Orlando P. Ngao

**** ***** ****** *** *** Roque

Pili Camarines Sur 4418

Mobile: 092********/ 091********

E-mail: adfdja@r.postjobfree.com

Fb: Orlando ngao

Skype name: Orlando Cyen

To be associated and become a part of a well established company that will utilize my experience and skills in the kitchen and offer opportunity to grow in pursuing my goals.

Professional Profile:

Company : seagames 2019

Position : chef consultant

Company : Washington yachts group

Position : Onboard Chef

Yatch name : St. Eval Pleasure Yatch and m/y Tess

Date : May 30 2019 to Present

Company : Disney Cruise Lines

Position : Chef de Partie Galley

Outlet : Main galley

Date : March 6 2016 to April 28 2019

Company : Carnival Cruise lines

Position : Chef De Partie Galley

Jr. Sous Chef (acting) 2014-2015

Outlet : Lido Center Chef

Date : June 20 2004 up to Nov. 23 2015

Company : BIGG’S INC.

Position : Service crew

Outlet : Bigg’spili, Santiago Pili Camarines Sur

Date : Feb 23,2002 – June 9, 2002

Duties and Responsibilities : chef consultant

Incharge of over looking and supervising several hotels and restuarants that are involve in the seagames 2019.

Duties and Responsibilities : onboard chef

Responsible for all the preparation and cooking of food for crew breakfast lunch and dinner.

Assist the Head Chef in the prepping and cooking of all the foods

if the Owner send one during big operations in the private island.

Make daily menus for guest and crew if guest are onboard and there is no head chef.

Coordinate with the Island head Chef, in maintaining the food hygene in the kitchen.

Help the deck hand during set sail and docking.

Maintain at all times galley cleanliness and proper food storing.

Responsible for storing and organizing food storage compartment and fridge’s.

Responsible for all garbage segregation and garbage disposal of the yachts garbage to its designated garbage bins.

Assist the head chef during cruising if the cruise starts at the island as the departure point.

Cook for the Owner and owners guest if not in the private island port.

Duties and Responsibilities:Cdp Galley

Responsible to work with all concerned in the daily preparation of mise -en-place and ensure minimal turnaround time for replenishment of food items of the buffet spread.

Assist the CDC,Sous Chef and Junior Sous Chef in the supervision and coordination of activities in the kitchen.

Assist in the checking of the daily menus and function sheet to determine the type and quantity of food items.

Coordinate with the Chef de cuisine Sous Chef, Junior Sous Chef in maintaining the food cost of the kitchen.

Responsible to follow and implement HACCP (hazardous analysis critical control point).

Pass all information to the next shift about functions, Mis-en-place (report everything)

Assist the Chef de Cuisine/Sous Chef in composing new recipes and menu ideas.

Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment.

Follow the instructions and recommendations from the immediate superiors to complete the daily tasks.

Ensures proper daily ingredient preparation of menu items within the station.

Directly manages food production and waste generated by Commis chefs.

Keeps the section clean and sanitized, while following HACCP principal

Duties and Responsibilities :Jr.Sous chef (acting)

Insure all subordinates come on time for their individual duties daily. Checked all stores needed for the whole day operation and the day after.

Inform all the subordinates about the days function and assign their required place ex. Weeding and other parties that requires the presence of assistant cook for replenishing the buffet spreads.

Checked all outlet for ingredients needed in the whole day operation and for their mise en place. As well as make requisition to be approved by the Sous chef or CDC.

Assist the Sous chef in training and conducting meetings regarding public health inspections and maintaining Public health standards.

Ensures that the subordinates follow the standard of cleaning, labelling and storing of food as per the public health procedures.

Attends management meetings regularly and pass down to the subordinates.

Check food Quality and quantity to meet the daily consumption, and insure that it follows the company specs.

Assist the Sous Chef in checking the food logs that should meet in the company and public health standards.

Make sure that the outlets open before the time of service.

Trainings

. HACCP (Hazardous Analysis Critical Control Point)trainings

. Crowd Management

. Basic Safety trainings

. Crisis management(2014)

. pscrb

. Environmental trainings

. Security Awareness training

. Anti-piracy awareness training seminar

. NC 2 and NC3 Ships Catering Services

. Computer Courses in Excel and Word

. Basic training new, btc, crowd management

. Allergy training, passenger ship training certificate

Education :

2000 – 2002 Mariners polytechnic collages

2 yrs. Hotel and restaurant management

1995- 1999 Hope Christian High School

1989- 1995Hope Christian High School

Skills: Computer Literate (Microsoft Word and Excel, Power Point)

Language: English, Tagalog, Basic Spanish, basic hindi

Reference information :

Chef Jojo ibaan Chef Jowell Tuazon

092********/ joibaan @ yahoo.com.ph +639*********

Disney cruise lines tuazon adfdja@r.postjobfree.com

Chef Jason Kirby Manansala Chef Joshua Sawyer

+639********* branchwater 9@ hotmail.com

Carnival Cruise Lines +1-519-***-****

I hereby testify to the best of my knowledge that all the statements above are true and accurate. Thank you for your time. God Bless

Orlando P. Ngao

CDP Galley

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