Food Safety Cook
Resume:
Laurence C. Damian
*** *, ***. *********, ***.Tomas, Batangas Philippines
***********@*******.***
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