Line Cook
Resume:
Cathleen V. Sarabia
Phase *, Blk. *, Lot ***, Eastwind Homes,
Montalban, Rodriguez, Rizal, 1860
0995.320.2674
***************@*****.***
OBJECTIVE
Seeking a challenging position where leadership, communication skills, education and experience can be effectively utilized.
To make an entry-level position in the work force that improves my experience and skills and performance helpful to the job.
EXPERIENCE
A skilled worker in a professional kitchen.
Assist in staff hiring training and supervision.
Almost two years of experience in food industry operations, including preparation of creative, specialty food and personalized customer service.
EMPLOYMENT
TGI FRIDAY’S ( SM Mall Of Asia ) 03/14 -02/16
Line Cook ( Prep Station)
Cold Sauce Prep Cook - produces meat marinade and salad
dressings.
Hot Sauce Prep Cook - produces home-made soups and
sauces.
Vegetables Prep Cook - prepares quality fresh salads and
vegetables for entrees and sandwich items.
Baker Prep Cook - prepares all baked items and
desserts.
Line Cook ( Sauté Station )
Prepares all sautéed items according to recipe requirements and to adhere to product sensitivities and plate presentation.
Responsible for creative food preparation, assembly, and presentation.
Communicate ticket times and potential problems with the service staff, kitchen staff, and with the managers.
Line Cook ( Fry Station )
Prepare’s all fries foods according to recipe requirements and to adhere to product sensitivities and plate presentation.
Responsible for creative food preparation, assembly, and presentation.
Line Cook ( Plate / Nacho Station )
Turns out to be the cold kitchen section.
Prepare’s all soup, salad and sandwich items according to recipe requirements and to adhere to product sensitivities and plate presentation.
Communicate ticket times and potential problems with the service staff, kitchen staff, and with the managers.
Line Cook ( Stockman / Steward Station )
Acts as the assistant of the kitchen manager
Responsible in maintaining the par stocks of the restaurant.
Responsible for daily ordering of produce and bread items.
Responsible for weekly ordering of the raw materials such as (seafood, meat, and poultry) and operating supplies.
In charge in supervising and monitoring of daily operations in the stewarding department.
Does daily, weekly, and monthly inventory.
Aubergine Restaurant Patiserrie 02/13 – 06/ 13
On JOB trainee
EDUCATION
International School for Culinary Arts Hotel Management
FBR, Katipunan Ave., Quezon City
( SY 2012 – 2013 )
STI College Fairview
Regalado Hiway, Novaliches, Quezon City
( SY 2010 – 2012 )
General Licerio Geronimo Memorial High School
Rodriguez, Rizal
Graduated ( 2006 – 2010 )
PERSONAL INFORMATION
Age: 21
Birthday: June 24, 1994
Birthplace: Manila
Height: 5’1”
Weight: 110 lbs.
Religion: Catholic
Marital Status: Single
Fathers Name: David Novelo Sarabia
Occupation: Welder
Mothers Name: Teresita Ventura Sarabia
Occupation: Housewife
REFERENCE
Mr. Marconi Peralta
TGI Friday’s Mall Of Asia
Trainer / Coach
Mr. Ullrich Willman
ISCAHM
Chef Instructor
926.8888
I hereby certify that the statement above is true and correct to the best of my knowledge and belief.
Cathleen V. Sarabia
Contact this candidate