Paul Bryan A. Angeles

*** ***** #* ********** ****** Pampanga

cellphone: 099******** email: acwyic@r.postjobfree.com

OBJECTIVE

Self - motivated and hardworking professional that can offer 6 years of skills and experience in the kitchen industry, I am openly seeking an employment where I contribute my skills and talent to grow and expand the organization while I further experience advancement in career opportunities JOB DESCRIPTION

Responsible for delivering products of the highest quality in terms of freshness, taste, and consistency with strict adherence to USPH/FDA guidelines. Also responsible for batch, a la minute, and line cooking techniques. Responsible for following all standardized recipes and notifying the supervisor of any shortages or discrepancies in products or ingredients and keeping immediate work area clean at all times. QUALIFICATION

Knowledge of all basic cooking techniques and skills, including:

-knife skills, basic cuts, all cooking methods

-knowledge of basic equipment including:

-steamer, fryer, kettles, robocoup

-basic understanding of herbs, spices,and various flavoring ingredients.

-ability to roast, broil, braise, sauté, fry, and grill (including breakfast items)

-ability to work in production or line capacities or a combination of both.

-ability and flexibility to be continually rotated to different stations in accordance with business demands. DUTIES and RESPONSIBILITIES

Ensures all food is prepared fresh and is of the highest quality. Strictly adheres to all recipes, methods and instructions from supervisor. Reports to work on-time and in a clean uniform.

Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus. Responsible for mise-en-place, and food service for station. Consistently checks temperatures in food follows proper procedures in regards to chilling, reheating, and holding food.

Reports waste to supervisors on a daily basis.

Checks station upon arrival to determine status of outstanding safety, or equipment issues. Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.

WORK EXPERIENCE

ASSISTANT COOK (FEB 2015-AUG 2015)

NORWEGIAN, PEARL (NCL)

Assigned to work in "Buffet" lunch and dinner preparation for 2 months. Transferred to "Breakfast" in "Main Galley" and responsible for the preparation of omelets, fried eggs, and french toast and etc. for 1 month.

Transferred to "Fish Station" and responsible for the preparation of any kinds of fish and seafoods. ASSISTANT COOK (FEB 2014-OCT 2014)

NORWEGIAN, PEARL (NCL)

Worked in "Garden Cafe" buffet lunch and dinner preparation for whole contract. ASSISTANT COOK (JAN 2013-NOV 2013)

NORWEGIAN, PEARL (NCL)

Worked in "Cold Buffet" and responsible for the preparation of mis en place during lunch and dinner service.

Worked as a "Vegetable Man". Preparing and cutting of all kinds of vegetables. LINE COOK (JUN 2010-JUN 2012)

KUWAIT FOOD COMPANY (AMERICANA)

Worked in "T.G.I.FRIDAY's Jumeirah (UAE).Frying and Grilling station. ● Recognized as New Store Opening(NSO).

LINE COOK (JAN 2006- OCT 2009)

MAX's RESTAURANT

EDUCATION

Hotel and Restaurant Management (HRM) Centro Escolar University (Malolos Bulacan) College level (undergrad)

Secondary Level St. James School (Apalit, Pampanga) High School Diploma

REFERENCES

Available upon request

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