Executive Chef Line Cook

ERNIE S.MANALANSAN

Centro * San Isidro Lubao, Pampanga

Email add: *****************@*****.***

Mobile Phone: 097********/ 091********

Stands 5’7’’tall and weighs 70 kls..33 years of age and a Filipino citizen

OBJECTIVES:

To be able to perform all the task assigned to me sincerely and honesty as far as I’m concerned and to give the client as the employer the full satisfaction that they need.

To be able to work in a reputable company and institute where I can contribute my knowledge and skills, apply my learning at the same time to enhance them through experience.

EDUCATIONAL:

Primary Level : Prado Siongco Elementary School

Lubao, Pampanga

1995-1996

Secondary Level : Balsik High School

Hermosa, Bataan

2001-2002

SPECIAL SKILLS:

Standard Operating Procedure of Restaurant

Menu Knowledge

Teamwork

Learn and to be Trained

Good in Public Relation and Guest Satisfaction Importance of Food Safety and Quality Assurance

Have Good Command in both written and spoken in English

EMPLOYMENT RECORD:

March 11 2016 up to present EL RELAIS DEL ENTRECOTE

Kuwait City

COOK

Sept.2013 up to June 2014 Double Happiness Restaurant

Lubao,Pampanga Philippines

COOK

Job Description:

Keeps area clean and organised

Prepare ingredients and utensils

Organising their daily duties & monitoring performance

Actively participate in the daily operations.

July 2009 up to March 2013 INTERNATIONAL FOOD CONCEPT

CHILIS Bar and Grill Restaurant

Doha Qatar

COOK

Job Description:

Station Set Up. The line cook is responsible for preparing his or her station before the start of each service.

Prepping Food. The line cook will be asked to prep food for service each day. This can mean chopping vegetables, butchering meat, or preparing sauces. Depending on the needs of the kitchen,

Cooking. During meal service, the line cook is responsible for preparing the items requested from his or her station. This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature

Clean Up. At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces.

Stocking. The line cook is also called on to unload delivery trucks and store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Executive Chef.

. Feb. 2005 up to May 2008 Double Happiness Restaurant.

Lubao,Pampanga Philippines

KITCHEN HELPER

Job Description:

Maintain a neat and organised working environment

Organising their daily duties & monitoring performance

Actively participate in the daily operations.

TRAINING/ACCOMPLISHMENT CERTIFICATIONS:

Certificate of Attendance

Participant- The Chilihead Refresher Course

August 2011

Certificate of Attendance

Participant -Servesafe Class Offered

July 2012

Certificate of Accomplishment

Employee of the Month

May 2010 /March 2011

Certificate of Training

Grill /Expo/Salad Nacho/Flat top

May 2012

Certificate of Participation

5S Training Workshop /June 2007

CHARACTER AND REFERENCES:

Mr.Marky Nolasco

Supervisor of IFC Chilis

Doha,Qatar

Mr.Froilan Bergonia

Training Manager of IFC Chilis

Doha,Qatar

Mrs.Vicky Bucod

Production Manager of Double Happiness Restaurant

Lubao, Pampanga, Philippines

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

Ernie S. Manalansan

Signature

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