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Chef Food

Location:
Brgy. Ugong, NCR, Philippines
Posted:
March 22, 2020

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Resume:

Joel C. Bautista

Block * Lot ** SingkamasStreet,SM Homes Subdivision,Deparo

Caloocan City,Philippines.

Contact No.092********/091********

Email Add. adceqc@r.postjobfree.com

Personal Data:

Date of Birth : July 31, 1975

Place of Birth : Alicia, Isabela

Age : 41

Height : 5’8

Weight :75 kg.

Sex : Male

Citizenship : Filipino

Religion : Roman Catholic

Civil Status : Married

Language Spoken : Ilocano, Tagalog, English

Educational Background:

University : STI (System Technology Institute)

Course : DiplomainComputer Technology

Period Study : 2003

University : St. Jude College

Course : Hotel and Restaurant Management

Period Study : 2001

Secondary : School of Our Lady of Atocha

Period Study : 1991

Elementary : North Elementary School

Period Study : 1987

Work Experience:

Name of Company : Microtel by WYNDHAM (UP Techno hub)

Company Address : Diliman Quezon City

Company Information : Hotel and Resort Hospitality

Period of Working : January 08, 2016 to Present

Designation : Sous Chef/Head Chef

Cuisine : International Cuisine, Italian, Western and Filipino Cuisine

Name of Company : United Philippine Lines (Holland America Line)

Company Address : Intramuros Manila

Period of Working : May 20, 2015 to November 2015

Designation : Demi Chef de Partie

Cuisine : International Cuisine, Italian, Western and Filipino Cuisine

Job Description :

Reporting directly to the Second executive chef.

The Demi chef de partie is responsible for food preparation in a designated section of the kitchen. This will also involve in supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

Name of Company : Microtel by WYNDHAM (UP Techno hub)

Company Address : Diliman Quezon City

Company Information : Hotel and Resort Hospitality

Period of Working : June 12, 2014 to May 2015

Designation : Sous Chef/Head Chef

Cuisine : International Cuisine, Italian, Western and Filipino Cuisine

Job Description :

Reporting directly to the executive chef.

The sous chef is responsible for planning and directing food preparation in a kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice.

The sous chef may also need to effectively discipline underperforming staff members.

The sous chef is responsible for staff scheduling and, products requisition (dry goods, wet goods), par stocking, inventory etc..

Name of Company : Microtel by WYNDHAM (Mall of Asia)

Company Address : Pasay City

Company Information : Hotel and Resort Hospitality

Period of Working : December 03, 2012 to June 11, 2014

Designation : Chef de Partie

Cuisine : International Cuisine, Italian, Western and Filipino Cuisine

Job Description :

Chef de partie, I’m in charge of a particular area of production, and supervision of staff.

Duties and Responsibilities:

Responsible for food preparation following standardized recipes. • Create meals according to menu and recipes as set by Kitchen Supervisor

Assist in kitchen inventory and ordering, Inform supervisor of any kitchen problems.

Ensure that all food is handled and cooked in a wholesome, sanitary manner.

Name of Company : MEPO (Midroc Ethiopia Project Office)

Company Address : Addis Ababa City, Ethiopia

Company Information : MEPO (Midroc Ethiopia Project Office) Construction

Firm

Period of Working : July 04, 2010 to June 18, 2012

Designation : Commis Chef/Line Cook

Cuisine : International and Filipino Cuisine

Job Description :

"Line Cook", I’m in charge of a particular area of production.

Duties and Responsibilities:

Responsible for food preparation following standardized recipes. • Create meals according to menu and recipes as set by Kitchen Supervisor

Assist in kitchen inventory and ordering, Inform supervisor of any kitchen problems.

Ensure that all food is handled and cooked in a wholesome, sanitary manner.

Name of Company : Madison Grill and Steak House

Company Address : Greenbelt 5, Ayala Center, Ayala Makati City

Company Information : Fine Dining Restaurant

Period of Working : August 25, 2009-May 10, 2010

Designation : Chef de Partie (tournant)

Cuisine : Western and Italian Cuisine

Job Description :

Chef de partie"line cook", I’m in charge of a particular area of production.

I’m also the reliever who provides help to all the different cooks rather than having a specific job.

Duties and Responsibilities:

I used to work in grill station,coldstation,frying station

Prepares pastries and desserts.

Prepares also vegetables, soups, and starches.

Prepares also roasted and meats and their gravies.

Name of Company : Oceana Marina Scuba (OCEANA ADVENTURA

INTEGRATION, INC.)

Company Address : Ayala Makati City

Company Information : Diving Boat (Private Yacht)

Period of Working : March 2009 to May 2009

Designation : Chief Cook

Cuisine : InternationalCuisine, Filipino Cuisine

Job Description :

I’m the one who is responsible in kitchen operation.

Plan and direct food preparation and cooking.

Duties and Responsibilities:

Determine how food should be presented, and create decorative food displays.

Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Order or requisition food and other supplies needed to ensure efficient operation.

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Name of Company : ElrioYmar, IslandResort, Coron Palawan

Company Address : Malunggayroad, FTI Complex Taguig City Manila

Company Information : EUPAC, Inc (Euro pacific resort, Inc.)

Period of Working : March 2006 to March 2009

Designation : Assistant Chef

Job Description :

As assistantchef I works with the master chef and has duties such as preparing, cooking.

As assistant chef I prepares food or oversees the preparation of food, ensuring that the food is tasty, safe and at the appropriate temperature.

Duties and Responsibilities:

Prepare and cook foods of all types, either on a regular basis or for special guests or functions

Inspect supplies, equipment, and work areas to ensure conformance to established standards.

Check the quantity and quality of received products.

Supervise and coordinate activities of cooks and workers engaged in food preparation.

Arrange for equipment purchases and repairs.

Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food.

Make also weekly schedule for the kitchen staff and evaluation.

Make also a regular inventory of food or products.

Training / Seminar Attended/Award:

Date : December 2010

Company Name : DagemMilleniumHotel (MEPO Midroc Ethiopia

Project Office)

Gabriel St. Addis Ababa, Ethiopia, Africa

Position : Commis Chef (line cook)

Award/Certificate : Employee of the Year (Certificate of Recognition)

Date : October 2008

Company Name : The Maya Culinary Arts and School

Makati City : Basic Culinary and Advance Culinary

Other Skills:

Basic Baking, Cooking, Computer Trouble Shooting (hardware), SoftwareInstallation, Surfing the Net, knowledgeable in Microsoft Office and Data Encoding (Computer Literate).

Character References:

Chef Mark Pangan

Chef Instructor

Fatima University, Manila Philippines

091********/3731997

Attorney Rodvick Abarca

Attorney

091********

Chef Rouser Garcia

Sous Chef

City of Dreams,Manila

091*-***-****

I hereby certified that the above information are true and correct to the best of my knowledge and belief.

Joel C. Bautista



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