PERCIVAL B.

ALFARO

Jun i o r S o u s C h e f

OBJECTIVE

A passionate, hardworking and skilled chef with 9 years of experience as cook to Junior Sous Chef at Disney Magic dedicated to offering excellent, creative, delicious meals. To obtain a position that will enhance my culinary expertise in preparing excellent dishes to provide customers with a world- class dining experience.

Contact#639**-*******

PROFILE

NAME: Percival Bautista Alfaro

B-day: January1 8, 1975

Address: Blk 9 Lot 18 Phase 2 Camella Lessandra, Bucandala 5, Imus, Cavite 4103, Philippines

Age: 44 yrs old

Citizenship: Filipino

Civil Status: Married

PERSONAL STRENGTHS

Leadership charisma

Dynamic Team Player

High sense of responsibility

Highly inquisitive

Creative and resourceful

Excellent skills in communication and collaboration WORK EXPERIENCE

DISNEY MAGIC - JUNIOR SOUS CHEF

NOVEMBER 10, 2018–OCTOBER 5, 2019

JOB DESCRIPTION:

1. Report to Chef de Cuisine.

2. Sees to the highest level guest satisfaction.

3. Crew support, financial and operational performance 4. Provides support and leadership motivation, training, coaching and mentoring to assigned crew. 5. Create an environment of trust and respect through empowerment of crew member at all level. 6. Encourages high morale, fosters team work and partnering among all team members. RESPONSIBLITIES:

1. Responsible for leading the culinary team in completion of daily work as well provides vision for the future. 2. Responsible to all guest allergy order and special request. 3. Responsible in checking station, mise en plus, cost control, spoilage and ordering. 4. Meeting with all station head for planning, ordering, and smooth execution for breakfast, lunch and dinner service.

5. Monitoring USPH Standard at all times.

6. Daily ref and blast chiller checklist.

7. Monitor Haccp log.

8. Responsible to all sauces in assigned galley.

WORK EXPERIENCE

DISNEY MAGIC – CHEF DE PARTIE

SEPTEMBER 27, 2014-NOVEMBER 9, 2018

JOB DESCRIPTION:

1. Report to Junior Sous Chef

2. Responsible in assigned station like Roast station, vegetable station, pantry and buffet preparation RESPONSIBLITIES:

1. Responsible in ordering/purchasing needs in every station. 2. Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage. 3. Prevent foods from spoilage through daily checking and ensures that all incoming and outgoing food items are 4. Ensures that all kitchen Mise en Place is prepared according to production plan. 5. To ensure constant rotation of all stocks in the kitchen, FIFO, 5 days level. 6. To ensure highest standards of hygiene are always adhered throughtout food preparation according to USPH standard.

7. Responsible for the cleanliness of respective section. 8. Always keep work station clear, clean and tidy. 9. Assist in order food production areas when assigned and needed. 10. Perform any other as required by the Chef de Cuisine such as plating appetizer according to kitchen menu standard.

11. Responsible in making order requisition for the next day. 12. Read, understand, and implement the relevant section of the safety and health policy. 13. Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisors.

DISNEY MAGIC – DEMI CHEF DE PARTIE

AUGUST 6, 2011-JANUARY 10, 2014

JOB DESCRIPTION:

1. Report to Chef de Partie

2. Responsible in all breakfast item according to USPH standard. RESPONSIBLITIES:

1. Responsible in ordering/purchasing needs in every station. 2. Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage. 3. Prevent foods from spoilage through daily checking and ensures that all incoming and outgoing food items are 4. Ensures that all kitchen Mise en Place is prepared according to production plan. 5. To ensure constant rotation of all stocks in the kitchen, FIFO, 5 days level. 6. To ensure highest standards of hygiene are always adhered throughtout food preparation according to USPH standard.

7. Responsible for the cleanliness of respective section. 8. Always keep work station clear, clean and tidy. 9. Assist in order food production areas when assigned and needed. 10. Perform any other as required by the Chef de Cuisine such as plating appetizer according to kitchen menu standard.

11. Responsible in making order requisition for the next day. 12. Read, understand, and implement the relevant section of the safety and health policy. 13. Return safety equipment to its designated storage area after use, and reporting any equipment damage to the supervisors.

DISNEY MAGIC – COOK2

November 02,2010-June 2011

JOB DESCRIPTION:

1.Report to Chef de Partie

2.Responsible in all breakfast item according to USPH standard. WORK EXPERIENCE

ALOHA HOTEL – COOK1

June 20, 2004 – May 5, 2005

#2150 Roxas Blvd., Malate Manila

Tel. (02)5268088 fax 632

Email adgd9t@r.postjobfree.com

RESPONSIBLITIES:

1. Responsible in breakfast and omelette station.

2. Coordinate with the Chef de Partie.

3. Check all mise en place at assigned workplace for quality and quantity. 4. Responsible in all sauce.

5. In charge in hot station when chef de partie is not around. 6. Assist tne Chef de Partie in plating with quality and consistency. 7. Inventory control.

LEROY’S BISTROMET – COMMIS1

JUNE 9, 2005

2ND floor University Mall

Vito Cruz, Taft Avenue, Manila

Tel.(02)484-1851

RESPONSIBLITIES:

1. Responsible in breakfast and omelette station.

2. Inventory, purchaser

3. Food Safety Controller

4. Supervising kitchen staff

5. Marinating steaks, bbq and all grilled items to be served. 6. Scheduling of kitchen staff and implement physical hygiene SEAFOOD MARKET – LINE COOK

DECEMBER 29, 1999 – October 16, 2000

J. Bocobo St., Malate Manila

(under JRS Agency)

RESPONSIBLITIES:

1. Preparing mise and place.

2. Cooking seafood specialty

3. Kitxhen stock inventory.

4. Preparing ingredients and sauces.

TRAININGS

NCII SHIPS CATERING SERVICES – August 28, 2014

Certificate no. 141***********

CERTIFICATE OF COMPETENCY – June 28, 2013

Certificate no. 131***********

NCIII SHIPS’ CATERING – March 28, 2017

Certificate no. 171***********

SHIPBOARD CULINARY COURSE – June 17-21, 2013

Certificate no. 69943-2010-AQ-SNG-RvA

MATERIAL MANAGEMENT AND INVENTORY CONTROL

Dept. of Trade and Industry (Philippine Trade Trading Center) Roxas Blvd.Pasay City

March 5-6, 2009 by Ms. Adelaida Inton Executive Director EDUCATION

BASIC COMPUTER TRAINING COURSE

Comchest Manpower Devt. Foundation Inc.

Remedios St. Malate Manila

April 22, 1998

ELECTRONICS SERVICEMEN ON RADIO AND TLEVISION RECEIVER Lorraine Technical School

East Bajac-Bajac, Olongapo City

June 1991- October 1992

HIGH SCHOOL DIPLOMA

Northern Bataan institute

Dinalupihan, Bataan

1987-1991

ELEMENTARY DIPLOMA

Saguing Elementary School

Bgy.Saguing, Dinalupihan, Bataan

1981-1987

AWARDS

CHEF DEPARTIE/JUIOR SOUS CHEF OF THE YEAR AWARDEE

DISNEY MAGIC

2018

EMPLOYEE OF THE MONTH

OUTSTANDING PERFORMANCE AND TEAMWORK

DISNEY MAGIC GALLEY DEPARTMENT

GALLEY TEAM

August 2012

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