Demi Chef de Party

MARK AGDA JAVA

DOB: July **th ****; Manila, Philippines.

Address: *** ****** **, ********, ******, 1008 Metro Manila, Philippines.

Phone: +63-927-***-**** / +63-919-***-**** E-mail: **********@*****.***

PROFESSIONAL SUMMARY:

Service-oriented with 7 years background in cruise ships and more than 2 years in 6 stars hotel in Philippines. Core competencies include Italian, Mediterranean, Japanese, Middle Eastern and American Cuisine as well as excellent communication and time management skills. Handle tasks with accuracy and efficiency.

SKILLS:

Service and cooking technique;

Food production hot and cold kitchen;

Beautiful presentation of food;

Strong attention of safe food handling procedures.

WORK EXPERIENCE:

May 2018 – October 2019 – Borongan, Eastern Samar – Owner of a Small Restaurant

Going to the market, preparation, cooking, serving, accounting: in a small restaurant with typical local food opened from 4pm to 10pm.

August 2011 – January 2018 Costa Crociere S.p.A.

C.S.C.S. International N.V. Piazza Piccapietra, 48, 16121, Genova, Italy:

May 2017 – January 2018 - Costa Pacifica (3780 Guests) – Demi Chef de Partie

Worked alone in the vegetarian main course preparation and done my job with conformity. Always punctual, able to follow the recipes, had an eye for details, always listen to the superior instructions, took the suggestions and critics in a positive way in order to improve the service.

April 2016 – February 2017 - Costa Favolosa (3800 Guests) – Demi Chef de Partie

Worked in Garde-Manger preparing all kinds of canapés. Able to show and deliver my task accordingly, dealt carefully with all available resources. Abided the rules in safety, sanitation and environmental. Followed the HACCP rules and conformed the company procedures.

March 2015 – November 2015 - Costa NeoRomantica (1800 Guests) – Demi Chef de Partie

Worked in Garde-Manger station as a salad and canapés man and also in a special Restaurant called Samsara as à La Carte Restaurant: served different kinds of appetizers, main courses and desserts.

April 2014 – December 2014 - Costa Deliziosa (2826 Guests) – 3rd Cook and Demi Chef de Partie

First month of my contact I was working in Buffet Restaurant (Lido) as grill man, then I get my promotion as Demi Chef de Partie and I have worked in a Special Pay Restaurant on board handling the Pasta Station.

August 2013 – February 2014 - Costa Fortuna (3470 Guests) – 3rd Cook

Worked for Buffet Restaurant (Lido) in the galley for vegetable preparation.

September 2012 – June 2013 - Costa Atlantica (2680 Guests) – 3rd Cook

Worked for Buffet Restaurant (Lido) in the galley for breakfast preparation.

August 2011 – May 2012 - Costa Favolosa (3800 Guests) – 3rd Cook

Worked inside the hot galley of self service buffet and in a special Restaurant called Samsara as à La Carte Restaurant.

March 2009 – May 2011 – Sofitel Philippines Plaza Hotel – 3rd Cook

Worked in the Japanese Restaurant preparing tempura, maki and sushi.

October 2008 – February 2009 – Manila Pavilion Hotel Philippines – Butcher

Cut and deboned of chicken, meat and fish for the hotel service.

2001 – Manila SM (Megastore) Warehouse – Forklift Operator

Moved and set in the trucks with the forklift all the orders from different branches of SM in the Philippines.

January 1999 – June 1999 – BurgerKing – Kitchen Staff

Grilled burgers, fried French fries and prepared all kinds of sandwiches from the Menu.

September 1998 – December 1998 – Chowking – Service Crew

Cleaned the dining area and served the food if delay on the line.

EDUCATION AND TRAINING:

2007 – 2008; Multi-Awardees Culinary Training Center; Casimito Village, Las Piñas City, Philippines: hot kitchen cook NC II and NC III; International Cuisine.

February 2008 – March 2008; Boracay Regency Beach Resort & Convention Center; Balabag, Boracay Island, Malay, Aklan, Philippines: completed 600 hours of job-training as cook and butcher.

June 1991 – March 1995; Claro M. Recto High School: graduated.

June 1985 – March 1991; Moises Salvador Elementary School: graduated.

LANGUAGE SKILLS:

Tagalog (C2): native Japanese (A2): elementary level

English (C1): excellent level Italian (A1): beginner level

CERTIFICATIONS:

Vessel Sanitation (USPHS - HACCP);

Basic safety training, first aid, fire prevention and fire fighting, personal safety and social responsibility, proficiency in personal survival techniques (STCW 78 – IMO STCW 95).

ADDITIONAL EXPERIENCES:

2004 – 2006 – GMA – Television Channel 7 - Manila – Hip-Hop Choreographer and Dancer

2004 – 2005 – Super Piaget Bar – Tokyo - Japan – Hip-Hop Choreographer and Dancer

2003 – 2004 – Social House – Ōsaka - Japan – Hip-Hop Choreographer and Dancer

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