I will utilize my abilities and experience in making special variety dishes at reduced cost without compromising on quality and taste.As a chef, I will take the responsibility of making new delicious and healthy dishes for breakfast,lunch and dinner.
Mandarin Oriental Manila, Philippines
Commis II (December 2004 – Present)
Brasserie / Hot and Cold Section
•Follows specific guidelines, menu manuals and the kitchen’s flow of operations.
.Prepares mise-en-place for a la carte and buffet as set down in the mise-en-place charts.
•Cooks and prepares any food order assigned by supervisor.
•Writes new recipes in the given recipe book which is handed into the Chef’s Office every end of the month.
•Supervises casual kitchen helpers and on-the-job trainees.
•Performs the duties of a Commis I, should the need arise.
Makati Shangrila Hotel,Philippines
Kitchen Service Associate (January 2000 – November 2004)
Hot & Cold Section
•Responsible for abiding by the rules and regulations as laid down in the Employee’s Code of Discipline, complying with the grooming standards of the hotel, and ensuring a safe, hygienic working environment.
•Helps in preparing and cooking any food order assigned.
•Picks up daily food requisitions from the storeroom.
•Helps in preparing mise-en-place for a la carte and buffet.
Chowking Restaurant Sucat Paranaque Branch Philippines
Kitchen / Service Crew
January 1997 – December 1998
•Cooks and prepares food order.
•Helps in cleaning the kitchen and ensuring a safe and hygienic working environment.
•Helps service crew in attending to client’s order.
•Performs any other duties as may be assigned y supervisor
Bachelor of Science in Electrical Engineering
3rd year College Level
Computers, Cooking, Electrical Gadgets, Basketball