Tesda Private Chef

C U R R I C U L U M V I T A E

OF

A L M A S. L U M A C T U D

*** ****** **. ******* *****, Cavite

****, ***********

E-mail/s: *************@*****.***

PERSONAL DATA

Date of Birth : JUNE 09, 1965

Sex : FEMALE

Place of Birth : GENERAL TRIAS, CAVITE, PHILIPPINES

Citizenship : FILIPINO

Address : 117 Prinza St. General Trias, Cavite 4107

Philippines

EDUCATIONAL ATTAINMENT

College Studies : SAN SEBASTIAN COLLEGE RECOLLETOS Bachelor of Science in Commerce

Major in Marketing Management

1981-1983

International Academy for Management and

Economics

BSBA - MARKETING 2012

Vocational Course: TESDA

: FUTURE CULINARY ARTS

COMMERCIAL COOKING

NC 2

2009 / 2015

STANDARD CULINARY ARTS

COOKERY / NC 2

2015 - 2019

: K.A.S.H TRAINING CENTER

BREAD AND PASTRY NC 2

2017

TRAINING AND SEMINARS

HACCP - 2018

AM/TM 1 - 2010

WORK EXPERIENCE

Chef/Cook of Mommy Knows Best Restaurant and Catering.

Location: Metrosouth Executive Village Mangahan City of

General Trias Cavite 4107 Philippines

September 2015 up to present

Private Chef of the Solida Corp.

Location: Angola, Real Parke Condomino, Benfica, Luanda, Angola

Company Industry: Real Estate

May 2011 – August 2015

1) Determine how food should be presented, and create decorative food displays.

2) Determine production schedules and staff requirements necessary to ensure timely delivery of services.

3) Estimate amounts and costs of required supplies, such as food and ingredients.

4) Inspect supplies, equipment, and work areas to ensure conformance to established standards.

5)Preparation, cooking, garnishing, and presentation of food.

6) Monitor sanitation practices to ensure that the follow standards and regulations.

Kartini Hotel

Location: Philippines, Kawit, Cavite Philippines

Company Industry: Hotel

Job Role: Chef/Cook

March 2010 - April 2011

Roving Chef/Cook of hot and colds assigned in different areas of hotel most of the time in the Kitchen of Hotel’s Casino.

Assigned also in the Inventory of sales.

Job Description :

Responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen.

1. Sets up station according to hotel guidelines.

2. Prepares all food items ads directed in a sanitary and timely manner.

3. Follows recipes, portion controls, and presentation specifications as set by the hotel

4. Restocks all items as needed throughout shift.

5. Cleans and maintains station in practicing good safety, sanitation, organizational skills.

6. Has understanding and knowledge to properly use and maintain all equipment in station.

7. Assists with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas.

8. Performs additional responsibilities, although not detailed, as requested by the Chef, Sous Chef or Kitchen Manager at any time.

Employer : Sangkutsa Restaurant

Position : Kitchen Manager

Location : Tabon 3 Kawit Cavite. Philippines

Period : May 2008 up to May 2010

Job Description

Responsible for consistency and high quality of all deli food products as well as deli customer service.

Responsible for all kitchen staff, including hiring, training, and scheduling.

Responsible for organization and cleanliness of all areas and aspects of kitchen.

Responsible for organization, cleanliness, and receiving of all food storage areas; this includes proper rotation of all ingredients to prevent food waste.

Responsible for controlling weekly, quarterly, and annual inventory.

Required to perform tasks outside of job description when needed. This includes but is not limited to helping any kitchen staff in any capacity when able, working on unscheduled days, working long days, or not having consecutive days off.

Employer : ALMA’S CATERING (Non-Registered In-house

operation )

Position : OWNER

Location : Al- Khobar, Kingdom of Saudi Arabia

Period : 1997 up to 2007

Job Description

Food Control Management and Costing

Conduct the Food Safety and Sanitation lectures for the employees

Manage the ingredient’s preparation and the preparation of the kitchen utensils (Mis en place)

Purchasing

Table setting and proper food arrangement

Plating and Garnishing

Types of Recipes Offers:

1. Chinese Cuisine

2. Japanese Cuisine

3. French Cuisine

4. Italian Cuisine

5. Greek Cuisine

6. Filipino Cuisine

7. American Cuisine

Types of Services Offers:

1. Food Service and Bartending

2. Made –to- Order Cakes and breads

3. Others

Employer : CHEN TAO SHENG

Company : CHANG CHUEN COTTON PAPER

PHILIPPINES, INC.

Position : BOOKKEEPER

Period : JUNE 10, 1991 UP TO MAY 1992

Job Description:

SUMMARY

Keeps records of financial transactions for managed properties by performing

the following duties.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

Verifies, allocates, and posts details of business transactions to subsidiary accounts in journals or computer files from documents such as sales slips, invoices, receipts, check stubs, and computer printouts.

1.Summarizes details in separate ledgers or computer files and transfers data to general ledger.

2.Reconciles and balances accounts. Compiles reports to show cash receipts and expenditures, accounts payable and receivable, profit and loss, and other items pertinent to the operation of each property.

3.Computes, prints, and mails monthly statements to customers.

4.Verifies records for accuracy and maintains trust accounts.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities within Bookkeeping Department relating to managed properties in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, and training employees; planning, assigning, and directing work; appraising performance; addressing complaints and resolving problems.

Employer : Chefoo Hotel and Restaurant

Company

Position : Housekeeping Supervisor

Period : 1987 up to 1991

Job Description :

Deputize and supervise the housekeeping department along with the head housekeeper.

Allocate bedrooms to be cleaned by the room attendant and check cleaned bedrooms to make sure they meet the core standard of cleaning.

Check bedrooms for maintenance – attention to details and presentation are very important.

Every six months (depends on the policy rules of the hotel) we need to do the following:

-Re-training on health and safety and do the risk assessment of staff.

-Re-training the room attendant to the high core standard of hygiene and cleanliness of the bedrooms, re-introduce any changes on different cleaning materials and chemicals to be used.

-Ask for staff feedback and give incentives for the job s well

References:

1. Mr. Fernando Marquez

General Manager – Kartini Hotel

Tel. No/s : 046-******* - 83

2. Mr.Jigs Flores

Owner/General Manager - Sangkutsa Restaurant

Tel.No. +639*********

3. Chef Larry Celeridad

Owner/Chef - Future Culinary Arts School

Tel No. 046-***-****

4. Mr. Fernando Tan

CEO – President - Chefoo Hotel and Restaurant

San Roque, Cavite City Philippines

Tel. Nos. 006*-**-***-**** / 431 2211

ALMA S. LUMACTUD

E-mail : *************@*****.***

Mobile Nos. : 006*********** / 006***********

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