Chef De Partie

OBJECTIVE: Professional chef with ** years of extensive experience in

Western Cuisine. Capable of managing kitchen services while supervising and motivating staff to perform to the best of their abilities across every service.

SKILLS:

Western Cuisine

Knife work

leadership

Fast and energetic person

Independent

Flexible

Team player

Can work in a stressful environment

Menu creation

Creativity and growth mindset

Adaptability

Collaboration

SEMINARS AND TRAININGS:

Private Tutorship Course

Dynamic Driving Institute

SY: January 30, 2005

Menu Innovations and Food Trends Seminar

UNILIVER FOOD SOLUTIONS

SY: February 17, 2015

5 S Good Housekeeping Seminar

SY: March 13, 2017

Occupational Safety and Health Standard (OHS)

DOLE

SY: March 6, 2021

Michael M. Saralde

Zone 5 cabangan, camalig, Albay

096********

**************@*****.***

PROFESSIONAL EXPERIENCE

Chef De Partie (March 19 2012 to PRESENT8)

Hotel St. Ellis

Preparing, cooking and presenting high quality dishes within the speciality section

Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes

Preparing meat and fish

Assisting with the management of health and safety

Assisting with the management of food hygiene practices

Managing and training any Commis Chefs

Monitoring portion and waste control

Overseeing the maintenance of kitchen and food safety standards PERSONAL DATA:

AGE: 41

CIVIL STATUS: MARRIED

CITIZENSHIP: FILIPINO

DATE OF BIRTH: NOVEMBER 3, 1980

EDUCATIONAL BACKGROUND:

Primary: Cabangan Elemntary School

Cabangan, Camalig, Albay

(SY 1994)

Secondary: Malabog High School

Salvacion, Daraga, Albay

(SY 2003)

CHARACTER REFERENCE

JOVIR DELA ROSA Hotel St Ellis MARIO VALERA Princess Cruises OPERATIONS MANAGER EXECUTIVE CHIEF

CP: 090********

CAMIRA LOFAMIA Hotel St Ellis

HUMAN RESOURCE GENERALIST

CP: 099********

NINO PALLES Princess Cruises

FNB

Michael M. Saralde

Applicant

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