This document contains the resume of Benedict P. Lee. It includes his contact information, objectives, qualifications, educational background, seminar and training certificates, and work experience as a line cook at Buena Casa Hotel in Subic Bay, Philippines. His references are also listed.

1. Benedict P. Lee
ContactNumber: +63 9064101573 / 7817992
Address: #3 Kessing St. New Asinan OlongapoCity
Philippines, Mailing Address: #3 Kessing St. New
Asinan OlongapoCity Philippines,
Email: benedict_plee@yahoo.com
Objectives
To work with a hospitality organization thatwill giveme a chanceto apply my most excellent
management skillsand culinary practices all the way, through challengingassignments;and will assistme
in advancingmy career to elevated levels.
QUALIFICATIONS
 Kitchen Staff
 Waiter
 Bartender Steward
 Laundry Man
EDUCATIONAL BACKGROUND
Tertiary : Culinary Institute of Olongapo
Culinary Arts
Lyceum of Subic Bay
Tourism Hotel Restaurant Operation
Secondary : Columban College
SEMINAR CERTIFICATE
 Certificate of Attendance -Edsa Shangri-la Hotel Familiarization
Tour and Seminar 2014
 Certificate of Attendance -Lancaster Hotel Manila Hotel Familiarization
Tour and Seminar 2014
 Certificate of Attendance -Ace Hotel & Suites Hotel Familiarization
Tour and Seminar 2014

2. TRAINING CERTIFICATE
 Certificate of Merit -Culinary Arts 2013
 National Certificate II -Food and Beverage Service 2014
 National Certificate II -Bartending Service 2015
 BASIC TRAINING -Personal Survival Techniques (IMO 1.19)
-Fire Prevention and Fire Fighting (IMO 1.20)
-Elementary First Aid (IMO 1.13)
-Personal Safety and Social Responsibility (IMO 1.21)
 PROFICIENCY IN SURVIVAL CRAFT AND RESCUE BOAT (IMO 1.23)
 SHIP SECURITY AWARENESS TRAINING AND
 SEAFARERS WITH DESIGNATED SECURITY DUTIES
ON THE JOB TRAINING:
Buena Casa Hotel
Line Cook – Subic
Betty Lane corner Sampson Rd. Subic CBD, Subic Bay Freeport Zone Olongapo City Philippines
DUTIES AND RESPOSIBILITIES:
BUENA CASA HOTEL
 Worked on different parts of the kitchen
 Follows proper plate presentation and garnish set up for all dishes.
 Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning,
battering, breading, seasoning and/or marinating.
 Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers,
pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
 Portions food products prior to cooking according to standard portion sizes and recipe
specifications.
I hereby verify that the above information is true and correct to the best of my knowledge and belief.
REFERENCE
Alexis Barretto
Vessel operation officer, bow ships management Inc,
+63 906 523 9178
Nicolie Tancioco
Reservation Officer, Crowne Plaza Manila Galleria
+63 922 887 8471
Sherylly Dungca
Rrv Legal Consultancy Firm Executive Assistant / Legal Assistant
+63 927 286 5272
__________________________
BENEDICT P. LEE