Gary Mercado is a 44-year-old chef from the Philippines with over 15 years of culinary experience as a head chef and chef at several 4-5 star hotels and restaurants in Australia, Philippines, Saudi Arabia, and Turks and Caicos. He has a bachelor's degree in electronics engineering and certificates in culinary arts, and seeks a rewarding career utilizing his expertise in international cuisines, cost control, and staff management. His objective is to create magnificent dishes and share his culinary knowledge and expertise in a professional environment.

1. GARY O. MERCADO
71 Mcilwraith St. Ingham , QLD. Australia 4850
Contact Number : 0452346234
Home Phone Number : 0747760512
E-mail address : gmercado60@yahoo.com
gmercado60@gmail.com
Objective
To share my knowledge and expertise in culinary arts and to be able to create a magnificent dish
in a professional rewarding environment.
Strengths:
• Can handle and prepare delicious quality healthy food to handle large orders in stipulated time can also
handle ala carte and buffet.
• Efficient in making different delicious menu charts to attract customers
• Efficient in cost control while preparing delicious quality healthy food and thereby gives profit to the
organization as well as satisfactions to customers
Job Experiences
HERBERT RIVER RSL CLUB INC.
4 Hawkins St. Ingham , QLD. Australia 4850
Dec. 23, 2013 – May 27, 2015
HEAD CHEF
Job Description :
• Planning and develop recipes / menus and promotion for ala carte and buffet.
• Manage the day to day operation of the restaurant
• Responsible in hiring new staff
• Establish food presentation technique and quality standards.
• Highly Respect Hygiene and sanitation standards.
• Establish food presentation technique and quality standards.
• Developed menus, maintained expenses below budget through accurate planning,
purchasing and scheduling and general cost-effective operating procedures
• Do Recipe costing and accounting
• Maintaining high standards of sanitation, health and safety.
• Assure food products freshness and quality standard are attained,
• Inspecting supplies, equipment, and work areas to ensure compliance to established
standards
BARGARA HOTEL
Corner See and Bauer ,
Bargara, Queensland Australia
Sept. 10, 2013 - Nov. 07,2013
HEAD CHEF
Job Description:
• Manage the day to day operation of the restaurant
• Establish food presentation technique and quality standards.
• Highly Respect Hygiene and sanitation standards.
• Establish food presentation technique and quality standards.

2. HERBERT RIVER RSL CLUB INC.
4 Hawkins St. Ingham, QLD. Australia 4850
July 02, 2012 – Aug. 19, 2013
CHEF
Job Description:
• Planning and develop recipes / menus and promotion for ala carte and buffet.
• Manage the day to day operation of the restaurant
• Responsible in hiring new staff
• Establish food presentation technique and quality standards.
• Conduct training and manage all staff in the dining area and the kitchen personnel and
supervise/coordinate all related culinary activities, to ensure that employees have a
complete understanding of the restaurant policies and procedures.
• Highly Respect Hygiene and sanitation standards.
• Establish food presentation technique and quality standards.
• Prepared and served daily meals for family and guests, including International Fusion
Cuisine, Asian Cuisine, French, Italian others, with particular attention to allergies and other
health conditions.
• Developed menus, maintained expenses below budget through accurate planning,
purchasing and scheduling and general cost-effective operating procedures
• Do Recipe costing and accounting
CAST AND CREW CAFÉ AND RESTAURANT (4 Star)
Rawdah Center, al- Rawdah District 4, Jeddah, K.S.A.
Aug. 10, 2009 – Aug. 13, 2010
HEAD CHEF
Job Description:
• Establish food presentation technique and quality standards.
• Monitor Storage management, portion control, and food storage.
• Planning and develop recipes / menus for ala carte and buffet.
• Manage the day to day operation of the restaurant
• Responsible in hiring new staff
• Highly Respect Hygiene and sanitation standards.
• Weekly Inventory.
• Tracking price increase.
• Maintain purchasing budget that management present every year by avoiding theft, cost
control and wastage.
AMANYARA HOTEL AND RESORT (5 Star)
P.O. Box 901, Northwest Point, Providenciales, Turks and Caicos, British West Indies
Nov. 13, 2007 – May 10, 2009
VILLACHEF
Job Descriptions
• Developed menus, maintained expenses below budget through accurate planning, purchasing
and scheduling and general cost-effective operating procedures
• Prepared and served daily meals for family and guests, including International Fusion
Cuisine, Asian Cuisine, French, Italian others, with particular attention to allergies and other
health conditions.
• Planned menus, budgeted and purchased supplies.
• Prepared meals and desserts for entertaining.
• Great leadership qualities, including strong desire to develop and promote subordinates
• Strong fairness, organized, and strong independent judgment

3. • Remarkably professional with in-dept ability to work with a multi-cultural staff in a multi -
task environment
DUSIT HOTEL NIKKO (5 Star)
Ayala Center , Makati City, Philippines
Dec. 5,2004– May 4,2005 as COOK HELPER
Dec. 21,2005-Sept. 18,2007 as COMMIS III/ CHEF DE PARTE
Job Descriptions
• responsible for the daily operation of the kitchen and take over in the absence of the head
chef
• ensuring that food quality is of high standards and consistent.
• ensuring that there is always sufficient supply of all food items.
• Planning and organizing daily operations needs.
• Review production schedule to determine food requirements including variety and quantity
of food for preparation and to assemble supplies and equipment needed for daily cooking
activities.
• Provides functional assistance and direction to the kitchen’s daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Ensure that all standard recipes are followed in the preparation process.
• Maintain personal grooming and hygiene standards.
• Do the food inventory and cost control.
• Helped with meal preparation and serving.
• Assists in preparing meals and dishes for Hotel guest
• Receives guest orders from waiters and prepares them as standards
• Performs other duties as may be assigned by the head chef from time to time.
Kitchen Training December 22, 2003 –June 2, 2004
DUSIT HOTEL NIKKO
COOK HELPER
Kitchen Skills:
• Classical European cuisine including methods and techniques, preparation of stocks,
Sauces and pasta, appetizers, soups, main courses, desserts
• European cuisines such as Spanish, Italian, French
• Food carving and design
• Meat preservation
• Asian cuisines such as Thai, Indonesian and Malaysian
• Japanese cuisine and sushi and sashimi
• Basic Halal food preparation
Kitchen expertise:
• Hot and Cold Kitchen – Asian ( Thai , Vietnamese, Indonesian , Indian ), European
Kitchen related skills:
• Fruit and Vegetable Carving
• Computer skills
• Food Costing and Basic Kitchen Accounting
Culinary Education and Training:
Certificate in Culinary Arts (Bases des Artes Culinaires)
MOST Institute Culinary Arts School
2nd Flr. ELI Bldg. 6th Avenue corner Boni Serrano Avenue
Cubao , Quezon City , Philippines
Feb. 2 2005 – Oct. 26, 2005 ( completed )

4. TESDA SN 007663
KENON Culinary Arts, USA ( member )
Recognized for professional attitude
Satisfactorily passed Bases des Artes Culinaires
Other Education:
1. Bachelor of Science in Electronics and Communication Engineering ( BS ECE) ( UNIVERSITY )
University of the East
1987 – 1996
2. Pedro Guevara Memorial High School ( SECONDARY )
1983 – 1987
3. Sto Angel Elementary School ( PRIMARY )
1977-1983
Other Experience ( Outside Kitchen ):
May 2001 – September 2001 PHILDATA BUSINESS SYSTEMS INC.
Channel Sales Executive E. Rodreguez Sr. Ave. Quezon City
June 1998 –January 2001 JRG CELLCOMNET INC.
Sales Engineer G. Raymundo St, Pasig City
July 1997 – Sept. 1998 INTERCOMMERCE NETWORK SERVICES
Client Service Officer 1603 Antel 2000 , 121 Valero St. Makati City
Personal data:
Age: 44 years old Gender: Male
Civil Status: Married Religion: Catholic
References:
Sheenagh Gyss Tel: +61-7-47765157
Operation Manager Email: s.gyss@ignhamrsl.com.au
Herbert River RSL Cub Inc.
Margold Stubbs Tel: +1649-941-8132 Local 3132
HRD MANAGER Email : mstubbs@amanresorts.com
AMANYARA HOTEL
Jenny Angeles Tel: +1649-941-8132 Local 3102
Villa Manager Email : jangeles@amanresorts.com
AMANYARA HOTEL