KENNEDY D. LEPARDO

** ******* ****, ******* ** Mendez, Cavite

Phone No. 096********

Email Address: adx1vi@r.postjobfree.com

CAREER OBJECTIVES

Seeking a challenging position in an organization where I can hone and utilize my knowledge and skills efficiently for both personal and organizational growth.

EDUCATIONAL BACKGROUND

Tertiary: Associate in Hospitality Management and Tourism

City College of Tagaytay

(2006-2008)

Secondary: Tagaytay Mendez Academy

Mendez, Cavite

(2002-2006)

Elementary: Mendez Central School

Mendez, Cavite

(1996-2002)

EMPLOYMENT EXPERIENCES

Antonio’s Restaurant Tagaytay Position – Pastry/ Creamery

Tagaytay City, Cavite (Kitchen Section)

September 2022 up to present

Sheraton Sopot Hotel Position- Cook/Pastry (Kitchen Section)

Powstańców Warszawy 10, 81-718 Sopot, Poland

(September 30, 2019- October 2020)

Taal Vista Hotel Position- Baker / Pastry (Kitchen Section)

Aguinaldo Highway,Tagaytay City

(April 2017- August 31, 2019)

Magsaysay Maritime Corporation

Shipping Company

Magsaysay Building, 520 T.M Kalaw Street, Ermita Manila, 1000

063-***-**** zip code - 1000

Dawn Princess Cruise Position- Asst. Pastry Cook 02

(March 05- December 13, 2012) Galley

Sea Princess Cruise Position- 3rd Pastry Cook 01

(February 08, 2013 - November 22, 2013) Galley

Sapphire Cruise Position- 1st Commis Pastry 02

(March 01, 2014 - November 18, 2014) Promoted as: Demi Chef De Partie Pastry

Galley

Job Function:

Regularly demonstrates a growing understanding of basic ingredients and required production skills and increasing knowledge of the product range.

Works to develop skills by routinely practicing pastry production and processing techniques for each product.

Regularly seeks guidance from the Chief Pastry Cook / 1st Pastry Cook in executing production and always follows recipes to eliminate waste; always informs the Chief Pastry Cook when required items are not available

Always carries out production in assigned are/ station according to Company recipes and presentation as directed by the Chief Pastry Cook / 1st Pastry Cook

Adheres at all times to the daily production schedule under the direction of the Chief Pastry Cook or his/her representative as required by the itinerary and various outlets.

Always sets up pastry section mise and place as assigned by the Executive Chef / Chief Pastry Cook

Always delivers pastry products to designated outlets as directed.

Always participates in service of pastry product during restaurant opening hours as directed.

Always complies with Company, safety, environment, USPHS, and Fleet regulations.

Always complies with all ILO 180 standards

Performs all General Emergency Response duties as directed in the Emergency Response Organization.

Demonstrates commitment to the Company’s values, beliefs, goals, and initiatives. Consistently upholds our Core Value and the C.R.U.I.S.E. philosophy.

Acts as Company representative and always portrays a positive image of Princess Cruises to all passengers, officers, and crew.

Always maintains professional, effective, and motivated working relationships, taking into accounts differences in cultures, background, and individual personalities.

Promote a harassment-free environment.

Le Petit Artisan Position- Commis I

Serendra, Fort Bonifacio Pastry-Kitchen Section

Global City, Taguig

September 14, 2010- February 25, 2011

632-***-****, 632-***-**** zip code – 1634

Job Function:

Prepare and cook food/bake pastries according to recipes, quality and presentation standards, and food prep checklists.

Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

Safely and appropriately use baking and measuring tools/equipment/appliances to prepare baked foods.

Follow and ensure compliance with food safety handling policies and procedures, including personal hygiene procedures.

Check and ensure correct temperatures of kitchen appliances and food, and report issues to management.

Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure compliance with sanitation and cleaning procedures.

Monitor the quality of food prepared and portions served throughout shift.

Make sure quality and quantity meets our standard.

Notify Sous Chef or Chef de Partie of any problems or complaints as when they arise.

Be able to work in another area when needed and take part in cross training when directed.

Be able to assist in same day preparation and advance preparation for another station as instructed by the supervisor.

Responsible for cleanliness, stock control, organization and standards of the pastry section.

Tagaytay Highlands On The Job Training

International Golf Club, Inc. Food and Beverage Division

Tagaytay City Stewarding and Pastry Section

June 1, 2008- July 20, 2008

Tagaytay Highlands Position- Commis III

International Golf Club, Inc. Pastry- Kitchen Section

Tagaytay City

September 26, 2008- Septmber 12, 2010

046-***-**** zip code- 4120

Job Function:

Responsible for the daily mis-en-place and duties assigned to meet the set standard and qualities.

Support the Demi Chef de Partie or Commis I in the daily operation and work

Work according to the instructions of Superiors

Keep work area at all times in hygienic conditions according to the rules set by the hotel

Control food stock and food cost in his section

Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites

Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks

Ensure the highest standards and consistent quality in the daily preparation

Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control

Follow clean as you go policy and keep work area clean at all times.

Do not leave your section without doing the final check.

Specific Accomplishment:

Promoted as 3rd Pastry Cook 01 in 2013

Promoted as Demi Chef De Partie Pastry in 2014

Consistently shown to be a reliable worker with a very good knowledge of the theory and principle of the pastry operations.

Excellent performance in his duties and role of description

Received a “VERY GOOD” appraisal compass from his Executive Chef/ Appraiser over the past three years in the Company/ Cruise..

Kept good attitude towards his Supervisors and Superiors and his USPH Knowledge was up to the Company’s Standard.

SEMINARS ATTENDED

STUDENT ENHANCEMENT TRAINING

Seminars on Bar and Restaurant Operation

T.G.I. Fridays Alabang

April 2002

WORKSHOP ON HOUSEKEEPING AND FRONT

OFFICE WITH MICROS FIDELIO SYSTEM

Day’s Hotel Philippines

Tagaytay City

October 22, 2007

PRE-EMPLOYMENT SEMINAR

Tagaytay City Sports Complex

February 28, 2008

CULINARY FUNDAMENTALS (Food Safety, Basic Cooking Methods, Basic Stocks, Sauces, Soups) Food and Beverage Department

Tagaytay Highlands International Golf Club, Inc.

Tagaytay City, Philippines

July 13-15, 2009

CULINARY FUNDAMENTALS (Basic Pastry and Bakery Training Course-

Cakes, Pastries and Breads, Food and Beverage Division)

Tagaytay Highlands International Golf Club, Inc.

Tagaytay City, Philippines

September 22-24, 2009

Personality Enhancement Training (interview Etiquette)

Magsaysay Center For Hospitality & Culinary Arts

Manila, Philippines 1000

November 12, 2011

Conducted by: Barrie Nelly E. Cruz

Certificate No: 11-500-00617

Princess Cruise Inc. New Crew Induction Seminar

Magsaysay Center for Hospitality & Culinary Arts

Manila, Philippines 1000

November 26, 2011

Conducted by: Ferdinand R. Carlos

Certificate No: 11-741-00380

Cruise Galley Training

Magsaysay Center for Arts Hospitality & Culinary Arts

Manila, Philippines 1000

November 28, 2011 to December 3, 2011

Conducted by: Armando C. Salvo

Certificate No: 11-810-00111

PERSONAL PROFILE

Date of Birth: January 19, 1989

Place of Birth: Mendez, Cavite

Civil Status: Single

Height: 5’4 ft.

Weight: 110 lbs.

Religion: Roman Catholic

Citizenship: Filipino

Language spoken & written: English & Tagalong

CHARACTER REFERENCES

Desiree Limon-Belen Alice Marie O. Cruz

Human Resource Manager/Director HR Manager

Tagaytay Highlands International Golf Club, Inc Serendra, Fort Bonifacio, Global City, Taguig Contact #: 632-***-****, 687-4169

Calaabuso, Tagaytay City

Contact #:( 046-***-**-** Zip code 4120

Mr. Gregorio de Grano Gary M. Castillo

Chief Pastry Sous Chef Fleet Director

Tagaytay Highlands International Golf Club, Inc. Magsaysay Maritime Corporation

Calabuso, Tagaytay City

Contact #:( 046-***-**-** zip code 4120

Mr. Philip Dy Baltazar

Executive Pastry Chef

Tagaytay Highlands International Golf Club Inc.

Contact #: (046-***-**-** zip code- 4120

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

Kennedy D. Lepardo

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