Rhoan Miranda.

E-mail: adhv3v@r.postjobfree.com

Miranda Compound Sta Cruz Magalang, Pampanga

Mobile Phone No. 092*-***-****

Occupational Objective:

Experienced chef/cook whose actively seeking a position in the culinary field that will offer me the opportunity to continue to learn and develop my skills, apply my abilities, broaden my knowledge and to gain experience as a chef/cook/commis. Ability to work under pressure, Able to work in a fast paced environment, Extremely creative and passionate, Hardworking, Great Learning Attitude, Balancing menu, Creating modern cuisine, Strong attention to hazard control points, Sincere; Frank and straight and Loves challenges. The Hummus Club- William Street Northbridge, WA Sep 2017 to March 2020 Chef De Partie

General Task

• Takes care of daily food preparation and duties assigned by the Head Chef/Sous Chef to meet the standard and the quality set by the Restaurant.

• Coordinates daily tasks with the Sous Chef.

• Supervising the Junior Chefs or Commis Chefs if the head chef or the sous chef are not around

• Ensure effective communication between staff by maintaining a secure and friendly working environment.

• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.

• Ensure that the production, preparation and presentation of food are of the highest quality at all times.

• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.

• Operate and maintain all department equipment and reporting of malfunctioning.

• Personally responsible for hygiene, safety and correct use of equipment and utensils.

• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.

• Checks periodically expiry dates and proper storage of food items in the section.

• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.

Service Task

• Set up the designated station (Grill, Fryer, Larder or Pass)

• Prepare dishes that either stand alone or require further work by other chefs

• Prepare food keeping in mind the customer specification or dietary requirements

• Help or assist other chefs if they need help.

• Restocks the station with condiments and food products as needed.

• Clean and sanitizes work area, equipment and utensils

• Doing the prep list and produce order for the next day Quinslans TAFE Resturant – South Metro TAFE Feb 2016 to 2017 Training Chef

Front of the House

● Provide excellent customer service to guests of the restaurant.

● Handle customer complaints according to guidelines.

● Work closely with the Back of the house to provide seamless experience.

● Prepare and serve hot and cold beverages, such as coffee, expresso drink, blended coffee and teas.

● Clean a sanitize work areas, utensils and equipment. Back of the House

● Cooking up tasty, nutritious and well balanced meals for customers.

● Preparation of food (mis en place and cutting)

● Deciding on the quantities of food to be cooked and size of portions to be served.

● Performed cleanliness and hygiene duties in timely manner

● Produce variety of food and special dietary requirements.

● Garnishing and plating food.

Widus Hotel and Cassino – Clark Freeport Philippines April 2015 to January 2016 Assistant Pastry

Principal Responsibility:

● Carries and distributes supplies and equipment.

● Mixes, kneads, and shapes dough or batter to make pies, cakes, cookies, and other pastries.

● Washes and cuts up fruits for desserts and pies.

● Greases baking tins or lines them with waxed paper.

● Inserts cakes, pies, and cookies into oven, and removes baked products.

● Portions pastries and desserts.

Achievements:

Maintained customer interest in the restaurant by introducing highly regarded dishes. Prepared hygienic foods according to guests’ taste. Ensure all prepared items are properly labelled, covered, and rotated. Made sure that quality, quantity, freshness, and presentation of food met all state standards. Operated and sanitized all utensils and equipment in a safe and proper manner

ACADEMIC QUALIFICATION:

Advanced Diploma in Hospitality and Management (February-June 2018) South Metropolitan TAFE, Fremantle Beaconsfield WA 6162 Diploma in Hospitality and Management (July-December 2017) South Metropolitan TAFE, Fremantle Beaconsfield WA 6162 Certificate IV in Commercial Cookery (February-June 2017) South Metropolitan TAFE, Fremantle Beaconsfield WA 6162 Certificate III in Commercial Cookery

South Metropolitan TAFE, Fremantle Beaconsfield WA 6162 Bread and Pastry Production, Bread and Pastry, 2013 Philippine Women's University- Angeles, Central Luzon Bachelor of Science in Agriculture major in Animal Science, 2010 Pampanga Agricultural College

TRAININGS:

Completed 11 months of training as a chef at Quinslans Restaurant TAFE, Fremantle

Completed 300 hours of job training at Perfect Loaf- Angeles, Central Luzon Attended Wilton Course 1 in Decorating at Emelita W. Galang Culinary Arts McArthur Highway, Angeles City Central Luzon

CHARACTER REFERENCES:

Emily Heron

Head Chef, The Hummus Club

M.+61-406-***-***

Ziad Zammar

Owner, The Hummus Club

M.+61-422-******

Arnel Canlas

Head Baker

M.+63-915-***-****

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