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Click here or scroll down to respond to this candidate Candidate's Name
Apt. PHONE NUMBER AVAILABLE Street,
NW Edmonton, Alberta,
Canada T6J 4T5
Mobile: PHONE NUMBER AVAILABLE
e-mail : EMAIL AVAILABLE
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_________________________________________________________________
Objective: Seeking for a position to be part of a very successful company
where I could apply the trainings and skills that I have learned from my work
experiences as a CHEF in a FiveStar Hotel and Big Chains of Restaurants.
Work Experience:
COOK- HMS Host LTD. ( Edmonton International Airport )
February 2014- PRESENT
o Follow recipes and/or product directions for preparing, seasoning, cooking, tasting,
carving and serving food items which may include soups, meats, vegetables, desserts and
other food and beverage products.
o Tastes products, follow menus, estimate food requirements, check production and keep
records in order to accurately plan production requirements and requisition supplies and
equipment as needed.
o Cleans and sanitizes work stations and equipment.
o Practices excellent food safety and sanitation practices and complies with HACCP
standards.
o Operates a variety of kitchen equipment; measures and mixes ingredients, washes, peels,
cuts and shreds fruits and vegetables.
o Stocks, dates, rotates, and checks temperature of product.
COOK- Chilis Texas Grill
September 2013 to February 2014
Prepare and cook salad and nachos.
o
o Assigned at the grill and flat-top station cooking steak and burgers.
o Assigned at deep frying station.
Prepare mis-en-place for the outlet operation.
o
o Ensures that HACCP is always applied in the work place.
CHEF- Shangrilas Mactan Resort and Spa, Cebu
May 2006 to July 2013
Assigned at TIDES KITCHEN preparing Western and Asian Cuisine.
o
(November 2007 July 2013 )
o
Western Cuisine:
Make sauces for the different meats, poultries, fishes and pastas to be served
o
for the day.
Prepare different stocks used for making sauces.
o
Check every food temperature before serving it to the guests.
o
Check all food labels in the chiller and freezer and discard if there are expired
o
or foods that are not to be served to the guests anymore.
Cook food and prepare mis-en-place for the next day.
o
Make sure that HACCP (Hazard Analysis Critical Control Point) is properly and
o
well applied in the kitchen.
Asian Cuisine:
Cook different kinds of Asian and local dishes that are to be served for
o
the day.
Prepare and marinate the food to be used for cooking.
o
Making sure that the food is at its proper temperature when served to
o
the guests.
Request lacking stocks to be used the following day or for the whole
o
week.
Make sure that HACCP is applied in the kitchen.
o
Transferred at Tides Sushi Bar making sushi, maki and other Japanese Food
preparation. (November 2006 November 2007)
Make different kinds of makis and sauces to be served for the day.
o
Request different seafoods for the sushi and sashimi bar.
o
Fillet and de-bone the fishes and make them ready for making sushi and sashimi.
o
Prepare sauces used for the Japanese Counter such as soba and teriyaki sauce.
o
Prepare extra makis or sushis if there are functions.
o
Assigned at TEA OF SPRING (Chinese Restaurant from May 2006 - November 2006)
learning the basics of Chinese cooking.
Prepare mis-en-place to be used for the day.
o
Marinate the meat and sea foods so it wont spoil easily.
o
Butcher and debone the food needed to be served for the day.
o
Make sauces in large volume good for a week or two.
o
See to it that HACCP is applied in the kitchen.
o
References: To be provided upon request.
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