MICHAEL E. LARAÑO

#* ********** *****, ********* ***, Chaguanas, Trinidad, West Indies

+ (1-758-***-****

E-mail:

adrxyu@r.postjobfree.com

OBJECTIVE

To seek opportunities requiring exceptional organizational skills and talents in customer relations as well as offer outstanding abilities in food preparation.

Birthday: May 05,1991

Age: 30

Status: Married

Height: 5’6

Nationality: Filipino

EDUCATIONAL BACKGROUND

Institute of health & fitness Culinary Arts certificate level, Tunapuna, Trinidad West Indies (2008-2009)

Hotel and Restaurant Management undergraduate, Centro Escolar University, Manila Philippines (2007-2008)

Cainta Catholic College, Cainta Rizal Philippines High school graduate (2003-2007)

EMPLOYMENT HISTORY

Head chef

RITUALS SUSHI (Falcon holdings limited) (present)

Design a menu for promotions and events monthly

Do monthly inventory

Order goods and stock taking

Do budgeting for weekly operation

Do interviews for positions available

Maintaining the highest quality of food before serving

Does check quality control of each and every item purchased for the restaurant

Head chef

TRENT RESTAURANT LIMITED (trotters gulf city mall) (January 2020- March 2021)

● maintain the standard of the restaurant

● implements proper HACCP standard for better operation

● do inventory and stock taking

● making sure the proper quality of stocks and food before serving

● expediting

● handles the operation with 8-12 people per shift

Operations Manager/Head Chef

NOODLE BOWL CAFÉ, The Falls at Westmall, Westmoorings (june 14, 2017-december 24, 2019)

Preparing weekly roster

Do stock ordering and stock taking weekly

Do weekly and monthly inventory

Reports to the owner regarding the sales and operations daily

All in all in charge of the restaurant/café

Sous chef

KAIZAN SUSHI, Movie Towne Port Of Spain (Oct.1,2014-april2016)

In charge of the operation when the head chef is not around.

Doing stock ordering and stock taking.

Doing rosters, letters, evaluations and other paper works regarding to the operation.

Chef de parte

VARONA LTD. (The Laughing Buddha) 81-84 Frederick street Port of Spain. (Jan. 1, 2014-sept. 30,2014)

In charge in the sushi bar.

Giving ideas, suggestions and knowledge about Japanese cuisine.

Dealing with costumer desire.

Implement rules and regulations in the kitchen and in the sushi bar.

Managing staffs.

Do stock taking and ordering.

Sushi chef

HYATT REGENCY TRINIDAD, 1 Wrightson rd. Port of Spain (june 12, 2012-dec. 29, 2013)

Doing all preparation every morning for the sushi bar.

Doing stock inventory once 1 week.

Costumer relation.

Organize garnishes and presentations for any functions.

Maintain the quality of the food we serve.

Carries out head chef`s orders and independent chef responsibilities depending on the costumers` independent needs.

Assist the head sushi chef.

Commis chef

CROWNPOINT BEACH HOTEL, Crownpoint Tobago (2010-2012)

Helps and prepare for all the functions

Basic fruit and vegetable carving

Keep both quality and quantity of the we serve

Line cook

MONGILIAN GRILL RESTAURANT, Trincity Mall, Trincity. (2008-2010)

Preparing menu items for lunch and dinner.

Cooked orders in front of costumers.

Maintain cleanliness, quality of food and costumer relations in any period of time.

OTHER KNOWLEDGE AND SKILLS

Knowledge in different computer applications such as Microsoft word, Excel, PowerPoint

Computer Typing ability (40-60 wpm)

Do basic graphic designs for menus and logos

Contact this candidate