Manager Cook
Resume:
GILBERTO C. GERONIMO
Block* Lot ** Andreaville Salitran IV Dasmariñas Cavite
********@*****.***/*********@*****.***
CAREERER OBJECTIVE
Secure the position of “Kitchen Staff” in your restaurant to show my excellence in food and beverage preparations and professional ability in the hospitality sector, contributing towards the development of the organization.
Skills
Know how to make and cook (five mother sauces) namely; espagnole, béchamel, veloute, hollandaise, red tomato sauce, and Knowledgeable about MS Word, MS Excel, MS Power Point also mixing cocktail and housekeeping.
OCT 20, 2019 UP TO FEB 11, 2020
3rdCOOK POTATOMAN / MEINSCHIFF 5 CRUISES
Responsibilities: to cut peeled and supply to all station any potato that necessary in their daily food rotation or menu.
Nov. 10, 2018 up to July 10, 2019
3rdCOOK MAIN GALLEY (SOUP STATION) / MEINSCHIFF 5 CRUISE
Responsibilities: responsible for making hot and cold soup that serve in our main galley, serve as a wheel to one station to another station which need help when the kitchen are getting busy,
Oct.10, 2017 up to June 07, 2018
3RD COOK MAIN GALLEY (PASTA STATION) /MEINSCHIFF 3 CRUISES
Responsibilities: responsible in making pasta from scratch and cooking in service time also assign as entremetier station in main galley also known as main kitchen.
Nov. 11, 2016 up to July 12, 2017
3RDCOOK HOT KITCHEN/ MEINSCHIFF 4CRUISES
Responsibilities: managing a small outlet in the galley department, making a daily request for the kitchen, always monitor the right temperatures in the hot line and cold area, completing the daily log sheet temperature, always checking the sanitation bucket and three bucket system and following the recipe standard set by the galley department or the executive chef
Nov.09, 2015 up to Aug. 01, 2016
COMMISS III HOT KITCHEN BQT/ MARRIOT MANILA
Responsibilities: following the standards set by the hotel how to read and make sauces, cook grain, pasta, fish and meat.
Aug. 20, 2013 up to Aug. 21, 2015
LINE-COOK (GRILLED MAN)/REDLOBSTER U.A.E
Responsibilities: multi skill person from prep cook to fry, grill, assembly broil and ally
Aug. 11, 2012 up to May 22, 2013
COMMISS-III (SALAD &DRESSING MAKER) MANILA HOTEL
Responsibilities: responsible for making mayonnaise and ketchup from scratch. salad and dressing maker for big function knowledgeable in five(cold sauce) namely; tartar sauce, cocktail sauce, ketchup, vinaigrettes, one thousand island dressing.
Jan. 12, 2012 up to June 12, 2012
COMMISS-III (COOKING OF EMPLOYEES MEAL) EDSA SHANGRI-LA HOTEL MNL
Responsibilities: assuring all ingredients and kitchen equipment needed by the chef, cutting vegetable and Meat for food preparation.
June 6, 2008 up to June 6, 2010 LINE COOK (GRILLED MAN, WINDOW COOK, PREP COOK & EXPEDITER) TONY ROMA’S KINGDOM OF SAUDI ARABIA
Responsibilities: responsible of cooking main dishes offer by the restaurant, assuring proper Cooking doneness specially steak and burgers.
Responsibilities: captain of the line, monitoring cooking time, re-cook ticket and side items.
Responsibilities: prep cook area is very risk area, because you need to implement the proper Arrangement of the food to avoid cross contamination, full back up of prep goods, Proper thawing of raw items specially steak and ribs.
Responsibilities: proper implementing the “3P” Proper Plate Presentation and guest request Communicate with window cook as the guest is main concern perform.
May 22, 2004 up to Jan. 27, 2007
CENTURY PARK HOTEL
HOUSE MAN, BUFFET MAN, STORE KEEPER, BARBOY & WAITER
Responsibilities: set up for today’s function, washing cutleries and glassware for re-set up.
Responsibilities: assuring proper arrangement of food hot to cold items, always replacing the Burner if needed.
Responsibilities: preparing and segregating the glassware and chinaware use for today’s Function, getting the requested item from Steward Office, assuring the exact amount of item for inventory purposes.
Responsibilities: assistant to the bartender in preparing juices, making cocktails Requisition, Inventory and replacing the bartender if the bartender is sick leave or absent.
Responsibilities: responsible of taking order, serving plated food and beverage, table Skirting buss out, completing the table set up
Education
June 20, 2016 – June 20, 2021
NCIII Holder specialize in Ship Catering / TESDA
2002 – 2003
One Year Seafarer Rating Course/Asian Institute of Maritime Studies
1998 – 2001
SECONDARY Imus National High School
1995 – 1997
Golden Wisdom Elementary School
1992 – 1995
Divine Learning Elementary School
1991 – 1992
Salitran Elementary School
PERSONAL DATA
DATE OF BIRTH August 28, 1984
PLACE OF BIRTH Malabon, Metro Manila
HEIGHT 5’4”
WEIGHT 110 lbs.
RELIGION Roman Catholic
MOTHER’S NAME Pilarisa C. Geronimo
OCCUPATION House Wife
FATHER’S NAME Gilberto B. Geronimo
OCCUPATION SEAMAN (Deceased)
REFERENCE
Efren P. Manlangit Food and Beverage Manager Century Park Hotel
Constantino O. Organista Banquet Service Manager Century Park Hotel
Ricardo A. Chavez Beverage Manager
Century Park Hotel
Vincente Sison Sous Chef
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