Service Customer

OBJECTIVES:

To pursue a challenging and rewarding career in the Hospitality industry, where I can articulate with total knowledge on cuisine and beverages, cost and with the ability to motivate staff, the superiors, the colleague and guests to return for the experience.

EXPERIENCE:

Lenas – Modern American Italian Restaurant (Ministry of Food) 06/2014 – 06/2015

227 Orchard Road Orchard Gateway Singapore

Restaurant Supervisor

Key Accomplishments

•Resolve customer complaints regarding food service

•Train workers in food preparation, and in service, sanitation, and safety procedures

•Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

•Assign duties, responsibilities, and work stations to employees in accordance with work requirements.

•Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

•Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.

•Perform various financial activities, such as cash handling, deposit preparation, and payroll.

•Develop departmental objectives, budgets, policies, procedures, and strategies.

King Kicks MNL 08/2013 – 03/2014

Online Retail Business

Key Accomplishments

Create and implement online shop business plans

Process daily orders and responsible for the sales and profits of the e-store

Provide exceptional customer service and resolve customer problems or complaints by determining optimal solutions

Manage store revenue, including cash handling and execute and monitor loss prevention

Manage speed of service results, controls inventory that is used for service orders, and is responsible for the overall organization and appearance of the service.

Ensure all orders are properly documented and released for pick-up

Sky Kitchen Philippines 01/2012 – 07/2013

In-flight Catering provider of Philippine Airlines (PAL)

PAL In-flight Catering Center Pasay City

Production Analyst

Key Accomplishments

Determine how food should be presented, and create decorative food displays.

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Promote the company’s products and services.

Ensure that the manufacturing unit has the right inventory, in the right quantities, at the right time to meet the daily demand.

Effectively, professionally, and respectfully represents other staff members, teams, and their services to the client community.

Offer information on product lines, service offerings, and demonstrations.

Increase sales 5-15% month to month by consistently promoting services and up selling to customers.

Philippine Airlines In-Flight Catering Service 2011

Production Attendant

Internship

Plates Restaurant 2010

Commi 2 / Bartender / Food Server

Internship

TRAININGS/SEMINARS ATTENDED:

Slaughtering Operations/Bucther NCII (TESDA)- Right Technicomm International Corp.

From October 1, 2015 to December 11, 2015

“SIRB- Seafarers Identification and Record Book”- date issue Dec 5,2013 valid until Dec 4, 2018

“Basic Safety Course with Personal Safety & Social Responsibility SOLAS”- November 8-18, 2013 held in MAGSAYSAY TRAINING CENTER U.N. Ave. Times Plaza Bldng. Manila

“Filipino Fusion Cuisine Training by Chef Bruce Lim”- February 7-9, 2013 held at PAL In-flight Center, Pasay City

“Western Cuisine Training by Chef Clifton Lyles”- January 28-31, 2013 held at PAL In-flight Center, Pasay City

“Chinese Cuisine Training by Chef Cheong Yan See”- November 5-7, 2012 held at PAL In-flight Center, Pasay City

“Thai Cuisine Training by Chef Suwanna Puangdee”- October 15-17, 2012 held at PAL In-flight Center, Pasay City

“Japanese Cuisine Training by Chef Masahiro Mizumoto”- October 5-10, 2012 held at PAL In-flight Center, Pasay City

“Filipino Cuisine Training by Chef Fernando Aracama”- September 28-31, 2012 held at PAL In-flight Center, Pasay City

“Flairing and Cocktail Mixing Seminar”- Department of International Management October 1, 2011 held at the UE Conference Hall

“Brand Aid your Solution to Success” Marketing Ingenious- March 2, 2011 held at SM Center Point Sta. Mesa

“Young Entrepreneurial Seminar” Job Hunting Preparation & Personality Enhancement Program held at University of the East

“Front Office, Housekeeping, and Banquet Catering Procedures Seminar”-January 22-24, 2010 held on Fort Ilocandia Hotel

“Philippine Airline Learning Center- Customers Service”- August 18, 2009 PAL Learning Center Manila Philippines

EDUCATIONAL BACKGROUND:

Additional Course: Slaughtering Operations/Butcher NCII

Right Technicomm International Corp. (Oct 2015- Dec 2015)

Tertiary: Bachelor of Science in Hotel and Restaurant Management

University of the East Manila (2007-2011)

● Member of UE FENCING TEAM

● Member of the Hotel& Restaurant Management Organization

Secondary: Academia de San Bartholome de Taguig

Tuktukan Taguig City, Philippines (2003-2007)

Primary: Academia de San Bartholome de Taguig Tuktukan Taguig City, Philippines (1999-2003)

PERSONAL PROFILE:

Date of Birth: 17 October 1990

Age: 25 years old

Place of Birth: Quezon City

Citizenship: Filipino

Sex: Male

Civil Status: Single

Religion: Roman Catholic

Languages Spoken: Filipino and English

Height: 5”11’

Weight: 100 KG

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