Chef
Resume:
CURRICULUM VITAE
DENNIS C. LAYLO
Email: *************@*****.***
Information
Nationality : Filipino
Sex : Male
Birth : August 6, 1975
Marital Status : Married
Summary of
Experience Working in hospitality industry for more than 15 years. In charge in nightshift duty for more than 4 years and sushi maker. Handled the preparation of our buffet in any function. Prepare for special orders, Ala Carte for hot and cold. Execute my duties as per hotel standards.
Objectives Looking for an opportunity to become part of your esteemed organization to obtain a position that will commensurate my knowledge and with potential growth and career development.
To be able to acquire added skills, knowledge and experiences of relevant and actual practices in the corporate world, and in short period of time to be a member of the company's team and in long run to be one of the assets of the organization.
Personal Skills
A highly motivated and organized individual with good communication, presentation and interpersonal skills combined with the ability to build and sustain resourceful, work independently, willing to work beyond duty hours on shifting basis, with strong sense of responsibility, can work under pressure and ability to adapt easily to any new discipline.
Education Attainment
1993 - 1996 Hotel and Restaurant Management
Enverga University Candelaria
Candelaria, Quezon
Philippines
Work Experience:
Company
Position
Period
: Abu Dhabi National Hotel (Assigned in Dr. Sulaiman Hospital Dubai)
: Incharge/Continental Food
: January2018 – July 2020
Prepare food items for patients in compliance with DHA Dietician Responsible in Continental Food
Responsible in overseeing the Hospital Cafeteria food menu and hygiene.
Company : FASSCO Catering Services (Latifa Hospital) Position : Filipino Chef
Period : June 2017 – Dec 2017
Prepare food items for patients in compliance with DHA Dietician Responsible for Filipino and Continental Food in hospital cafeteria. Company
Position
Period
: Le Meridien (Abu Dhabi, United Arab Emirates)
: Chef De Partie – Cold Kitchen
: 2012 – 2015
: 2009 – 2012 (Demi Chef)
: 2007-2009 (Commi 1)
In charge in nightshift duty in cold kitchen department.
Sushi maker.
Handled the preparation of our buffet in any function (Inter- continental Cuisine).
Prepares food consistently to the level required by the Executive Chef and Hotel standard.
Prepares Filipino food for any Filipino functions.
Compiles the list of and complete daily mise en place tasks for the section to the required standard with in the given time
Comply with all relevant Health & Safety and Food Safety Standards,
Report maintenance, hygiene and hazard issues.
Maintaining a safe and hygienic kitchen environment. Company
Position
Period
: LANA'S CATERING
: Junior Chef
: June 2015 – Dec 2017
Shop Incharge
Prepares Sushi for events
Compiles the list of and complete daily mise en place tasks for the shop and outside catering with required standard with in the given time
Responsibilities
My responsibilities include but not limited to; responsible of preparation and presentation of any kind of salad display in salad bar (including Arabic & Continental), prepare sandwiches, preparing customer’s order as per our A La Carte menu list. Night shift leader and taking charge for the over all department during the absence of the Chef de Partie Company : Haagen Dazs Café (Abu Dhabi Branch)
Position : Ice Cream Cake Maker
Period : October 2000 – January 2004
Responsibilities
Responsible in preparing and making pastries such as cookies, muffins, brownies & ice cream cakes, keeping and maintaining kitchen stocks and supplies, ensure the proper hygiene in food preparation, conducts weekly inventory report, responsible in preparing customer’s order and initiatively handling waiter functions and other operational aspects of the shop and other related routine works.
Company : Hacienda Inn Restaurant and Catering - Philippines Position : Cook
Period : 1998 – March 2000
Responsibilities
Trained as cook and eventually, provides and support assistance in the various functions of the Chef.
Company : Hacienda Inn Restaurant and Catering - Philippines Position : Waiter
Period : 1996 – 1998
Responsibilities
Performs the day to day function of a waiter.
: Abu Dhabi National Hotel (H.H. Shk. Mansour Palace) : Chef
: April 2005 – March 2007
Company
Position
Period
Responsibilities
Company
Position
Period
: Dubai International Airport Hotel (Dubai – UAE)
: Commi 1 – Cold Kitchen Department
: March 2004 – Sept. 2005
Handle Continental food preparation
Prepares Sushi and other salad.
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