1. Leo Carlo Pagkalinawan de Leon
Blk. 9 Lot 7, Manila East Homes Subd. Phase IV
(East Terraces) Brgy. San Juan, Taytay, Rizal 1920
Tel.No.: (02)650-2217 / (02)660-8490
Mobile No.: 09472351953
Email Address: leocarlo_deleon@yahoo.com
OBJECTIVE
Energetic, results-driven culinary professional seeking a challenging position as a Chef/Cook.
Bringing integrity, professionalism and skills to provide a high standard of service
QUALIFICATIONS
Food and Beverage experience designed in hotel, fine-dining set-up, and adept in kitchen hygiene
and sanitation standards. Specialized in International, Texas-Mexican, and Filipino cuisines.
Capabilities include: Practical and Classical Cooking Methods and Techniques; Food Safety and
Sanitation (HACCP); Inventory Management; Food Preparation and Production; Purchasing, Ordering
Food Supplies; and Computer Operations.
WORK EXPERIENCE
PRINCESS CRUISES LINES, LTD.
May 1, 2014 – February 1, 2015
2nd COMMIS CHEF
 prepare and cook meat dishes; stocks, soups and sauces; appetizers, salads and sandwiches
(hot, cold and open);
 prepare side dishes and breakfast meal;
 prepares and properly garnishes food orders as they are received in accordance with recipes
and proper plate presentation;
 stores unused food properly and informs Sous Chef of larger quantities of stored food;
 follows properly safety, hygiene and sanitation practices;
 refers to station’s file regarding preparation, cooking and presentation specifications of all
dishes produced in the section;
PRINCESS CRUISES LINES, LTD.
April 9, 2013 – January 28, 2014
April 23, 2012 – January 15, 2013
ASSISTANT COOK
 regularly demonstrates a growing understanding of the ingredient consumption required for
daily production and always follows recipes to eliminate waste;
 always informs the Sous Chef when required items are not available;
 adheres at all times to the daily production schedule, under the direction of the Sous Chef and
as required by the itinerary and various outlets;
 always carries out production according to Company recipes and specifications, as directed by the
Sous Chef

2. ARABIAN FOOD SUPPLIES
CHILI’S GRILL AND BAR RESTAURANT
Jeddah, Kingdom of Saudi Arabia
September 21, 2009 – September 27, 2011
COOK
 prepare a food in accordance with all Chili’s Grill and Bar and On The Border Mexican Grill
and Cantina specifications and company safety policies and procedures;
 prepare a variety of food with different methods of preparation and adheres to specific product
preparation and handling procedures and plate presentation;
 adhere to all Company safety and sanitation policies and procedures;
 prepare food in accordance with all Chili’s and On The Border specifications and maintains a
high quality and consistent product;
PECOLUTUM FOODS INC.,
CRISOSTOMO RESTAURANT
Quezon City, Philippines
January 7, 2009 – June 6, 2009
COOK
 responsible in all facets of food preparation, storage, rotation, recipe reading and portion
control;
 ensure highest quality standard of food being served in terms of freshness, taste and
consistency;
 ensure proper storage of food items, stores unused food properly and inform Chef /Managers
of larger quantities of stored food
 uses Chef as a resource, to ensure seasoning, portions and appearance of the food;
 confer closely with the Chef and takes ever opportunity to become familiar with all aspects of
his position;
 follows sanitation guidelines with Proper Hierarchy to avoid contamination;
 aware of the importance of quality food served and hence makes every effort to prepare the
best product possible.
THOMSON CORPORATION PTE., LTD PHILIPPINES ROHQ
Makati City, Philippines
October 13, 2003 – January 21, 2009
RESEARCH ANALYST
Document Management/Fundamentals
Market Content – Investment and Advisory Group
 handle clerical and administrative duties related to the collection, processing and
standardization of financial and textual data of publicly listed companies of the United
Kingdom, South Africa and the Philippines, that form part of the Group’s coverage in
conformity with Thomson’s Worldscope and Extel’s data collection policies to in an accurate
and timely manner;
 responsible in answering client queries, daily checks and macro queries within 24 hours;
 obtain information or relevant data using the internet with the companies under subscription
sites.

3. EDUCATION
MOST Institute Culinary Arts
BASES DES ARTES CULINAIRES
CERTIFICATE IN CULINARY ARTS
Quezon City, Philippines
November 2005
Designed in traditional/practical cooking methods and techniques, international standards, current
industry trends and kitchen management.
Polytechnic University of the Philippines
BACHELOR IN OFFICE ADMINISTRATION
Manila, Philippines
May 2001
TRAINING / SEMINARS
Essentials of Food Hygiene with HACCP, Meridian Int’l. Maritime Training Center, Inc.,
National Certificate II – Ships’ Catering Services, TESDA
Certified 2nd Commis Chef, Regal Culinary Academy at Sea
Princess Cruise Galley Training, Princess Cruise Lines
Cruise Galley Training, MIHCA
Princess Cruises Lines Crew Induction Training, MIHCA
Baking and Bread Making, Golden Treasure Skills and Development Program
Filipino Dishes I and II Training, Liwanag Culinary Arts
Japanese Dishes I and II Training, Liwanag Culinary Arts
Food Safety and Hygiene Foundation Course I, Arabian Food Supplies Co.
Certificate of Accomplishment – MOST Institute Culinary Arts
Proficiency in Survival Craft and Rescue Boats (PSCRB)
Ship Security Awareness Training and Seafarers with Designated Security Duties (SDSD)
Consolidated MARPOL I – VI
Basic Training in Oil and Chemical Tanker Cargo Operations (BTOC)
Hazardous Materials with Code of Federal Regulations