MICHAELLA JOYCE B. CRUZ

Blk. * Lot **-** Greenwood Heights, Dasmarinas Cavite

(046-***-****/ 091*-***-****

adm357@r.postjobfree.com

Skype ID: mykamikecruz

PROFILE

I am a Graduate of De La Salle – College of Saint Benilde in Manila, Philippines. The kitchen is where my heart resides and I am beyond grateful for every opportunity that comes my way. I am very passionate about cooking and I see myself in this industry for as long as I am capable of doing so. Nevertheless, I will never assume that I am already all-knowing; instead, I take advantage of the opportunities for me to grow in and explore different techniques to help me develop and enrich my craft.

Language: Tagalog English

OBJECTIVE

My objective is to work in a prestigious and well-known organization anywhere around the world in the culinary department and grow in the craft that I am blessed with.

QUALIFICATIONS & SKILLS

Cold kitchen

Hot Kitchen

Advanced knife skills

People skills

Multi-tasking

Customer Service skills

Leadership Skills

TRAINING &CERTIFICATES

Basic Supervisory Skills Training (Business Coach Inc) – Aug 2019

Basic Training in the Cruise Ship

NC2

Trainee (650 hrs) St. Regis Deer Valley Resort (Nov 2012 – Apr 2013)

Practicum 2 (500 hrs) The Sagamore Hotel (May 2012 – Nov 2012)

Practicum 1 (400 hrs) The Green Cuisine (Sept 2011 – Dec 2011)

Eat/Greenbelt Weekend Food Fair Event (July 2011)

Australian Cheese Please by Mr. Neil Willman (June 2011)

Wine 101: Food and Wine Pairing Seminar (Aug 2010)

EDUCATION

May 2008 – February 2013

De La Salle – College of Saint Benilde, Manila, Philippines

B.S. Hotel, Restaurant & Institution Management

Concentration: Culinary Arts

Courses Taken:

Food Chemistry

HACCP

Nutrition and Wellness

Principles of Management

Basic Professional Cooking Skills

Poultry and Meat cookery

Principles of food production & Menu planning

Travel and Tourism Management

Garde Manger

Fundamentals of Baking and Pastries

Marketing management for Hospitality Industry

Front Office Operations

International Cuisine

Financial Management for hospitality Industry

Filipino Cuisine

EXPERIENCE

July 2019 – March 2020

Chef de Partie at Margarita Concept and Style -Metro Food Station

GT International Tower H.V Dela Costa st. Corner Ayala Ave., Makati City, Philippines

May 2017 – Present

Chef de Partie at Margarita Concept and Style – Mtable

GT International Tower H.V. Dela Costa st. Corner Ayala Ave., Makati City, Philippines

October 2016 – May 2017

Opening team as the Head Chef at Margarita Concept and Style - MTable

GT International Tower H.V. Dela Costa st. Corner Ayala Ave., Makati City, Philippines

February 2016 – October 2016

Commissary Chef at Margarita Concept and Style - ALTA

Ascott Hotel 5th avenue corner 28thst. Fort Bonifacio Global City, Taguig City, Philippines

July 2015 – December 2015

1st Cook at M/V Grand Celebration

West Palm Beach, Miami, Florida

July 2014 – August 2014

Commissary Chef at Mesclun Bistro

Serendra Fort Bonifacio Global City, Taguig City

The Linden Suites hotel San Miguel Avenue, Ortigas, Pasig City, Philippines

November 2013 – January 2014

Cook at Solaire Resort and Casino – Food Court

Paranaque, Philippines

July 2013 – October 2013

Management Trainee at Tampopo Restaurant

Singapore, Singapore

November 2012 – April 2013

Intern at The St. Regis Deer Valley Hotel

Park City, Utah

May 2012 – November 2012

Intern at The Sagamore Resort Hotel

Bolton Landing, New York

September 2011 – December 2011

Executive Chef, Sous Chef, Chef de Partie in the International Cuisine Functions

De La Salle – College of Saint Benilde

September 2011

Assigned as Executive Chef at The Green Cuisine

De La Salle – College of Saint Benilde

September 2010

Front desk Office

Front office Operations (Immersion)

De La Salle – College of Saint Benilde

February 2010

Market Basket Participant in Tour de France

Greenbelt 5, Makati

2009 – 2010

Programs and Emcees Head

Chefs in Progress (CHIP)

De La Salle – College of Saint Benilde

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