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Chef de Partie

Location:
Tayabas, CALABARZON, Philippines
Salary:
$55000++ per annum
Posted:
February 26, 2016

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Resume:

ZEUS ARVIN SENA SAPUNGAN

Current Address: Upper Apartment Wathurst, 3 Hidden Lane, Pembroke, Bermuda Hm 06

Permanent Address: Block 3A Lot 25, Lessandra Quezon Subdivision, Brgy. Isabang, Tayabas City, Quezon, Philippines 4327

E-mail Address: actpfy@r.postjobfree.com

Mobile Number: +639********* / +1-441-***-****

OBJECTIVES:

To obtain a culinary position that corresponds to my qualifications and capabilities, where my knowledge in kitchen operations can be enhanced and used.

To gain work experience and establish myself as part of a professional kitchen where I can apply and practice the basic and advance principles of Culinary Arts and Kitchen Management.

To further enhance my expertise and skills through an interaction with other chefs of the Industry.

WORK EXPERIENCE:

May 2015 – present: Chef de Partie

Hamilton Princess and Beach Club

A Fairmont Managed Hotel

76 Pitts Bay Road,

Pembroke, Bermuda HM 06

I am currently assigned in Crown and Anchor for Lunch and Dinner a la carte. It is one of the outlets of the Hotel.

July 2009 – May 2015: Chef de Partie

The Reefs Hotel

56 South Shore Road, Southampton

Bermuda SN 02

I was assigned in the Breakfast, Lunch and Dinner a la carte. I was rotated in the 3 restaurants of the hotel where I work either as the Rotisseur, Entremetier, Poissonnier, Garde Manger or at the pass during dinner. On Sundays, I work in the brunch buffet where I am assigned in different stations including Sushi Station, Cold Station, Hot Station and Egg/Omelette Station.

Back of House Employee of the Month

July 2011

August 2012

December 2008 – April 2009: Line Cook

Portico 1771

A Chateau 1771 Group of Restaurants

Piazza Serendra, Bonifacio Global City

Taguig City 1634, Philippines

I was in-charge of the fry and grill section of the restaurant. My responsibilities include the daily mise en place of the ingredients that will be used for my section. I must see to it that the set-up of my station is ready for lunch or for dinner.

August 2008 – October 2008: Cook

Miascor Clark Catering Services Corporation

A Gate Gourmet Company

Clark International Airport, Civil Aviation Complex

Clark 3 Port Zone, Clark Field, Pampanga, Philippines 2023

I was a part of the kitchen opening team for Miascor Clark. I was in-charge of running the kitchen operations during my shift. My responsibilities include from menu planning to the daily mise en place and cooking for our industrial customers and future airline customers. I make sure that the principles and guidelines of HACCP are being implemented and followed.

March 2008 – July 2008: Junior Cook

Miascor Catering Services Corporation

A Gate Gourmet Company

NAIA Catering City, West Service Road

Osmeña Highway, Merville Exit Pasay City, Philippines 1300

I was assigned in the Hot Kitchen both International and Halal. I assist the senior cook in cooking the specific menus of each airline applying all the principles and guidelines of HACCP. I was also assigned in the Cold Kitchen and the Pastry section where the main work is to portion each appetizers and desserts of each airline.

December 2006 – July 2009: Chef / Caterer

Chef Zone

I am a part of a group of young professional chefs who cater for small private parties and functions ranging from baptismal, birthday parties and many more. We do all the details from menu planning, marketing, mise en place, cooking, plating and serving.

SKILLS / TRAINING:

Diploma in Culinary Arts and Kitchen Management

International School for Culinary Arts and Hotel Management

4/F FBR Arcade, Katipunan Avenue, Quezon City, Philippines

July 2006 – October 2007

Completed one month of theories and lectures on the following:

Microbiology, Hygiene and Sanitation (HACCP)

Kitchen Organization

Basic Culinary Terminologies

Basic Ingredients and Preparations

Basic Stocks and Sauces

Vegetable and Potato Processing and Cuts

Cooking Methods and Techniques

Equipment and Utensil Knowledge

International Dishes

Studied in detail, characteristics & varieties, usage, purchasing, receiving, storage, preparation/processing and cooking methods (all based on HACCP Principles) on the following;

Fish and Seafood

Meat, Game and Poultry

Herbs and Spices

Vegetables, Legumes and Mushrooms

Fruits and Nuts

Food of Animal Origin (Milk, Cream, Butter, Cheese)

Edible Fats & Oils / Sugar / Grains & Flour / Rice / Condiments / Processed Meats

Completed Kitchen Laboratory Training on the following;

Knife Handling Skills

Vegetable Processing, Cuts and Preparations

Potato Processing, Cuts and Preparations

Meat, Poultry and Fish Processing, Cuts and Preparations

Breakfast Buffet and Cocktails

Trained to do the following;

Mise en Place

Making Stocks and Some Sauces

(7 mother sauces and some sauce derivations)

Preparing and plating/serving a wide variety of dishes from Asian to Western Cuisines.

Over 60 Main Course Dishes

50 Starch Dishes (Potato, Pasta and Rice)

30 Vegetable Dishes

30 Soup Preparations

60 Salads, Cold and Hot Appetizers

30 Canapés

ON THE JOB TRAINING:

Completed 350 hours of kitchen training at the Main Kitchen of the Oakwood Premier Ayala Center in Makati City from March 2005 to April 2005.

Completed 200 hours of training at California Pizza Kitchen in Tomas Morato, Quezon City from August 2005 to September 2005.

Completed 400 hours of kitchen training at the Main Hot Kitchen of The Heritage Hotel Manila from July 2007 to September 2007

EDUCATIONAL ATTAINMENT:

Diploma in Culinary Arts and Kitchen Management

International School for Culinary Arts and Hotel Management

4/F FBR Arcade, Katipunan Avenue, Quezon City

July 2006 – October 2007

Second Honor

University of Santo Tomas

Bachelor of Science in Hotel and Restaurant Management

España, Manila

June 2002 – March 2006

CHARACTER REFERENCES:

Chef Karl Blunden

Executive Chef

Bab Al Shams Resort & Spa

United Arab Emirates

Email. actpfy@r.postjobfree.com

Chef Ulrich Willimann

Director for Culinary Arts

International School for Culinary Arts and Hotel Management

4/F FBR Arcade, Katipunan Avenue, Quezon City 1105, Philippines

Telephone #: +632-***-**** / 920 1481

Mobile #: +639*********

Email: actpfy@r.postjobfree.com

Chef Gerd Menge

Assistant Director for Culinary Arts

International School for Culinary Arts and Hotel Management

4/F FBR Arcade, Katipunan Avenue, Quezon City 1105, Philippines

Telephone #: +632-***-**** / 920 1481

Email: actpfy@r.postjobfree.com

Chef Georges Egli

Production Manager

Miascor Catering Services Corporation / A Gate Gourmet Company

NAIA Catering City, West Service Road

Osmeña Highway, Merville Exit, Pasay City 1300, Philippines

Telephone #: +632-***-**** / 8240484

Email: actpfy@r.postjobfree.com



Contact this candidate