WYNDEL M. GO

PERSONAL DATA

Date of Birth : **th January 1986

Age: 31 years old

Status : Married

Nationality: Filipino

Height: 5’7

Weight: 138 lbs.

Telephone No. : +639*********/ +639*********

Email: acyvg5@r.postjobfree.com/ acyvg5@r.postjobfree.com

CAREER SUMMARY

A graduate of Culinary Arts and BS-HRM in Davao City, Philippines. Have a work experience in two high-class restaurants/hotel - Swiss Deli Restaurant and was recently employed in Norwegian Cruise Line. I am looking for more experience that will augment my career and will provide productive capabilities to increase my learning as being a positive feature to the company.

KEY ACHIEVEMENTS & SKILLS

Entails and practices Hazard Analysis of Critical Control Points (HACCP)

Flexible to work in kitchen sections namely hot and ala carte

Consistent in distribution of work with minimal instructions needed

Works competently at all times especially during long hours of work

Exceptional communication and interpersonal expertise, confident and poised in interactions with individuals at all levels readily develops rapport with clients as well as colleagues

Understanding of all key health and sanitation concerns

Dedicated individual ; proactive, takes initiative

WORK EXPERIENCE

Jan 2016 – Sept 2016 (Norwegian Spirit)

Jan 2015-April 2015 (Norwegian Gem)

Nov 2012-Aug 2013 (Norwegian Gem)

June 2011 – March 2012 (Norwegian Gem)

Norwegian Cruise Line

Assistant Cook

Serves more or less two thousand guest everyday on the buffet line ensuring that the food is fresh.

Worked in cold pantry main galley

Prepare variety of dressings, cold appetizer

Prepares special diet for guest with food allergies

Ensures that everything is up to USPH standard

Prepares a wide variety of food on the buffet line from Italian (Pasta, Pizza) to hot dishes, Asian and Continental dishes

Assists the Cook and Chef Tournant in preparing and cooking food for guests.

Cleans and sanitizes the kitchen table tops and utensils before and after work.

Practices the proper cooking methods in preparing food.

Works as a line cook in the buffet wok action station

July 2010-October 2010

SWISS DELI RESTAURANT, Davao City, Philippines

5 months professional experience

Cold pantry

Do all the mise en place in the kitchen

Checks production schedule to determine variety and quantity of goods like fresh cut meats, fresh seafood.ds down to breads and pasta

Carry out responsibilities such as inventory of kitchen stocks and having a standardized recipes

Labelling of goods according to its name, date of production and date of expiration

Cleaning before starting working hours and before leaving the area

Hot/ Grill station

Tasked to received fresh vegetables

Assigned as cook in the steak section

Do all mise en place for the day

June 16, 2009 - July22, 2009

THE WATERFRONT HOTEL, Davao City, Philippines

On the job training

Hot/Main Kitchen

Mis en place

Mis en place of vegetables such as peeling and cutting in desired slices

Blanch vegetables

Assistant for demi chefs

Doing the after care

Butchery

Assigned at seafood, fresh meat and poultry section

Cutting fresh meats using bone saw machine for bone-in meats

Preparing all types of seafood meats for buffet use

Preparing all meats, seafoods, poultry meats for tomorrows use.

Doing after care

SEMINARS/TRAININGS ATTENDED

Cleaning and sanitizing, thermometer calibration,

Norwegian Gem

June 22, 2011

Food labelling practices; Food storage and Provisioning

Norwegian Gem

June 22, 2011

Proper use of Galley equipment and Machinery

Norwegian Gem

June 21, 2011

Orientation on USPH Rules and regulations that governs the ship

Norwegian Gem

June 20, 2011

Tour Guiding Services NC II

TESDA SNCAT

August 31 – September 4, 2010

Consolidated Marpol 73/78 Course

DMMA College of Southern Philippines

June25-28 2012

Advance Training and Fire fighting

DMMA College of Southern Philippines

July 2-6 2012

Proficiency in Survival Craft and Rescue Boats

DMMA College of Southern Philippines

July 16-19, 2012

Basic Maritime Computer

Maritime Training Center of the Philippines

Aug 6-9 2012

Certificate of Competency – Chief Cook

TESDA

July 26, 2012

EDUCATION

TAFE

Technical and further Education New South Wales- South Western Sydney Institute - Joji Ilagan Career Centre Foundation, Inc. (JIB)

oCertificate III Commercial Cookery Course No. 2662

(June 16, 2008- June 26, 2009 Graduate)

oCommercial Cooking NC II

(627 HRS) Joji Ilagan Career Centre Foundation Inc.

Bachelor of Science in Hotel and Restaurant Management

(2005-2010 Graduate) Joji Ilagan Foundation Inc

REFERENCES

1.Chef Michael Oberle

Culinary Arts Director – ICHEF, Davao City

+63-82-305-****

+63 (82) 305- 8833+63-82-305-****

2.Chef Clinton Gregorio

Pastry Chef Instructor – ICHEF,Davao City

Mobile No.: +639*********

3.Chef Rene John Custodio

ICHEF Instructor, Davao City

Mobile No.: +639*********

Contact this candidate