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Norman E. Samson
Mobile: +971 50 993 2014 | Email: normansamson01007@gmail.com
Professional Objective
I am seeking a challenging position with a dynamic organization, offering long term opportunities for professional growth
in recognition of dedication; drive, & superior performance.
To be a part in the company that provides opportunity for continuous growth and further skills development, thus
becoming an effective catalyst of change, delivering significant contributions to the organization and being part of the
company’s continuing success in its endeavor. Also in search of a challenging position with a dynamic organization
where I can utilize my best efforts, skills and experiences to achieve the goals of the organization and thereby enhancing
my career objective.
PROFESSIONAL WORK HISTORY:
Bake n Bacon May 10, 2016 to October 10, 2016
(Line cook QA) (Saute, Fryer, Griller and Dispatch or Plating area)/ Philippines
R&D / Purchasing / Costing / Head Stockman)
Responsibilities:
 Research and development for the new dish and sauces
 Ensure that all food served is arranged properly and meet quality standards
 Ensure all kitchen work is completed within timelines
 Maintain hygiene standards of kitchen and equipment
 Ensured food preparation procedures for quality, uniformity and accurateness
 Directed and instructed kitchen personnel in their individual tasks
 Motivate subordinates consistently for achieving quality and sanitation goals
 Fabricates both meat and fish for service to chef's standards
 Detailed and organized with ensuring proper ordering of items weekly
 Maintained a safe and sanitary environment with regular cleaning schedules
 Trained and supervised new employees to work the hot and cold lines
Army Navy Pavilion April 24, 2015 to Feb 5, 2016
(Acting OIC kitchen Staff / Purchasing Philippines
Head Stockman / Dining Person)
Responsibilities:
 Have full control and accountability for leading, developing and inspiring the kitchen team.
 Conforming at all times with health and hygiene regulations.
 Ensuring that the kitchen hits and maintains pre-set profit margins.
 Ensuring there is a seamless link between the kitchen and the front of house teams.
 Spotting talented kitchen staff and then helping to develop them further.
 Controlling the kitchens budget and day to day running costs.
 Interviewing and recruiting new team member
 Organizing kitchen staff rotations so that busy periods are covered.
 Conducting staff appraisals and dealing with any inefficiencies in performance.
 Attending and participating in management meetings.
ON-THE-JOB TRAINING:
Microtel by Wyndham
First Philippine Industrial Park Sto. Tomas, May, 2011 to June 2011
Batangas, (OJT as Housekeeper) Philippines
Magsaysay Institute of Hospitality and March 23, 2009 to April 3, 2009
Culinary Arts (Restaurant Training) Philippines
ACHIEVEMENT:
2nd
Place – Festival Cooking (Meat Category) on culinary arts
SEMINAR ATTENDED:
 Philippine Destination Seminar – February 5, 2007
 Coffee and Barista Training (Coffee Beanyard) – January 14, 2009
 Hotel Immersion Training program focus on housekeeping procedures (Lima Hotel, Batangas City) –
August 16, 2008
 Educational Tour in Subic-Grande Island resort – February 1-2, 2008
 Tamayo’s Seminar Workshop on table setting and flower arrangement – March 8, 2010
 Career Opportunities for Hospitality Management Graduates – March 10, 2011
 Hotel Immersion Training program focus on Management Information System (Taal Vista Hotel
Tagaytay City) – September 2010
EXPERIENCE SKILLS:
 Plating dish in detailed concepts according to standard plating
 Follow recipes to create dressing and sauces
 Superb kitchen organization set-up skills
 Knife skills
 Food knowledge
 Can easily identify standard quality of food
 Proficient in the use of: MS-Office (Word/ Excel/ PowerPoint)
 Excellent organizational skills and ability to time manage and priorities
 Ability to work independently and deliver results in a team-oriented environment
 Ability to communicate with a multicultural environment
 Excellent written and verbal communication skills
EDUCATIONAL BACKGROUND:
Colegio de San Juan de Letran-Calamba
Bucal, Calamba City, Laguna Philippines
Bachelor of Science in Hotel and Restaurant Management
S.Y. 2007-2014
PERSONAL INFORMATION:
Nationality: Filipino
Age: 27
Date of Birth: October 7, 1989
Status: Single
Visa Status: Tourist Visa

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Norman Samson

  • 1. Norman E. Samson Mobile: +971 50 993 2014 | Email: normansamson01007@gmail.com Professional Objective I am seeking a challenging position with a dynamic organization, offering long term opportunities for professional growth in recognition of dedication; drive, & superior performance. To be a part in the company that provides opportunity for continuous growth and further skills development, thus becoming an effective catalyst of change, delivering significant contributions to the organization and being part of the company’s continuing success in its endeavor. Also in search of a challenging position with a dynamic organization where I can utilize my best efforts, skills and experiences to achieve the goals of the organization and thereby enhancing my career objective. PROFESSIONAL WORK HISTORY: Bake n Bacon May 10, 2016 to October 10, 2016 (Line cook QA) (Saute, Fryer, Griller and Dispatch or Plating area)/ Philippines R&D / Purchasing / Costing / Head Stockman) Responsibilities:  Research and development for the new dish and sauces  Ensure that all food served is arranged properly and meet quality standards  Ensure all kitchen work is completed within timelines  Maintain hygiene standards of kitchen and equipment  Ensured food preparation procedures for quality, uniformity and accurateness  Directed and instructed kitchen personnel in their individual tasks  Motivate subordinates consistently for achieving quality and sanitation goals  Fabricates both meat and fish for service to chef's standards  Detailed and organized with ensuring proper ordering of items weekly  Maintained a safe and sanitary environment with regular cleaning schedules  Trained and supervised new employees to work the hot and cold lines
  • 2. Army Navy Pavilion April 24, 2015 to Feb 5, 2016 (Acting OIC kitchen Staff / Purchasing Philippines Head Stockman / Dining Person) Responsibilities:  Have full control and accountability for leading, developing and inspiring the kitchen team.  Conforming at all times with health and hygiene regulations.  Ensuring that the kitchen hits and maintains pre-set profit margins.  Ensuring there is a seamless link between the kitchen and the front of house teams.  Spotting talented kitchen staff and then helping to develop them further.  Controlling the kitchens budget and day to day running costs.  Interviewing and recruiting new team member  Organizing kitchen staff rotations so that busy periods are covered.  Conducting staff appraisals and dealing with any inefficiencies in performance.  Attending and participating in management meetings. ON-THE-JOB TRAINING: Microtel by Wyndham First Philippine Industrial Park Sto. Tomas, May, 2011 to June 2011 Batangas, (OJT as Housekeeper) Philippines Magsaysay Institute of Hospitality and March 23, 2009 to April 3, 2009 Culinary Arts (Restaurant Training) Philippines ACHIEVEMENT: 2nd Place – Festival Cooking (Meat Category) on culinary arts SEMINAR ATTENDED:  Philippine Destination Seminar – February 5, 2007  Coffee and Barista Training (Coffee Beanyard) – January 14, 2009  Hotel Immersion Training program focus on housekeeping procedures (Lima Hotel, Batangas City) – August 16, 2008  Educational Tour in Subic-Grande Island resort – February 1-2, 2008  Tamayo’s Seminar Workshop on table setting and flower arrangement – March 8, 2010  Career Opportunities for Hospitality Management Graduates – March 10, 2011  Hotel Immersion Training program focus on Management Information System (Taal Vista Hotel Tagaytay City) – September 2010
  • 3. EXPERIENCE SKILLS:  Plating dish in detailed concepts according to standard plating  Follow recipes to create dressing and sauces  Superb kitchen organization set-up skills  Knife skills  Food knowledge  Can easily identify standard quality of food  Proficient in the use of: MS-Office (Word/ Excel/ PowerPoint)  Excellent organizational skills and ability to time manage and priorities  Ability to work independently and deliver results in a team-oriented environment  Ability to communicate with a multicultural environment  Excellent written and verbal communication skills EDUCATIONAL BACKGROUND: Colegio de San Juan de Letran-Calamba Bucal, Calamba City, Laguna Philippines Bachelor of Science in Hotel and Restaurant Management S.Y. 2007-2014 PERSONAL INFORMATION: Nationality: Filipino Age: 27 Date of Birth: October 7, 1989 Status: Single Visa Status: Tourist Visa