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Food Safety Chef

Location:
Quezon City, Philippines
Salary:
Optional
Posted:
May 16, 2020

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Resume:

BENJAMIN R. MUNSAYAC JR.

MOBILE # * : +632**********

MOBILE # 2 : +632**********

TELEPHONE : +632*******

EMAIL ADDRESS : adc9ji@r.postjobfree.com

SKYPE ADDRESS : bmunsayacjr

Position Desired : C H E F

To be able to work abroad and gain more knowledge where I can develop my interest in the field I am in now. And, to help my family as well and give them better future.

Note: a year lay off to take care my dying father who had a throat cancer stage 4 and affected by total deployment ban in KUWAIT

Position : SOUS CHEF

EMPLOYER : IFS ( Integral Food Services )

ADDRESS : Doha, Qatar

JOB ASSIGNMENT : Sous Chef

JOINING DATE : November12, 2015 – December28, 2018

DUTIES AND RESPONSIBILITIES :

SOUS CHEF

Under the supervision of Executive Sous chef is responsible for organizing and supervising the overall preparation of the food production area of assigned outlets. Maintains quality food production according to international food standard.

Position Desired: C H E F

EMPLOYER : North Sea Marine Services

ADDRESS : Asiana Building, Pasay City, Philippines

JOB ASSIGNMENT : Chef

JOINING DATE : May 17, 2014 up to November 2014

DUTIES AND RESPONSIBILITIES:

C H E F

Ensures that his assigned outlet is consistently producing high quality food items according to current menus and set standard.

Exercise administrative supervision which includes personnel requisition, disciplining recommendation for promotion and training.

Performs other related duties and special projects as maybe assigned by the immediate superior.

Checks and inspects all food item delivered as to quality and quantity ( direct issue ).

Oversees the handling and cleanliness of the work place.

Check maintenance of kitchen equipment in the assigned outlets.

EMPLOYER : Pacific Global Hospitality Institute / Tri Place Hotel

ADDRESS : E. Rodriguez, Quezon City, Philippines

JOB ASSIGNMENT : Head Chef

JOINING DATE : April 22, 2013 up to September 2013

DUTIES AND RESPONSIBILITIES:

H E A D C H E F

Ensure meal requirements for the guest are prepared according to cooking standard recipe and west portion that adheres to food specification as defined by Hazard Analysis Critical Control Point (HACCP) and international standard organization (ISO-EMS14004)

Control and check daily requisition requirements to meet ideal food cost work with the outlet and prepared for functions and banquet

Coordinate with purchasing and suppliers with food availability and records

EMPLOYER : Laker’s Tavern, Australia

ADDRESS : Murdoch Road, Thornlie WA 6108

JOB ASSIGNMENT : Chef

JOINING DATE : June 29, 2009 up to February 10, 2011

DUTIES AND RESPONSIBILITIES:

C H E F

Check maintenance of kitchen equipment in the assigned outlets.

Oversees the handling and cleanliness of the work place.

Checks and inspects all food item delivered as to quality and quantity ( direct issue ).

Coordinate closely with the Executive Chef on new methods of food presentation, recipes and special promo lines for the outlet standard of portioning.

Coordinate closely to Executive Sous Chef.

Ensures that his assigned outlet is consistently producing high quality food items according to current menus and set standard.

EMPLOYER : Gosnells Hotel, Australia

ADDRESS : 2149 Albany Hway, Gosnells WA 6110

JOB ASSIGNMENT : Chef

JOINING DATE : June 4, 2008 up to June 29, 2009

DUTIES AND RESPONSIBILITIES:

C H E F

Under the direct supervision of Executive Sous Chef, is responsible for organizing and supervising the overall preparation of the food production area of assigned outlets, maintains quality food production according to Gosnells Hotel standard. Gosnells Hotel served Western, Italian, American and Asian cuisine.

Ensure his presence in the outlet during peak business hour.

Initiates food requisition and inter kitchen transfer.

Ensures hygiene and sanitation are observed in the kitchen ( grooming ).

Coordinates closely with the Executive Chef on new methods of food presentation and recipes.

Exercise administrative supervision which includes personnel requisition, disciplining recommendation for promotion and training.

Performs other related duties and special projects as maybe assigned by the immediate superior

EMPLOYER : Shangri-la Hotel Manila, Philippines

ADDRESS : Makati Avenue, Makati City, Philippines

JOB ASSIGNMENT : Chef

JOINING DATE : April 6, 1995 up to May 15, 2008

DUTIES AND RESPONSIBILITIES:

Stewarding Department

April 6, 1995 to June 10, 2000

Supervises eight ( 8 ) different restaurant outlet

Ensure clean, organized and sanitized banquet utensil and kitchen utensil for food safety and kitchen safety

Control and check daily requisition requirements to meet ideal cleaning requirement

Butchery Department

Control and check daily requisition requirements to meet ideal food cost

Coordinate with purchasing and suppliers with record’s to food requirements

Main Kitchen / Commissary

November 4, 2004 up to May 15, 2008

Plating at banquet

Coordinate with purchasing and supplier with food availability of records

Cook garnish and prepares cut vegetables for the outlet

SHORT COURSE:

Ship’s Catering Services NC II

March 17 – 29, 2014

INTEREST:

Vegetables and fruit curving

Playing ball sports, boxing and martial arts

Character References :

MR. NEIL SHERGOLD MR. JUNE ORENSE

Head Chef Chef

Murdoch Road, Thornlie WA 6108 Blue Water, Australia

041******* +61-411*-*****

MR. BARNABY TIU

Culinary Student, Australia

Perth, Western Australia

+48 875 3303

Skills :

Ensure meal requirements for the guest are prepared according to cooking standard recipe and west portion that adheres to food specification as defined by Hazard Analysis Critical Control Point (HACCP) and international standard organization (ISO-EMS14004)

Control and check daily requisition requirements to meet ideal food cost work with the outlet and prepared for functions and banquet

Coordinate with purchasing and suppliers with food availability and records

Qualifications :

Hardworking and Responsible

Willing to work long hours to ensure prompt actions are taken that require immediate attention. Works at a fully satisfactory rate.

Flexible and Adaptable

Can easily adjust to new environment and new job assignments. Get along well with fellow employees and superiors. Takes pressures as a challenge for career advancement.

Honest and Trustworthy

Knows and understands what’s expected of the job and can be left with little or without supervision.

Personal Data :

NAME OF APPLICANT : Benjamin R. Munsayac Jr.

NICKNAME : Benjie

GENDER : Male

DATE OF BIRTH : MAY 26, 1971

PLACE OF BIRTH : Nueva Ecija, Philippines

AGE : 46

HEIGHT : 5’ 8”

WEIGHT : 79 kgs.

CIVIL STATUS : Married

NO. OF CHILDREN : 2

NATIONALITY : Filipino

RELIGION : Roman Catholic

LANGUAGE SPOKEN : English and Tagalog

CURRENT LOCATION : 2626 Sulu St. Sta. Cruz, Manila, Philippines

Educational Attainment :

COLLEGE :

SCHOOL : TARLAC STATE UNIVERSITY

ADDRESS : Tarlac City, Philippines

COURSE : Bachelor of Science in Industrial Education

YEAR : 1991

SECONDARY :

SCHOOL : TARLAC NATIONAL HIGH SCHOOL

ADDRESS : Tarlac City, Philippines

YEAR : 1989

ELEMENTARY :

SCHOOL : SAN FERNANDO SUR ELEMENTARY SCHOOL

ADDRESS : Nueva Ecija, Philippines

YEAR : 1985

Certification and License:

April 29, 2004 Qualities of US Meat and Mr. Eric Choon

Meat Handling ASEAN Director

May 16 – 18, 2006 Shangri-la Food Safety Ms. Connie Tan / Director –

Training Certification International Accounts

( APAC )

June 28, 29, 2007 International FSMS Audit Mr. Dave Anthony M. Cortez

Course Course Lecturer

August 7, 2006 (HACCP) Hazard Analysis Mr. Erwin Espiron

Critical Control Point Resource Speaker

Sept. 11, 13, 2006 HACCP – Based FSMS Mr. Dave Anthony M. Cortez

Implementation and Course Lecturer

Documentation Course

September 27, 2006 Workshop on Food Safety Mr. Dave Anthony M. Cortez

CSBRA Course Lecturer

PROFESSIONAL DRIVERS LICENSE :

License No. : N04-99-445829

Code Restrictions : 1 2

Expiration Date : May 26, 2018

I certify that all information contained are true and correct to the best of my knowledge.

BENJAMIN R. MUNSAYAC JR.

Applicant



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