Manager Management
Resume:
C
hrisma V. Pelimer
SKYPE: chrisma.vallecera*
CELL: +1-954-***-****
ALTERNATIVE MOBILE# +63-906-****-***
EMAIL: ************@*****.***
ch
Passport: Philippines Valid until 2017
Seamanbook: Valid until 2017
US Visa: C1D valid until November 12, 2017
US Visa: B1/B2 valid until August 15, 2022
Schengen Visa : Valid until May 2017
Laguages: Conversational Italian and Basic Spanish and Portuguese.
Availability: Asap
Career Objective ooking for a position as a Chef/Hotel Manager where I can make
:
L
use of my food management skills and knowledge of guest services to make an
excellent dine experience. Happy to travel and contribute to its development using my
gastronomic knowledge and organizational, accounting and management occasion with
variety of food and international cuisines and ability to cook for a large number of
guests.
My multi task experience from the luxury cruise lines can help in the interior department
when it is needed.
Culinary Skills History:
Inspired Chef from my Japanese grandmother's art of cuisine and her extra ordinary recipe, she
was very successful Chef during the war. I learned simple cooking techniques at home at the
age of 14, and has ability to cook for everyday meals and special occasions. I loved young
children and many of my cousins appreciates the creativity of food I made for their young ones.
List of Skills
Highly skilled in cooking and preparing variety of cuisines
Trained in European, Mediterranean, Old English, Italian Heritage, Asian Fusion,
gluten free, celiac and diabetic guests.
Adept at using kitchen tools and knifes
Track record of supervising kitchen and wait staff effectively
Special talent for maintaining a high level of hygiene
Inborn ability to explore new cooking avenues
Excellent business acumen and guest service orientation
Thorough understanding of sanitation needs of the kitchen
Demonstrated ability to train new culinary staff
Knowledge of heat control and baking techniques
Able to lead and motivate a big team
Committed to work in extreme hot temperatures
Ability to concentrate on food quality
Competent at adhering to set budgets
Particularly effective in overseeing staff in order to ensure quality and quantity
Training and Certificates:
The World Cuisine March 18, 2015
SDSD Security Awareness March 2014
Crowd Management International June 2013
Crisis Management International June 2013
BST MATS STCW 95 Training Center November 310 2012
Food Presentation July 15, 2011
Professional Italian Cooking Nov. 6, 2010
Certification of Culinary Arts Sept. 21, 2010
The Food Handlers Interactive May 25, 2010
The Fantastic Cooking Classes Aug. 1, 2009
Buffet Training Course May 10, 2009
Servsafe July 5, 2009
Vessel Sanitation Public Health Course Oct. 22, 2008
HACCP Aug. 15, 2008
Food Safety Training Certificate Oct. 20, 2007
Basic Food Handlers Course Aug. 18, 2007
Shipboard Familiarization (Magsaysay Maritime Corporation) January 05, 2008
EDUCATION:
Training and Coaching Management Certificate (Johnson and Whales University) Class
2008
The Excellent Supervisor Certificate (Johnson and Whales University) Class 2009
Diversity Management MDP 105 Certificate (Johnson and Whales University) Class
2011
Hongkong Culinary Academy JanuaryMarch 2012
Silliman University Bachelor of Art in Science Major in Sociology 19971999
University of Mindanao Bachelor of Science in Elementary Education 19992003
University of Mindanao Master of Education 20032004
Luxury Cruise/ Yacht/ Fine Dining and Catering Services Experience
Head Chef Daddy Vals Catering Services Aug. 11, 2015 Until Present
My role as the Head chef train and manage kitchen personnel and supervise/coordinate
all related culinary activities estimate food consumption and requisition or purchase
food select and develop recipes standardize production recipes to ensure consistent
quality establish presentation technique and quality standards plan and price menus
ensure proper equipment operation/maintenance and ensure proper safety and
sanitation in kitchen. I cook selected items or for select occasions, oversee special
catering events and may also offer culinary instruction and/or demonstrate culinary
techniques. I directly supervises kitchen personnel with responsibility for hiring,
discipline, performance reviews and initiating pay increases. Most of the event I handled
is for the corporate events of the Goverment specially for the man in uniform the police
mans shotting competition and other business meeting. I do the large buffet, fine
dinning services and pack lunch depend on the request of our client.
Sole Chef 32M My Brunello July 9- Aug. 9, 2015
Sole Charter Chef 64M SY Spirit of the Cs May 20- July 8, 2015
Master Chef / Food Consultant Daddy Vals Fine Dining and Catering
Services March 28- May 18, 2015
Charter Chef 120ft MY Global Jan 29- March 20, 2015
Chef 80M MY Freedom Dec. 28, 2014- Jan 28,
2015
Chef, Manager and Food Consultant of Daddy Vals Catering Services
Nov. 2013- Dec.2014
I did the feasibility studies of the business, created the menu provisioning and marketing
strategies. I created menu for different occasions and services for maximum of 300
guests and VIPs as well set up tables and flower arrangements and served the guests.
Crew and Public Supervisor of The World Residensea Mega Yacht
Made sure the common areas such as the lounges, laundry, pool area, gangway, crew
cabins and flower arrangements were always in good standing and looking good for
guest.
The World Residensea Mega Yacht- Crew and Public Area Supervisor-
Nov 26, 2012- Oct. 01, 2013
My role as a Crew and Public Area Supervisor focus in crew areas such like cabins
setup and allocation of the newly embark vow the cleanliness of their accommodation
and laundry services. Daily check in the public areas to ensure the cleanliness and
proper setup of the lounges. Provide training to the housekeeping personnel and daily
flower arrangement.
Chef 120Ft MY Global March 15, 2012-November 20, 2012
Charter Chief for NASA Scientists under water exploration
Costa Crocierce Cruise Line
Chef/Chief Stewardess/ Asst. Housekeeping Manager/ Housekeeping
Manager May 25, 2005
Feb 17, 2015 then Assistant Housekeeping Manager/ Houekeeping/
Hotel Manager June 06, 2008- Jan. 30. 2012
Accomplished Asst. HK Manager with experience in lounges, cabins and pool
area including room and butler service operations.
Proves ability to cut costs and decrease staff turnover.
Directing Operation Officer with compay oversight and committed to
costeffective management of resources and quality performace.
Managed the Food Preparation during the early breakfast, luch tea dinner in the
room service area exclusive for the VIP guests and cabin guests.
Experiences quality service delivered to guests for over eight years. Proven
ability to turn around (recycle) under performing programs to create highly
profitable ones through marketing, training and enhance the image of the
Company to the quest.
HighPerforming Assist. Housekeeping Manager / Hotel Manager Manager with
8 years of Hotel and food services experience in International Cruise Line
Industry. Skilled Operation Manager with strong experience managing all levels
of situation including to solve guests complains and request.
Experienced [Asst. HK Manager] professional with strong leadership and
relationshipbuilding skills.
Interest and hobbies: oking, Planting herbs and ornamental plants as well as
Co
gardening
References
Maurizio Bedini
Costa Crociere Corporate Housekeeper
******@*****.**
Andrea Urelli
Human Resource The World Residensea Mega Yacht
Capt. Dave Passmore
80M MY Freedom Captain
**************@*****.***
Capt. Konstantinos Andreou
36M MY Global
Franco Manca
Director of Services Costa Crociere
**********@*****.***
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