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December 27, 2015

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**** *. ****** ******, ******** Carmona, Makati City, Philippines 1207


Mobile: +63-905-***-****

Career Objectives

To be able to hone my talents and become more adept to the Culinary Arts industry so that I can perform to the best of my abilities and hopefully become an Executive Chef in the future and a successful businessman.

Professional Knowledge and Skills

Culinary skills: Familiar with food safety practices, food ingredients, food preservation techniques, kitchen equipment, and cooking methods. Skilled in reading and following cooking directions. Computer skills: Typing 30 wpm, proficient in scan/copy/fax

Computer Programs: Microsoft Office-all applications

Industry specific programs: Micros, Fidelio

Languages Spoken: Filipino(Fluent), English

Personal Qualities

I’ am a hard working person, I can work for long hours, I’ am a team player who works well with the team, I can do Multi-tasking and I can work effectively under pressure, also I have a great ability of encouraging and maintaining coordination within a team and a family oriented person.

Educational Qualifications

Bachelors of Science in Hotel, Restaurant and Institutions Management Major in Culinary Arts

De La Salle-College of Saint Benilde May 2010-October 2013

Courses Taken: Pastry Arts, Soups & Sauces, Restaurant Operations, Coffee Service, Restaurant Accounting, Cake Decorating, Food Chemistry, HACCP, Nutrition and Wellness, Principles of Management, Basic Professional Cooking Skills, Principles of Food Production & Menu Planning, Travel and Tourism Management, Garde Manger and Charcuterie, Fundamentals of Baking and Pastries, Marketing Management for Hospitality Industry, Poultry and Meat cookery, Front Office Operations, Financial Management for Hospitality Industry, Filipino Cuisine, Asian Cuisine, International Cuisine.

Employment History

Commis Chef 17 September 2015-Present

TWG, Power Plant Mall, Rockwell Drive, Corner Estrella Street, 1200 Makati City, Philippines

Assigned in Sauté and Grilling Stations

Responsible for receiving of daily deliveries

Responsible for daily stocks inventory

Mise en place and portioning of different food products

Maintaining the Cleanliness of the stations

Cook 2 June 2014-June 2015

Gaylord Opryland Resort and Convention Center, Nashille, Tennessee, U.S.A


Smoking of Meats such as Beef briskets, Pork Ribs and Pork Shoulders

Assigned in food preparations (such as making of diff. kind of sauces, marinating of diff. kind of meats, Portioning and etc.)

Rotated in Different stations such as Grilling, Frying, Sauté and Pantry Station

Responsible for cooking of bulk food items for functions and parties (50-100pax)

Storing of stocks and deliveries

Kitchen Staff 16 October 2013-15 February 2014

The Peninsula Manila, Makati City, Philippines

The Lobby

Practicing of HACCP system/Food Safety

Assigned as Fryer, Griller and Pantry Cook

Assisted in making Ala carte dishes

Assigned in making cheese platters

Marinating Different kind of meats

On the Job Training 10 June 2013-23 September 2013

The Peninsula Manila, Makati City, Philippines

Rotated in Cold Kitchen, Banquet Kitchen and The Lobby

Assigned as Egg Man

Took part in bulk plating for functions(150-1000pax)

Facilitated in Buffet set up

Assigned in Carving and Pasta Stations

Assisted in making fruits and cold cuts platters

On the Job Training 7 January 2013-8 April 2013

Chef’s Station SDA, De La Salle- College of Saint Benilde, Manila City, Philippines

Took part in making new menu items

Assisted in cooking of bulk orders

Responsible for checking of food quality and food safety

Mise en place

Also assigned as a cashier


Learning of new cooking techniques and different kinds of cuisines, Cooking is my passion, I’ am also interested to meet new people and learn their cultures, I love to travel and explore different kinds of places.


Available Upon Request

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