Food Manager
Resume:
MARK ANTHONY A. MATEO
#**-* ******** ****** ******* Hills Q.C
Contact: 094********
E-mail: **********@*****.***
Objectives: To be employed in a company where I can contribute to its profitability through the application of my required knowledge and experiences, but I am certain that a personal interview would be more fully reveal my desire and ability to contribute to your organization.
WORK EXPERIENCE:
Line Cook/ Trainor
April 2016- April 2020 Chilis Saleh Bin Lahej UAE
Mall of Emirates United Arab Emirates
DUTIES AND RESPONSIBILITIES:
Participating in product inventory and ordering stocks.
Preparing all of the food items in our menu.
Knowledge in steaks life cycle.
Knowledge to handling the Fryer, CTX, Griller, Expodiser and Salad Station.
Prepare and checking all the labels for expiration of the items.
Prepare all the back-ups like sauces, vegetables and all the stocks that will be needed.
Checking the Bio Thermometers are calibrated.
Checking all the Kitchen Equipments are 100% working.
Coaching and giving a proper training for new staff.
Execute the standard procedure based on our recipe card.
Delivering and Teaching the staff for our new coming food items.
Ensure the Chiller and Freezer are clean and well-organize, Making FIFO.
Well Prepared for speed and quality in operation (hot and fast).
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
Participates in and occasionally supervise kitchen duties to ensure smooth operations.
Must practice good personal hygiene, safe food handling, and proper sanitation of work space.
February 2013 – Line Cook/Prep/Sauce Man
TGI Friday’s
October 2015 Glorietta Branch Philippines
DUTIES AND RESPONSIBILITIES:
Portion, arrange, and garnish food, and present food to waiters.
Season and cook food according to recipes.
Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption
Other responsibilities as requested by the Chef, Sous Chef or Kitchen Manager.
Inspect and clean food preparation areas, equipment and work surfaces
Regulate temperature of ovens and grills to ensure food is stored and cooked at correct temperature
Ensure freshness of food and ingredients by checking for quality and rotating stock.
Ability to wash dishes, pot and pans.
Stock coolers and freezers, rotating product to ensure freshness
Properly cover and store all food product.
February 2009 – Batch Cooker
McDonalds, Quezon Avenue
August 2010 Quezon Avenue Branch Philippines
DUTIES AND RESPONSIBILITIES:
Maintain a flexible, cooperative position in a frequently changing work environment.
Be a team player and develop effective professional relationships with Departmental staff members.
Prepares food to required specifications by following recipes and/or directions for preparing and cooking.
May clean and sanitize work stations and equipment and must follow all procedures.
EDUCATIONAL BACKGROUND
2006 – 2013 Bachelor of Science in Hotel and Restaurant Management
Our Lady of Fatima University Lagro, Quezon City
2002 – 2006 Commonwealth High School Commonwealth, Quezon City
1996 – 2002 Commonwealth Elementary School Commonwealth, Quezon City
TRAINING /SEMINAR ATTENDED
December 16, 2012- St. Honore Clubhouse on the Job Training
March 20, 2013 Scout Borromeo, Quezon City
February 27, 2009 Bar Exposure Program
TGI Friday’s
Tomas Morato, Quezon City
February 27, 2009 American Regional Cuisine
Burgoo Restaurant
Tomas Morato, Quezon City
September 28, 2008 Abacus and Opera System
Holiday Inn Galleria, Ortigas
March 30-31, 2008 Educational Tour in Baguio
Haranah Tours Corporation
Baguio City, Philippines
MARK ANTHONY A. MATEO
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