Production Controller Service Crew
Resume:
MANUEL F. STA. CRUZ
Blk * Lot * Ph * Orchardhills St. Governorhills, Biclatan, Gen. Trias Cavite
Mobile No. 096********
Email : ******.***********@*****.***
CAREER SUMMARY
Committed and dependable cook with over 16 years of experience providing accurate and timely service. Knowledgeable about food safety and stock management; makes decisions without supervision; and collaborates well with coworkers.
CAREER OBJECTIVE
To establish a long-term career in a business that will allow me to use my professional cooking skills.
EMPLOYMENT HISTORY
AUGUST 2018-SEPTERMBER 2022
CHIEFCOOK, DohleSeafront Crewing Manila, Makati city
MAY 2016 - FEBRUARY 2018
CHIEFCOOK, magsaysay maritime corp. metro manila
DECEMBER 2000 – JANUARY 2016
CHIEFCOOK, scanmar maritime services, inc., makati city
Serve as ship’s chief cook, maintain the kitchen's order, cleanliness, and hygiene and prepare a monthly inventory of goods and manage provisions.
DECEMBER 1998 – OCTOBER 2000
MESSMAN, scanmar maritime services, inc., makati city
Assisting the Chief cook and cleaning galley & officers’ cabin and messroom
JANUARY 1995 – OCTOBER 1996
SERVICE CREW, JOLIBEE CORPORATION
Assigned as Production Controller and Frying Section
MAY 1994 – DECEMBER 1994
STEWARD, caylabne bay resort, ternate cavite
Responsible for washing dishes, cooking tools and utensils clean and prepare the function room
EDUCATION AND TRAINING SEMINARS
JUNE 1994 – NOVEMBER 1994
COLLEGE LEVEL, Philippine Maritime Institute
SEPTEMBER 17, 2020 – SEPTEMBER 16, 2025
NC III SHIP’S CATERING (SHIP’S COOK), TESDA
AUGUST 13-17, 2019
INDIAN CUISINE, Blueridge Pacific Institute, Inc., Sta. Cruz Manila
JUNE 25 – 29, 2019
EUROPEAN CUISINE, Blueridge Pacific Institute, Inc., Sta. Cruz Manila
APRIL 2005
FUNDAMENTAL OF CULINARY ARTS (CHIEFCOOK), Future Culinary Arts Consultancy And Services, Imus Cavite
JULY 29 - AUGUST 9, 2002
2 WEEK CATERING MANAGEMENT COURSE (WITH FRENCH COOKING),
Asian Institute Of Culinary Arts, Makati City
SKILLS
Knowledgeable in the following:
Food presentation
Effective stock management
Recipe and menu planning
Kitchen operations
Kitchen equipment operation
Food safety
Ability to follow oral and written instructions
Ability to work under pressure
Great listening skills
Great problem-solving skills
Contact this candidate