This document is a resume for Mario C. Sabanal, a Filipino national seeking a position in food and beverage, particularly in a kitchen department. He has over 10 years of experience in commis and chef de partie roles in Dubai hotels. His objectives are to utilize his skills and enhance his culinary knowledge while finding career growth opportunities. He possesses the personal attributes of being hard-working, a fast learner, and having good communication skills.

1. MARIO C. SABANAL
Mobile phone : +971 528546721
Date of birth : December 29, 1981
Nationality : Filipino
Height : 5’5’’
Weight : 120 lbs
Email : mariosabanal121929@yahoo.com
PERSONAL ATTRIBUTES
I am energetic person, hard worker, fast learner, have good communication skill, self
motivated, fluent both written and spoken english, able to work with teams, and very
interested in Food & Beverage Department especially at Kitchen Department.
OBJECTIVES
To seek an environment where I can utilized and maximized the skills that I have
acquired for years of hard work, patience and diligence and be able to enhance my
knowledge in a culinary world at the same time find an opportunity for a career
growth.
EXPERIENCES
Demi chef de partie
Hunter Steak house The Westin Mina Seyahi
Grill in-charge and Ala carte
Latest Recipe Kitchen, Le Meridien Mina Seyahi Hotel & Resort, Dubai, UAE
(http://www.lemeridien-minaseyahi.com/) Dec. 1, 2013 – Present
 Chef in charge of Ala carte section from cold starter, meat and fish
 Ala carte mise en place every day
 Order food stock needed for the next day operation
 Daily checking of freezer & chiller for stock availability

2. Commis 1
Blue Orange Kitchen, The Westin Dubai Mina Seyahi Beach Resort & Marina,
Dubai, UAE (http://www.westinminaseyahi.com/ ) Jan. 3, 2013- Nov. 30 2013
 Assist the Ala carte section and room dining
 Prepare the daily mise en place set by the chef for the Ala carte.
 Assist Continental Section at the Kitchen during peak hours.
 Assisting the cheese display during the Brunch.
Commis 2
Blue Orange Kitchen, Garde Manger, The Westin Dubai Mina Seyahi Beach
Resort & Marina, Dubai, UAE Mar. 1, 2012
 Prepare the mise en place
 Pick up all the vegetable and meat from the commissary and arrange in according to
HACCP Procedure.
 Keep all the food items updated in terms of production and expiration.
 Quality Focused.
Commis 3
Blue Orange Kitchen, Asian Station, The Westin Dubai Mina Seyahi Beach
Resort & Marina, Dubai, UAE
 Prepare mise en place
 Pick up all the vegetable and meat from the commissary and arrange in according to
HACCP Procedure.
 Refills all the food in the buffet Hot and Cold.
 Executive club and mise en place.
ACHIEVEMENTS
 Nominee Employee of the month July 2014
 Quality Associate of the month March 2012
 Quality Associate of the month August 2011
 Quality Associate of the month August 2010
 HACCP Certificate yr. 2008 Johnson Diversy
 Cross training in the kitchen Department (Hot,Cold and Asian)

3.  Level 2 Award in food and safety and catering Nov. 15 2012
 The Westin Brand Loyalty Award
 Basic food Hygiene yr. 2010
 Foundation Certification in Food and Hygiene charactered institute of environmental
health Philsburry HABC
EDUCATIONS
College – Cagayan de oro College, Philippines Undergraduate 2 years in Criminology
2002-2003
Secondary – Pilar High school Kisoron Sumilao Bukidnon, Philippines 1998-2002
Primary – Maloko Elementary School Bukidnon, Philippines 1992-1998
LANGUANGE SKILL
Native Tagalog
Written and spoken in english
PERSONAL INTEREST
Love to explore something new, always curious about new things.
REFERENCES
As per Request