Kim Jerome Magat Lapuz

To Whom it may concern:

I am dedicated to providing the highest levels of customer satisfaction and service at all times and benefited greatly on consistently upheld high standards and delivered exceptional guest satisfaction. I am constantly looking for ways to improve overall service and profit and this would make me an asset to your organization.

I have always had a passion for food and since an early age have been experimenting with recipes and different foods and I like to spend time doing this. I am a perfectionist and like to work in a clean and tidy kitchen and I always clean as I go along not leaving a huge pile of washing up till the end.

I would like to have a long career now and train properly as a Chef and feel that with my passion and experience so far that I could do a good job as a Commis Chef. I am a hard worker, very organized and a stickler for attention to detail and I feel that these skills are good in a kitchen setting. I enjoy working as part of a wider team, but I am also very capable of working on my own initiative.

I have enclosed my latest CV for your interest. If you have any further questions about my skills and experiences, please do not hesitate to contact me and I will be happy to answer any questions that you may have.

Thanking you in advance for taking the time to read my letter and CV. Yours sincerely,

Kim Jerome Magat Lapuz

Enclosed: My Curriculum Vitae.

Kim Jerome Magat Lapuz

Commis 1

+971-********* addodf@r.postjobfree.com

2nd street December, Al Jafiliya Dubai, U.A.E.

Objectives: A challenging position as Commis Chef in your organization where I can use my gastronomic knowledge and skills.

Experience

December 15, 2019- up to present

Commis 1, Chingȭn at Grand Millennium Hotel, Business bay Mexican Cuisine

Accepting store deliveries are also part of the Commis I Chef duties.

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

Control food stock and food cost in his section/kitchen.

Cook food and prepare top-quality menu items in a timely manner.

Communicate assistance needed during busy periods.

Commis I Chef are also required to ensure that all stocks are well maintained.

Commis I also ensure that mise en place for food preparation is completed in your section.

Ensure the quality of the food items.

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Ensure and prepare mise-en-place

Ensure the proper sanitation and cleanliness of surfaces and storage containers.

Ensure constant innovation in buffet preparation and presentation.

Follow and maintain cleanliness and good hygiene practices in the kitchen.

Inform Chef of excess food items for use in daily specials.

Inform F&B service staff of available items and available chef special menu.

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Monitor the quality and quantity of food that is prepared.

Operate kitchen equipment safely and responsibly.

Prepare the daily mise-en-place and food production in different sections of the main pantry or satellites.

Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.

Prepare fresh ingredients for cooking according to recipes/menu.

Responsible to maintain food logs.

Support the Demi Chef de Partie or Commis II in the daily operation and work.

Test foods to ensure proper preparation and temperature. February 27, 2019- December 13, 2019

Commis 1/ Line Cook, Open Flame Kitchen (American & Japanese Cuisine) Dubai Mall

Prepare food for service (e.g. chopping vegetable, butchering meat, preparing sauces).

Set up and stocking all stations with all necessary supplies.

Check all the quality of material and condition of equipment and devices used for cooking.

Managing the stocks and inventory.

Clean up all station and take care of left-over foods.

Maintaining the food quality.

Cook menu items in cooperation with the rest of the kitchen staff.

Maintaining Proper hygiene.

Well trained about health and safety awareness

Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control.

Ensure that foods come out simultaneously in high quality and in a timely fashion

Checking all the labels ask per municipality of UAE

Organizing Chiller and Freezer, Observe FIFO (First in & First out)

Stock inventory appropriately

Comply with nutrition and sanitation regulations and safety standards

Maintain a positive and professional approach with coworkers and customers

Maintain proper rotation of product in all chillers to minimize wastage/spoilage

Have full knowledge of all menu items, daily feature and promotions

Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

Ensures that all products are always stored properly in the correct location at the appropriate levels.

Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.

Check and ensure the correctness of the temperature of appliances and food.

Serve food in proper portions on to correct serving vessels and plates.

Wash and disinfect kitchen area, workstations, tables, tools, knives and other equipment.

Maintain correct portion size and quality of the food to the hotel's standards. September 1, 2017 – December 1, 2018

Commis 1/ Line Cook, Sidra Restaurant Café (Lebanese Cuisine) Al Diyafah st, Dubai. U.A.E

Set up and stock stations with all necessary supplies Set up and stocking all stations with all necessary supplies.

Prepares a variety of meats, seafood, poultry, vegetables, dairy and other food items using knives, electric mixers, immersion blenders, food processors, scales, and portion bags.

Processes prepared foods for service using ovens, gas stoves, griddles, and broilers.

Garnish each dish properly.

Answer, report and follow executive or sous chef’s instructions.

Maintains a clean and sanitary workstation area including tables, shelves, broilers, sauté burners, ovens, flat top griddles and refrigeration equipment both during and after service.

Stock inventory appropriately

Ensure that food comes out simultaneously, in high quality and in a timely fashion

Assumes responsibility for quality, food safety/sanitation and timeliness of products served

Maintain a positive and professional approach with coworkers and customers

Perform other related duties as assigned by the management staff

Checking all the labels ask per municipality of UAE. SKILLS

Multi-Tasking, hardworking, flexible, self-motivation, Initiative, can handle pressure

Computer literacy, Teamwork, Scheduling & Adaptability, Communication

Passion for food, willingness to learn, attention to detail SEMINARS AND TRAINING ATTENDED

Housekeeping NC II (SMACP) – Philippines (December 2015)

Food & Beverage Service NCII (SMACP)- Philippines (December 2015)

Commercial Cooking NC II(SMACP)- Philippines (December 2015)

Basic Training – Exact College of Asia – Philippines (January 2016) EDUCATIONAL BACKGROUND

Exact Colleges of Asia

Suclayin, Arayat Pampanga, Philippines

(2014 to 2016)- Seaman’s Rating Course (SRC)

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