RAYMOND DUGAN MEOLLO

Cawit, Casiguran, Sorsogon

adiz5u@r.postjobfree.com

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OBJECTIVE

Seeking for an opportunity that will enhance my skills and knowledge in dealing with customer’s concerns and be part of the growing team with a positive feedback. And to prove my willingness to work under pressure that I have learned in my past experiences.

PROFICIENCY

NC II Bread and Pastry Production - Passed

NC II Cookery - Passed

EDUCATIONAL BACKGROUND

Sorsogon State College Sorsogon City Campus

Bachelor in Technology Major in Food Service Management

June 2013 - 2017

Casiguran Technical Vocational School

Adovis, Casiguran, Sorsogon

June 2009– 2013

Casiguran Central School

Central, Casiguran, Sorsogon

June 2003– 2009

APPRENTICESHIP

On the Job Training - 1 - SSC Dormitory

Cogon, Sorsogon City

April- May 2015

Assigned as Service Crew

Assigned in Housekeeping

On the Job Training – 2 - Hizon’s Restaurant & Catering Services

June – December 2016

Assigned in Kitchen Department (Hot and Cold Section)

WORK BACKGROUND

Commis de Cuisine - Shangri-La at the fort Manila

Garde Manger kitchen (Production and outlet)

February 2018 - Present

Commis de Cuisine - Hizon’s Restaurant & Catering Services

(Manila Polo Club branch)

Hot Kitchen Section (Ala Carte Front)

April 2017 – February 2018

PERSONAL DATA

Age : 23

Birthday : June 2, 1997

Birthplace : Sorsogon, Sorsogon City

Height : 5’10”

Weight : 74kg

Religion : Roman Catholic

Civil Status : Single

CHARACTER REFERENCES

Bianca Amaris Gamboa

Chef De Partie – Shangri-La at the Fort, Manila

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Marty Villegas

Sous Chef – Shangri-La at the Fort, Manila

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Rogelio B. Las Piñas Jr.

Professor (Major Subject) - Technology Department

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