Chef

Jinky Rose L. Hizole

Date of birth : ** September 1985 Gender : Female

Contact

Mobile : (63-949-*******

E-mail : ***.******@*****.***

Address

Blk 87 Lot 13 KC 33 Karangalan Village, Manggahan, Pasig City

Objective

I am eager to be part of a kitchen workforce where my cooking, costing and kitchen skills can be utilized in

increasing company productivity and creating an efficient kitchen management. Also an opportunity to apply and

expand new skills while strengthening those I already possess to execute high-performance at work.

My main strengths are flexibility, adaptability and the motivation to finish the entire task efficiently. I am a fast

learner yet efficient. And as a person who has been from a reputable Culinary school, my learning of organizational

and time management skills, increased significantly and I became more energetic, well disciplined, committed,

motivated and enthusiastic person.

Education

2013 - 2014 International School of Culinary Arts and Hotel Management

• Diploma in Culinary Arts and Kitchen Management

• Certificate from Culinary Solutions Australia (Bronze Medalist: In-house

Competition)

• TESDA Certificate in Commercial Cookery

2002 – 2006 PATTS College of Aeronautics

• Bachelor of Science in Tourism – Major in Airline Operation

Work Experience

2012 – 2013 Paseo Premiere Hotel

Position: Kitchen staff - Line Cook

Location: Paseo De Sta. Rosa, Sta. Rosa Laguna

Summaries of Responsibilities and Accomplishments:

• Set up stations and collect all necessary supplies to prepare menu for service

• Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items

• Arrange sauces and supplementary garnishes for allocated station

• Cover, date and correctly store all bits and pieces and food prep items

• Notify Chef in advance of likely shortages

• Serve menu items compliant with established standards

• Use food preparation tools in accordance with manufactures instructions

• Close the kitchen correctly and follow the closing checklist for kitchen stations

• Maintain a prepared and sanitary work area at all times

• Keep the work area fresh all through the shift

• Make sure all storage areas are tidy and all products are stored appropriately

• Constantly use safe and hygienic food handling practices

• Returns dirty food preparation utensils to the appropriate areas

• Assist with all duties as assigned by Kitchen Manager

Work Experience

2008 – 2011 Philippine Auto Components, Inc. (DENSO)

Position: After Market Sales

Location: Carmelray 1 Canlubang, Calamba Laguna

Summaries of Responsibilities and Accomplishments:

• Quarterly submitting of final product price simulation of Original Equipment Spare

parts and After Market Equipment Spare parts.

• Achieved 120% sales increase.

• Material ordering and monitoring of shipments.

• Provide marketing strategy for slow moving parts.

• Managing marketing events and out of town customer sales activities.

• Direct delegating duties and responsibilities of staffs and provide training to

newly hired staffs

2007 - 2008

Airspeed Philippines Inc.

Position: Sales

Location: Pascor Drive, Paranaque City

Summaries of Responsibilities and Accomplishments:

• Providing quotation and contract with clients

• Marketing through sales call and attend sales activities.

• Sales competency by achieving 100% sales target in first three (3) months

• Resolve customer queries, concerns or complains

Skills and Training

•

Theory Has completed theories and lectures classes on culinary and non - culinary

subjects under the culinary arts and kitchen management program.

• Has undergone comprehensive lecture in the preparation of stocks and sauces,

processing of the different vegetable cuts, HACCP principles, cooking methods

and cooking techniques.

Kitchen Laboratory

• Has completed alternate weeks of kitchen laboratory on knife skills,

vegetables and potato cuts, meat, fish and seafood processing.

• Has been trained to do mise-en-place and make stocks on a regular basis.

• Prepare process, cook and serve over 60 main courses, side dishes, starches,

soups and appetizers ranging from European to Asian cuisines.

• Student Assistant in Asian Short Course

Experience

Acquired Skills

• Highly skilled in preparing, seasoning, and cooking an extensive range of foods,

including soups, salads, entrees, and desserts

• Hands-on experience in garnishing, arranging, and serving food

• Demonstrated ability to check freshness of food and ingredients prior to cooking

• Substantial knowledge of food safety and handling procedures

• Well-versed in cleaning work areas, equipment, utensils, dishes, and silverware

• Able to work in a team environment and take direction

• Self-motivated and organized

• Exceptional problem solving abilities

• Committed to quality service and food and beverage knowledge

Excellent ability to take direction

Skills and Training

Jan 2014 – Apr 2014 On the Job Training

Aubergine Restaurant and Patissirie

• Completed 432 hours of practicum training.

• Specializes French Cuisine

References

Contact Person Contact Details

• Mr. Norbert Gandler (63) 2 926 8888

ISCAHM Executive Director Culinary Arts

• Ms. Karen Gelig - Sarmiento 092*-***-****

Manager - Paseo Premiere Hotel

• Mr. Gerd Menge (63) 2 926 8888

ISCAHM Assistant Culinary Director

Recommendation Letters Upon Request

Contact this candidate