Chef Executive
Resume:
Certified ServSafe Food Protection Manager
Certified ServSafe Instructor and Examination Proctor
WORK EXPERIENCE
**/**** - **/**** ********* Head Chef
Ted’s Kitchen – Santa Cruz, Laguna
In charge of day to day preparation and quality control of kitchen products
Trained new kitchen staff
Optimized kitchen inventory systems for more efficient record keeping
Monitored daily, weekly and monthly inventories and requisitions Has assisted and headed a team in charge of preparing food for functions serving 50-200 people
04/2017 - 06/2017 Culinary Intern
Ted’s Kitchen – Santa Cruz, Laguna
Worked under the supervision of Chef Day Salonga and Chef Mon Urbano, executive chefs and chief consultants of MonDay Chefs, a restaurant consultancy firm and business group 07/2015 - 04/2016 Senior Kitchen Staff
Magnolia Scooping Station – Santa Cruz, Laguna
In charge of preparing the ice cream dishes and checks the quality of every dessert that comes out of the dessert kitchen
Reconstructed the plating for a few ice cream dishes and helped formulating new ones
Head trainer for new kitchen staff
Formulated the recipe for the restaurant’s first two pasta dishes
Helped in creating a system to lessen wastage in the hot kitchen
C: +63-917-***-**** ***********@*****.***
SOPHIA GRACE DC. BERNAS
ADDITIONAL SKILLS &
CERTIFICATIONS
WorldChefs Certified Chef
TESDA NC III Commercial
Cooking
TESDA NC II Cookery
TESDA NC II Bread and
Pastry Production
TESDA NC II Food and
Beverage Services
Food and Recipe Costing
Basic Research and Recipe
Development
Basic Cake Decorating
Proficient in MS Word and
Excel
EDUCATION
10/2018 – 11/2019
Lyceum of the Philippines University
Culinary Institute Laguna — Calamba, Laguna
Professional Diploma in International Culinary Arts and Kitchen Management (Batch Bottura)
Gold Medallist — 1st ACHI-AAHRMEI National Inter-School Skills Competition, Culinary Challenge Category
Overall Executive Chef — Batch Bottura Restaurant
Simulations
Sous Chef — Garde Manger Buffet Spread (Red Team)
Overall Champion
Best Cold Cut Flavor
Best Buffet Set Up
Understudy/Apprentice — Two to Tango Category
HOFEX 2019 (Bronze Award)
Best Concept and Best Presenter Award Recipient — Culinary Study/Business Plan
08/2016 – 02/2017
International School for Culinary Arts and Hotel
Management – Quezon City, Philippines
Professional Certificate in Culinary Arts with TESDA NCII in Cookery
Trained by Chefs Gerd Menge, Manoj de Silva, Joey Herrera and Rudolph Cabuay
06/2010 – 05/2014
University of the Philippines Los Banos
BS Development Communication
Undergraduate
REFERENCES
Chef Nelson J. Gamurot
Culinary Instructor
LPU Culinary Institute Laguna
Ms. Jonna Dotimas
Associate Culinary Director
LPU Culinary Institute Laguna
Ma. Angela Salonga
Proprietress
Ted’s Kitchen Laguna
Chef Theodore Day Salonga
Executive Chef
Ted’s Kitchen Laguna
Karen Altobar
Human Resources/Admin
Ted’s Kitchen Laguna
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