Cook

Mabuyo, Richmond L.

#*** ******** **********,******* ****, Batangas

090*-***-**** ******.********@*****.***

Position Desired

Demi Chef de Partie

CAREER OBJECTIVE

To make use of my previous work experiences and skills in food industry while making contribution

to the success of your company.

EDUCATIONAL BACKGROUND

TERTIARY:Bachelor of Science in Hotel and Restaurant Management at La Consolation College Tanauan (2011-2015)

SECONDARY: Tanauan Institute (2006-2010)

PRIMARY:Bilogbilog Elementary School (2000-2006)

SKILLS

-Have knowledge in preparing, cutting and cooking techniques

-Have good personal hygiene

-Have knowledge and skills in food safety and food inventory

-Good team player

WORK EXPERIENCE

Demi Chef de Partie at Fred Olsen Cruise line

(May 23,2024 - November 10,2024)

(December 23, 2022 - July 15, 2023).

-Assisting my Chef de Partie for production of food items for all buffets including but not limited to

the a la carte breakfast,lunch and dinner menus.

-Following all USPH and HACCP procedures in all food production and galley maintenance.

-Following all recipes according to company standards and maintaining high quality of all food served.

-Preparing food on board to be served for both guests and crew taking into consideration dietary,

religious and cultural requirements.

-Ensuring garbage separation standards are being followed.

-Performing other duties when required is always expected.

-Maintaining hospitality standards towards crew and guests.

Commis at Royal Caribbean Cruise Line

(January 13, 2022 September 9,2022)

(February 16, 2021 - November 6, 2021)

(June 22,2019 - February 10, 2020)

(July 13,2018 - March 10,2019)

-Following all USPH and HACCP procedures in all food production and galley maintenance.

-Assisting my Chef de partie in galley operations.

-Serving food on the service lines and present it to company specifications.

-Familiarizing in the use and cleaning of all galley utensil sand equipment.

-Following all recipes according to company standards and avoid wastage.

-Communicating and cooperating with all other team members to ensure a smooth delivery system.

-Ensuring garbage separation standards are being followed.

-Performing all other tasks assigned by other senior management

Cook at I’M Hotel Makati (September12,2017–January10,2018)

-Assisting Chef de partie for the daily kitchen operations.

-Maintain food safety and hygienic practices.

-Prepare food for cooking.

-Maintaining, setting up and quality control of all food items prepared in the banquet kitchen.

-Ensuring that all food and other supplies are in correct temperature and properly stowed.

Kitchen Staff at Shangri-La at the Fort, Manila (May10,2016-August31,2017)

-Practicing HACCP at all times and sanitation and maintaining high hygiene standards.

-Assist in the food preparation process by cooking, cutting, chopping, slicing of vegetables, meats, and other ingredients. -Proper storing and labeling of food products. -Sanitizing of fruits and vegetable that are being delivered. -Reporting and coordinating to my supervisor to do other task.

Kitchen helper at Teriyaki Boy, Festival Super mall- Alabang, Muntinlupa City (June17,2015- November16,2015)

-Providing assistance in kitchen operations, such as opening and closing the restaurant, cleaning and clearing work areas, stocking supplies.

-Assisting my Head chef for a la carte order.

-Establish and maintain a clean, orderly, and sanitary work area and kitchen.

-Perform work duties that other employees cannot or would rather not do.

-Maintain production goals.

PERSONAL INFORMATION

Gender : Male Age : 30 years old Date of Birth : August 2, 1993 Place of Birth : Tanauan City, Batangas Civil Status : Single Height : 5’6 ft.

Weight : 64 kgs. Religion : Roman Catholic Nationality : Filipino Mother’s name : Gloria Mabuyo Occupation : Housewife

Father’s name : Guillermo Mabuyo

Occupation : Farmer

I here by certify that all information stated above were true and correct to the best of my knowledge

and beliefs.

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