Service Executive

RAMIL M. PAJE

#** ***** **. **** *******, Olongapo City

phone #: 091*-***-**** / 092*-***-****

OBJECTIVE: to be able to strengthen my experience, learn new things & to work in a prestigious establishment with professional people that will bring out the best of my capabilities and to contribute my special skills to the company to meet its standard and guest satisfaction.

WORK EXPERCIENCE

*CHEF

KAMANA SANCTUARY RESORT & SPA

Ilanin Forest, Subic Bay Freeport Zone

February 16, 2011 – to present

Job responsibilities:

• Prepares menu for the guest esp. for the very important persons.

• Making menu for banquet event.

• Handling manpower in the kitchen.

• Responsible for banquet event order.

• Knowledgeable in western cuisine, also in Japanese, Italian & Asian cuisines.

• Also has knowledge in Baking & Pastry.

• Food Costing.

COMMIS II

MBK GRAND LEISURE HOTEL and RESTAURANT

Mc9 water front road Subic Bay FREEFORT ZONE 2222

March 30 - August 31 2010

Job responsibilities:

• Responsible for food preparation & cooking both for hotel guest & function

• Ensure the quality of food before we serve

• Maintain cleanliness & orderliness of work

• Applying sanitation of equipment, utensils, including kitchen facilities

• knowledgeable in international cuisine

• Checking of stock for ala carte

COMMIS II

Subic Bay Marine Exploratorium INC.

CAMAYAN BEACH RESORT

Ilanin Forest, SBMA

February 01, 2008 – August 20, 2009

Job responsibilities:

• Checking of stock before start the operation

• preparing for the mis en place in ala carte

• Making of menu for the house special of the day

• allocating of tasks & duties in the kitchen

• Applying the proper handling of food & sanitation

• Clearing of area before & after the duty

• Making of guidelines & costing for the buffet functions.

• Render assistance in executive chef on duty.

COMMIS 1

SAN MIGUEL HOTEL & RESTAUFRANT

Brgy. East Dirita, San Antonio, Zambales

JANUARY 25, 200 - DEC, 31 200

Job responsibilities:

• Making of pizza dough for ala carte

• making of sauces in ala carte menu

• sanitizing of utensils that we use in operation

• preparing the mis-en place in Italian station

• proper storaging of stock in walk in chillers

• Applying the FIFO of stocks to avoid waste-tages.

• proper endorsement to next chef reliever

SERVICE CREW (fry man & kitchen staff)

OCT. 18 2005 - April 18 2005

JOLLIBEE, SBMA

SERVICE CREW (back up crew/kitchen staff)

Feb 12 2005 - July 18 2006

GREENWICH Olongapo City Mall

PERSONAL DATA

Date of birth : February 16, 1984

Place of birth :

Age : 26 yrs old

Status : Single

Citizenship : Filipino

Height : 5’4’

Religion : Roman Catholic

Sex : Male

EDUCATIONAL BACKGROUND

COLLEGE : Metro Subic College

3rd yr level 2004 – 2006

VOCATIONAL : Metro Subic College

ISO Certified Nursing Aide

2003 – 2004

SECONDARY : Magsaysay Memorial College

San Narciso, Zambales

1996 – 2000

SPECIAL SKILLS: Kitchen Economics, w/ Culinary back ground, basic first aid nursing practice.

CHARACTER REFERENCES:

Adrian Viray

Executive Chef

CEO, Bluespoon Culinaire

Rizal Ave., Olongapo City

Adrian Misal

Sous Chef

CAMAYAN BEACH RESORT

Subic Bay Marine Exploratorium Inc.

Ilanin Forest, SBMA

Jeffrey Lapid

First Aid Trainor

Red Cross Olongapo Chapter

I hereby that the said information is true to the best of knowledge & skills.

RAMIL M. PAJE

Applicant’s signature

Contact this candidate