REYNALDO ECAT BALLENTOS
POSITION APPLIED: CHEF DE PARTIE
HOT KITCHEN & COLD KITCHEN
Marital status: married
Place of Birth: Hilongos Leyte Philippines
Passport No. : EB8780326
Email Address: firstname.lastname@example.org
OBJECTIVE: To become an exceptional chef and develop a well-round manager in kitchen brigade an opportunity to join rapid growth organization that has need of a chef with establish track records in accomplishment in food & beverages industry. To seek for position that could fit my most of my qualification, however, I am also willing to try a new field.
SUMMARY OF MY QUALIFICATIONS: it has been twenty two years (22) in experience in culinary expertise in kitchen professional, 14 years in Hamad Medical corp. in Hospitality catering department, eight years (8) in airline in-flight catering business & other leading Hotel & restaurant establishment. And a world class in-flight catering business, a gate gourmet international company, Misacor in-flight catering, Philippines airlines in-flight catering and hospital. Furthermore I have ambitions in life and a strong inter personal skills, in lieu of this, I strongly recommend myself to be a part of any credible business or organization that need my service like yours, and I determent to give my full commitment and excellence that would be a great help to your company. Now seeking position that base of my qualification
PROFESSIONAL PROFILES: I gain in Hotel and restaurant, in-flight catering through the years of working in professional kitchen. Hard working a dedication to work in someone with high standard and ability, to extremely capable of executing assigned duties and responsibilities with initiative and sound professional judgment. A good team player with congenial nature.
PROFESSIONAL STRENGHT & SPECIAL SKILLS: computer literates, self-confidence highly motivated, strong organizational motivation, training and leadership able to adapt &perform assigned duties and responsibilities with my several years in working experience in culinary profession.
Leisure Park/August 22,2019
●Prepared according to menu standard
●Making requesition& inventory of kitchen supply & stock
●Follow the fifo procedure
●Follow the HACCP Rules in kitchen as hygiene & sanitation proctice
FALA HOSPITALITY / SEPT 18, 2018 TO MAY O1.2019
Position: COMMIS 1
Making all kinds of sandwiches
Making mise in place for the next day preparation
Prepare for daily requisitions
HAMAD MEDICAL CORP. CATERING DEPT. / DURATION: JAN.05, 2004 UP TO MARCH, 14, 2018
3000 Meals a day excluding function buffet
POSITON HELD: COMMIS II
JOB DESCRIPION DUTIES & RESPONSIBLITIES
Report directly to chef de partie
Ensure meals requirement are prepared accordingly to standard recipe and weight portion that adheres to food specification as defined by Hazard analysis critical control point (HACCP)and international standard ( ISO)
Cook V V I P preparation in function buffet.
Maintain positive and cooperative working relation within others section of concern.
Ensures that assigned work station and equipment are clean and sanitary
Carefully follows standard recipes while preparing foods items.
Secure all areas are in preparation is clean all times
Control daily requisition list of stock to meet ideal food cost control.
Check all outdated items in fridge.
Follow the proper hygiene requirement in the kitchen premises.
Act as professional chef, self-dedicated to all my colleagues
MIASCOR AIRCRAFT CATERING, A Gate gourmet international company
5,600 Meals a day including appetizer, bread & pastries
Duration Feb. 28, 2000 up to December. 30, 2003
Position: COOK, HOT KICHEN
JOB DESCRIPTION, DUTIES & RESPONSIBILITIES
Cook Asian, continental, Mediterranean cuisines.
Maintain standard recipes according to standard procedure.
Assist the chef de partie or sous chef in discharge of his function and responsibilities
Check incoming and outgoing function
Operate food production equipment according to manufacture instruction.
Carefully follow the standard recipes while preparing assigned food items.
Prepared in plating items food items with standard presentation & decoration
Handles leftover food items as instructed by executive chef
Consistently use safe and sanitary food handling equipment.
Notifies sous chef or chef de partie in advance expected shorted of food
Assist sous chef or head cook in preparation in function buffet.
Cook Chinese food & Italian dish. Native Filipino
Prepared all soup stock and all sauces
Served accordance with established portion and presentation standard.
Returned soiled foods preparation, utensil and small were items to the proper areas.
PHILIPPINES AIRLINES AIRCRAFT CATERING
Duration august 16, 1994 up to September 28, 1999
Position held: COMMIS 1
Job description duties & responsibilities
Ensure proper handling, cleanliness, personal hygiene and maintenance of work area.
Maintain high class of standard of hygiene and sanitation practice.
Ensure stock is high quality standard.
Follow up the undelivered items to the receiving area of supplies.
Report direct to chef de partie or sous chef
Cook menu according to standard recipe
Ensure food preparation is enough for daily consumption
Cook halal kitchen & international kitchen
Lead in portioned of food according to menu stated.
Sanitized table before set up of dish or casserole in portioning area.
Wear of globe upon handling of cook foods
Ensure the weight portion of food are based on airlines specification requirement of scale
RECOGNATION AWARD & KEY ACHIEVEMENT
Two times nominee for best employee of the quarter – Miascor in-flight Catering
Two times received recognitions award as model employee, of exemplary contribution, outstanding performance, and excellence---given by General Manager Stephen S. Gervais, give in Pasay city 7th day of April 2003
Member of global service excellence(GSA)
Tree (3) times received commendation letter by General Manger, Stephen S. Gervais Miascor in-flight catering
COURSES & TRAINING WORKSHOP/EDUCATIONAL ATTAINMENT
HIGH SCHOOL DIPLOMA
Basic life support June 25, 2012 HITC
World of Welcome December 07, 2011
International certificate for food hygiene.
Foundation for food council course 1 – Highfield.co.uk
Basic life support defibrillation (BLS) Hamad international training center
Fire & safety training/ fire prevention training course
Introduction for food safety as food handler
Infection control management unit training
Hygiene and sanitation – diversy lever
Join commission international (JCI) Accreditation
Immediate life support(ILS) hamad training center
Hygiene and sanitations food handler stewarding – Philippines national quarantine office manila march 17, 2000
Introduction of food safety hazard analysis critical control points - Miascor catering
One year culinary training – Miascor in-flight Catering a gate gourmet company
Sta. Margarita National high school – Graduate march 1993
CAREER SUMMARY/ CAREER PROGRESSION
HAMAD MEDICAL CORPORATION CATERING DEPARMENT
JANUARY 05, 2004 UP TO MARCH 14 2018
MIASCOR IN-FLIGHT CATERING / FEB 01, 2000 UP TO DEC 31, 2003 PHILIPPINES AIRLINES IN-FLIGHT CATERING
AUGUST 16, 1994 UP TO JANUARY 04, 1999
FERLYN DIAS --- EXECUTIVE CHEF – HAMAD MEDICAL CORP.
GEORGE EGLI --- EXECUTIVE CHEF – MIASCOR IN-FLIGHT CATERING
RANDY MIRAVALLES --- EXECUTIVE SOUS CHEF – MIASCOR IN-FLIGHT CATERING
PAULIE MAGALILI -- SOUS CHEF –MIASCOR CATERING
FREDDIE ANGELES -- CHEF DE PARTIE – MIASCOR INFLIGHT CATERING
VANGIE GONGORA -- CHEF DE PARTIE – MIASCOR CATERING /PASAY MANILA, PHILIPPINES