MICA CLAREN MARQUEZ

CHEF DE PARTIE

OBJECTIVE

TO OBTAIN AN ENTRY LEVEL POSITION IN THE HOTEL AND/ OR RESTAURANT INDUSTRY, where I can contribute and utilize my culinary and kitchen management skills.

C O N T A C T

ad3cv7@r.postjobfree.com

+61-403-***-***

https://www.facebook.com/

claren.marquez

Unit 48 29 Campbell St.

Parramatta NSW 2150

E D U C A T I O N

INTERNATIONAL SCHOOL OF CULINARY

ARTS AND HOTEL MANAGEMENT

2009

Sydney School of Business and

Technology (SSBT)

Advance Diploma Hospitality

Management

2022

EVOLUTION HOSPITALITY INSTITUTE

Diploma Hospitality Management

2020

EVOLUTION HOSPITALITY INSTITUTE

Certificate III and IV

2019

EXPERIENCE

CHEF (July 2023 – Present)

Forest Hotel, ALH

5 Frenchs Forest Rd E, Frenchs Forest NSW 2086

CHEF DE PARTIE (June 2022 – July 2023,

August 2018-October 2021)

ALEX&Co.

Church Street, Parramatta, NSW 2150

CHEF DE PARTIE (October 2021-May 2022)

Ruse Bar and Brasserie

Darcy Street, Parramatta, NSW 2150

CHEF DE PARTIE (October 2012-February 2015)

Emirates Flight Catering

Dubai, UAE

COOK (August 2010-April 2012)

Max’s Restaurant

Tuguegarao City, Cagayan, Philippines

SKILLS

• Foundational knowledge and skills in Culinary Arts Industry.

• Has been trained to do mise-en place and make stocks on regular basis.

• Ability to work well in teams and independently

• Familiar with industry terms, knife skills, cutting techniques, and production skills.

• Knowledge of appreciate sanitation in the kitchen environment.

• Highly competent in the following: meat, fish, and poultry cooking, and the preparation of vegetables, basic stocks, soups, and sauce

REFERENCES

Rea Ferrer Pangilinan

Head Chef

Forest Hotel, ALH

+61-415-***-***

ad3cv7@r.postjobfree.com

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