CAREER OBJECTIVES

To work in a prestigious company wherein I could enhance my skills and knowledge in the course I’ve taken Hotel and Restaurant Management and at the same time do my best to become an asset in the company.

EDUCATIONAL BACKGROUND

Magsaysay Center for Hospitality and Culinary Arts (MIHCA)

Professional Baking and Pastry Arts

June –March 2016

Centro Escolar University - Manila

Degree: Bachelor of Science in Hotel and Restaurant Management

Batch 2013

CERTIFICATION

Technical Education and Skills Development Authority (TESDA)

" National Certificate III - Ship's Catering"

Certificate Number 171***********

" National Certificate II - Bread and Pastry Production "

Certificate Number 151***********

WORK EXPERIENCE

ROYAL CARRIBEAN CRUISELINE (RCCL)

1050 Caribbean Way, Miami, Florida

COMMIS 1 PASTRY

February 2018 to Present

TRAININGS ATTENDED

2018 Crowd Management & Safety Training for Personnel Providing Direct Service to Passengers in Passenger Spaces

2019 USPH Public Health Consulting for Galley

Duties and Responsibilities:

Supervises the work of staff who assist in preparing the station in terms of work schedule, coordination and raw materials needed in the preparation.

•Prepare a wide variety of goods such as cakes, cookies, pies, etc. following traditional and modern recipes

•Monitors inventory supplies and estimates required ingredients on each pastries/meal to ensure that inventory is enough for the whole week.

•In-Charge of requesting food supplies/ingredients to replenish inventories.

•Prepares food order summaries for chef according to passengers’ special request (Ex. Nut free, Soy Free, Sugar Free, etc.)

•Keeps, updates, and monitors raw materials inventory record and food waste.

•Religiously follows and make sure that all work of job being done conforms with the existing the Standard operating procedures and with the United States Public Health guidelines.

•Train incoming and outgoing staff on the international protocols and standards especially for new hires

•Ensure that food are served with Right Temperature (Time Temperature Zone) and ensuring quality service given to customers.

•Plan and Prepares back up menu in case standard menu given by the management is not feasible (Ex. Ingredients for standard menu is not available)

•Involve in group discussion before implementing new policies and procedures to ensure effectiveness and feasibility of such policies.

NORWEGIAN CRUISE LINE (NCL)

7665 Corporate Drive, Miami, Florida

ASSISTANT PASTRY

July 2016 to June 2017

TRAININGS ATTENDED

2016 Crowd Management & Safety Training for Personnel Providing Direct Service to Passengers in Passenger Spaces

2016 Safety Awareness Training

2016 USPH Public Health Consulting for Galley

Duties and Responsibilities:

ASSISTANT PASTRY

Ensures all food is prepared fresh and is of the highest quality

Strictly adheres to all procedures and corporate specifictions, methods and instructions from supervisor

Ensure that food are served with Right Temperature (Time Temperature Zone) and ensuring quality service given to customers.

Reports to work on time and in a clean uniform

Train incoming and outgoing staff on the international protocols and standards especially for new hires

Responsible for procurement, scaling, preparing, and finishing products

Consistently checks temperatures in foods and follows proper procedures in regards to chilling, and holding food.

Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling.

Maintains USPH/FDA standards for station.

Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate of his/her position.

MAGSAYSAY INSTITUTE OF HOSPITALITY AND CULINARY ARTS (MIHCA)

Times Plaza, 3rd Floor, United Nations Avenue, Ermita, Manila

STUDENT- PROFESSIONAL BAKING AND PASTRY ARTS

June 2015 – March 2016

Global Restaurant Concept Inc.

INTERNATIONAL HOUSE OF PANCAKES (IHOP)

32nd St. Corner 9th Ave. Bonifacio Global City, Taguig

ADMIN/ LINE COOK

September 2013 to March 2015

SEMINARS ATTENDED

2014 Ecolab Food and Safety Seminar

2014 IHOP Service Rally

Duties and Resposibilities :

ADMIN

·Create and modify documents using Microsoft Office.

·Perform general clerical duties to include but not limited to: photocopying, faxing, mailing, and filing.

·Assigned in receiving Purchase Orders

·Research, price, and purchase office furniture and supplies.

·Assigned in giving the Schedules of the Staff

·Assigned in Preparing Manager and Staff Payroll

LINE COOK / BACK OF THE HOUSE

Doing Mise en Place

·Preparing Customers’ Order

·Serving the Guests

·In Charge of Maintaining the Cleanliness of the Store

·In Charge of the Proper Storage of the Foods in the Store

·Reporting directly to the Store Manager

ANDREA MICHAELLA A. MARTIN

Blk. 11 Lot 3 AFP-EP Village Phase 2 Brgy. Pinagsama Taguig City, Philippines 1630

+639*********/091********

adn34u@r.postjobfree.com

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