Laurence C. Damian

*** *, ***. *********, ***.Tomas, Batangas Philippines

+63-977*******

adalx3@r.postjobfree.com

OBJECTIVE

A competent Cook with extensive experience in cooking enthusiastic to get the position in a restaurant where I can utilize my cooking and culinary skills.

QUALIFICATIONS

Exceptional versatility and adaptability

Ability to manage multiple tasks in a pressured environment

Understanding and knowledge of safety, cleanliness and food handling measures

Outstanding skills in cooking and preparing a variety of foods, strong knowledge of food preparation and presentation methods, techniques, and quality standards, along with inventory and ordering methods

Strong ability to use standard food preparation utensils such as knives, spoons, tongs and whips.

Except knowledge of supplies, equipment, and services ordering and inventory control.

WORK EXPERIENCE

Hotel La Corona de Lipa

KM 84 Pres. Laurel Highway Pilahan Sabang Lipa City, Batangas

Cook

August 25, 2017 to July 20, 2019

Responsible for cooking ala carte foods

Responsible for cooking the function foods

Managing stocks

Emirates Flight Catering Co.

P.O Box 22525 Dubai UAE

June 1, 2014 – June 1, 2017

F&B Airport – Production

Commis II – Transit Kitchen

Highfield Certification

HABC level 2 award in Food Safety in Catering (QCF)

June 2, 2014 – June 4, 2014

Responsible for buffet

Cooking food for buffet

Managing stocks of food

Kuisine Inc. French Cuisine

Molito-Madrigal Ave., Alabang Muntinlupa City

October 10, 2012 to June 30, 2013

Head Chef

Planning Menus

Making sure food is of the right quality and price and is produced on time

Managing stocks of food

Ordering food from suppliers

Controlling a budget and keeping accurate records

Managing health and hygiene procedures

Organizing the staff duty rota

Recruiting, training and developing staff

AGAVE MEXICAN CANTINA Mexican Cuisine

Food Street, SM Southmall, Las Pinas City

July 2, 2012 – October 6, 2012

Line Cook

Responsible for basic food preparation like washing and chupping ingredients for preparing various menus

Perform responsibilities of preparing sauces, dressings, salad, desserts and appetizer

Maintaining the cleanliness of work area

Sanitize all kitchen tools, tables, utensils and kitchen area

I’m assign in grill station, responsible for grill steaks, chicken and salmon

BULGOGI BROTHERS Korean Cuisine

3rd Floor Greenbelt, Makati City

August 18, 2011 to January 18, 2012

Line cook

Follow all standardized recipes and notify head cook of any shortages in products of ingredients

Handle responsibilities of keeping and maintaining work area clean at all times

I’m assign in meat station

Responsible for delivering of highest quality in terms of taste, freshness and consistency

OUTBACK STEAKHOUSE

Parking Lot A, Alabang Town Center, Muntinlupa City, Philippines

March 16, 2010 – June 30, 2011

Line Cook

Awards

Outbacker of the Month

May 2010

July 2010

January 2012

Setting up the station for service by bringing all food items and containers to the line

Working to cook components of a table's meal at the same pace as the other cooks to ensure that everything is finished at the same time.

Focusing on accuracy, presentation, cleanliness and timing.

Cleaning kitchen equipment

To stand all day and work long hours in a hot and crowded space

I’m assign in sauté station, I’m responsible for grilling salmon, chicken, steaks and I’m the one who make the pasta, sometimes they put me in cold station, I’m responsible for all salads, appetizer and dessert

Edsa Shangri-La Hotel

Mandaluyong City Philippines

June 3 2002 – December 16 2002

Cook Helper

• Prepared all the prep work for soups, salads, sauces and entrees

• Supplied assigned work area with all required products and utensils used for production

• Stored all food items in appropriate storage are

Mandarin Oriental Hotel, Makati City Philippine

August 21 2003 – October 1 2003

On Job Training

Responsible for mise en place

Assisting the chef

Maintaining the cleanliness of kitchen area

EDUCATION

MOST Institute Culinary School, Las Pinas City Philippines

Certificate in Culinary Arts, Nov 2002 – May 25 2003

Courses included – Bases des Artes Culinaires

De La Salle – Lipa, Lipa City Batangas Philippines

Cert. Hotel and Restaurant Management, 1998- 2002 Alumni Member of De La Salle Lipa

REFERENCES

Available upon request

Contact this candidate