Food Safety Chef
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
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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