Morgan Cueson

+ ** Mearle Homes, Sto. Nino, Marikina City, Philippines

( +639********* or +632*******

: ad1y7q@r.postjobfree.com

PROFILE:

Experienced Baker with an extensive background in cruise liners/ships, and land-based small restaurants/cafes. Exhibits an entrepreneurial spirit in maximising my skills in baking bread and other pastry products, and selling those goods for profit.

PROFESSIONAL HIGHLIGHTS:

Full-time Chef/Owner, February 2017 – current

Morgan’s Kitchen, Concepcion Uno, Marikina City, Manila, Philippines

As an owner, I am responsible for the overall operations of the store, including inventory of supplies, budget monitoring, managing of staff, and creating dishes for menu selection.

Ensures that the cleanliness of equipment and operation of premises comply with the occupational health and safety regulations.

As a Chef, I am mainly responsible for preparing Western cuisines such as pasta, burgers, and sandwiches.

Prepares and bakes loaves of bread, cakes, cookies and other pastry goods, particularly on special occasions.

Full-time Co-owner/Baker/Chef, May 2009 to December 2016

Azucar, Clogs and Toques Food Service Inc. Manila, Philippines

As a Managing Partner/Co-owner of the restaurant, I am responsible for the overall operations of the kitchen, which includes monitoring the current production status, daily stocks & supplies and managing of staff.

Functions as a Chef as well in preparing Western and International cuisine included in the menu selection such as pasta, burgers, sandwiches and rice meals.

Additional role as a Baker as well in preparing and baking bread, cakes, cookies and other pastry goods.

Maintain the cleanliness of equipment and operation of premises in compliance with the occupational health and safety regulations.

Self-employed Entrepreneur, November 2010 to April 2009

Marikina City, Manila, Philippines

Maximised my time in baking and selling pastry products within our suburb while waiting for my next vessel assignment.

Contractual Pastry Chef Interim, March 2010 to October 2010

V. Ships, MV Club Med II

Prepares and bakes a wide variety of goods such as breads, cookies, cakes, and desserts for dinner service and afternoon tea time events.

Checks quality of material and condition of baking equipment, devices, and refrigeration equipment required for baking.

Plates desserts for serving.

Produces and bakes pastries for outlet restaurants.

Maintain a clean and orderly station in accordance with United States Public Health (USPH) standards.

Self-employed Entrepreneur, December 2009 to February 2010

Marikina City, Manila, Philippines

Maximised my time in baking and selling pastry products within our suburb while waiting for my next vessel assignment.

Contractual Baker/ Pastryman, September 2009 to November 2009

V. Ships, MV Corinthian II

Prepares and bakes assorted bread, Danish pastries, muffins, cookies and pastry bars for tea-time.

Assist the Pastry Chef in plating the desserts, mise en place and production.

Responsible for the ice cream station.

Checks the cleanliness of equipment and operation of premises before production runs to ensure compliance with the occupational health and safety regulations.

Self-employed Entrepreneur, May 2009 to August 2009

Marikina City, Manila, Philippines

Maximised my time in baking and selling pastry products within our suburb while waiting for my next vessel assignment.

Full-time Pastryman/Baker, December 2008 to April 2009

Café Pfunds and Restaurant, Dresden, Germany

Prepares and bakes different types of German cakes.

Responsible for the ice cream station.

Prepares and cooks staff meals.

Assist other chefs in their mise en place, production and etc.

Checks the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations.

Full-time Pastryman/Baker, February 2008 to December 2008

Clogs and Toques Foodservice, Manila, Philippines

Prepares and bakes bread loaves, rolls, cakes, cookies/biscuits and pastry goods.

Operates machines which roll and mould the dough.

Responsible for kneading, maturing, cutting, moulding, mixing and shaping the dough.

Monitors oven temperatures and product appearance to determine baking times.

Coordinates the forming, loading, baking, unloading, de-panning and cooling of batches of bread, rolls and pastry products.

Checks the cleanliness of equipment and operation of premises before production runs to ensure compliance with occupational health and safety regulations.

Monitors the quality of raw materials and weighing ingredients.

Contractual Assistant Baker/Pastryman, April 2007 to December 2007

V.Ships, Regent Seven Seas Cruise, m/s Seven Seas Navigator

Assists the Chief Baker in preparation of baked goods.

Under the directions of Chief Baker, prepares the menu items following recipe specifications.

Combines ingredients, mix and place in trays for baking.

Maintain a clean workstation in accord with food handling standards and company guidelines per Regent Seven Seas Cruises (RSSC) and USPH.

Self-employed Entrepreneur, September 2006 to March 2007

Marikina City, Manila, Philippines

Maximised my time in baking and selling pastry products within our suburb while waiting for my next vessel assignment.

Contractual Pastryman, November 2005 to August 2006

V.Ships, Regent Seven Seas Cruise, m/s Seven Seas Navigator

Produces and bakes assorted muffins and fresh cookies on a daily basis.

Assists the Chief Baker in the production and baking of breads.

Glazes Danish pastries and doughnuts.

Checks all the supplies needed for requisitions.

Sets up all Outlets cookies/sugar-free cookies for service, as well as the Ice Cream Social, Viennese and Chocoholic Tea time mis en place.

Produces Petite Fours mis en-place for the next seven days and prepares Petite Fours showpieces on a large oval mirror for Special Tea time.

Maintain sanitary work areas in accordance with RSSC and USPH standards.

Contractual Pastryman, December 2004 to August 2005

V.Ships, Radisson Seven Seas Cruise, m/s Seven Seas Navigator

Produces and bakes assorted muffins and cookies on a daily basis.

Assists the Chief Baker in production and baking of breads.

Sets up all the breads needed for all Restaurant Outlets.

Sets up all Outlets cookies/sugar-free cookies for services.

Prepares four different Petite Fours and plates desserts for dinner service for Compass Rose Restaurant.

Sets up Ice Cream Social, Viennese and Chocoholic Tea time mis en place.

Maintain clean work areas following the RSSC and USPH standards.

Contractual Hotel Trainee-Galley (Pastry), March 2004 to September 2004

V.Ships, Radisson Seven Seas Cruise, m/s Seven Seas Navigator

Responsible for the handling, transport and cleaning of food, food service equipment, utensils and areas in the galley and dish-wash area of the galley under the direction of the Executive Chef while maintaining proper galley sanitation and safety standards in accordance with RSSC and USPH.

Follows all reasonable orders from the Baker, Sous Chef and Executive Chef.

Performs daily inventory on ice cream selection in provision.

Sets up petite fours silver stands for dinner service.

Prepares items needed for the Ice Cream Social, Viennese and Chocoholic Tea Time.

Maintain awareness of basic safety rules, workplace safety and respect for the environment.

Self-employed Entrepreneur, June 2001 to February 2004

Marikina City, Manila, Philippines

Owned a mini-grocery store and a kiosk in a shopping centre that sells mobile phones and prepaid mobile cards. Managed five staff to ensure efficient daily operations.

Part-time Medical Representative, May 2000 to May 2001

Medfast Medical Supply, Marikina City, Manila, Philippines

Responsible for the distribution of various laboratory supplies at major clinics, hospitals and pharmacy.

EDUCATION:

Bachelor of Science in Hotel and Restaurant Management, March 2000, at the University of Santo Tomas (UST), Manila, Philippines

TRAINING AND SEMINARS ATTENDED:

Japanese Cooking and Ramen Making, March 2017

Galastars Culinary, Manila Philippines

National Certificate II in Cookery, September 2015

Technical Education and Skills Development Authority (TESDA), International School for Culinary Arts and Hotel Management (ISCAHM), Manila, Philippines

German Language Course, Level A2, February 2009 to April 2009

Kastner Kolleg, Dresden, Germany

Series of German Language Courses, Level A1.1 (January 2008 to April 2008), Level A1.2 (April 2008), and Level A1.3 (May 2008)

Goethe-Institut Manila, Makati City, Philippines

Chocolate Pralines, November 2006

International School for Culinary Arts and Hotel Management, Manila, Philippines

Culinary Training Program Cook 2, October 2005

International School for Culinary Arts and Hotel Management, Manila, Philippines

United States Public Health (USPH) Training Kitchen, August 2005

Onboard SS Navigator

Prevention of Sexual Harassment (P.O.S.H) Course, January 2005

Onboard SS Navigator

Fundamentals of Bread Baking, November 2004

International School for Culinary Arts and Hotel Management, Manila, Philippines

Pastry Assistant Training, July 2004 to September 2004

Onboard SS Navigator

United States Public Health (USPH) Training, April 2004

Onboard SS Navigator

Basic Safety and First Aid Training, April 2004

Onboard SS Navigator

Crowd Management, October 2003

Harbor Training Center Inc., Manila, Philippines

Basic Safety Training, July 2003

Far East Maritime Inc., Manila, Philippines

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