Cook
Resume:
ARCHIBALD H. TUVILLA JR.
Address: Blck. * Talon * Las Piñas City
Email:*********@*****.***
Mobile number: 092********
Objective:
To apply as Commis 3 in a 5 or 6 star hotel or fast-paced and well known restaurant. I want to contribute my skills and passion into producing first class food and top class dining experience and to learn from great chefs more about the culinary world in order for me to realize my own goals and aspirations, and that is to be a great chef in the future. I hope to grow more mature personally and professionally as well in an established and competitive environment and workplace.
Personal Data:
Date of birth : April 28, 1991
Place of Birth : Silay City
Citizenship : Filipino
Sex : Male
Father : Archibald M. Tuvilla
Mother: Ma. Theresa H. Tuvilla
Civil Status : Single
Age : 24
Height : 5 feet and 4 inches
Weight : 165 lbs.
Skills and Characteristics:
Passionate about food
Excellent communication and interpersonal skills.
Able to perform well even in stressful conditions and with a lot of pressure.
Knowledgeable in storing procedures.
Aware on how important cleanliness is and follows HACCP.
Able to operate kitchen equipment well.
Strong ability to work in flexible shifts.
Able to multi-task
Work Experience:
Dusit Thani Manila, Makati (Sept. 2014 –Nov.2014)
- Completed 500 hours on the job training (Tosca Italian Restaurant)
- Pick up stocks that is requested daily by the chef
- Clean and store stocks to walk-in chiller and dry pantry while observing FIFO rule
- Assisted cold kitchen in preparing appetizers and desserts
- Assisted haute kitchen in cooking Italian dishes and preparing garnishes
- Prepared mise en place daily used for ala carte menus and sauces
- Handled pasta station during Sunday buffets at BASIX
- Operate equipments in preparing ingredients
- Help in the plating of food according to the chef’s instruction
- Keep work areas clean at all times
Silver and Plum Bar, Restaurant and Catering Services, Bacolod (Oct.2013 –June2104, Nov.2014 –May2014)
-Cook ( restaurant and catering )
-Clean and process stocks and storing them properly
-Cook food according to recipe and standard
-Prepare mise en place for daily restaurant operation, during restaurant functions and caterings
-Ensure food is cooked and delivered on time during catering events.
-Keep all work area and equipments clean at all times.
Seminars, Events & Kitchen Simulation Attended:
Line Cook at ICA Batch 12- Grand Buffet Jan 2014
Various functions from Tosca Restaurant, Dusit Thani Manila Sept. – Nov. 2014
Multiple catering events with Silver & Plum Restaurant Oct.2013, June2014, Nov.2014 –May2015
Education Background:
2013-2014 Institute for Culinary Arts- De La Salle
Bacolod City
Major in Culinary Arts
2009-2013 University of St. La Salle
Bacolod City
Life Skills Program
Commercial Cooking NCII
2004-2008 University of Negros Occidental Recoleto - Talisay
Bacolod City
1996-2004 Carlos Hilado Memorial State College
Bacolod City
Character References:
Aleta Mahandog
Owner - Silver & Plum Restaurant
Chef Richard Ynayan
ICA Director
Chef Maurizio Gimbilinni
Italian Chef- Dusit Thani Manila, Tosca Restaurant
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