NAME: JOVITO B. MAGO JR.

ADDRESS: **** *. ****** **. ****. Claro M. Recto

Angeles City Pampanga Philippines 2009

CONTACT NUMBERS: 091*-*******

EMAIL ADDRESS: adijdz@r.postjobfree.com, adijdz@r.postjobfree.com

adijdz@r.postjobfree.com

SKYPE ID:drewjustine82

LINKED IN ACCOUNT: jovmago

Desired Position: Head Chef

Professional Executive Summary:

With ten skillful years of professional experience in the Culinary Industry locally and abroad. With wide knowledge in different stations and Outlets such as Banquets, Main Kitchen, Ala Carte and Buffet Restaurants. Specializes in Korean, Western, Italian and Filipino Cuisine. With wide knowledge and experience in handling pre opening operations. Ability to cope and adjust with different nationalities and flexibility to handle work under pressure. Key person in handling & solving guests issues and special dietary requirements . Good leadership skills acquired through years of handling Commis Chefs and Colleagues.

Employment History

February 26, 2016- present

Northpoint Academy for Culinary Arts

Barangay Dela Paz Norte

City of San Fernando Pampanga

Head Chef/Culinary Instructor

Culinary Academy/3 Café Noelle Outlet

adijdz@r.postjobfree.com

Responsible in the daily operation of Northpoint Academy for Culinary Arts. Reviewing curriculum, menus, and training of the Instructors. Assisting the Instructors during classes and assuring the lessons are well absorbed by the students. In charge of R&D of menus with regards to customer demands and needs.

April 6, 2015- January 21, 2016

Novotel Manila Araneta Center

Pre Opening Chef de Cuisine

401 Key/Rooms; 4 Star Hotel

Food Exchange, Gourmet Bar, Poolbar, Executive Lounge, In Room Dining

adijdz@r.postjobfree.com

Responsible for the daily kitchen operation at Food Exchange Restaurant.

Handling Menu Creation, Menu Development and Food Presentation.

Plays the key role in minimizing food cost & maximizing revenue.

Conducting culinary trainings & implementing Policies & Procedures of the Hotel/Company

Working hand in hand with the Executive Sous Chef & Executive Chef in promoting company’s culture, mission and philosophy.

May 27, 2013 – March 27, 2105

Fairmont and Raffles Hotel Makati

Chef de Partie

280 Keys/Rooms; Five Star Hotel

Spectrum All Day Dining, Café Macaron, Fairmont Lounge, Writers Bar, Poolbar, Longbar, In Room Dining

www.fairmontmakati.com

Responsible in over all operation of the All Day Dining Restaurant in the absence of my Sous Chef. Ensure that the food prepared was safe and follows the high standard of food preparation and HACCP guidelines.

Reason for leaving:

Still Connected

October 5, 2012- April 29, 2013

St. Regis Hotel Doha Qatar

Demi Chef de Partie

336 Keys/Rooms; Five Star Luxury Hotel

Gordon Ramsay Restaurant, Opal, Vine Restaurant, Hakkasan, Oyster Bar, In Room Dining, Jazz Bar

www.stregisdoha.com

Responsible in the daily monitoring of breakfast buffet and ala carte operation. Ensuring the lunch buffet set up and food preparation is always on time. Monitoring the mis en place is set for the dinner ala carte operation.

Reason for Leaving:

Career Growth

June 2, 2012 – September 5,2012

Ornina Restaurant

Demi Chef de Partie

Fine Dining Restaurant

www.ornina.ae

Preparing the mis en place as instructed by my Sous Chef. Setting up the assigned station for the ala carte service. Communicate with each station in the proper sequence of cooking service.

Reason for Leaving; Focuses on the Hotel Career Industry

January 1, 2010 –May 16, 2012

Fairmont Hotel and Resorts Abu Dhabi UAE

Commis 1

369 Keys/Rooms; Five Star Hotel

Cuiscene All Day Dining Restaurant, Marco Pierre White Steakhouse and Grill, Frankies Italian Restaurant, Pool Bar, Chocolate Gallery, Fairmont Gold Lounge

www.fairmont.com/abu-dhabi

Follows the instructions given by the demi chef or chef de partie on daily kitchen operation such as preparing mis en place for soups, stocks, sauces and garnishes for both ala carte and buffet service.

Reason for Leaving;

Career Growth

June 03, 2008 –Dec. 20, 2009

Royal Garden Golf and Country Club

Line Cook

Korean And International Restaurant

www.royalgardengolf.com

Responsible in monitoring the kitchen operation for both Western and Korean Cuisine. Preparing and ensuring the mis en place is fresh and with the high quality standards of food safety and HACCP guidelines.

Reason for Leaving;

Opportunity to explore and work abroad

October 01, 2007 – Feb. 02, 2008

Westin Palace Hotel Angeles City Pampanga

Korean Hotel and Restaurant

Assistant Cook

Preparing the mis en place for both ala carte and buffet service as instructed by the head chef. Ensuring the cleanliness of the workstation. Set up the kitchen of the daily operation.

Reason for Leaving;

End of contract

Dec 4, 2006 - Sep 30, 2007

Bon Su Won Kalbi Korean Restaurant

Line Cook

Korean Restaurant

Responsible in monitoring the kitchen operation for Korean Cuisine. Preparing and ensuring the mis en place is fresh and with the high quality standards of food safety and HACCP guidelines.

Reason for Leaving; Hotel opportunity

April 14, 2006 – Sep 14, 2006

Congo Grille Bar & Restaurant

Kitchen Staff

Bar & Restaurant

Preparing all the daily mis en place as instructed by the Head Chef for the kitchen operation. Ensuring the cleanliness of the kitchen and work station.

Reason for Leaving;

End of Contract

Educational Background:

Education Level: College Level

Education Field: Bachelor of Science in Computer Science

Course : Computer Science

Year Graduated: undergraduate(SY 2002-2003)

School / University: Systems College Institute

Location /Address: Angeles City, Pampanga

Relevant Seminars and Trainings Attended:

CERTIFICATE OF ATTENDANCE IN OENOLOGY CLASS (LEARN FRENCH WINE & WINE TASTING) SOCIETY LOUNGE MAKATI CITY 10/10/2016

CERTIFICATE IN NATIONAL TVET TRAINER 2016

CERTIFICATE IN TEACHERS METHODOLOGY I 2016

CERTIFIED NC II TESDA BAKING & PASTRY 2016

CERTIFIED NC II TESDA COOKERY 2016

Train the Trainer

Ms. Bree Creaser

Director for Accor Academie

Aurora Tower Cubao Quezon City

April 13, 2015-April 15, 2015

Kulinarya Tagala 2014

A Laguna and Quezon Province Food Tour

Organized by San Miguel Foods Corporation

The Essentials of Food Safety

Clifton (EAME) Limited Starwood Hotels and Resorts

March 13, 2013

Essential Food Safety Training (Syscoms College Abu Dhabi)

TUV NORD Fairmont Hotel and Resorts Abu Dhabi UAEJune 22, 2010

Commercial Cooking NCII TESDA

Asian Institute of Science and Technology

August 8, 2009- Nov. 29, 2009

Basic Safety Course w/ PSSR and Fire Safety

Magsaysay Training Center Times Plaza Manila

Nov. 19, 2008- Nov. 28, 2008

Marlins English Language Test Certificate 91%

Times Plaza Manila

Nov. 03, 2008

Principles of Cooking with Sanitation and Safety

Chef Froilan Cruz

June 03, 2008- August 4, 2008

IT and Software Knowledge:

Materials Control

Microsoft Office

Typing Skills

Micros Opera

Personal Information

Age: 34 Date of Birth: October 11, 1982 Civil Status: Married

Nationality: Filipino Height: 5’5 inches Weight: 61kgs

Work References:

Referee: Chef Robert Bolaños

Position: Executive Sous Chef

Company where you worked together: Fairmont & Raffles Makati/ Culinary Director Moment Group Inc.

Working Relationship / Reporting Line: Im working as a Chef de Partie in Spectrum Kitchen directly reporting to my Chef de Cuisine.

Period of working together: May 2013-Nov 2014

Contact Numbers: +63-917*******/+639*********

Email address: adijdz@r.postjobfree.com

Referee: Chef Gregory Georges

Position: Chef de Cuisine

Company where you worked together: Fairmont & Raffles Makati/ The Peninsula Manila

Working Relationship / Reporting Line: Im working as a Chef de Partie in Spectrum Kitchen directly reporting to my Chef de Cuisine.

Period of working together: May 2013-Nov 2014

Contact Numbers: +639*********/+639*********

Email address: adijdz@r.postjobfree.com

Referee: Chef Denny Boy Gunawan

Position: Corporate Chef de Cuisine

Company where you worked together: St. Regis Hotel Doha/ Foodie Habit Group Bali Indonesia

Working Relationship / Reporting Line: Im working as a Demi Chef de Partie in Vine Kitchen directly reporting to my Chef de Partie and Sous Chef.

Period of working together: Jan 2010- May 2012/ October 2012- April 2013

Contact Numbers: +628**********

Email address: adijdz@r.postjobfree.com

Contact this candidate