HERMAN REGIN TADURAN MALATE

Unit *** Villa Alicia Condominium, Zamora St., Pasay City, Philippines

Email: adbtkz@r.postjobfree.com

Contact No.: +639**-****-***

OBJECTIVE:

To pursue a challenging career in an industry that will provide growth and development and be an aid in the working force of a company.

SUMMARY:

Young and passionate chef with over four years of extensive working experience in a hotel environment.

Manage with calm and confidence under pressure, a team of kitchen staffs and create professional relation with other managers and co-workers.

Committed to continuously bring the best for the company, for the guests and all other people working in the same environment.

Excellent interpersonal and communication skills.

EDUCATIONAL ATTAINMENT:

Tertiary Level: COMMERCIAL COOKING

La Consolacion College

San Francisco, Iriga City

2009 – 2010

COMPUTER SYSTEM AND NETWORK TECHNOLOGY

ACLC College

San Miguel, Iriga CIty

2000 - 2003

Secondary Level: University of Saint Anthony

San Miguel, Iriga City

1996 – 2000

Elementary Level: San Francisco Elementary School

San Francisco, Iriga City

1991 - 1996

PROFESSIONAL EXPERIENCE:

CHEF/COOK

Awatef Saleh Alharbi Restaurant

Jizan City, Saudi Arabia

July 2017 – October 2019

Check freshness of food and ingredients.

Ensure meals are of a high quality, content and appetizingly presented, and that food safety guidelines are followed at all times

Plan menus and ensure uniform serving sizes and quality of meals

Inspect supplies, equipment, and work areas for cleanliness and functionality

Order and maintain inventory of food and supplies

Monitor sanitation practices and follow kitchen safety standards

CHEF/COOK, IN FLIGHT KITCHEN

Cebu Pacific Inflight Catering

Mkai Catering Services

April 28, 2017 – June 2017

To deliver a high standard onboard meals and beverages for cabin manager and cabin crew team.

Work closely with the food and beverage manager to design and create inviting menus for passengers.

Ensure food and beverage are served at the correct temperatures and presented according to the service standards.

To ensure that all food is prepared, produced and packed on time.

CHEF/COOK, DIETARY DEPARTMENT

Makati Medical Center

Creative Dishes and Recipe, Inc.

November 2016 – April 2017

Ensure meals are of a high quality, content and appetizingly presented, and that food safety guidelines are followed at all times

Ensure proper and economic use of foodstuffs within budget limits.

In conjunction with Head Cook be responsible for ordering foodstuffs.

Ensure that all appropriate records are in place in accordance with Environmental Health, and the Regulation and Quality Improvement Authority Guidelines.

Ensure confidentiality is maintained at all times.

Adhere to all Policies and Procedures of the Home.

Attend all mandatory training provided by the Home.

Be helpful and polite to residents and visitors at all times.

Report all complaints to the Home Manager/ Deputy Manager/Head Cook and assist with investigations when required.

Be flexible and take direction from Head Cook.

Ensure that the personal hygiene of all staff within the kitchen is of the highest standard.

Ensure that all areas of the kitchen including storage areas are kept meticulously clean and tidy.

Ensure that food is stored and cooked in accordance with Environmental Health Regulations.

Check the quality of food items delivered to the kitchen i.e. meat, fruit and vegetables, frozen food and stock rotation of provisions in refrigerators, freezers and store rooms.

Use and clean all equipment in accordance with manufacturer guidelines.

Report immediately any faults with equipment to the Home Manager /Deputy Manager/Head Cook.

CHEF/COOK, KITCHEN DEPARTMENT

Pearl Garden Hotel/Pearl Lane Hotel

September 2011 – April 2016

Cooked different types of cuisines like Western, Chinese and Japanese.

Monitored and maintained the inventory of food and supplies.

Prepared a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and variety of kitchen equipment.

Prepared item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or maintaining.

KITCHEN HELPER/STEWARD

Pearl Garden Hotel/Pearl Lane Hotel

September 2010 – September 2011

Transferred supplies and equipment between storage and work areas.

Washed and peeled vegetables.

Washed pots, pans and trays by hand.

Washed worktables, walls, refrigerators and meat blocks.

Scraped food from dirty dishes and washes them by hand or places them in racks or conveyors to dishwashing machine.

Sweep and mopped floors.

ACHIEVEMENTS:

TESDA PASSER

National Certificate III - Ships' Catering (Ships' Cooks)

Technical Education and Skills Development Authority

April 22, 2016 - April 21, 2021

Attended Basic Food Safety Training and HACCP Training

October 2019

PERSONAL INFORMATION

Date of Birth: October 30, 1982

Place of Birth: Iriga City

Civil Status: Married

Height: 165.1 cm

Weight: 65 kgs.

Religion: Roman Catholic

Father’s Name: Herman S. Malate (deceased)

Occupation: Retired Public School Principal

Mother’s Name: Fe T. Malate

Occupation: Retired Public School Supervisor

Spouse: Rio Ellaine A. Malate

Child: Juan Miguel Reginald A. Malate

CHARACTER REFERENCES:

Ms. Melody Paragas

HR Manager

Pearl Garden Hotel/Pearl Lane Hotel

+639*********

Mr. Ronald A. Cachola

Sous Chef

Pearl Garden Hotel/Pearl Lane Hotel

+639**-***-****

I believe that the position I am applying for will fit my ability and if given the chance I will surely do my best to excel and be an asset of the company and the principle that interlink taught us to “Work as if God is our Employer” and this has guided us to excel in all our undertakings.

HERMAN REGIN T. MALATE

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