1. JAIME MALIMBAN BENCITO JR..
Blk 20 Lorong 7, #06-744, Toa Payoh S(310020)
Tel: +65 9737 4792
Email: jaime_bencito@yahoo.com.ph
Skype: jaime.bencito
OBJECTIVE
To share my skills and knowledge learned in my experience, to provide a good quality
of service to your establishment.
EDUCATIONAL BACKGROUND
COLLEGE LYCEUM OF THE PHILIPPINES
Real Street, Intramuros, Manila
Bachelor of Science in Hotel and Restaurant Management
Specialized in Cruise Line Management
School Year 2003-2007
PERSONAL DATA
Age: 29 years old
Place of Birth: Manila, Philippines
Gender: Male
Height: 5’6
Civil Status: Married
Weight: 160 lbs
Citizenship: Filipino
WORK EXPERIENCE
October 2013- October 2015 PAUL Maison De Qualite Waiter
Hayat Mall Riyadh KSA
Duties and Responsibilities
 Providing an excellent quality of service and guest satisfaction
 To perform other related duties as required by the manager
 To maintain high standard personal hygiene and appearance at all times.
 To be familiar with all items on the menu
 To ensure the cleanliness of the restaurant at all times
 Monitoring everyday operation each station assignment
 To recommend and promote items on the menu or specials to guest
 To correct any optional inconsistency
 To perform daily inventory check to ensure maintenance of the stock
October 2012-Sept.2013 Josephine Restaurant Waiter
Tagaytay City
Duties and Responsibilities
 To be knowledgeable in all services and techniques
 To ensure that all pre-opening duties are completed on schedule daily
 To provide service according to procedure and standards established by the restaurant
 To clean up section area after service and maintain the cleanliness of the area
 Proper endorsement to the next shift

2. March 2012-May 2012 Sodexo Singapore Management Trainee
No.1 Genting Link Perfect One Singapore
Duties and Responsibilities:
 Providing quality food preparation
 Weekly and daily inventory
 Preparing cutleries
 Dispatching Food
 Approving and rejecting delivered raw materials
 Directs and supervises activities and personal engaged in preparing and cooking food.
 Supervise garnishing and decoration of plates.
 Maintain proper food portioning dishes.
 Ensure that cost control policies and procedures are followed.
 Studies new ways of preparing food item, submit proposal to the executive chef for
approval
 Ensure that food order are prepared and promptly dispatched.
 Monitors merchandise transfer slip.
 Performs other related duties and special that may be assigned by supervisor.
August 2011-February 2012 Each A Cup Management Trainee
Causeway Point, Singapore
Duties and Responsibilities:
 Preparing beverages
 Weekly Inventory
 Daily report of sales
December 2008 – July 2011 Josephine Restaurant Waiter/Busboy
Tagaytay city
 Responsible in serving and clearing the table for the guest satisfaction.
January – March 2008 Grand Boulevard Hotel Waiter
Roxas Boulevard Malate Manila
 Take down orders and serve the food
January 12 – July 13, 2007 Long Beach IMM Waiter
Seafood Restaurant Singapore
 Serve and portion the food, assist the guest
March – December 2006 Sbarro Italian Restaurant Pizza man / Waiter staff
Robinson Manila
 Prepare pizza, dough and toppings
 Steam pasta and sauce> assist the guest and clearing table
SPECIAL TRAINING
July-September 2012 Chef Logros Institute of Culinary Culinary
And Kitchen Services
#398 ReubenSt. Area J General Malvar Alvarez,Cavite
Duties and responsibilities:
 Responsible for maintaining high quality food production in his section and ensures
that standard recipes and control policies are forced.
 Responsible for overseeing butchering operations in the kitchen.
 Responsible for preparing soup, sauces and main dishes.

3.  Responsible for the preparation of soup, stocks, bullion, consommé and sauces and
also for the preparation of boiled meat, sautéed fish, braised dishes, and all special a
la carte orders.
 Responsible in preparing hot dishes in accordance with standard recipes.
 Responsible for cleaning and maintaining walk-in and reach-in refrigerators and
freezer as well as the proper maintenance of work area during operation.
 Responsible for the plans, organizes, direct and controls all aspect of stewarding
operation including pots and pan washing, garbage disposal, maintenance of
cleanliness and sanitation in the kitchen and stock room.
 Responsible for cleaning, sanitizing and proper storage of utensils, flatwares,
glasswares, silverwares etc.
October 16-28, 2006 Mariners Polytechnic Training Center SOLAS
Office: 3/F Ganare Building II, 2241
Taft Avenue Malate, Manila
Training Site: Lido Beach Resort Noveleta, Cavite
SPECIAL SKILLS
Table Setting, Napkin Folding, Flair tending, Swimming, Cooking, Driving
SEMINAR ATTENDED
March 12, 2005 City Lotus Garden Hotel Wine Seminar and Hotel
Mabini Street, Ermita Manila Familiarization
Sept 19 - 20, 2004 Holiday Inn Resort Hotel Exposure Seminar
Clarkfield, Pampanga
March 15 - 16 2004 Manila Diamond Hotel Front Desk and
Malate, Manila Housekeeping
REFERENCES
Jennifer Canales Bar Manager at Adrift MBS +65 9856 3397
Zeus Fajardo Store Manager at TWG MBS +65 9837 8647
Raymund Gamboa Supervisor at Paul Changi T3 +65 9373 9631
I hereby attest that the above information is certified true and correct with the best of
my knowledge and do hereby permit the personnel to investigate herein.
______________________________
Jaime M. Bencito Jr.