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