Management Manager

PHOEBE F. PANGILINAN

**-* ******** ****** *****, Cebu City

Philippines 6000

Contact No. 092******** / 091********

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

OBJECTIVES:

To undergo full-time experience in actual hotel/resort and restaurant operations where the principles of culinary arts and hotel management can be applied. Position Desired: Chef/Cook

WORK EXPERIENCE:

April 2012 - August 2015 Commis Chef/Cook - Patio Isabel Restaurant Old Banilad Road, Banilad, Cebu City

Philippines

DUTIES & RESPONSIBILITIES:

• Report directly to the head chef

• Assist the head chef in preparing the food and presentation

• Receive instructions and constructive criticisms regarding my performance from my seniors and carry out orders efficiently

• Come early to prepare, organize, set up, and arrange ( mise en place ) all ingredients and equipment needed by the chef

• Maintain records of stocks and do inventory management

• Maintain safety and hygiene standards of the restaurant

• In spite if being a junior chef, I make decisions regarding the quality of the food EDUCATIONAL BACKGROUND:

July 2013 – August 2014 Diploma In Culinary Arts and Kitchen Management with Australian Certificate III in Culinary

International School for Culinary Arts and Hotel

Management (ISCAHM CEBU)

Barangay Kasambagan, Cebu City, Philippines

College – 2011-2013 Bachelor of Science in Business Administration Major in Entrepreneurship - 2 years

University of San Carlos (USC)

P. del Rosario St., Cebu City, Philippines

High School – 2010-2011 Harvest Christian School International (HCSI) Mabolo, Cebu City, Cebu, Philippines

CERTIFICATES & TRAININGS ATTENDED:

1. Australian Certificate III in Culinary - ISCAHM 2013 to 2014 2. TESDA Accreditation for Cookery NC II Certificate - Aug 11, 2014 3. 400 Hours On-The-Job-Training ( O.J.T. ) - Anzani Mediterranean Cuisine Kitchen Skills: ( Theory )

Work in a Team

Occupational Health and Safety in the Workplace

Hygiene within the Workplace

Food Safety in the Workplace

Culinary Terminologies

Mise en Place.

Vegetable Cuts and Knife Skills

Stocks and Sauces

Preparation of Vegetables, Fruits, Eggs, and Farinaceous Dishes Preparation of Sandwiches, Appetizers, and Sea Foods Hotel and Hospitality Management

Kitchen Laboratory:

Proper Hygiene in the Workplace

Mise en Place

Knife skills, Vegetable and Potato Cuts

Proper Handling of Meat, Poultry, and Sea Foods

Preparation of Basic Stocks and Sauces

Salads and Dressings

Basic Cooking Methods

Cold kitchen Buffet, Hot Kitchen Buffet, and Breakfast buffet Cocktail

Prepared, Processed, Cooked and Served over 60 Main Courses, Side Dishes, Starches, Soups and Appetizers ranging from European to Asian Cuisines.

AWARDS & RECOGNITIONS IN CULINARY:

July 23, 2014 Bronze Medallist during the 3rd ISCAHM Culinary Arts Competition on Appetizer, Main Course and Dessert

August 11, 2014 Competent – TESDA Accreditation for Cookery NC II Held at MGB Building, Lahug, Cebu City, Philippines CHARACTER REFERENCES:

Ferdinand Miranda

Proprietor/General Manager - Patio Isabel Restuarant Contact Number +63-925-*******

Marlon A. Misa

School Administrator - ISCAHM

Contact Number +63-32-231****

Randell Mark L. Jugalbot

Executive Sous Chef - Anzani Medeterranean Cuisine Contact Number +63-32-233****

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