Front Office Food
Resume:
CHRISTINE JOY A. VIRAY
Customer Supervisor
***********@*****.***
OBJECTIVE
To be able to obtain a work position where my educational qualification and work experiences will contribute to the company. As well as to be able to professionally enhance my capabilities in the performance of the work assigned.
EXPERIENCE
Mandalay Bar and Restaurant
Food attendant February - June 2009
Serving food to the guest
Order taker
Assign table to the guest
Helping the team for chair and table setting for the scheduled event
John and Yoko Japanese Restaurant
Waitress/ Receptionist July - Dec.2009
Reserving table for the guest
Table setting-up
Arranging guest waiting list during peak hours
Serving food to the guest
Order taker
Assigning table for the guest
Healthy Options Corp.
Customer Supervisor, April 2010 December 2019
I maintain smooth store operation by proper handling my Team, daily schedule, inventory and sales operation.
I conducted monthly Team Meeting in order to keep my team updated regarding our store sales performance and individual performance as well. The other concerns such as what went wrong and what went right are also included in our discussions.
I am very much familiar in using Excel file, Power Point Presentation and Ms Word.
Baking Therapy by Healthy Options
Bakery Supervisor, July to December 2019
July to August 2019 – I was assigned in the commissary to do training for baking for the purpose of familiarization of the products that we will sell once the bakery started the operation on the second week of September.
I am responsible in receiving of bread and pastries as well as inventory management.
I prepared hot and cold beverages.
I did merchandising before the store opening same thing for closing shift.
I helped my team doing the order taking and serving of food and beverages.
I also did table cleaning and sanitizing.
To be able to know the products by heart and be able to discuss with the customers the ingredients and how we do our products and it’s difference to our competitors.
List of products that I made during my training at the commissary are:
1.Cake de Sophie (French Savory Cake)
2.Pumpkin Quiche and Pumpkin pie (French Savory Cake)
3.Gluten Free cookies such as Almond Chocolate and Choco Buko cookies
4.Pistachio and Tiramisu Biscottis
5.Diamond Cookies (French Cookie)
6.Iris Cookies with dragon fruit Jam (French cookies)
7.Assorted Gougeres filling (french Savory cheese puffs)
EDUCATION
I took up Hotel and Restaurant Management and finished my College Education at Centro Escolar University, Malolos City from 2004 – 2008
College of Hospitality Management, have completed 300 hrs of Practicum Training
Major Subjects taken are:
Food Preparation
Marketing in HRM
HRD and Management in Hotel and Industry
Hotel and Restaurant Cost Control and Analysis
Bar Management
Quantity Food Preparation
Catering Management, Food Merchandising and Cooking
Front Office and Housekeeping Management
AWARDS AND ACKNOWLEDGEMENTS
Management and Development Program - August 2013 to September 2014
Leadership Challenge – Management vs Leadership July 23-24, 2013
CEU Cake Decorating Competition, 3rd Placer - 2006
TESDA Baking/ Pastry Production NC II (Malolos City, Bulacan) – July 2007
Gastronomia 4 Workshop, Holiday Inn Clark Pampanga – September 26-27, 2007
The Flavors and Colors of Mystical Asia Celebration - 2006
Cake and Pastry demonstrations, Association of CEU Hotel and Restaurant Young Managers - 2006
Pizza Making Camp, Greenwich Malolos - 2006
Livelihood Program Pastry Making, Jose Sy-Alvarado Foundation Inc. – 2006
Custom Cake Workshop for Salted Caramel Cake – July 22, 2018
Eyebrow Embroidery Workshop – August 2019
Average of 50 hrs Japanese Language at IWA Training Center Dec. 2019 - Jan. 2020
Christine Joy Viray
3
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