Personal Details : Applying for Chef de Cuisine

Name : Mauro Dizon de Leon

Home Address : ***-* **** **** **., Davao City, Davao del Sur, Philippines

Telephone/mobile .+639********* - 091********

Email Address : adhfx2@r.postjobfree.com

Passport no. and expiry date : P0510497B Valid until 31 January 2029

Driver License Class : no.1 motor cycle

2. Light vehicle

3. Heavy vehicle

Language{s} spoken : English, Arabic, little in Malayan

Education : College – BSC Accountancy

School : University of Mindanao

Years Completed : 1985-89

Vocational Course : Commercial Cooking 2 (TESDA- Technical Education and Skills Authority)

Years Completed : 2007- 6months

Formal Qualification 1

Name of Course : Primary Course

Name of Institution : Sta. Ana Central Elementary School

Address : Sta. Ana Avenue Davao City, Philippines

Years Completed : 6 years

Years of Study : From June 1975 to 1981

Formal Qualification 2

Name of Course : Secondary Course

Name of Institution : Holy Cross of Davao College

Address : Sta. Ana Avenue Davao City Philippines

Years Completed : 4 years

Years of Study : form June 1981 to March 1985

Formal Qualification 3

Name of Course : College Course

Name of Institution : University of Mindanao

Address : Bolton St., Davao City Philippines

Years Completed : 4 years

Years of Study : from June 1985 to May 1989

Name of Course : Commercial Cooking NCII

Name of Institution : TESDA KORPHIL

Address : Tibungko, Davao City

Years Completed : 6months

Years of Study : from June 2007 to Dec 2007

Name of Course : L2 AWARD IN FOOD AND SAFETY BASIC FOOD HYGIENE

Name of Institution : Boecker

Address : Doha, Qatar

Examination date : 26/08/2015

Employment History

Company Name : Panorama Summit Hotel

Position : Sous Chef

Location(Place & Country) : Km. 7 Tigatto Road, Buhangin, Davao City, Philippines

Commenced : Present

Business/Industry type : Hotel and Resto Bar

Company Name : FoodMatch Mess Hall( DMCI-SMPC)

Position : Executive Chef

Location(Place & Country) : Semirara Caluya Antique

Commenced : May 29,2016 – August 2018

Business/Industry type : Employees Mess Halls and Resto Bar

Company Name : Diner Station Megapolis Pearl Qatar (Palma group)

Position : Chef de Partie – Pizza and Pasta Maker

Location(Place & Country) : Medina Central Pearl Qatar

Commenced : July 2015

Business/Industry type : Restaurant and Entertainment Centre

Company Name : Cafe52 Pizza and Pasta Resto Bar

: Orient Express Recruitment Services, Inc.

Position : Head Chef

Location(Place & Country) : Bido Compound, Torres St., Davao City

Phone Nos., :(082-***-****

Commenced : January 2015

Business/Industry type : Restaurant and Coffee Shop

Company Name : Drifters British Restaurant and Apartelle(fine Dine)

Position : Head Chef

Location(Place & Country) : 39 Pili Street Nova Tierra Sub Division Lanang, Davao

City, Mindanao 8000, Philippines

Phone Nos., :(082-*******

Commenced : January 2014 to December 2014

Business/Industry type : Restaurant and Apartelle

Company Name : The Holiday Lodge Hotel (www.theholidaylodge.com)

Position : Chef de Partie

Location(Place & Country) : Lot 27192, Kampong Jerudong, JalanPulauKubu, P.O Box 555,

Sengkurong BG3122 Negara Brunei Darussalam

Commenced : Dec. 2011 to Dec 2012

Business/Industry type : Hotel andRestaurant

Company Name : Pattaya Chain of Restaurant (Al-Naseem Restaurant)

Position : Chief Cook

Location (Place & Country) : Al- Kobar, Kingdom of Saudi Arabia

Commenced : June 2009

Completed : August 20, 2011

Business / Industry type : Thai, Chinese and International Foods Restaurant and Catering Services

Company name : The New Davao Famous Restaurant (Chinese Cuisine)

Position : Part time Cook 1

Location : R. Magsaysay Avenue, Davao City

Commenced : March 15, 2003

Completed : October 31, 2004

Business /Industry type : Restaurant

Company name : J.S Gaisano Inc.

Position : Head Cook

Location : J.S GaisanoQuirante 2 st.,Tagum city Philippines

Commenced : March 15, 1995

Completed : December 30, 1999

Business /Industry type : Superstore and Fast food Chain

Duties and Responsibilities

1.To handle the preparation and cooking of dishes (Asian and Italian Menu)

2.To manage all the production in the kitchen and scrupulously check the following criteria

Quality

Presentation/Innovation

Hygiene

3. To check the quality and portioning of food items

4.To ensure and monitor cleanliness and orderliness in side station at all times

5.To check the sanitation and maintenance of all kitchen assets and areas

6.To monitor standards, procedures and techniques of pastry production

7.To efficiently carry out the objectives set in the kitchen department

8.To produce recipes and supply cost control

9.Report to kitchen head or OM the facilities in the kitchen which are found to be defective to determine appropriate action and solution

10.Assists all the Chef de Partie and Sous Chef in preparation of food

11.To attend briefing, meeting and training as required

12.To improve the quality and standard of food preparation

13.To maintain highest standard of quality

14.To be aware of daily set menu for the functions and catering services as well as special promotions of food and beverages

15.To continuously impart knowledge/know how and training to assistant pastry chef

16.To coordinate with Food and Beverages in food promotion to obtain a higher revenue

17.To establish courtesy with all associates

18.To advise and create new food promotion

19.Other task that may be assigned from time to time

Specialization:

Chinese Cuisine

Italian Cuisine

Thai Cuisine

Filipino Cuisine

Malaysian Cuisine

Arabic cuisine

Indian Cuisine

Baking Pastry

Pizza and Pasta Maker

Korean Foods

Sushi and Sashimi/ Ramen Japanese Foods

I hereby certify that the above information mentioned is true and correct base on my knowledge and belief.

Chef Mauro D.de Leon

Applicant

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