Chef Service
Resume:
BENJAMIN G. ESCAD JR. #* Everlasting St.,
Upper QM Baguio City, Philippines, 2600
******@*****.***
Objective
Seeking a challenging career with a progressive and dynamic organization that provides a venue to capitalize my skills and abilities in the field of Hospitality Industry, particularly in culinary, and enable customer satisfaction.
Experience
Demi Chef De Partie Seabourn Encore (September 24, 2017-Present) Garde Manse Cold Galley Chef
-Main course Salads and Appetizers for Main Dining Room
-Preparing dressings for daily use
-Canapés
-Cold Buffet
Commis-Chef Disney Cruise Lines (December 2014 - February 2017)
Cooking and preparing Western cuisine
Preparing salads in the pantry
Chef for Italian cuisine on formal dining (Palo Restaurant)
Crew galley chef
Cook Holland America Lines (October 2012 - August 2014)
Preparing all menus for the Deli Bar for everyday lunch
Cooking continental breakfast for 3000+ onboard passengers
Plating and cooking Western and European cuisine (varies on the itinerary) . Preparing different appetizer salads
Making different kinds of pizza and pasta as per menu for room service
Catering Service and Function Coordinator Third Day Catering Services (May 2008 - June 2011)
. Menu planning
Food costing
Cooking Asian and Western cuisine
Technical Skills
Italian-inspired sauces
Asian and Italian cuisine
Menu planning
Food costing and budgeting
Personal Skills:
Strong interpersonal skills
Ability to multitask
Easily adopts to working environment and task at hand Team player
Ability to work with less supervision
Basic computer skills and Microsoft Office
Can easily communicate with strong English background Educational Background:
Associate in Hotel & Restaurant Management graduate Baguio Central University (year 2011) High school Graduate (2004)
Character References
Miriam Isabel Cabanban
Management Instructor at the University of Baguio
Anthony Magpatoc
Culinary Instructor at Guisad Valley National High School
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