1. PERSONAL DETAILS - CHOI, DARYL LORRAINE
Residential Address: Galeria de Binondo Condominium Peony Tower,
Room 1403 Muelle de la Industria corner Numancia Street Binondo,
Manila 1006 Philippines
Mobile: 0977-8266589
E-mail: daryllorrainechoi@gmail.com
Date of Birth: JULY 7, 1992
Nationality: FILIPINO
Languages Spoken: Filipino (Tagalog)- Fluent, English- Fluent, Fukien- Fluent, Mandarin-
Fluent, French- Beginner, Cantonese-Beginner
Other skills:
• Initiative and commitment to professional values
• Motivator, self-starter and a team-builder.
• Leadership skills
• Creative and with an eye for details.
• Outgoing and people oriented.
CAREER OBJECTIVE
To strive for excellence, to seek challenging assignment and responsibility with an opportunity to
enhance my knowledge and career. I’m aiming to make the most of my skills and knowledge in
the field of Culinary Arts in order to become a renowned chef in the future.
CAREER ACHIEVEMENTS
01/2016 to Present
Canton Road Outlet Restaurant (Chinese Cuisine)
Shangri-la at the Fort, Manila

2. www.shangri-la.com/manila/shangrilaatthefort/
Tasks Performed:
• Maintains high standards of food preparation according to the standards set by the
Management.
• In charge in daily orders, recipe costing, inter-kitchen transfer cost.
• Knowledgeable in Food Costing, Budgeting and Ordering.
• Increase skills in ala-carte and banquet production of food items. Become proficient in
portion sizes, minimizing kitchen waste and maintain cleanliness.
• Strictly enforces HACCP guidelines throughout the F&B Kitchen Division.
• Prepare and execute fine dining entrees
10/2014 to 01/2016
Spiral French Stove (Western Cuisine)
Accor, SOFITEL Philippine Plaza Hotel, Manila
http://www.sofitelmanila.com/en
Tasks Performed:
• Prepare and execute fine dining entrees that have been created by the Executive Chef.
• Assist in food preparation for the wide variety of cuisines and menus served at the hotel.
This includes buffet, events, seasonal, and daily menu selections.
• Increase skills in a-la-carte or banquet production of food items. Become proficient in
portion sizes, minimizing kitchen waste and cleanliness.
06/2013 to 09/2014
Commis - Main Kitchen (Chinese Cuisine)
New Dynasty Seafood Restaurant
http://www.munchpunch.com/new-dynasty-seafood-restaurant-manila/menu
Tasks Performed:
• In charge in ensuring that all food is consistently prepared according to restaurant’s
standard. Ensure proper receiving, storage, and rotation of products to comply with the

3. standards
• Establish portion sizes, test new recipes and file recipes for all new menu items. Estimate
food consumption and requisition of purchase food.
• In charge in keeping record of the entire food supply coming into the section and the
orders served to the main kitchen area.
• Learned the different cooking techniques applied in Chinese Cuisine such as steaming for
fish, shrimp and other seafood items. Deep-frying for some of the appetizers, chickens,
spare ribs. Stir frying for the noodles and stewing for beef hot pot.
• Learned the importance of flavor, aroma, color and make plating garnishes before serving
them.
• In charge in storing all products in order to control waste. Making sure that the food is
never overstocked and stocks of food are regularly turned over.
12/2012 to 05/2013
Commis - J&G restaurant & Main Kitchen banquet (Pastry Department)
ST. Regis Deer Valley, Utah, USA
http://www.stregisdeervalley.com/
Tasks Performed:
• In charge of production for Jean Georges desserts, kids amenities, and assisting with
various banquet events.
• In charge of setting up and maintain the dessert buffet for Jean-Georges Grill, which
often served upwards of 200 people a day.
• Prepare and execute fine dining entrees, which have been created by the Executive Chef.
• Understand how to meet consistency day after day and high quality standards.
• Prepare the daily production of pastries, cookies, candies, ice creams, sorbets, cakes and
breads. (Caramel Sundae, Chocolate Cake, Apple Pavlova, Cheesecake, Tiramisu,
Coconut Baked Alaska, Brownies, Mango Upside Down Cake, Cookies and Confections)
• Applied safe and clean practices with all aspects of food preparation.
05/2012 to 11/2012
Intern - Main Kitchen (Garde Manger Department)
Grand Hotel, Michigan, USA

4. http://www.grandhotel.com/
Tasks Performed:
• Master salad presentation, sauces, dressing, plate-ups, and buffet procedures. Decorate
various cold foods for buffets and plated events.
• Learned to follow recipes to meet the quality and quantity standards of the hotel.
• Learned the preparation and production of all cold meat food items such as: terrine for
cold appetizers, salads, sandwiches, fruit trays and cheese plates.
• Developed an understanding of cold food item production in an efficient and quantity
production.
• Developed good communication skills within the kitchen and throughout the hotel
restaurant.
ACADEMIC ACHIEVEMENTS
05/2009 to 07/2013
B.S. Hotel, Restaurant & Institution Management Major in Culinary Arts
Graduated Honorable Mention Award for having a cumulative grade point average of 3.309
De La Salle-College of Saint Benilde, Manila, Philippines
www.dls-csb.edu.ph
Manila, Philippines
KEY SKILLS
Planning and Organizing – Able to handle all the demand for the desserts and pastries in the
entire hotel particularly in the J&G restaurant, in room dinning and banquet kitchen.

5. Communication – last winter we had a Chinese couple who is not very fluent with their English
most of the kitchen staffs were Americans and Mexicans so I was able to understand and help
them with their needs.
Problem Solving – It was a very busy winter night guests were coming back and forth for hot
chocolate. Suddenly we ran out of those instant powdered hot chocolate mix. I thought of
making the hot chocolate from scratch until that night was over.
Teamwork – I love working as a team while contributing some of my ideas to an event. I am
willing to work long hours just to finish the things that needs to be done.
REFEREES
Amy Taylor
• Pastry Chef
• ST. Regis Deer Valley/ Pastry Department
• ameliabethtaylor@gmail.com
Nicole Charbonneau
• Human Resource Manager
• Grand Hotel Michigan
• ncharbonneau@grandhotel.com
Chef James
• Executive Chef
• New Dynasty Seafood Restaurant
• (02)523-6611
Chef Bettina Arguelles
• Restaurant Operations Chef
• SOFITEL Philippine Plaza Hotel, Manila
• 09178304994
Chef Mark Santiago
• Sous Chef

6. • SOFITEL Philippine Plaza Hotel, Manila
• 09175884968
Chef Ann Carlos
• Commis II
• SOFITEL Philippine Plaza Hotel, Manila
• 09158990808
Chef Adrian Cuenco
• Commis III
• SOFITEL Philippine Plaza Hotel, Manila
• 09985613404
Chef Wang Wei Qing
• Executive Chinese Chef
• Shangri-la at the Fort
• 09954346304
Chef Ron Valladores
• Sous Chef
• Shangri-la at the Fort
• 09175731431