Chef
Resume:
GERARDINE ROSE V. SOLIS
#***, ************ **** ****, ********
CONTACT NO. 091********
EMAIL ADDRESS: adhm2g@r.postjobfree.com
Bringing integrity, professionalism, leadership qualities, communication skills, and culinary staff management skills to work and succeed in a dynamic hospitality environment.
WORK: OJT
Sofitel Philippine Plaza Manila Hotel
CCP Complex Roxas Boulevard Pasay City1300 MANILA,PHILIPPINES
October 14, 2011 to December 4, 2011
Employment
D’ursi Pizza Autentica Pizzeria Napoletana
Kitchen Supervisor/ Officer-in-Charge at Kitchen Operations
Italian Cuisine/ European Cuisine
Pilahan Street, Sabang LipaCity, Batangas, Luzon, 4217
February 2, 2016 to October 5, 2018
Allegra’s Kitchen
Head Chef
Mixed Cuisine (American, Italian, and, Asian Cuisine)
G/F The Lifestyle Strip, Maharlika Hwy, Santo Tomas, Batangas
August 30,2015 to January 20,2016
KOWLOON HOUSE OF DIMSUM
Line Cook
Chinese Cuisine
H. Latorre St. Sabanag Lipa City; Lipa, Batangas
February 24,2015 to August 28,2015
GRS Eatery
Owner/ Head Chef
Mixed Cuisine (Western and Filipino Cuisine)
San Felipe Padre Garcia Batangas
November 04, 2013 to January 05, 2015
EDUCATION:
Certificate in Culinary Arts
De La Salle Lipa
Mataas na Lupa, Lipa City, Batangas
June 2010 – December 2011
Bachelor of Science in Nursing
University of Perpetual Help System – JONELTA
Sto. Niño Biñan Laguna
2005 - 2009
Primary Education
De La Salle Lipa
Mataas na lupa, Lipa City, Batangas
1994 – 2000
Secondary Education
De La Salle Lipa
Mataas na lupa, Lipa City, Batangas
2001 – 2005
TRAININGS AND SEMINARS:
Basic Sugarpaste Techniques and Pralines
CCS Bakeshop, Quezon City, Philippines
February 11, 2011
Building Skills for Cultural Competence Seminar
6/F Mini Auditorium, Mabini Building
December 10, 2010
Herbs and Ingredients Educational Tour
Gourmet Farm, Km. 51 Aguinaldo Hi-way Lalaan II, Silang Cavite
October 8, 2010
Basic Kitchen Operations: Food Carving and Garnishing
Taal Vista Hotel, Tagaytay City, Philippines
October 8, 2010
First Aid Training: For Hotel and Restaurant Personnel
6/F, Mabini Building De La Salle Lipa
DUTIES AND RESPONSIBILITIES OF HEAD CHEF
planning menus
estimating cost
managing and monitoring stocks
supervision of preparation and presentation of food
discussing food preparation issues with Managers, Dietitians and Kitchen and waiting staff
preparing a number of signature dishes
demonstration of cooking techniques
recruiting and training staff
explaining and enforcing hygiene regulations.
DUTIES AND RESPONSIBILITIES OF KITCHEN SUPERVISOR
Plan menus and set prices
Interview, hire, and fire kitchen staff
Purchasing and Scheduling
Keeping track of Inventory
Quality Control
Considerations
DUTIES AND RESPONSIBILITIES OF LINE COOK
Set up and stocking stations with all necessary supplies
Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
Cook menu items in cooperation with the rest of the kitchen staff
Answer, report and follow executive or sous chef’s instructions
Clean up station and take care of leftover food
Stock inventory appropriately
Ensure that food comes out simultaneously, in high quality and in a timely fashion
Comply with nutrition and sanitation regulations and safety standards
Maintain a positive and professional approach with coworkers and customers
EXTRA CURRICULAR ACTIVITIES:
Student Chef
VIP lunch with Bishops and Businessman Conference
LICA kitchen and Chez Rafael, De La Salle Lipa
February 1, 2011
Student Assistant
MANILA FOODS & BEVERAGES EXPO (MAFBEX) 2011
Create Your Own Dessert
World Trade Center Manila
June 15, 2011
Volunteer Student Chef
VIP Lunch w/ Br. Aikee Esmeli & La Salle Greenhills Students
(1st Floor VIP Lounge, Senator Diokno Bldg, De La Salle Lipa)
August 26, 2011
Volunteer Student Chef
VIP Lunch w/ Br. Kenneth Birthday Party
(2nd Floor Café Le Barako, Chez Avenir, De La Salle Lipa)
January 6-7, 2012
ACHIEVEMENT:
GOOGLE DIGITAL GARAGE
The Fundamentals of Digital Marketing Certification Exam
May 24,2020
SERVSAFE NATIONAL RESTAURANT ASSOCIATION
Servsafe Food Handler
Employee Food Safety Online course & Exam
May 15, 2020
Trades Recognition Australia (TRA)
SIT30816 CERT III in Commercial Cookery
October 28, 2020
TECHNICAL EDUCATION AND SKILLS DEV’T AUTHORITY
Commercial Cooking NCII
February 1, 2012
First Aid Training: Basic Life Support Adult – CPR Training For Lay Rescuer
6/F, Mabini Building De La Salle Lipa
August 19, 2011
OCCUPATIONAL FIRST AID & CPR/AED
Philippine Red Cross Batangas Chapter
February 23, 2017 to February 22, 2019
PERSONAL DATA:
Age: 30
Birthday: October 3, 1988
Sex: Female
Civil Status: Single
Religion: Catholic
Nationality: Filipino
Height: 5’1”
Weight: 43 kg
REFERENCES:
Jaspar Aguila
Former Assistant Manager
Basic and More Manpower Supply
And Services Corporation
adhm2g@r.postjobfree.com
Quinnie Raytana
Accounting Officer
Allegra’s Resource Food System Corp.
San Antonio, Sto. Tomas, Batangas
Ronald Gonzales
Admin Officer, Purchasing Officer
Allegra’s Resource Food System Corp.
San Antonio, Sto. Tomas, Batangas
adhm2g@r.postjobfree.com
Michelle Mojares Fabie
CEO of ANTARA Corp.
Pila St, Sabang Lipa City, Batangas
Cheryl Umali Coloma
VICE PRESIDENT of ANTARA Corp.
adhm2g@r.postjobfree.com
Joshua Magpale
ANTARA Corp. HR MANAGER
Pila St, Sabang, Lipa City. Batangas
adhm2g@r.postjobfree.com
I hereby certify that the above information is true and correct to the best of my knowledge and belief.
GERARDINE ROSE V. SOLIS
COVER LETTER
I am a creative, enthusiastic, hardworking chef with a passion for food and since then I have always known that being in a kitchen, preparing amazing food for others, is where I want to be.
I am very efficient and it was here that I developed a much more productive system of food prep, which was commended by the. I also gained experience in managing, staff rosters, pricing and ordering.
Over the years as a chef I have professional experience in a range of restaurants and have culinary training and knowledge in a number of cuisines. I am extremely skilled at putting my own stamp on traditional dishes, creating new combinations and experimenting with new flavours while being careful not to compromise the freshness and originality of the food I prepare.
I am great at following orders and working as part of a team, but can also step up to the plate (no pun intended) to delegate and take charge when required. I believe my exceptional culinary expertise, positive outlook and absolute passion for this industry
I look forward to hearing from you and discussing my suitability for the position with you further.
Thank you.
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