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Objective


Not only for experience and enhancement of the skills I have acquired through years of training in my field, but also for the application of knowledge which has been passed on for the betterment of my craft in the name of service.


Experience


ROYAL CARIBBEAN CRUISES LTD.

COMMIS 2

September 20, 2009 – May 23, 2010 (PANTRY, BREAKFAST & SAUCE STATION)



CUNARD LINE

COMMIS DE CUISINE

August 25, 2008 – April 20, 2009 (VEG STATION & COLD KITCHEN)

November 22, 2007 – July 18, 2008 (OFFICER MESS & VEG PREPARATION)


Education


ASIAN INSTITUTE OF MARITIME STUDIES

(AIMS)



SEAFARER RATING COURSE

(SRC)


Certification

Skils


Prepares all required items Sets up service units with needed items Prepares items that are ordered in accordance with established portions and presentation standards Notifies sous chef of expected shortages Ensures that assigned work areas and equipment are clean and sanitary Assists the sous chef in maintaining security and safety in the kitchen Maintains neat professional appearance and observes personal cleanliness rules at all times Sets-up, maintains and breaks down prep cook stations Requisitions items needed to produce menu items Adheres to state and local health and safety regulations Covers, dates and neatly stores all leftover products that are re-usable Maintains the highest sanitary standards Coordinates and times orders with other kitchen operations Makes recommendations for maintained, repair and upkeep of the line prep area and equipment Attends staff meetings Assists with other duties as assigned by sous chef


 

MANILA,
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