Service Quality
Resume:
DOMINIC M. LORENZO
Mobile Phone No. 091********/092********
Email Address: **********@*****.***/***********@*****.***
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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