Mr. PHILIP M. NICOLASORA [pic]

PERSONAL INFORMATION:

Cell Numbers: 094******** / 090********

E-Mail acw2qi@r.postjobfree.com

Birth Day March 16, 1976

City Address Block 36 Lot 7 Foxtail Street Bgy. Palo

Alto Calamba Laguna

Province Catbalogan Samar, Philippines

Place of birth Quezon City

Civil Status Married

Citizenship Filipino

Height 5'9

Religion Catholic

Sex Male

Spouse Name Thelma L. Nicolasora

Number of Children (3) Three

Fathers Name Atty. Victor R. Nicolasora

Mothers Name Ms. Penchie S. Musni

Language/Dialects English/Tagalog

Contact Person Victor M. Nicolasora

Address Block10 Lot11 Camella Lessandra Bucandala 4

Imus Cavite

EDUCATIONAL BACKGROUND:

PRIMARY Dr. A. Albert Elementary School- 1989

SECONDARY Ramon Magsaysay High School-1993

COLLEGE Sulu State College/Computer Science-1998

VOCATIONAL COURSE Manpower Learning Program "Basic Cooking"-1994

ONLINE COURSE Science and cooking (haute de cuisine) not

finish

TRAINING AND SEMINARS:

CENTER FOR CULINARY ARTS: Regional American Cuisine-April 9 to 13,

2007

RESTORANTE LA DOLCE FONTANA: Work Shop Every Month of April and May

VERTIGO CAF & GRILL: Customer Care Training/ February 6, 2013

EXECUTIVE TECHNICAL CONSULTANT: American Dishes-April 18, 2016

THE COUNTRY CLUB SOLAIRE: Food Safety & Sanitation/July 2015

THE COUNTRY CLUB SOLAIRE: Enhancement on Waiter Servicing/August 2015

THE COUNTRY CLUB SOLAIRE: Proper Restaurant & Effective Communication

Skills/September 2015

WORK EXPERIENCES:

1. SOUS CHEF

VIKINGS LUXURY BUFFET (PA LANANG FOOD VENTURES)

SM CITY BACOLOD, NEGROS

Budgeting, costing, research and development, menu planning

Managing all kitchen sections, maintaining food quality

To ensure that all the staff are following procedures of

making/holding foods through the H.A.C.C.P. standards. Monthly

inventories and requisitions.

July 20 2016 to present

2. HEAD CHEF

THE COUNTRY CLUB SOLAIRE GOLF COURSE

BGY. DON JOSE & STO. DOMINGO STA. ROSA LAGUNA

Managing kitchen, preparing staff/duty schedules, maintaining "high

quality of foods". Menu planning, cooking ala cart' orders,

everyday buffet and for functions. To ensure that all the staff are

following procedures of making/holding foods through the H.A.C.C.P.

standards. Monthly, weekly, daily inventories and requisitions.

June 9, 2014 to March 29, 2016

3. HEAD CHEF

OJAI FOOD SERVICE EXPERTS INC.

7Q ADRIATICO GARDENS CONDOMINIUM

ADRIATICO ST. MALATE MANILA

Managing kitchen, preparing staff/duty schedules, maintaining "high

quality of foods". Menu planning, cooking ala cart' orders,

everyday buffet and for functions. To ensure that all the staff are

following procedures of making/holding foods through the H.A.C.C.P.

standards. Monthly, weekly, daily inventories and requisitions.

July 20, 2013 to July 2014

4. KITCHEN MANAGER

VERTIGO CAF & GRILLE / PALESTINE COMMERCIAL CENTER

JEDDHA K.S.A.

CONTRACT FROM: FEBRUARY 13, 2011 TO FEBRUARY 13, 2013

DUTIES AND RESPONSIBILITIES

Managing kitchen, preparing staff/duty schedules, maintaining "high

quality of foods". Making ala cart'e orders and for functions. To

ensure that all the staff are following procedures of

making/holding foods through the H.A.C.C.P. standards. Monthly,

weekly, daily inventories and requisitions.

5. HEAD CHEF/ COOK

BISTRO SAN FRANCESCO/RESTORANTE LA DOLCE FONTANA

OB Montessori Center Inc. Culinary School

Luxembourg St. BF Homes Int'l. Las Pias/Green Hills San Juan

March 2005 to June 2010

DUTIES AND RESPONSIBILITIES:

Maintaining high quality of foods, cooking variety of foods,

Every day for restaurant customers, sometimes for functions and

events

Teaching the OJT High School Students and College Food Service

Culinary Students how to work inside the kitchen, like measuring

Weighing, portioning, butchering, food keeping, mise en place

Menu preparations, cooking and requisitions.

4.HEAD COOK/CHEF

SPICE BEACH (CAFETORIUM)

Colegio De San Agustin

Dasmarias Village, Makati

May 2004 to January 2005

DUTIES AND RESPONSIBILITIES

Maintaining high quality of foods, cooking variety of foods,

Cooking everyday for restaurant customers, sometimes for functions

and events

Teaching the OJT High School Students how to work inside the

kitchen, like Measuring, weighing, portioning, butchering, food

keeping, mise en place

Menu preparations, cooking and requisitions

5.CHEF/COOK

VILLA LIGAYA DIVING RESORT

PHILIPPINE TECHNICAL DIVERS

Barangay Ligaya Anilao, Batangas

January 2002 to April 2004

DUTIES AND RESPOSIBILITIES

Managing kitchen, preparing Menu's, food costing, marketing

Cooking variety of foods, entertaining guests

Supervising staff and crews, sometimes I pick up guests from the

air port.

6.CHEF/COOK

PETALING STREET, HAWKERS FOOD ALLEY

Pasong Tamo, Makati City

September 2000 to December 2001

DUTIES AND RESPOSIBILITIES

Managing kitchen, preparing Menu's, food costing, marketing

Cooking short orders, sometimes for functions and events

Supervising the line cooks and quality control

7.CHEF/COOK

NORMAN LACSON CATERING SERVICES

Padre Diego Sierra Ave. Las Pias City

December 1998 to March 2000

DUTIES AND RESPOSIBILITIES

Cooking for functions and events

Skirting, table top set up, marketing

Preparing menu's and food costing

SPECIAL SKILLS:

Menu Planning, Costing and Marketing

Can cook and prepare American, Italian, Western, Asian, Filipino,

Arabic Cuisine and some International Dishes.

OBJECTIVE : To ensure all the foods that coming out from the kitchen

are on high standards. Responsible for smooth daily

operation of the kitchen. To teach/train all the staff to

be responsible and to understand the value of this

industry.

References:

1. Mr. Luis Sito Senn 091********

F&B Consultant the Country Club Solaire

2. Ms. Marie Banatin 091********

HR Manager the Country Club Solaire

MR. PHILIP M. NICOLASORA

Applicant

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