RESUME

FULL NAME : CRESENTE U. CASTILLO,JR.

ADDRESS : Block 6, Lot 11, Phase 2, Saint Rita Street

Sto. Niño Village, Muntinlupa City, Phils.

TELEPHONE NUMBER : (632-****-**-**

MOBILE NUMBER : (63-092*-***-****

BIRTHDAY : March 5,1963

AGE : 58

SEX : Male

CIVIL STATUS : Married

NATIONALITY : Filipino

HEIGHT : 165 Cms.

WEIGHT : 60 Kgs.

EDUCATIONAL BACKGROUND:

PRIMARY : Guesset Elementary School

Naguilian La,Union - 1970-1976

SECONDARY : Naguilian Academy

Naguilian La,Union _ 1976-1980

COLLEGE : Dela Salle College of Saint Benilde

Bachelor Science in Hotel and Restaurant

Institutional Management (culinary)

Taft Avenue, manila – 2013-2016

: National College of Business &Arts

Bachelor of Science in Business Administration

Aurora Boulevard, Quezon City-1980-1984

SPECIAL TRAINING : Basic Bread Course - June-July 1981

Advanced Bread Course - June-July 1981

WORK EXPERIENCES:

--CHIEF COOK-- : STOLT NIELSEN

6th Floor V. Corporate Centre

125 L.P. Leviste St. Salcedo Village 1227

Manila, Philippines

1998 to Present

--CHIEF STEWARD/COOK-- : JO TANKERS PHILS. INC.

#1747 Dian Street, TSM Bldg.

Palanan, Makati City

October 28,1998

PRIMARY FUCNTIONS:

1.Responsible in the preparation of the daily menus of the officers and crew.

2.Takes charge of controlling the food costing, so as not surpass the daily food

budget allowance.

3. Takes charge in ordering provisions and prepares monthly inventory report in

order to determine the monthly consumption/expenditures as per budget and

submit it to the Master.

4.Make sure that all provisions are kept in proper temperatures & designated places

5.Responsible in the maintenance of cleanliness and hygiene in the storage and in the galley area.

6.Serve as a team leader during drills in the galley department and always aware

of the safety procedures in the work area.

-PASTRY CHEF- SUN CRUISES LTD.,304 Orchard Road

#05-02 Lucky Plaza, Singapore, 238863

November 5, 1997—July 11, 1998

PRIMARY FUNCTIONS:

1. To check and supervise all pastry and bakery products to be served daily in the

3 restaurants outlets.

2. To check the quality of all pastry and bakery items for our weekly provisions.

3. Directs my pastryman and bakers for any changes of menu and give proper

Information for our day to day activities.

4. Conducts weekly section meeting in order to know the problems of the staff

which is related to their job description.

5.To check our daily store requisitions to be needed for the next day functions.

To observed cleanliness and proper food preparation and food storage.

7.To conduct weekly general cleaning in order to maintain the sanitary

requirements and to avoid food contamination.

8.Reports to the Executive Chef and discuss any plans decided for the pastry

and bakery section as well as the staff.

-CHIEF COOK- KGJS FLEET MANAGEMENT INC.

116 Herrera Street, Makati City

November 20,1996- September 7,1997

PRIMARY FUNCTIONS:

1.Takes charge for all food provisions for the monthly ordering of vegetables

and other items needed.

2.Prepares a monthly inventory report in order to determine the monthly

Consumption, as per budget

3. Directs the 2nd cook, Messman to keep the galley mess halls clean and tidy.

To make sure that all the fridge and freezers are properly arranged & cleaned.

3.Reports to the Chief Engineer any malfunctions of galley equipment &reefers.

4.Submits all lists of extra meals to the Captain in order to determine extra food

Costs. And to be aware of proper garbage segregation in the galley and messrooms.

-PASTRY CHEF- RENAISSANCE CRUISES

Fort Lauderdale, Miami, Florida, U.S.A.

January 11,1993—March 12, 1996

PRIMARY FUNCTIONS:

1.Take charge in the preparation of the daily lunch buffet, afternoon tea

and dinner. Prepares some requirements like birthday cakes as requested

by the passengers.

2. Supervises and monitors the preparation of all daily lunch boxes for the

Passengers who will go ashore for tour. Prepares mise en place for the

weekly dessert buffet and the weekly ice cream social.

3. To make sure that all breads and pastry products are properly stored.

To maintain the cleanlinees of the working area as per U.S. Public Health

Standard.

4.To ensure that all the Dinner Menus are properly presented in the dining room

and have enough mise en place in order to satisfy the expectations of each

passengers on board.

5.Responsible for the monthly inventory and to check the daily menu in order to

prepare alternative menus whenever there are unavailable ingredients needed.

-PASTRY CHEF- SAUDIA CATERING

Riyadh, Saudi Arabia

October 29, 1990- October 29, 1992

PRIMARY FUNCTIONS:

1. Prepares the daily production lists as per daily booking list, plus (HFU)

restaurant division.

2. Monitors the telex machine regarding the increase/ decrease of meals serve and

meal service changes due to flight delays.

3. To be aware of the deadlines in order to maintain the airlines systematic

procedures. To be aware of the proper food portioning according to the

catering order.

4.To supervise all the date marks of all the products that were produced in relation

To the maintaining of good hygienic procedures.

6.Ensures that all finished and unfinished products are segregated in proper place and temperature to avoid food contamination.

7.To assist the Head Chef in preparing food presentation as per the airline request. Ensures that the pastry shop is properly clean before and after working of each shift.

8.To endorse all necessary information for the next shift before leaving the pastry and bakery area.

-PASTRY CHEF- QATAR GENERAL PETOLEUM CORPORATION.

(FALCON CLUB) Doha, Qatar

June 29,1985- January 01, 1989

PRIMARY FUNCTIONS:

1.To produce high quality international products. Responsible in the preparation

of pastry requirements in the daily functions.

2. Maintains and ensures that all foods are kept and stored at the correct temp.

Assisting in preparations and in increasing new creations.

3. Maintains cleanliness, sanitations and storing fridge space of pastry section.

-CHEF DE PARTIE- REGENT OF MANILA HOTEL

Roxas Boulevard, Pasay City, Manila

June 11,1983- February 15, 1985

PRIMARY FUNCTIONS:

1. Responsible in the preparation of VIP Buffet VIP a la Carte menus of the

hotel’s specialty restaurant.

2. Monitors the daily requisitions of the restaurant to be submitted to the Pastry

Chef for signatory.

3. Ensures that all personal kitchen utensils issued are properly kept in the pastry

storage room.

4. Ensures that the portion and quality control is adhered to.

5. Ensures that the section is fully aware of the hotel’s fire procedures.

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