Chef De Partie

Mary Grace A. Abella.

Email: ***********@*****.***

Mobile: +353 (087-***-****

Personal Data:

Name & Surname: Mary Grace Atienza Abella

Nationality/ Citizenship : Filipino

Passport number: P6030762A (Issued: PCG Dubai expiry date: 13 February, 2028) Date of Birth : July 05, 1981

Place of birth : Malolos City, Philippines

Father name:Nazario P. Atienza

Mother name: Teresita R. Atienza

Marital Status: Separated

Permanent address: Block 26, Lot 17, Kamagong St. Goldridge ll, Pritil, Guiguinto Bulacan Philippines 3015

Hospitality Qualifications/ Trainings /Certificates Certificate in Culinary NC II at MOST Culinary School in Cubao, Quezon City Manila, Philippines. Nov. 25, 2009 – June 17, 2010

National Certificate NC III Ships’ Catering

Issued on: May 25, 2022

Educational Background

Graduate of two-year course in BSIT-Drafting

June 1998 - April 14, 2000

Undergraduate in BS Fine Arts-Advertising Arts

June 2000- 2002

Employment History

Summary background:

I have over 11 years of experience working as a professional chef in restaurants and hotels and most recently in a cruise line company. I work in both cold and hot sections, mainly a la carte service,but I also assisted in other outlets too when necessary. I also work in a fine dining service but can work also within casual dining restaurants with 200-500 covers/service.

● July 13, - Sept 3, 2010

Employer: Italiannis Restaurant, Quezon City Philippines. One of the top fine dining Italian restaurants in the Philippines with many locations in Manila and some cities. Position: On job trainee in cold kitchen and hot kitchen I worked in different outlets as an apprentice. Was trained in both the cold and hot section of the kitchen doing ala carte and mise en place. Was doing salads, desserts, appetizers, pizza, pasta, and steaks..

● November 24, 2010 – April 25, 2011

Employer: Tender Bob's Steak, Edsa Shangri-La Plaza, Mandaluyong Manila Philippines. A popular western restaurant in the Philippines with many outlets all over the country. Position: Demi chef, was assigned in their busiest outlet working in the cold section doing salads, desserts and the expo.

● June 3, 2012 – June 24, 2014

Employer: Abela Qatar International, Doha Qatar – biggest Restaurants and catering business, has many locations all over Qatar.

Position:

- 3 months Demi chef in their outlet in Hamad Medical Corporation, catering for the hospital doing traditional Arabic cuisine. Assigned in both cold and hot sections.

- then 21 months demi chef in the US military base, Camp As Saliyah, worked in their 2 bar and restaurants inside the base both serving western, tex-mex, asian and Arabic cuisine. Worked in catering and ala carte, serving salads, burgers, steaks, pizza, tacos, sandwiches, asian noodles and fried rice, kebabs and desserts. Was able to work in every station. And was able to work in the service area and bar station.

● March 1, 2015 – Feb. 28, 2018

Employer: The Fit Food Kitchen, Jumeirah Lakes Towers – Dubai UAE– Position: Chef de Partie

A healthy concept catering and restaurant doing desserts and pastry and salads. Doing inventory, ordering and food costing for new menus. Creating a new menu weekly. In charge of the cold section.

● May 10, 2018 – October 30, 2018

Employer:Mr. Muhammad Abdulla Al Gergawi, Minister of Cabinets Affairs of UAE and Madam Mona Al Mari, Director General of Dubai Media Office. – Residence, Al Khawaneej, Dubai UAE Position: Private Chef/ Kitchen Supervisor

Food preparation, everyday menu for family of 5, menu planning and marketing. Preparing a four-course menu of international cuisines for everyday lunch and dinner along with 2 cooks. Making cakes and some Arabic desserts for special guests for events. Overall in-charge of kitchen’s cleanliness and organization. Manage food budget. Ensuring 100% safety food handling implemented in the kitchen.

● Nov. 15, 2019 – Dec. 28, 2021

Employer: Teleferic Grand Hotel – Poiana Brasov. 4 star hotel. Position: Chef de Partie

Assigned in a cold station, baking and making pastry. Doing ala carte and buffets. International and traditional Romanian cuisines.

● December 16, 2021 – March 2022

Employer: Hotel Dragului

Position: Chef de Partie

Preparation and food production. Assigned to the soup and fry section. Assisted sous chef and head chef with the pass.

● September 02, 2022 - June 28, 2023

Employer Apollo Group/Virgin Voyages

Position Chef de Partie

Worked In variety of restaurants onboard, casual and fine dining. Responsible for the main section of the galley in the assigned outlet for the entire food production ensuring the recipes, plating and service of food are followed. Ensuring economical food production, monitoring costs and minimizing wastage. Carries out training and development of cooks and commis assigned to their section. Ensure all food storage areas are set with compliance to US public health regulations. Prepares daily food requisitions by counterchecking items in the galley stores to avoid overstocking and wastages.

● October 15, 2023- Present

Employer: The Landmark Hotel, Carrick-on-Shannon Leitrim, Ireland Position: Chef de Partie

Preparation and food production assigned in the cold kitchen. Doing a la carte and assisting in banqueting with 200-400 covers/service.

Date: December 09, 2024

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