Line Cook

CURRICULUM VITAE

Jason Sabado Galiste

Date of Birth: June 30, 1988

Place of Birth: Marikina City, Philippines

Nationality: Filipino

Email: *****.*******@*****.***

Phone: +63-936*-***-***

Address: Unit 23-I Beijing Tower Capitol Towers, E-Rodriguez Quezon City Philippines

EDUCATION

February 28, 2014 – May 16, 2015

Diploma in Commercial Cooking and The Culinary Arts

First Gourmet Academy

http://www.firstgourmetacademy.com

June 2008 – March 2010

Mechanical Engineering, Undergraduate

Technological Institute of the Philippines

http://www.tip.edu.ph

June 2005 – March 2007

Computer Science, Undergraduate

University of Santo Tomas

http://www.ust.edu.ph

CERTIFICATES

Certificate Issued on 07 May 2015

National Certificate II in Cookery, TVET

Technical Education and Skills Development Authority (TESDA)

http://www.tesda.gov.ph

WORK EXPERIENCE

March 2016 – June 2016

Line Cook

Fino Deli (Wine Bar and Deli)

151, Dao Street, Marikina Heights, Marikina City 1811, Metro Manila Philippines

https://zomato.com/manila/fino-deli-marikina-heights-marikina-city

•Station set up before the start of the restaurant service

•Prepping food such as sauces, chopping garnishes, butchering meat

•Primarily helps in the kitchen in general throughout the service

•Responsible in cleaning up his allocated station by disposing garbage, cleaning of utensils, pots & pans, as well as the cooking surfaces

•Called on to unload and store inventory items when necessary

October 2015 – Feb 2016

Line Cook

Tux Burger House

Lawton Avenue McKinley West, Taguig City Philippines

https://www.instagram.com/tuxburger/

https://www.facebook.com/Tuxburger/

•Food preparation

•In charge in grilling station

•Serving quality burgers to guests and clients

August 2014 – November 2014

Commis I Chef

Eastwood Richmonde Hotel

http://richmondehotels.com.ph/eastwood-richmonde-hotel/

•Helped out with the daily tasks of the Butchery Department.

•I was in charge of preparing the meat, sauces and marinades for the buffet and banquets.

•Prepared various dishes, sauces and garnishes.

May 2012 – February 2013

Operations Supervisor

Virtual Tracking Corporation

•Scheduled and deployed technicians as per client requests.

•Daily Server Monitoring

•Attended client meetings and presentations.

•Handled client related concerns and gave appropriate resolution.

•Provided client requested reports.

REFERENCES

Mats Loo

Director

First Gourmet Academy

Ph: +632-***-**-**

Email: ****@*******************.***

Martin Mico Valdez

Chef

Richmonde Hotel, Eastwood

Ph: +63-906-****-***

Email: ****************@*****.***

Donna Lewis Aguilar-Tano

Manager

Tux Burger House

Ph: +63-927-***-****

Email: **************@*****.***

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