Manager Management

Name : DARWIN A. MORFE

Address : Gibraltar Baguio City

Home town : Cabanatuan City Nueva Ecija Philippines

Mobile No : +639*********

Email Address: ***********@*****.***

OBJECTIVE:

To be able to be a part of a company and contribute in Culinary and Hotel Restaurant Management.

WORKING SUMMARY:

June 17, 2014 – Present ASSISTANT FOOD & BEVERAGES MANAGER

Baguio Country Club Corporation

Baguio City, Philippines

Baguio Country Club is a landmark institution in the City of Pines, dating back to more than 100 years. It is an exclusive member’s only club whose facilities and services were given a “Triple AAA Resort” and 5 Start Hotel rating by the Department of Tourism. In the Club’s Food and Beverage Division, there are 7 outlets, most notable of which is the Hamada, voted as one of the 100 Best Restaurants in the Philippines by the Philippine Tatler. The Club’s banquet facilities include the W.C. Forbes Ballroom which can accommodate up to 400 persons and the Multi Purpose Hall that can accommodate up to 2,500 persons in a theatre style set-up.

Responsibilities:

Created comprehensive business plans, financial projections, and operations strategies for F&B and define the direction and objectives of the department in relation to the hotel’s total plan.

Responsible for repositioning the department to attain corporate directions.

Introduce a new system for F&B operations suitable for the hotel that has traditionally been run as a family corporation.

Prepares F & B CAPEX list to further upgrade F & B department.

Overall responsible for planning, budgeting, staffing, scheduling, procurement, employee trainings, and menu planning/pricing. "Hands-on" management style.

Assists the Food and Beverage Manager to manage and ensure smooth and efficient operation of the entire department.

Able to apply the latest procedures in F&B Cost Control, Buffet Services, and Food Presentation within one year of service.

Review and introduced new Policies and Procedure.

Revised and improved training programs within the F&B Department.

Presented new formulas and formats for profit and loss and a yearly budget preparation scheme in every F&B outlet.

Created new packages and promotions as well as theme parties for F&B to further enhance revenue and increase sales.

Responsible for the improvement of service standards.

Monitored and controlled expenses without sacrificing quality of service.

Review and introduce new F&B menu based on the current market of the hotel.

Checks work performance of subordinates and their grooming standard.

Assigns responsibilities to subordinates.

Liaises with kitchen and beverage department on daily operations.

Studies, evaluates and suggests improvement for operation procedure.

Conducts pre-service outlet head briefing.

Deputizes for F & B Manager in his absence.

Submits guest/staff incident reports from outlet head.

Attends the following (Sales and Marketing Meeting, F & B Meeting, Administrative Meeting, Update Meeting and other meetings as required by her superior).

To give disciplinary actions to an erring employee if necessary.

Handles guest complaints.

Maintains high standard of cleanliness in all restaurants outlet.

To carry out occasional assignments/ projects designated by the higher management.

Ensures that operational budget is strictly adhered to and that all cost are strictly controlled.

Works with the Executive Chef in managing and ensuring smooth and efficient operation of the entire department.

Ensures that Health, Hygiene, Sanitation and HACCP standards of the Club are being maintained and practiced effectively and efficiently.

Attends the daily morning F&B Division meeting and other meetings that may be required by the F&B Manager from time to time.

Undertakes development of new menus in coordination with the Executive Chef.

June 11, 2013 – June 16, 2014 QUALITY ASSURANCE OFFICER

Baguio Country Club Corporation

Baguio City, Philippines

Responsibilities:

Responsible in handling and maintaining the Hotel's quality procedure and standard for the Food and Beverage department of the hotel.

Conduct spot inspection of all kitchen section with regard to proper hygiene, sanitation, standard recipe and cooking procedures.

Regularly checks the quality, taste, portioning and presentation of food coming out of production and that it meets the hotel's highest standard.

Responsible in maintaining the overall quality and standards from the raw materials delivered to the hotel and used by the Kitchen staff.

Interact with Customer's regarding feedback and concerns. Responsible in insuring the feedbacks' are met and ensuring hotel quality and standard are maintained.

Responsible in keeping the standard and taste of the hotel's famous pastry products.

Perform administrative duties such as customer feedback, quality reports for both Kitchen and Hotel Restaurants. Additional ad-hoc duties per need basis.

Responsible in maintaining the hotel standard, taste and freshness for the Hotel's famous pastries.

August 2011 to May 2013 CHEF DE PARTIE

SOUTH COAST

MARINA BAY SANDS

Suntec City. Singapore

Responsibilities:

Supervises and participates in preparation of all items prepared for outlet operations.

Checks daily function sheet and reservations and daily menus to ensure appropriate production level.

Comes up with creative presentations for all dishes as well as new ideas for new menus/

Ensures all items are presented in an attractive and appetizing manner.

Supervises and participates in restaurant buffet set ups and merchandising of products.

Samples and tastes all items serve in the restaurant.

Ensures that the portion control standards are followed as well as controlling wastage and bi-products.

Conducts on the job skills training as well as classroom style for new staff, trainees and apprentices.

Is responsible for hygiene and proper storage within the section/department.

Makes sure all equipment is correctly handled and maintained.

Participates in menu planning as appropriate.

Establishes and maintains effective employee relations.

Complies with health and safety policy.

Effectively decides work schedule, assignments, and disciplinary actions for management.

Performs related duties and special projects as assigned.

January 2011 to July 2011 F & B / KITCHEN STAFF

PHO HOUSE

Suntec City. Singapore

Responsibilities

As part of the training I was assigned to be F & B CREW and COOK which gave me extensive knowledge in restaurant operations.

Served as an F & B service crew that handles ordering taking, food servicing and customer interaction.

Served as a cook/kitchen staff where I get to be trained in cooking in fast paced environment, kitchen management, food plating and proper hygiene in the kitchen.

Experienced in Vietnamese cuisine and other Asian dishes.

Serves as Cook that handles food and beverage order preparation.

Assist in maintaining cleanliness in the kitchen and work area. Served as open and closer for the restaurant operations.

May 2010 to June 2010 HOUSE KEEPER

TRADERS HOTEL MANILA

Pasay City, PHILIPPINES

Responsibilities:

Trained in handling housekeeping, beddings and bell boy duties.

Assist in the amenities department where the position is in charge in replenishing

stock items for the rooms.

Trained in keeping the cleanliness of rooms and public areas based on strict hotel

standards.

Duties at uniform area and laundry.

Skilled on proper guest relations and customer servicing.

EDUCATION:

2007 - 2011 WESLEYAN UNIVERSITY PHILIPPINES

Bachelor of Science Hotel Restaurant and Institution Management

Cabanatuan City, Nueva Ecija

Philippines

2003 – 2007 LITTLE MERRY HEART MONTESSORI CENTER

Bitas, Cabanatuan City, Nueva Ecija

Philippines

1997 – 2003 LITTLE MERRY HEART MONTESSORI CENTER

Bitas, Cabanatuan City, Nueva Ecija

Philippines

ACHIEVMENTS AND AWARDS:

September 7, 2013 THE SOUP KITCHEN (SILVER MEDALIST)

Professional Division

Hotel Restaurant Association of Baguio

Baguio City, Philippines

ADDITIONAL WORK BACKGROUNDS:

July 15, 2010 – December 31, 2010 Chef De Partie ( Part Time)

LA PARILLA HOTEL

Cabanatuan City, Nueva Ecija Philippines

April 3, 2009 – April 30, 2010 Assistant Commis ( Part Time)

LA PARILLA HOTEL

Cabanatuan City, Nueva Ecija Philippines

SEMINAR AND WORKSHOP ATTENDEND:

May 17, 2014 The Innovator’s DNA

“How To Foster a Culture of Innovation”

FVR 2 Hall of Baguio Country Club

Baguio City, Philippines

July 7, 2014 – July 8, 2014 Train the Trainers

FVR 1 Hall of Baguio Country Club

Baguio City, Philippines

July 28, 2014 – August 1, 2014 Management Development Program

“MANAGING SMARTER: Managing Human Capital”

FVR Hall of Baguio Country Club

Baguio City, Philippines

October 8, 2014 The BCC Innovation Jam

FVR Hall of Baguio Country Club

Baguio City, Philippines

September 17, 2012 Sylvia Reynoso Gala Culinary Arts Studio

Chinese Dimsum Module II Lesson 1,2,3

181 Shaw Boulevard Pasig City Philippines

September 4, 2010 Participant - Chef Wars Kulinarya–Classical Filipino

Live Cooking (Student Division)

Baguio Country Club Multi-purpose Hall

Baguio City, Philippines

September 12, 2009 Market Basket Classical (COMPETITOR)

Live Cooking (Student Division)

Baguio Country Club Multi-purpose Hall

Baguio City, Philippines

May 22, 2009 A Closer Look in Flight Catering Operation

Macro Asia Catering Service

NAIA Pasay City, Philippines

January 17, 2009 Hotel Familiarization

Isla Ballroom 3

EDSA Shangri-la Manila, Philippines

January 17, 2009 Bar Tour and Seminar

Bar Exposure Program

T.G.I. Friday’s Robinson Place

Manila, Philippines

August 19, 2008 Food and Beverages Global Trends Seminar

WU-P Auditorium, Wesleyan University - Philippines

Cabanatuan City, Nueva Ecija Philippines

PERSONAL STRENGTHS:

Dedicated to any task, duties and works.

Effective leader and follower.

Adept in culinary skills and kitchen management.

Knowledgeable in Basic Pizza Skills, Chinese/ DimSum Cuisine, Western, Vietnamese and Filipino Cuisine

High interest in culinary and aspire to be a chef / restaurateur someday.

Strong ability to get job done on time and in the most cost-effective manner.

Well adept in a multi-cultural environment and can handle changing environments.

Effective communicator and in customer servicing.

PERSONAL INFORMATION:

Nickname : DARWIN

Birth date : June 28, 1989

Age : 26 years old

Sex : Male

Civil Status : Married

Nationality : Filipino

Height : 5’11

Weight : 98 kgs.

Interests : Cooking, reading recipe book, surfing and Basketball

Contact this candidate