This document contains the resume of Katrina Gwen M. Rubio. It outlines her education including a diploma in international culinary and hospitality from The Institute of International Culinary and Hospitality Entrepreneurship. It also lists her various seminar and training experiences as well as job experience as a purchaser and cook. References are provided from her time working at Richmonde Hotel Ortigas and The Institute of International Culinary and Hospitality Entrepreneurship.

1. Katrina Gwen M. Rubio
Blk. 8, LOT 3, Diamond st., Don Lorenzo Homes,
Pampanga, Davao City
Contact #: 09204052000
E-mail Address: gwenrubil@gmail.com
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EDUCATION:
Tertiary: Diploma in International Culinary and Hospitality
Entrepreneurship
The Institute of International Culinary and 2010-2013
Hospitality Entrepreneurship (IChef)
Graduate
Secondary: Assumption College of Davao 2006-2009
Davao City
Elementary: Marian Academy of Babak 1999-2006
Poblacion, Babak , Island Garden City of Samal
SEMINAR AND TRAINING EXPERIENCES:
 Front Office Property Management System
26th
day of March 2012
Waterfront Insular Hotel., Davao City
 Personality Development Seminar
10th
day of November 2011
Marriott Hotel, Ayala Business Park, Cebu City
 Pizza Making
10th
day of November 2011
Greenwich, Lapu-Lapu, Cebu City

2.  “The Marriott Hotel Experience “ An ocular tour and orientation of the Marriott Hotel
Facilities in Cebu City”
10th
day of November 2011
Marriott Hotel, Ayala Business Park, Cebu City
 Bohol Tourism
9th
day of November 2011
HNU Hometel, Holy Name University, Tagbilaran City, Bohol
 The Dine Philippines 2012 Mindanao Leg
10th
day of September 2012
at the Marco Polo Hotel, Davao City
 Grand Winner in 1st
Asian Culinary Competition
3rd
day of October 2012
At ICHEF Bldg., De Jesus St., Davao City
 Silver Award in the Grand Buffet Setup
6th
day of December 2012
At Abreeza Mall Activity Center, J.P. Laurel Ave., Davao City
JOB EXPERIENCE:
 Purchaser
RMPC Resort & Training Center
Brgy. Camudmud, Babak, Island Garden City of Samal
October, 2012 – January, 2013
 Cook
RMPC Resort & Training Center
Brgy. Camudmud, Babak, Island Garden City of Samal
June, 2013- May, 2014
 On-The-Job Training
Richmonde Hotel Ortigas
San Miguel Ave., Pasig City, Manila, Philippines
February, 2013 – May, 2013
 2 months assigned at Cold Kitchen
 2 weeks, Butchery
 2 weeks, Hot Kitchen
 2 weeks, Pastry Kitchen

3. QUALIFICATIONS:
 Hard working
 Willing to render overtime
REFERENCES:
Mr. Joey M. Pulvinar
Chef de Partie (butcher)
Richmonde Hotel Ortigas
Contact #: (02) 638 7777
Mr. Jun S. Ferrer
Chef de Partie (cold kitchen)
Richmonde Hotel Ortigas
Contact #: (02) 638 7777
Mr. Mike Oberle
Culinary Director
The Institute of International Culinary and Hospitality Entrepreneurship
Davao City
Phone# +63 (82) 305-8833
Mr. Clinton V. Gregorio
Pastry Chef
The Institute of International Culinary and Hospitality Entrepreneurship (IChef)
Contact #: 09062414231
Ms. Ana Cathrine B. Singgo
Student Program Admin-in-Charge
The Institute of International Culinary and Hospitality Entrepreneurship (IChef)
Contact #: (082) 305-8833