sous chef

JAN MARCO ALBERTO

* ********** **** **., ******* Subdivision 2, Burgos, Rodriguez, Rizal

+639*********

*****************@*****.***

Line Cook with 6 years of experience in Mediterranean, Caribbean, American, Italian, French, Indian and Filipino Cuisines. Possess expertise in creating sauces and cooking game, meat, seafood and poultry, as well as following recipes and presentation with meticulous detail. Demonstrated skills in improving cooking processes and reducing food waste and costs.

Recipient of awards, commendations, and positive feedback from patrons.

DEC. 2011 – MAR. 2013

Cook • Tuscano Italian Wood Oven Pizza (Rotisseur)

in charge of preparing any roasted, grilled or braised meats on the menu. This includes anything from steaks to veal to lamb and cooking them in perfection as per restaurant standards.

SEPT. 25 2013 – PRESENT

Chef de Partie• Senior Line • Westin Grand Cayman

Worked in the Cold Kitchen as the Senior Line for 3 Outlets.

(Triple-A Diamond Fine Dining, All Day Dining, Hot line, Banquets, Breakfast, Brunch)

•Flexible on Jumping stations to Outlets

(cold station, banquet kitchen, breakfast, hot line, fine dining, room service).

•Supervises new Cooks and teaching them Kitchen and hotel standard accordingly.

•Creating new Specials and Wine Dinner menus in our Triple-A 4 diamond fine dining restaurant, Beach House.

SY 2010 - 2011

DIPLOMA IN CULINARY ARTS, iscahm

INTERNATIONAL SCHOOL FOR CULINARY ARTS AND HOTEL MANAGEMENT

4F FBR Arcade,

Katipunan Avenue,

Loyola Heights,

1108 Quezon City

Philippines

English Literate, Strong Work Ethic, Time Management,

Critical Thinking, Problem Solving, Team Leader, Adaptability

Collaboration, Work Under Pressure.

AWARDS

2016 Cayman Culinary Competition

•Best Hot Appetizer (Highest Gold with Plaque)

•Silver in Cold Appetizer

•Silver in Dessert

•Bronze in Main Course

•Gold in Cayman Chef of the Year

REFERENCE

Sandy Tuason

Executive Chef

Westin Grand Cayman

W:+1-345-***-****(ext. 0) H:+1-345-***-****

E-mail: *****.******@*****************.***

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