Fernando D. Guevarra Jr.

Unit N**A Dover Tower, Hampton Gardens, C. Raymundo Ave.

Maybunga, Pasig City

+639*********

adluxe@r.postjobfree.com

QUALIFICATIONS

Graduate of BS in Culinary Arts and Kitchens Operation

Trainee in Balesin Island Club in Polillo, Quezon Province

Worked in Marriott Marquis Houston, Texas

ServSafe Food Protection Manager Certification Examination Passer

NCII Cookery

NCII Bread and Pastry Production

EXPERIENCE

Grand Hyatt Manila BGC, Taguig City March 2019 – March 2020

Kitchen Staff - Line Cook - In Room Dining

Working in Graveyard shift and responsible in doing the breakfast item for all day dining restaurant.

Responsible in making Ala Carte dishes in IRD Kitchen.

Supporting the Chef De Partie and Commis I in everyday Mise en Place and Production.

Maintaining HACCP temp logs and cleaning logs filled up accurately and according to the standard of the hotel.

Houston Marriott Marquis Houston TX, USA November 2017 – November 2018

Cook - Banquet Kitchen - Cold Side

Responsible for creating cold dishes for the buffet.

Preparing cold food such as salads, salad dressings, cheese displays and antipasto displays.

Worked in all areas of the kitchen to fill in any kitchen station that need assistance.

Worked in buffet action stations making amuse-bouche and hors d'oeuvres

The Bayleaf Intramuros Manila, PH May 2016 – June 2016

Internship

Assisting the Chefs

Preparing different kinds of sauces and soups

Ensuring a clean and sanitary work area

Checking the inventory of the products

Balesin Island Club Quezon Province, PH November 2014 – February 2015

Trainee

Maintaining the cleanliness of the area

Assigned to do the plating in the Dispatch Area

Assigned to make sushi, maki-mono and sashimi in the sushi bar

EDUCATION

Bachelor of Science in Culinary Arts and Kitchens Operation June 2013 – May 2017

Lyceum of the Philippines University - Batangas

Courses taken included:

Culinary Nutrition Principle of Safety,Hygiene and Sanitation

Introduction of Pastry and Bakery Principle of Food Production

Western Cuisine Asian Cuisine

Advance Patisserie Food Carving

ACTIVITIES/HONORS/AWARDS

Lyceum of the Philippines University- Batangas Leadership Award

Bronze Medalist – Food and Hotel Asia Singapore 2016 Plated Appetizer

Bronze Medalist – Philippine Culinary Cup 2016 U.S Poultry

Silver Medalist – Hong Kong International Culinary Classics 2017 Plated Dessert

SKILLS

Fluent in English

Computer literate; Microsoft Word, Excel, PowerPoint.

Experienced with different cooking techniques.

Knowledgeable about Halal, ServSafe, HACCP and ISO standards.

REFERENCES

Chef Arnie Pineda

Chef de Cuisine

Grand Hyatt Manila

091********

Chef Joel Ombi-on

Sous Chef

Grand Hyatt Manila

093********

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