Food Safety Chef
Resume:
THE QUEEN ELIZABETH * HOTEL PAVILLION RESTAURANT OCT 2019 - JUNE 2020
RENAISSANCE BLEU BLANC BY DAVID MYERS AUG 2018 - AUG 2019 RENAISSANCE DOWNTOWN HOTEL BHAR RESTAURANT AUG 2018 - AUG 2019 POSE AND PRINT PHOTOGRAPHY JAN 2017 - APRIL 2018
Objectives
To obtain a meaningful and challenging position that enables me to learn and contribute to my interests and services. My main concern is to work to the best of my abilities, to achieve the mission and vision of the firm. I intend to be fully efficient and competent in my duties and responsibilities while maintaining proper morale, honest, and professional relationship.
Work Experience
COMMIS I
• Maintain a detailed knowledge of the full menu and be able to explain dish descriptions.
• Ensure that stock is rotated and controlled within the specific section of the kitchen.
• Exercise company Food Safety and Health and Safety policies.
• To assist in the control and minimization of all kitchen associated costs without detriment to the business or service. Ensure the kitchen operates efficiently to make certain budgets are adhered to.
• Communicate efficiently and guarantee information is cascaded successfully.
• Ensure the cleaning schedule is adhered to and that cleaning tasks are completed.
• To comply with any reasonable request of senior team members COMMIS II
• Ensure taste, quality, and cost optimization.
• Ensure the kitchen is clean, well maintained, and organized at all times.
• Ensure floors are dry and clean at all times.
• Should be able to work in a fast-paced environment.
• Actively coordinate with the kitchen staff to reduce the serving time.
• Adhere to all sanitation guidelines.
• Assist the Cooks as and when necessary.
• Collects and removes trash from all areas of the operation following established procedures.
• Dispose of waste as per the restaurant and authority standards.
• Ensure the waste bin area is kept clean and tidy.
• Wash, Wipe, Sort, stack, and store all cleaned items in an organized and safe manner.
• If any breakages or chipped items are found then remove them from circulation and update the breakage and inventory register.
• Clean, sanitize, and close workstations.
• Report any maintenance or hazard issues to the CDC.
• Always maintain a clean and safe work environment as per the health and safety guidelines. COMMIS II
• Assists in the preparation of mise-en-place for the sections; Cold, Bread, and Grill sections primarily.
• Adheres to the Hygiene standards applied in the Kitchens per HACCP system.
• Ensures proper pick-up of requisition items and check adherence to quality standards.
• Prevents the spoiling and contamination of food by practicing proper sanitation and complying with the hotel's policy and health regulations. Event Photographer
• I capture special moments at weddings, anniversaries, parties, and shows. I am also skillful
June 12, 1992
Male
adky79@r.postjobfree.com
Unit 1223 Bldg. 12 UP Bliss
Barangay San Vicente
Diliman, Quezon City,
Philippines
SKILLS
Leadership Skills.
Interpersonal and Communication
Skills.
Problem solving ability to work in a
team.
Problem solving ability to work in a
team.
Creative and Innovative.
Ability of clients with their concerns
and building harmonious relationship
between the clients and the firm.
Proficient in Microsoft Word, Excel,
Power Point and Internet
INTERESTS
Culinary Arts and Photography
PETER ACAPULCO Jr.
THE MANILA HOTEL JULY 2017 - JULY 2018
MARCO POLO HOTEL DAVAO FEB 2016 - JAN 2017
CENTRO ESCOLAR UNIVERSITY MAY 2011 - JUNE 2015
MOHANAD ALSHAMALI
Head Chef, Renaissance Downtown Hotel
BHAR Modern Middle Eastern Restaurant
Email: adky79@r.postjobfree.com
Contact #: +971-**-***-****
DINO KHANNA
Executive Chef
Queen Elizabeth 2 Hotel
Email: adky79@r.postjobfree.com
Contact #: +971-**-***-****
GIL JANUS DAHAN CERERA
Head Chef, The Manila Hotel
Email: adky79@r.postjobfree.com
Contact #: +639*********
ROWEL DULDULAO
Pose and Print Owner
Email: adky79@r.postjobfree.com
Contact #: +1-619-***-****
in a wide variety of photo editing and printing equipment available in delivering the final product.
COMMIS II
• To have a complete understanding of, and adhere to the company's policy relating to Food Hygiene and Safe food handling practices.
• To ensure that operating and kitchen equipment is maintained to a good standard with minimum breakage.
• Ability to work in a fast-paced, intense work environment.Under sometimes extreme heat and stress.
• Ability to handle multiple tasks at one time while maintaining a high level of professionalism. COMMIS III -COLD KITCHEN
• To relay any breakdown related information immediately to the Chef de Cuisine to enable root cause identification and eradicate re-occurences.
• Have good knife skills and season food properly.
• Fill out all requisitions properly.
• Rotate label and date product all food on station & in walk-in cooler.
• Clean and maintain equipment properly.
Education
BACHELOR IN SCIENCE IN BUSINESS MANAGEMENT
Address: 9 Mendiola, San Miguel, Manila, Philippines
References
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