Cook Assistant
Resume:
ARIEL S. MENDIOLA
Phase *B Block **, Lot ** Grand Royal Subd. Malolos, Bulacan
097********/ *******************@*****.***
WORK EXPERIENCE
• Ali Bin Group of Company January 31, 2019- Present Private Cook of Royal Family in Doha Qatar
WATER DROPS REFILLING STATION Owner June 6, 2016 – Present Oversees the entire process of the company
• VILLA CARUSO SEPT 9, 2015- APRIL 15,,2016
(Jasper Alberta Canada)
Line Cook
Develops and maintains an open line of communication with the Maitre d’ Hotel to encourage passenger feedback with regards to all food item served Organizes and carries out daily meetings with 1st cooks and section heads to discuss and explain the preparation and presentation of all food items as directed by the Executive Chef
• JASPER BREWING PUB April 8, 2009 – Mar. 3, 2015
(Jasper Alberta Canada)
Line Cook
Responsible for the training and supervision of all cooks in their food preparation for the various meal periods and special events (banquets, parties, etc.) as instructed by the Chef Controls food consumption by monitoring production, yield management, portion control and waste
• DOWN PRINCESS (Hotel) Oct. 8, 2007 – Aug. 25, 2008 2nd Cook
MAGSAYSAY MARITIME CORPORATION, CRUISE LINE
• STAR PRINCESS (Hotel) Apr. 3, 2006 – June 3, 2007 Second Cook
Ensures that the galley equipment is treated with care and is always well maintained Ensures that all food items are being properly handled according to USPH practices, policies and procedures Prepares/sets up station for service in the galley
• SUN PRINCESS July 18, 2005 – Apr 6, 2006
Third Cook Jun 9, 2003 – Mar 20, 2004
Assist 1st cook in preparation for the Main Galley/Horizon Court operation Actively involved in the daily galley and garnish production
• SAPPHIRE PRINCESS May 24, 2004 – April 8, 2005
Third Cook
Prepares and sets up station for service Actively involved in the daily garnish production
• GOLDEN PRINCESS Dec 15, 2001 – Sept. 22, 2002
Third Cook
Ensures that the galley equipment is treated with care and is always well maintained
Maintains a close supervision over galley activities by remaining in the galley during preparation and service.
.
JOB OBJECTIVE
To support the company particularly in providing culinary skills and kitchen management to promote the concept of professionalism, preparedness, enthusiasm, and leadership in achieving and sustaining the company’s key growth areas
EDUCATION
TERTIARY
General Automotive Vocational
Course, May 20 – August 1990
SECONDARY
Marcelo H. del Pilar National
High School, June 1986 – April
1990
PRIMARY
Barasoain Elementary School,
1980-1986
SKILLS & ATTRIBUTES
• Honest, Trustworthy and
hardworking
• Knowledge in different
cooking techniques
• Knowledge in preparation,
set-up and service in buffet,
breakfast, lunch and dinner
with a capacity of 3500
guests
• Knowledge of basic
preparation, presentation
and preservation of food
• Basic English language
• Ability to train and motivate
subordinates
• Ability to organize and
complete work in
accordance to deadline
• Ability to train in USPH high
standard sanitation
• DAWN PRINCESS June 19, 1999 – Apr. 23, 2000
Assistant Cook Trainee
Assists the cook in the delivery of his duties Prepares menu and schedules preparation time and cooking time for daily operations
• SKY PRINCESS July 27, 1998 – May 30, 1999
Assistant Cook Trainee
Assists the cook in the delivery of his duties Prepares menu and schedules preparation time and cooking time for daily operations
• GRASSIS HOTEL Jan. 10, 1994 – Dec 27, 1997
Assistant Cook
Assists the cook in the delivery of his duties Prepares menu and schedules preparation time and cooking time for daily operations TRAINING AND SEMINARS
• Princess Cruise Line Inc., and Magsaysay Maritime Corporation Galley Training Course (March 23- May 15, 1998)
• First Aid: Princess Cruises International, On-board Royal Princess, (November 10, 2005)
• Basic Food Safety & Hygiene Course: Public Health Department, On-board Emerald Princess, (September 4, 2006)
• Victualing On-board Ship, Blue Ridge Pacific Institute Inc., (February 4, 2012)
• Environmental Management Compliance: AP Moller Maersk Group, On-board Maersk Phoenix, (September 7, 2012)
CHARACTER REFERENCES
• Annie Go
• Engr Maribel Bueza
• NEOMITA R. GALANG
Mr. Mendiola is employed
as a cook and his job
description:
• Prepare for all food
production.
• Prepare all meat items
for service.
• Cook menu items on
the line during service.
• Maintain proper food
rotation of all line
items.
• Monitor food per
levels and replenish as
required
• Inform Supervisor of
any food.
requirements
• Maintain standard
recipes and plate
presentation.
• Assist with
dishwashing and other
kitchen chores as
required.
• Ensure all kitchen
equipment including
broiler, grill and vents
are maintained to a
high standard of
cleanliness.
• Perform other related
duties as directed by
Supervisor
• Must be capable of
handling pressure at
peak service times.
Contact this candidate