Demi chef depsrtie

GREGORIO PERALTA NERI

Baguio City, ****

PHILIPPINES

Date of Birth: 29 April 1962

Mobile Number:+63-927-***-****

Email: *************@*****.*** / *********@*****.*** Linkedin.com/in/gregorio-neri

SUMMARY:

I am an enthusiastic and hardworking person, I have excellent interpersonal skills, highly motivated, fast learner, and work well as part of the team. I am keen to explore new knowledge and to develop new skills.

Energetic Culinary professional with blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in a high pressure setting.

JOBS OBJECTIVES:

As a Demi chef de Partie Breakfast/ Commis - Chef / Chef, to assist the Head Chef, Sous chef, in the kitchen in preparation of ingredients and to maintain the Hygiene of the kitchen working areas as prescribed by the law Health and Safety Procedures

(HACCP).

DUTIES AND RESPONSIBILITIES:

1) To adhere to the rules and best practices of Hygiene, Health and Safety at all times to ensure full compliance with relevant current legislation of HACCP. 2) To prepare all ingredients for service for all allocated sections to the required standard, ensuring no wastage.

3) To cook food to the required specification

4) To ensure the smooth running of Food Service with restaurant personnel. 5) To ensure all special requests made by guest request are met. 6) To work in an organized, Hygienic manner at all times ensuring the HACCP regulations are adhered to.

7) To carry out and record temperature controls daily as required. 8) To receive from suppliers, when required and to ensure products conform with HACCP specifications.

9) To ensure all goods are stored correctly and hygienically in accordance with HACCP specifications.

10)To ensure correct rotation of stocks as per HACCP specifications. To maintain cleanliness and tidy work at all times in compliance with food safety laws.

11)To undertake any other Duties and training as required that are commensurates with General Level of Responsibilities. SKILLS:

Hospitality and Service Background

Strong attention to Safe Food Handling

Food Presentation

WORK EXPERIENCED:

Demi Chef de Partie 08/2018 - up to 06/2021

Ashford Castle Hotel

Cong, county Mayo

Ireand, F31CA48

Commis - Chef / Chef 05/2014 - 08/2018

Lynham’s Hotel, Laragh,

Glendalough, Co. Wicklow, Ireland

Kitchen Porter 04/2013

Lynham’s Hotel

Chef ( Sandwich Bar) 04/2009 - 07/20012

The Temple Bar Pub

Dublin 2, Ireland

Senior Bartender 07/2007 - 01/2009

Stillorgan Park Hotel (Talbot Group)

Senior Bartender 08/2000 - 07/2007

O’Donoghue Ring of Hotel Ltd.

Killarney, Co. Kerry, Ireland

Senior Bartender 03/1995 - 07/2000

Renaissance And New World Hotel

Marriott Group of Company

Kuala Lumpur Malaysia

EDUCATIONAL QUALIFICATION:

Bachelor of Science in Education 1984-1985

University of Baguio, Baguio City, Phils.

High School 1979

Baguio National High School,

Baguio City, Philippines

CERTIFICATION:

HACCP ( HEALTH and SAFETY)

FOOD HANDLING

WORK REFERENCES:

Mr. PHILLIPE FARINUE

Executive Chef

Ashford Castle Hotel (RCH LTD)

IRELAND

Mobile # +353-**-***-****

Mr. BARRY LYNCH

Head Chef

Ashford Castle Hotel (RCH LTD)

IRELAND

Mobile # +353-**-***-****

MS. HILLARY CASEY

Sous Chef

Ashford Castle Hotel (RCH LTD)

IRELAND

Mobile # +353-**-***-****

NICOLA MULLINS

Human Resource Dept.

Ashford Castle Hotel (RCH LTD)

IRELAND

Telephone# +353-***-***-***

Mrs. Anne Lynham

Proprietor / Owner

Lynham’s Hotel of Laragh

Laragh, Glendalough, Co. Wicklow, Ireland

Tel. (353) 404 - 45345

Mr. Martie Deegan

Manager

The Temple Bar Pub

Dublin 2, Co. Dublin, Ireland

Miss. Orna Morrissey

HR Manager

O’Donoghue Ring of Hotels

Mr. Marc Cosyn

Director of Food & Beverage

Renaissance Hotel

Kuala Lumpur Malaysia

I hereby certify that all the above information is true and correct to the best of my knowledge and beliefs.

Mr. Gregorio Peralta Neri

(Applicant)

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