Chef De Culinary Arts

Paul Gamurot

To contribute my knowledge and skills to

your company and to improve it.

Experience

Education

**** – Present

Veterans Home of California - West Los Angeles

Food Server Technician II

• Arranges dining room furniture; sets tables; receives and serves food from kitchen; clears tables after meals; cares for table linen; and as required, assists in food preparation. 2019 – 2022

Four Seasons at Beverly Hills

Overnight Cook

• Plans, prepares, and cooks food items to ensure the highest quality service and experience for customers. Help keep the kitchen organized and running efficiently. Ensure proper food handling, sanitation and following food storage procedures. 2016 – 2018

Carnival Cruises

Demi-Chef de Partie

• Vegetable section chef at the main galley.

• Cutting, chopping, and cooking different kinds of vegetables as a side dish for the plated food that we serve.

• Spare head cleaning works other cooking in our section. Former Head Chef at the Lido Buffet Restaurant (9th Deck) Team of 4.

• Prepares and cooks western and Caribbean dishes.

• Checks the temperature and quality of the food before, du, ring, and even after serving.

2014 – 2016

Bacolod Academy for Culinary Arts

Chef Instructor

• Taught the fundamentals of cooking, and knife skills to aspiring chefs in the kitchen for theory and skills.

• A 12 - month Diploma course for culinary class.

2011

Diploma in Culinary Arts

International School for Culinary Arts and

Hotel Management

BS TOURISM

Centro Escolar University

Skills

• Leadership

• Adaptivity

• Collaboration

• Italian Cuisine

• Asian Cuisine

• Latin American Cuisine

• Knife work

Contact

(213) 448 - 3301

adzoqy@r.postjobfree.com

Volunteer Experience or

Leadership

Provincial Disaster Risk Reduction

Management (PDRRMC)

A Government agency

Volunteer rescue during natural

calamities like storms, floods, fires, and

accidents.

Kalayaan Philippines Inc.

Non – government organization.

Former Vice Governor for Administration.

2012 – 2014

Oriental Hotels and Resorts

Executive Sous Chef

• Hotel in Bicol, Philippines

• Runs the whole kitchen of 204 rooms and 7 function rooms.

• Overseas operations of the whole kitchen ala carte, buffet, and room service operations.

• In - charge of manpower and kitchen rosters.

• Cooked for the former President of the Philippines and the representatives of other countries during the 2014 ASEAN Summit which was held at our hotel.

2010 – 2012

Vikings Luxury Buffet Restaurant

Chef de Partie

• #1 Buffet Restaurant in the Philippines.

• Member of the opening team of the restaurant.

• Team of 3 chef de parties with 18 commis chefs in our western section kitchen.

• Checks temperature, shelf life, and quality of raw and cooked food.

2008 – 2010

Luna J Filipino Gastropub

Commis

• Prepares all the ingredients for the chef.

• Wash, peel, slice, and cut raw ingredients.

• Cleans the kitchen from time to time.

• Receives delivery of the ingredients.

2007 – 2008

Le Aubergine Restaurant

Commis

• Assistant of the Pastry Chef.

• Cook side dishes during break time of the chef.

• Helps the Executive Chef prepare all his needs for plating the food.

Contact this candidate