Euji Dominic G. Ty

Address: ** ******** **. ****** ********* St., Brgy. Pari-an, Cebu City

Contact #: +639*********

Email add: addnsx@r.postjobfree.com

OBJECTIVE

To share the experienced gained from internship, to find a position where I can enhance my field of profession, willingness to meet extra challenges and would give my best efforts in performing my duties and responsibilities.

Availability: Immediate

EDUCATIONAL BACKGROUND

UNIVERSITY OF THE VISAYAS

Hotel and Restaurant Management (Associate)

Colon St. Cebu

2015

MADRID NATIONAL HIGH SCHOOL

Madrid Surigao Del Sur

2011

SKILLS AND QUALIFICATIONS

• Hardworking, energetic, and flexible.

• Willing to learn and be trained.

• Interacts well with customers and co-workers.

• Can analyze and work properly even under pressure.

• Communication skills, Basic Computer skills

PERSONAL PROFILE

Date of birth: April 6, 1995

Age: 25 years old

Nationality: Filipino

Civil status: Single

Religion: Roman Catholic

WORK EXPERIENCE

Head Chef Camp Lapu Lapu Cebu

Alice Garden Restobar 2019

• As the Head Chef, I should make sure that the food is clean which follows the company’s standard before we will serve the said order to the customer.

• We do some stock inventory every now and then to see to it what the lacking stocks are to be filled in.

• I am responsible as to the taste of the food prepared by our cook before it will be served.

• Teamwork. We should help one another and should accept criticism because at the end of the day we represent our company.

Cook Ocampo St., Malate Manila

Fu Guang Shan Mabuhay Temple 2018-2019

• In the Temple, basically we prepare the foods every meal that’s breakfast, lunch and dinner.

• We also teach the students the basics in cooking that accords to the taste inside the Temple.

• We make sure to sanitize the kitchen before the day ends.

• We are obliged to prepare some offerings for Buddah.

• Not only the servants in the temple that we prepare the food but also to its masters. Cook 1 Acacia St., Cebu City

Golden Prince Hotel and Suites 2015- 2017

• We mis in place the vegetables for Ala Carte.

• For lunch and dinner buffet service, we prepare the food in Indian cuisine.

• The company gets a higher review by the works of the kitchen team.

• We must undergo trainings and to learn the basics in HACCP or Hazzard Analysis Critical Control Point for us to ensure the quality standards of the company and its food safety.

• We must manage our time and should be quick to response on the things to do in a day.

• It is very important to maintain the station’s cleanliness as we always do the CAYGO or Clean As You Go for we are handling foods which gives us the biggest responsibilities.

• We must be prompt and should monitor the freezer and its chiller temperature.

• Responsible for the Ala Carte’s order.

CHARACTER REFERENCE

Name: Ven Youlin

Position: Manager of Tea House

Contact Number: 091********

Name: Marlou Almasco

Position: Sous Chef

Contact Number: 091********

Name: Jimmy Durano

Position: Owner of German House

Contact Number: 091********

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

Euji Dominic G. Ty

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