DOMINIC M. LORENZO

#*** ******, *******, *******

Mobile Phone No. 091********/092********

Email Address: acyrwe@r.postjobfree.com/acyrwe@r.postjobfree.com

Position desired: Pastry Chef

SUMMARY: A knowledgeable, creative and resourceful Pastry Chef with huge background in the preparation and service of gourmet pastries and other foods for catering functions and special french pastries/desserts for V.I.P

PERSONAL DATA:

Date of Birth : October 18, 1978

Place of Birth : Malolos, Bulacan

Civil Status : Married

Sex : Male

Citizenship : Filipino

Height : 5’ 8”

Weight : 65 kg.

Religion : Catholic

Color of Hair : Black

Color of Eyes : Dark Brown

EDUCATIONAL BACKGROUND:

Tertiary:

St. Mary’s College of Meycauayan

Meycauayan, Bulacan

B.S. Financial Management

1998 – 2001 (Undergraduate)

Secondary:

Lolomboy National High School

Lolomboy, Bocaue, Bulacan

1991 – 1995

SPECIAL COURSE TRAINING ATTENDED:

PRINCESS CRUISE LINES LTD.

Galley and Culinary Training Course

Taking of pastry and breads category

Magsaysay Institute of Shipping

Dasmariñas, Cavite

March 28, 2005 - May 6, 200

Cake And Wedding Decorations

Philippines Women University Taft Ave.

November 16, 2002

A Pastry Master Class

with Chef Jean-Francois Arnaud

Treston Int’l College

May 17-18 2012

SPECIALS SKILLS:

Capable for doing variety of sugar works and chocolate showpiece.

EMPLOYMENT RECORD:

Waterfront Pavillion Hotel & Casino

United Nations Avenue corner Ma. Orosa Street, Ermita, Manila, 1000, Philippines

Phone Number: (02) 526 1212

March 15, 2016 up to present

Position: Pastry Chef

Duties and responsibilities

Create and prepare desserts in accordance with the existent menus;

Create and bake breads to accompany different meals in restaurants;

Decorate cakes and baked goods according to requirements;

Plate desserts for serving;

Pair recommended desserts with appropriate wines, cocktails, non-alcoholic drinks, etc.

Creates baked goods for specific diets (gluten free, sugar free, diabetes-friendly, etc.);

Inspect the quality of the ingredients and measure them for specific recipes;

Talk to suppliers and choose the ingredients needed for desserts and other baked goods;

Establish a budget for ingredient purchase;

Ensure that the kitchen equipment is in good conditions and meets all requirements;

Organize the kitchen staff and supervise while working;

Train the kitchen staff to meet imposed standards;

Hire necessary personnel so that the kitchen functions smoothly;

Organizes and conducts tasting sessions for the waiting staff and for potential clients when the situation requires it;

Attends department head meetings.

ASTORIA PLAZA

Hotels and Resorts

15.J Escriva Drive, Business District:

Ortigas Pasig, city

August 15, 2011- February 10, 2015

Position: Pastry Chef (Pastry and Breads)

Duties and responsibilities

Prepare and produce all pastry and sweet related dishes together with bakery items for the banqueting menus and ensuring items are of a consistently high standard

Lead,motivate and manage team members providing them with opportunity for training and development

Organized the activities of the team,providing guidance and support in their daily work.

Maintained a high standard of service at all times.

Ensure that all health and safety legislation and guidelines are implemented adhered to and reviewed regularly,in respect of kitchen production,employees,machinery,equipment and Hygiene.

Ensures all areas are clean and tidy after service.

To ensure all dishes are served at the correct portion size,quality and temperature.

Take responsibility for the receipt and safe storage of deliveries,checking that goods are

Correct and of good quality and noting/resolving any discrepancies.

Order stock on behalf of the company,ensuring that quality standard and value for money are obtained.

To work at other catering establishment of the group as required.

To provide support to other sections of the kitchen as and when required.

Any other reasonable duties as required to fulfill the needs of the business

Palau pacific resorts

P.o box 308 Koror, Palau island 96940

February 24,2010-March 11, 2011

Position: Pastry chef/Head baker

Duties and responsibilities

Assist in planning, coordinating, and directing a food service catering operation relating to pastries and desserts.

Assist in planning, coordinating, and directing specialty pastry programs.

Research current trends for pastries and desserts.

Assist in the development and standardization of recipes.

Order and requisition food and supplies in accordance with established specifications.

Practice good public relations with students and guests.

Provide adequate information to food service units regarding menu changes and individual cateringproblems.

Prepare recommendations for improvements in catering procedures necessary to maintain an efficient operation and good customer relations.

Assist in planning and implementing a marketing strategy for catering services available, especially as it relates to specialty pastry programs.

Make budget recommendations regarding food cost and labor cost; follow and implement the budget as established for the catering operations by the catering manager.

Oversee the service standards as they relate to catering, special events, and specialty pastry programs.

Supervise clerical staff or lower rank employees as assigned.

Perform other related duties as assigned.

Pulmantur Ship Management Ltd.

Calle Mahonia, 2 Edificio Portico 5A Planta AVDA

De Los Andes-Campo de Las Naciones 28043 Madrid

Tel #+349********

August 20, 2009 –January 21, 2010

Position: chef de partie pastry

Duties and Responsibilities

•manage the whole production of pastry shop, according to design and quality of the products

•Organizes all the show piece (decoration for buffet) for the magnifique buffet such as chocolate plastic, sugar, pastillage tulip and different mousse in the glasses.

•Follow the U.S.P.H. Standard

•Organizes all the items that needed in the pastry department

Pulmantur Ship management Ltd.

Calle mahonia,2 edificio portico 5a planta avda

Delos andres-campo de las naciones 28043 madrid

Tel#+349********

Department: Pastry shop

September 5, 2008 – July 2009

Position: chef de partie

Duties and Responsibilities

•to assist in producing all pastry for hotel operations under the guidance of the pastry chef

•to work closely with standard recipes and presentation in order to maintain quality standards and consistency of product

•to assist in the training of subordinates, particularly sensitive to their development and training process

•to assist in production and maintenance of PAR stocks of dough, sponges, ice cream, etc. as determined by the pastry chef

•to assume the responsibility of the pastry chef in their absence

•to keep waste in a minimum

Manila Peninsula Hotel

1226 Makati City, Metro Manila, Republic of the Philippines

Telephone: +63 2 887 2888

October 5, 2007 - June 8, 2008

Position: Assistant pastry chef

Duties and Responsibilities:

•responsible for supervising, planning, coordinating with all heads of the department

•checks daily menus for all outlets

•to developed menus/recipes and keep updated with the latest cakes pastries and breads

•attend the department heads meeting

•responsible for the cleanliness in the pastry shop

•responsible in training all pastry personnel in order to enhance the pastry and breads

•monitor the budgeting of pastry department

•preparing and submitting a budget

•research current trends for pastries and desserts

•assisted in the maintenance of proper sanitation

PHILIPPINES TRANSMARINE CARRIERS

Manning Agent:

Bagtikan St., Makati City

898 1111

GTS CONSTELLATION

Celebrity Cruises Lines Ltd.

Carribean Way, Miami Florida, U.S.A.

February 18, 2007 – August 04, 2007

Position: Assistant pastry chef

Duties and Responsibilities:

•Prepared a wide variety of desserts and bread items.

•Ensured pastry equipment meets health and safety regulations.

•Ensured the right quality of ingriedients and weighed ingedients.

•Finished,glazed and decorated baked goods.

•Managed inventory and controlled cost.

•Innovated new recipes and menus.

•Managed schedules of culinary workers.

•Conducted food tasting tasks before serving.

•Made sugar free pastries for particular clients

•Ensured pastries and desserts meet quality standard

•Estimated food and labor costs

•Trained and supervised culinary staff

PRINCESS CRUISES LINES LTD.

Manning Agent:

MAGSAYSAY MARITIME CORP.

520 T.M. Kalaw St., Ermita, Manila

Tel No.: 526-8888

June 12, 2005 up to April 09, 2006

DAWN PRINCESS

Position: 3rd Pastry Cook

Duties and Responsibilities:

•Prepares the petite fours / friandizes

•Prepares and decorates all the cakes needs to the Lido Restaurant

•Prepares different kinds of plating’s

•Prepares the variety flavors of ice cream

•Prepares the MIS EN PLACE needs for the night worker

•Maintain the cleanliness according to U.S.P.H. Standard

ARJAMS MANPOWER SERVICES

APACIBLE ST.PACO MANILA

AL – SABAH BAKERY

Kingdom of Bahrain

August 12, 2003 – January 03, 2005

Position: pastry/baker

Duties and Responsibilities:

•Preparing different kinds of pizza

•Preparing different kinds of bread (Danish, croissant, loaf bread, French bread)

•Maintain the cleanliness of my section

GOLDILOCKS BAKESHOP

Meycauayan, Bulacan

October 2000 – August 2002

Position: Cake Decorator

Duties and Responsibilities:

•Prepares and decorates all the cakes on a baking order accepted from the reservation

•Prepares all the materials needed in baking

•Ensures the color combination of cake or motif according to the occasion

•Ensures the quality standards in the Decorating area or Clean as You Go

CHARACTER REFERENCES:

Ms. Adora Cabigao

HR Director

Astoria Plaza Hotel

Phone Number: (02) 6871111/090********

Mr. Giovanni Sias

Corporate Excutive Chef

WaterFront Manila Hotel and Casino

Phone Number: (02) 526 1212/099********

Ms. Candee Yutankin

Pastry chef

Richmond Hotel,Libis Quezon City

Phone Number: (02) 5707777

I hereby certify that the above information is true and correct according to the best of my knowledge and belief.

DOMINIC M. LORENZO

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