Assistant Professional Experience
Resume:
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: **.******@*****.***/ *************@*****.***
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- 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