AIONICCO ANGELO A. VILLA

(Professional Culinary Arts)

****/**** ******** ** *** pilot area Commonwealth Quezon City

Mobile:090********

Email Address: aczt6v@r.postjobfree.com mailto:aczt6v@r.postjobfree.com

CAREER OBJECTIVES:

To expand my knowledge and obtain changing position that will expand upon my education and accumulate knowledge and develop a career where I can utilize my full potentials and skills.

WORK EXPERIENCE:

MELIUS Restaurant:

Masdar City, Irena Building,

- Int'l Airport Rd - Abu Dhabi –

United Arab Emirates

Phone:+971-*-***-****

Sept 26, 2015 - March 26, 2016

Demi-Chef De Partie

Responsibilities:

• Responsible for preparing the station before the start of each service, make sure that

all the supplies that will be needed for the night are available and ready for use this

can include preparing some items in advance.

• I Make sure all the items have their exact date and expiration making sure that all the

foods that we cook are good and well presented and also maintaining the cleanliness of

the kitchen.

• Follow the instructions and recommendations from my superiors Chef De Partie to

complete the daily tasks.

Billy James Fitness Center & Restaurant:

Timog Avenue Corner Scout Ybardolaza,

Quezon City, Philippines

May 01, 2015 – September 01, 2015

Assistant Chef / Commis I

Responsibilities:

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites.

Coordinate daily tasks.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques.

Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions.

OJT:

Myons French Mediterranean Cuisine West Heaven Food Corp. (300-Hrs. OJT)

390 Mayon Avenue, Sta. Mesa Heights Quezon City, Philippines

November 18, 2014 – December 17, 2014

Line Cook.

Responsibilities:

Responsible the daily mis-en-place and food production in different sections

Make sure that all the supplies that will be needed for the day and night are available and ready for use this can include preparing some items in advance.

Performing simple task such as stocking the station with plates and bowls.

Noting the dates and expirations of every ingredients.

TRAININGS & CERTIFICATES:

Commercial Cooking NCII (Professional Culinary Arts Studies)

Magsaysay Center for Hospitality & Culinary Arts (MIHCA)

Certificate of Completion

December 16, 2013 – December 17, 2014

TESDA National Certificate II (NCII) in Cookery

Republic of the Philippines-Department of Labor and Employment,

Technical Education and Skills Development Authority

Issued on September 2, 2014

EDUCATION BACKGROUNDS:

Post-Secondary

Magsaysay Institute of Hospitality and Culinary Arts (MIHCA)

3rd Floor, Times Plaza Bldg, United Nations Ave. corner

Taft Avenue, Ermita, Manila, Philippines.

Professional Culinary Arts

December 16, 2013 – December 17, 2014

Tertiary

Far Eastern University

Nicanor Reyes Street, Sampaloc, Manila

Bachelor of Science in Hotel & Restaurant Management (BSHRM)

2011 to 2013 (Undergraduate)

Secondary

Praise Emerald International School

MRB Pilot Area, Brgy. Commonwealth, Quezon City

2006 to 2010

Primary

Manuel L. Quezon Elementary School

MRB Pilot Area, Brgy. Commonwealth, Quezon City

1999 to 2006

PERSONAL INFORMATION:

Citizenship : Filipino

Date of Birth : Aug 25 1993

Place of Birth : Tarlac, Tarlac City

Height : 5’8”

Civil Status : Single

Language/Dialect : English & Tagalog

Religion : Protestant-Christian

Father : Eulalio S. Villa, Jr

Occupation : Archl. Designer/Estimator

Mother : Ma. Raquel A. Villa

Occupation : House Wife

CHARACTER REFERENCE:

Ser Shad

Owner

Timog Avenue, Quezon City

Mob. No. +63-915-*******

Chef Vil Avendano

Culinary, Baking and Pastry Instructor

(MIHCA) Magsaysay Institute of Hospitality and Culinary Arts

Mob. No. +63-906-*******

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

Applicant Signature

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