Food Safety Cook

CHRISTOPHER A. VELASCO

Email add: *******@*****.***

(contact no.+973-********)

Address: Road 2105, Bldng 427/Manama Zubarra Road 321

OBJECTIVE: To obtain a challenging position in a dynamic corporate environment with an opportunity to integrate and acquire the training needed to develop my professional and personal skills.

CURRENT EMPLOYER: ALSHAYA TRADING

CURRENT JOB: COMMI 1/LINE COOK - DEAN AND DELUCA (2017-UP TO PRESENT)

: Responsible for preparing ingredients for daily use in the kitchen.

: Preparing, cooking and serving food under the guidance and supervision of the head chef.

: Arranged and cook food attractively to prepare cool and lovely plate combinations and presentation.

: Responsible in cooking and preparing varieties of food according to its brand standard.

SKILLS:

: Excellent ability to read, understand and follow the safety procedures.

: Able to plan and schedule new techniques.

: Very good coordinating and organizing skills.

: Very good knowledge of equipment and supplies.

WORK HISTORY:

I-HOP RESTAURANT:LINE COOK (2016-2017 ALSHAYA TRADING)

PIZZA EXPRESS: CHEF DE PARTIE (CDP) (2012-2016 ALSHAYA TRADING)

ROMANOS GRILL: COOK/LINE COOK ( 2010-2012 JAWAD BUSINESS GROUP) BAHRAIN

: Preparing, cooking and serving food under the guidance and supervision of the head chef .

: Making and submitting the monthly inventories of supplies according to its usage. : :Check and cleaning the designated area of the kitchen and checking the temperature of the equipment.

SHANGRILA HOTEL CEBU (PHIL): COMMI 1/LINE COOK (2006-2009)

: In charge and helped in preparing sauces, salad, soups, pastas, entrees, and main course.

: Responsible for preparing and cooking food orders.

: Help to prepare vegetables,meat, fish and various other food item.

: Responsible for cleaning kitchen and kitchen equipment and utensils.

: Performed various other duties and task as assigned.

FRENCH BAKER: BAKER CEBU (PHILS) ( 2004-2006)

: Responsible for preparing the ingredients for daily use in the kitchen.

: Taking good care and clean the equipment well as per required.

: Responsible for making inventories weekly and monthly in order to determine the food cost and budget.

EDUCATIONAL BACKGROUND:

: Bachelor of Science and POLITICAL SCIENCE 2001-2003 UNIVERSITY OF CEBU (PH)

: Diploma of BASIC CULINARY ARTS 2007-2008 M.O.S.T. INSTITUTE (PH)

CERTIFICATES:

: LEVEL 3 P.I.C. FOOD SAFETY TRAINING COURSE (BAHRAIN)

: BASIC FOOD SAFETY (BAHRAIN)

CHARACTER of REFERRENCE:

: Gurdep Singh (contact no +973-********)

: Avijit Anthony (contact no +973-********)

Contact this candidate