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CV-orlan

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PERSONAL SUMMARY
A highly motivated professional chef with a real passion for cooking.
Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent
organizational and administrative skills. A good leader with effective management
and leadership skills. Possess more than 21 years of culinary experience who can
effortlessly fit into a new work environment. I aim to evolve my gastronomical skills
through curiosity, creativity and study of traditional ideas and avant-garde method.
Well- competent with a positive attitude and honest approach towards everything.
A reliable and hard working person, who has a professional, calm and honest
approach to all work related matters. Culinary minded and with good problem
resolution skills, able to work effectively in fast paced and ever changing
environments for long hours. Looking for an opportunity to contribute and learn
with an elite team.
WORK PROFILE & EXPERIENCE.
Buffet Junior Sous Chef March 2, 2009 - Present
Carnival Cruise Line Inc. Miami, Florida, USA.
• Overall in charge of Buffet Pantry. Responsible for the day to day operation
running in the kitchen.
• Assist in planning and costing of menus and designing standard recipes to
ensure consistent quality in food production
• Plan, formulate, distribute and follow-up on working schedules for all
kitchen employees.
• Preparing the daily requisition for the kitchen, review food cost work sheet
and daily provision issues.
• To ensure the smooth preparation and service to company standards of all
food items in the Buffet Pantry, ensuring quality, consistency and maximum
food cost efficiency throughout.
• Plan and execute any special menus.
• Visiting the guest in order to make sure the guest satisfaction.
• Enquiring if any guests have allergies and special dietary needs, then cooking
meals accordingly.
• Ensuring that appropriate levels of hygiene and cleanliness are maintained in
the galley.
• Provide training in all United States Public Health procedures and ensure
same is carried out on a daily basis. To ensure ongoing and scheduled
training of all galley employees.
• Ensure temperature logs for all refrigeration is taken on a daily basis, follow
up on defective equipment.
• To ensure all employees arrive at work on a timely basis in clean, company
specified uniforms.
ORLANDO S. CREDO
Buffet Junior Sous Chef
Carnival Cruise Line Inc.
Miami, Florida, USA.
E-Mail:
orlancredo@yahoo.com
• To direct, motivate, control, evaluate and provide feedback to all galley
employees.
• Ensure proper collation and storage of all galley equipment and accessories.
• Ensure any decoration (vegetable, fruits and ice carving) are will prepared
and organize.
Key Achievements:
1 Given a certificate for being “Team Leader of the Month”
(June 2016)
2 Given a certificate for being “Team Member of the Month”
(July and October 2015)
3. Has been promoted to Junior Sous Chef year 2014
4. Has been promoted to Chef de Partie year 2013
5. Given a certificate for being “Employee of the Month” (May 2013)
6. Given a certificate for being “Employee of the Month” (August 2011)
7. Given a certificate for being “Employee of the Month” (July 2010)
ROOM 526 International
LUXURY LOUNGE
HEAD CHEF July 8,2007-Jan.10,2009
FUJIYA JAPANESE RESTAURANT
CHEF de PARTIE March7,2007-Sept. 30,2007
IPPONYARI JAPANESE RESTAURANT
CHIEF COOK July 27,2006-Feb.29,2007
Duties included:
1 Direct, control and coordinate all kitchen staff.
2 Monitor the necessary preparation before the start of operations and
see to it that all needed supplies are available, clean and in good
condition.
3 Teach new Japanese and Western menu to others branches.
4 Check the cleanliness of the premises to avoid food contamination.
5 Cooking
Key Achievements:
1 Managed busy kitchen with 10 staff and serving 300 to 400 customers
a day.
2 Given a certificate of recognition for being most punctual employee of
the year 1997.
3 If we open a new branch it is always a successful.
CHOPSTIX JAPANESE RESTAURANT
(Brunei Darussalam)
Head Chef August 30,2005-July 15,2006
IPPONYARI JAPANESE RESTAURANT
CHIEF COOK July 2004 – Aug. 2005
HOUSE TECHNOLOGY INDUSTRIES PTE., LTD
CHIEF COOK Dec. 2003 – July 2004
STICK’S JAPANESE BISTRO
CHIEF COOK Sept. 2003 - Dec. 2003
IPPONYARI JAPANESE RESTAURANT
(Makati, Cavite, Batangas , Laguna and Cebu)
CHIEF COOK June 10, 1996 –Aug. 2003
BON APPETIT
FOOD CONSULTANT May 2000 – Sept. 2000
Duties Included:
1 Introduce a new style of Japanese Cooking such as: Sushi, Sashimi,
Donburi tempura and others.
2 Teach how to make a new style of Japanese sauces to improve the taste
and quality of the food
KYUSHU JAPANESE RESTAURANT
COOK July 1994 – April 1996
LAND N’ HOUSE MARKETING CORPORATION
ACCOUNT EXECUTIVE Sept. 2002 –Oct. 2004
Key Achievement:
1 Given a certificate of recognition for being top Account Executive in
option sales year 2003
EDUCATIONAL QUALIFICATION.
SECONDARY : NORTRE DAME OF KABACAN
DATE GRADUATED : 1993
AWARD : Most Generous Awardee
ELEMENTARY : KAYAGA ELEMENTARY SCHOOL
DATE GRADUATED : 1989
KEY SKILLS AND COMPETENCIES
• Willing to take ownership for all duties, tasks and responsibilities.
• Constantly working hard to achieve personal goals and objectives.
• Good leadership and management skills.
• Physically fit with a lot of stamina and able to spend long hours
Standing up.
• Ability to work in a busy fast paced environment even when under
Severe pressure for long hours.
• Extensive knowledge of food safety and health regulations such as
(HACCP, USPH)
• Consistently working with high standard of hygiene and quality.
• Possessing the patience and personality to deal with awkward staff
and customers.
• Can quickly adapt to changing situations.
• Good Communication skills and a great hospitality level.
• Very enthusiastic and always food focused.
• Effective team player
• Personal integrity Ethical behavior
PERSONAL DETAILS.
Name : Mr. Orlando Credo
Sex : Male
Date of Birth : 24th
April 1976.
Marital Status : Married.
Passport Details : Passport No : : EB6820382
Place of Issue : Manila, Philippines
Date of Issue :
Date of Expiry :
I hope you would consider my credential suitable; I would be delighted to hear
from you.
I look forward in anticipation of your most favourable reply.
Yours Sincerely,
ORLANDO CREDO
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CV-orlan

  • 1. PERSONAL SUMMARY A highly motivated professional chef with a real passion for cooking. Having a ‘hands on’ approach to all areas of the kitchen and possessing excellent organizational and administrative skills. A good leader with effective management and leadership skills. Possess more than 21 years of culinary experience who can effortlessly fit into a new work environment. I aim to evolve my gastronomical skills through curiosity, creativity and study of traditional ideas and avant-garde method. Well- competent with a positive attitude and honest approach towards everything. A reliable and hard working person, who has a professional, calm and honest approach to all work related matters. Culinary minded and with good problem resolution skills, able to work effectively in fast paced and ever changing environments for long hours. Looking for an opportunity to contribute and learn with an elite team. WORK PROFILE & EXPERIENCE. Buffet Junior Sous Chef March 2, 2009 - Present Carnival Cruise Line Inc. Miami, Florida, USA. • Overall in charge of Buffet Pantry. Responsible for the day to day operation running in the kitchen. • Assist in planning and costing of menus and designing standard recipes to ensure consistent quality in food production • Plan, formulate, distribute and follow-up on working schedules for all kitchen employees. • Preparing the daily requisition for the kitchen, review food cost work sheet and daily provision issues. • To ensure the smooth preparation and service to company standards of all food items in the Buffet Pantry, ensuring quality, consistency and maximum food cost efficiency throughout. • Plan and execute any special menus. • Visiting the guest in order to make sure the guest satisfaction. • Enquiring if any guests have allergies and special dietary needs, then cooking meals accordingly. • Ensuring that appropriate levels of hygiene and cleanliness are maintained in the galley. • Provide training in all United States Public Health procedures and ensure same is carried out on a daily basis. To ensure ongoing and scheduled training of all galley employees. • Ensure temperature logs for all refrigeration is taken on a daily basis, follow up on defective equipment. • To ensure all employees arrive at work on a timely basis in clean, company specified uniforms. ORLANDO S. CREDO Buffet Junior Sous Chef Carnival Cruise Line Inc. Miami, Florida, USA. E-Mail: orlancredo@yahoo.com
  • 2. • To direct, motivate, control, evaluate and provide feedback to all galley employees. • Ensure proper collation and storage of all galley equipment and accessories. • Ensure any decoration (vegetable, fruits and ice carving) are will prepared and organize. Key Achievements: 1 Given a certificate for being “Team Leader of the Month” (June 2016) 2 Given a certificate for being “Team Member of the Month” (July and October 2015) 3. Has been promoted to Junior Sous Chef year 2014 4. Has been promoted to Chef de Partie year 2013 5. Given a certificate for being “Employee of the Month” (May 2013) 6. Given a certificate for being “Employee of the Month” (August 2011) 7. Given a certificate for being “Employee of the Month” (July 2010) ROOM 526 International LUXURY LOUNGE HEAD CHEF July 8,2007-Jan.10,2009 FUJIYA JAPANESE RESTAURANT CHEF de PARTIE March7,2007-Sept. 30,2007 IPPONYARI JAPANESE RESTAURANT CHIEF COOK July 27,2006-Feb.29,2007 Duties included: 1 Direct, control and coordinate all kitchen staff. 2 Monitor the necessary preparation before the start of operations and see to it that all needed supplies are available, clean and in good condition. 3 Teach new Japanese and Western menu to others branches. 4 Check the cleanliness of the premises to avoid food contamination. 5 Cooking Key Achievements: 1 Managed busy kitchen with 10 staff and serving 300 to 400 customers a day. 2 Given a certificate of recognition for being most punctual employee of the year 1997. 3 If we open a new branch it is always a successful. CHOPSTIX JAPANESE RESTAURANT (Brunei Darussalam) Head Chef August 30,2005-July 15,2006 IPPONYARI JAPANESE RESTAURANT CHIEF COOK July 2004 – Aug. 2005 HOUSE TECHNOLOGY INDUSTRIES PTE., LTD CHIEF COOK Dec. 2003 – July 2004 STICK’S JAPANESE BISTRO CHIEF COOK Sept. 2003 - Dec. 2003 IPPONYARI JAPANESE RESTAURANT
  • 3. (Makati, Cavite, Batangas , Laguna and Cebu) CHIEF COOK June 10, 1996 –Aug. 2003 BON APPETIT FOOD CONSULTANT May 2000 – Sept. 2000 Duties Included: 1 Introduce a new style of Japanese Cooking such as: Sushi, Sashimi, Donburi tempura and others. 2 Teach how to make a new style of Japanese sauces to improve the taste and quality of the food KYUSHU JAPANESE RESTAURANT COOK July 1994 – April 1996 LAND N’ HOUSE MARKETING CORPORATION ACCOUNT EXECUTIVE Sept. 2002 –Oct. 2004 Key Achievement: 1 Given a certificate of recognition for being top Account Executive in option sales year 2003 EDUCATIONAL QUALIFICATION. SECONDARY : NORTRE DAME OF KABACAN DATE GRADUATED : 1993 AWARD : Most Generous Awardee ELEMENTARY : KAYAGA ELEMENTARY SCHOOL DATE GRADUATED : 1989 KEY SKILLS AND COMPETENCIES
  • 4. • Willing to take ownership for all duties, tasks and responsibilities. • Constantly working hard to achieve personal goals and objectives. • Good leadership and management skills. • Physically fit with a lot of stamina and able to spend long hours Standing up. • Ability to work in a busy fast paced environment even when under Severe pressure for long hours. • Extensive knowledge of food safety and health regulations such as (HACCP, USPH) • Consistently working with high standard of hygiene and quality. • Possessing the patience and personality to deal with awkward staff and customers. • Can quickly adapt to changing situations. • Good Communication skills and a great hospitality level. • Very enthusiastic and always food focused. • Effective team player • Personal integrity Ethical behavior PERSONAL DETAILS. Name : Mr. Orlando Credo Sex : Male Date of Birth : 24th April 1976. Marital Status : Married. Passport Details : Passport No : : EB6820382 Place of Issue : Manila, Philippines Date of Issue : Date of Expiry : I hope you would consider my credential suitable; I would be delighted to hear from you. I look forward in anticipation of your most favourable reply. Yours Sincerely, ORLANDO CREDO