Executive Chef

DIOSDADO DORIA ANTOLIN

@ ********.*******@*****.*** ® Objective

& 463********** Seeking a position in culinary industry which will requireme

. to integrate my skills and kitchen management experience

9 Block 1 Lot 2 princess homes e to accomplish the hotel's ultimate goals

xecutive village bagumbong cal

oocan city Experience

3 © Edelwiess Gastro Ltd. augost

# Skills g

Executive chef 07,2020 -

Highly skills in preparing in Overall incharge in the kitchen,to maintain the october

good cooking a wide range of company rules to the kitchen.to maintain the 22,2020

foods..hands on experience in Haccp standard,to maintain good food quality in the

good cooking upon the kitchen.to do the food ordering,food inventory every

standard cooking procedure of month.

company.can handle the c

P ys . \ Edelweiss gastro Itd. July

kitchen with good supervision .

Executive chef 7,2017 -

to another cooks and a strong .

. My duty was incharge all the kitchen onboard January

command over classic and 3 s 5 4

the cruiseship.main duty to trained the new 42020

contemporary culinar

porary y cooks onboard,food ordering,food inventory,every day

monitor the haccp standard,everyday after dinner i was in

%§ Reference dining room to talk all the guest how was our food of the

methorology

day,to monitor the kitchen for the good and proper

Kristine Regala - "Jebsen : ;

cleaning to maintain the public standard of the kitchen,to

maritime inc."

check all the equipment for cooking if in good

condition,to maintain the total average of guest

satisfaction.to deliver the food in good quality

Crew manager

Kristine. *****@******.***.**

+639********* )

\” Edelweiss gastro ltd. March

2 Personal Details Sous chef 20,2017 -

Position : Executive As a sous chef my duty to supervised the July

applied chef/Chef De ; cooks in the main kitchen.to monitor also the 6,2017

for Cuisine/Executive haccp standard to provide or deliver the foods for good

sous chef ; ;

quality and proper temparature,i asist also the executive

chef for ordering, inventory.

’ Edelweiss gastro Itd. April

Chef de partie 17,2015 -

My duty was incharge of alternative Feb.3

restaurant,the menu was italian,eastern 2016

europe,french cuisine

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