Quality Food

Tabucbuc, Bonivic Arquero

Block * Lot ** Amarilyo St. Palmera Spring

Camarin, Caloocan City

Contact Number: (091*-*******

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

CAREER OBJECTIVE

Motivated individual seeking opportunities that emphasize my skills in the social services. Willing to indubitably explore fields such as Hospitality in which my potentials may enhance and grow the quality of a company.

SUMMARY OF QUALIFICATIONS

Excellent understanding of various cooking methods, ingredients, equipment and procedures. Hospitality Accounting – Costing. Ability to work on own initiative. Ability to work on my own and as part of a team. Ability to work well under pressure. Flexible attitude to working hours. Possess excellent communication and interpersonal skills. Proven competence and commitment to top quality work.

EDUCATIONAL BACKGROUND

PIMSAT College, Dagupan City

Bachelor of Science in Nursing, 2011

School of Knowledge and Development (SKD) Academy

Program: Culinary Arts / Cookery Training

February 5, 2016 – present

Costing

Purchasing

Food cost and food cost percentage

Portion control

Standard recipe

Yield testing

Stock control

Station Set Up

Ensure that all necessary supplies and stock stations are ready for use.

Follow all guidelines for food hygiene and health and safety.

Ensure food preparation areas are clean and tidy.

Prepping Food

Prepare a variety of foods (vegetables, meat, sauces, seafood, poultry).

Arrange sauces and supplementary garnishes for allocated station.

Cooking

Understand and adhere to chef’s policies and processes, cooking methods, standard portion sizes, and kitchen rules and quality standards.

Answer, report and follow executive or sous chef’s instructions.

At times, we cook menu items in cooperation with the rest of the kitchen staff but most of the time, we cook on our own.

Plating and Serving

While plating, we balance out the tastes, colors, and textures of food.

Serve foods to chefs for presentation and evaluation.

Clean Up

Take full responsibility for the cleaning of the kitchen.

Ensure all equipment used is safe and clean.

Close the kitchen correctly and follow the closing checklist for kitchen stations.

Maintain a prepared and sanitary work area at all times.

Stocking

Make sure all storage areas are tidy and all products and equipment are stored appropriately.

CHARACTER REFERENCE

Available upon request.

Contact this candidate