwork’s

• Dispatching and Cooking Area Monitoring

• Requisition for Ala Carte and Banquet Items

• Monitoring of Staff Schedule and Training

• Menu Development and R&D

• Inventory of Stocks and Labeling

• Waste Management

• HACCP Principles

• 5 S, 3 R System Implementation

• Promos…

Cook – The Lake Café – (November 8, 2010 – December 10, 2011)

The Lake Hotel Tagaytay – 1year and a month “International Cuisine – Chinese and Italian”

Main Duty: Cook and Prepare for Ala carte and Banquet

• Responsible in Requisition for Ala Carte and Banquet Items

• Monitoring of Staff and Schedule

• Menu development

• Inventory of Stocks

• Cleanliness

• Preparation for Functions

• Garnishes

• Production report…

Line Cook – Annie’s American Comport Cuisine and Classic Cuisine Philippines (C2) - Cravings

(December 1, 2009 – November 7, 2010) Summit Ridge Hotel – almost a year “Asian Fusion – Filipino Food with a twist”

Main Duty: Cook and Prepare for Ala carte and Banquet

• Responsible in Preparation of Ala Carte

• Receiving and requisition of stocks

• Mis en place of Ala Carte

• Clean kitchen

• All around Kitchen duties assigned by the Head Chef…

Commis II – Truffles – Robinsons Land Corporation – (July 16, 2009 – November 31, 2009)

Summit Ridge Hotel – 4months “International Cuisine – Western and Italian”

Main Duty: Cook and Prepare for Ala carte and Banquet

• Responsible in cooking and preparing of menu

• Cleanliness of walk in freezer and walk in chiller

• Menu Development and R&D

• Kitchen Staff Motivating and Training

• All around Kitchen duties assigned by the Sous Chef

Commis III - Café Summit - W &W Foods Corporation – (March 9, 2007 – July 15, 2009)

Casino Filipino – Tagaytay – 2 years and 4months “International Cuisine – Chinese, Japanese, American and Filipino”

Main Duty: Cook and Prepare for Ala carte and Banquet

• Responsible in Menu Preparation and Cooking

• Cleanliness and Orderliness in the Kitchen

• Menu Development and R&D

• Requisition and Receiving of Items

• All around Kitchen duties assigned by the Sous Chef

Commis III – Sports Center Veranda and Highlander Steakhouse – (March 23, 2005 – March 8, 2007)

Tagaytay Highlands International Golf and Country Club Inc. – 1year and 11months “International Cuisine – Mexican,

American and Western”

Main Duty: Cook and Prepare for Ala carte

• Responsible in Menu Preparation and Cooking

• Cleanliness in the Kitchen

• Menu Development and R&D

• Relieve in other Outlets in the Club in the Kitchen Deparment

• All around Kitchen duties assigned by the Sous Chef

SEMINARS AND TRAINING ATTENDED “certificates - upon request”

Customer Service Training Program – Casino Filipino - Tagaytay

Aguinaldo Highway, Tagaytay City - August 28, 2007

Food and Beverage Service Operational Standard Training Program @ Tagaytay Highlands International Golf and Country Club Inc.

Brg. Calabuso, Tagaytay City - November 28 – 30, 2006

Practicum @ Royale Parc Hotel and Restaurant Tagaytay

Silang Crossing West, Tagaytay City - February 6, 2005 – March 15, 2005

Practicum @ Tagaytay Highlands International Golf and Country Club Inc.

Brg. Calabuso, Tagaytay City - December 18, 2005 – January 19, 2005

Hotel Operation Seminar @ Grand Boulevard Hotel

Roxas Boulevard, Metro Manila - September 13, 2003

Practicum @ Days Hotel - Tagaytay

Silang Crossing Junction, Tagaytay City - November 18, 2002 – February 13, 2003

Hotel and Restaurant Operation – Sea Front Restaurant

Subic Bay Metropolitan Authority, Olongapo City - September 7, 2002

EDUCATIONAL BACKGROUND “diploma and transcript of records – upon request”

Bachelor of Science in Hotel and Restaurant Management, 2001-2005

Cavite State University, Don Severino de las Alas Campus

Brgy. Bancod Indang, Cavite

• Tagaytay City National High School, 2001

• Maharlika Elementaty School, 1997

OTHER SKILLS

• Fruits and Vegetable Curving

• Computer Literate (Microsoft Word, Excel and Power Point)

• Table Skirting and Flower Arranging

• Guest Speaking in Seminars

PERSONAL BACKGROUND

Age: 31 years old Date of Birth: January 4, 1984

Sex: Male Status: Single

Height: 5’ 6” Weight: 130 lbs.

Religion: Roman Catholic

CHARACTER REFERENCE

Chef Paul Bailey – former - Executive Chef

The Lake Hotel Tagaytay - General Emilio Aguinaldo Highway Maharlika East, Tagaytay City

091*-***-**-** or 090*-***-**-**

The Lake Hotel Tagaytay - Phone Number: (02) 7257243 Fax Number: (02) 4120009

Chef Cayetano Arzadon Tuanquin – former - Executive Chef

The Lake Hotel Tagaytay - General Emilio Aguinaldo Highway Maharlika East, Tagaytay City

091*-**-**-***

The Lake Hotel Tagaytay - Phone Number: (02) 7257243 Fax Number: (02) 4120009

Chef Lee Jose – Executive Chef

Yabu: the House of Katsu

2nd Floor Mega Atrium, SM Megamall, 1552 Manila

091*-***-**-** or 576-39-00

HELVIN TUDIO SARDIÑOLA

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