Raul B. Abella is seeking a new position utilizing his experience as a cook and knowledge of food safety and hygiene standards. He has over 15 years of experience in various kitchen roles in Oman and the UAE, currently working as a breakfast cook. His resume outlines his duties in past roles preparing foods, ensuring food safety, cleaning, and multi-tasking abilities.

1. Raul B. Abella
Japengo Cafe
BinHendi Hospitality Company LLC
29 AL QUORUM, WAY 2732, BUILDING 3309, OMAN, MASQAT
Contact Number : +968-93416686
Email Address : dxb_raul@yahoo.com
Passport Number: EB6409495
To pursue a challenging and stimulating environment in which my knowledge
and skills and career with high degree of responsibility, accountability and
sincerity to generate value for the company that will foster my advancement and long term relationship in an
organization where my experience, education and ability could make significant contributions towards
corporate objectives.
 Energetic, enthusiastic and have ability to work well within a team.
 Hardworking, honest, respectful to others; can handle paper works in the kitchen and other
responsibilities.
 Able to multi-task and maintain consistent service.
 Willing to invest time and effort to complete a certain responsibility.
 Able to follow health and safety guidelines of the company premises.
 Eager to learn and willing to be trained.
 Willing to shift another scope of responsibilities.
 Can work under pressure and with minimum supervision.
 With good moral and ethical standards.
Breakfast Cook, Chinese Cook, Fidelio Material Controls
Japengo Cafe
BinHendi Hospitality Company LLC
Saroj Al Shatti Street Quorum Oman, Muscat
September 2014 to Present
Duties and Responsibilities
 Prepare for all Mis-en-place daily for Breakfast section and Chinese section and some important
reminders throughout the day.
 Preparing some suppliers order and receiving stocks.
 Inspect & clean food preparation areas, such as equipment and work surfaces, or serving areas to
ensure safe and sanitary food-handling practices.
 Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,
rotating stock.
 Ensure food is stored and cooked at correct temperature all the times.
 Proper storing of foods in chiller according to their classification from high risk to low risk foods to
avoid cross-contaminations.
 Daily checking of chiller and freezer temperature for HACCP requirement.
 Proper handling of company’s equipment and utensils.
 Proper cleaning and sanitizing of all utensils and chopping board.
 Check all areas of responsibilities before leaving the kitchen. “CLEAN AS YOU GO” Policy.
COMMIS II
DoubleTree by Hilton Hotel – Al Barsha
United Arab Emirates, Dubai
March 2014 to September 2014
Duties and Responsibilities
SUMMARY OF QUALIFICATIONS
WORK EXPERIENCES
CAREER OBJECTIVE:

2.  Preparing and cooking for Buffet Breakfast from hot to cold sections. Continental breakfast, Classic
Breakfast, American Breakfast and Arabic style breakfast, A la carte orders.
 Prepare for all Mis-en-place daily and some important reminders throughout the day.
 Preparing some complimentary amenities of VIP guest.
 Inspect & clean food preparation areas, such as equipment and work surfaces, or serving areas to
ensure safe and sanitary food-handling practices.
 Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,
rotating stock.
 Ensure food is stored and cooked at correct temperature all the times.
 Proper storing of foods in chiller according to their classification from high risk to low risk foods to
avoid cross-contaminations.
 Daily checking of chiller and freezer temperature for HACCP requirement.
 Proper handling of company’s equipment and utensils.
 Proper cleaning and sanitizing of all utensils and chopping board.
 Check all areas of responsibilities before leaving the kitchen. “CLEAN AS YOU GO” Policy.
COMMIS I
Lemongrass and Thai Restaurant
United Arab Emirates, Dubai
August 2010 to February 2014
Duties and Responsibilities
 Follow the standard requirements and rules of the company.
 Handling multi-task in central kitchen including ordering, storing, stock taking, cleaning, cutting
meat/vegetables and checking all area of responsibilities.
 Inspect & clean food preparation areas, such as equipment and work surfaces, or serving areas to
ensure safe and sanitary food-handling practices.
 Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,
rotating stock.
 Ensure food is stored and cooked at correct temperature.
 Weigh, Measure, and mix ingredients according to recipe standards.
 Proper storing of foods in chiller according to their classification from high risk to low risk foods to
avoid cross-contaminations.
 Daily checking of chiller and freezer temperature for HACCP requirement.
 Proper handling of company’s equipment and utensils.
 Proper cleaning and sanitizing of all utensils and chopping board.
 Check all areas of responsibilities before leaving the kitchen.
COOK
Baseline Restaurant & Recreation Centre
Juana Osmeña, Cebu City, Philippines
March 2009 – August 2010
Duties & Responsibilities
 Food should be stored in a proper way, well organized.
 Kitchen station is always clean especially in the wok station
 Follow the FIFO system to avoid wastages & spoilages.
 Cooking foods according to recipe standards.
 Bake, roast, grill, broil, or fry meat, fish, vegetables and other foods.
 Proper storing of foods to the chiller and freezer.
 Proper cleaning and sanitizing of all utensils and chopping board
 Proper checking for kitchen equipment should be clean all the time.
 Check all areas of responsibilities before leaving the kitchen.
COOK
Familia Xiamen Cuisine Restaurant
Mango Avenue, Cebu City, Philippines
February 2007 – February 2009
Duties & Responsibilities
 Checking the stock in the dry storage room should be done first& clean properly.

3.  Ensuring the ingredients and containers for takeaway is always available all the time.
 Ensure that the food ingredients should be check daily.
 Daily checking for Fridge and Chiller temperature and stocks.
 Proper cleaning of all equipment, utensils, chopping board.
 Weigh, Measure and mix ingredients according to the recipe standards.
 Boil and steam meats, fish and other foods.
 Cook, hold, and store food or food ingredients.
 Kitchen should be follow the cleaning orderly “Clean As You Go”
ASSISTANT COOK
Steve’s Music Bar & KTV
Mango Avenue, Cebu City, Philippines
February 2002 – December 2006
Duties and responsibilities
 Proper cleaning and sanitizing of area of responsibilities.
 Cutting meat and vegetables for preparation area.
 Assist the Chef Cook of what he needs for cooking.
 Proper checking of the food ingredients.
 Checking the stocks daily routine and checking Fridge and Chiller
 Proper recording of spoilage meat and vegetables
 Proper handling of company’s equipment and utensils.
WAITER/ACCOUNTING
Steve’s Music Bar & KTV
Cebu City, Philippines
January 1994 – January 2002
Duties & Responsibilities
 Proper cleaning of all private rooms and hallways. Checking all areas of responsibility including
lights, toilet, tissue and soap, tables and chairs.
 Report to the Operation Manager if there’s damaged/breakages of utensils done by customers.
 Proper handling of the company equipment.
 Proper uniform and neatness of attire.
 Assist the customers and taking, serving customer orders.
 Proper communicating of customer orders.
ACCOUNTING 1997 – 2002
 Encoding daily sales and issuing check to the suppliers.
 Follow up customer credits and bank deposits.
 Encoding account payables and account receivables.
 Handling multiple accounts and reconciliations
 Issuing check for the Monthly bills and suppliers payment.
 Computing Monthly Contributions such as SSS, PAG-IBIG FUND, PHILIPPINE HEALTH INSURANCE, &
GOVERNMENT TAXES.
Vocational: Culinary Arts -Technical Education Skills and Development Authority
Philippine Government
College: Associate in Computer Science 1994 - 1996
Asian College of Technology Working Student
Cebu City, Philippines
Secondary: Busay National High School 1989 - 1993
Busay Cebu City, Philippines
Elementary: Babag Elementary School 1982 - 1988
Babag Cebu City, Philippines
EDUCATIONAL ATTAINMENT
TRAINING ATTENDED

4. EHS (Environmental Health and Safety) ENOC United Arab Emirates
FFT (Fire Fighting Training) ENOC United Arab Emirates
FSHT (Food Safety & Hygiene Training) ENOC United Arab Emirates
NETP (New Employee Training Program) ENOC United Arab Emirates
EMS (Environment Management System) ENOC United Arab Emirates
PIC (Person In-Charge) (High field United Kingdom) ENOC United Arab Emirates
PIC (Person In-Charge) (High field United Kingdom) DoubleTree by Hilton Hotel United Arab Emirates
BFHS (Basic Food Hygiene & Safety) DoubleTree by Hilton United Arab Emirates
HACCP (Hazard Analysis Critical Control Point) DoubleTree by Hilton United Arab Emirates
FFT (Fire Fighting Training) Civil Defense Al Awer Dubai United Arab Emirates
Certificate of Recognition Dubai Shopping Festival 2011
Certificate of Excellence Dubai Shopping Festival 2011
Training Certification Lemongrass International 2011
Certificate of Achievement Arpal Gulf 2011
Employee of the Month 2011/2012/2013
SPECIAL SKILLS & INTEREST
Computers, Cooking & Baking
CHARACTER REFERENCES
Thirumalai Murugan
Executive Chef
DoubleTree by Hilton Hotel
E-mail address
Thirumalai.Murugan@hilton.com
Mobile Number
+971-502835815
Vikram Rajendiran
Chef de Partie
DoubleTree by Hilton Hotel
E-mail address
Vikram878@yahoo.com
Mobile Number
+971-555284885
CERTIFICATE OF AWARDS