This document contains a resume and cover letter from Roneil B. Sanchez. It outlines his objective of developing communication and customer service skills. It then lists his previous work experience, including positions as a chef cook, assistant chef, service attendant, pool attendant, waiter, valet driver, and caregiver in Macau and the Philippines between 2008-2016. For each role, it provides details of job responsibilities and qualifications. The document demonstrates Sanchez's experience in food preparation and customer service roles across several industries.
This document provides a summary of Noel Kenneth Tiñana's resume. It outlines his contact information, qualifications, work experience, trainings, and achievements. He has over 15 years of experience in the culinary industry, specializing in Filipino, French, Italian, Mediterranean, and Asian cuisines. His most recent role was as a Sous Chef and Consultant at Society Lounge Bar and Restaurant from 2013 to present. He has extensive experience working in kitchen management roles at various hotels and restaurants.
This document provides an overview of the role of waiters and food and beverage service staff. It discusses the different types of food and beverage establishments, the typical roles and classifications of service staff, and the importance of personal hygiene and presentation. It also describes a typical restaurant staff structure, with roles like head waiter, station head waiter, and sommelier. Maintaining high standards of hygiene, grooming, and uniform presentation is emphasized as crucial for providing good customer service and a positive dining experience.
This document provides a summary of a chef's career history and qualifications. It lists the chef's contact information and includes two previous roles - as Executive Sous Chef at Gansevoort Hotel & Resort in Turks and Caicos from 2015 to present, and as Indonesian Chef de Cuisine at The Ritz-Carlton in Bali, Indonesia from 2014 to 2015. The roles involved managing kitchen operations, supervising staff, ensuring food quality and safety standards, and developing menus.
James Mendoza has over 10 years of experience working in food service at Meridian Gardens Assisted Living. He held multiple roles including dishwasher, custodian, busser, prep cook, and waiter. Mendoza has strong customer service skills and can perform tasks like cleaning, food preparation, serving, and maintenance. He is looking to transition to a new career in an upscale restaurant or resort utilizing his skills and work ethic.
Muhammad Ateeq is a Western cook seeking a position utilizing his over 9 years of experience in culinary arts. He has worked in several restaurants and hotels in Pakistan and Saudi Arabia, most recently as a Demi chef at Al Tamimi Global Co in KSA. His experience includes food preparation, sanitation procedures, inventory management, and assisting in buffet setup. He has qualifications in food hygiene, HACCP, and customer service and seeks to continue developing his skills in a professional organization.
This document provides a resume for Alexander Marconi, a sous chef with over 19 years of experience working in casino culinary divisions. It summarizes his work history including current and previous roles as a sous chef at various casinos and retirement communities. It also lists his areas of expertise, education, certificates, awards, and references.
Jane Dimeski is a student studying for a Certificate III in Commercial Cookery in Melbourne, Australia. She has over 15 years of experience as a chef and head chef in Macedonia and Afghanistan, working in hotels, restaurants, and for coalition forces providing food services. She is proficient in English, Macedonian, Bulgarian, Serbian, and Croatian. Her work experience demonstrates an ability to plan menus, oversee food preparation according to safety standards, train kitchen staff, and ensure high quality food service.
This document provides a summary of Noel Kenneth Tiñana's resume. It outlines his contact information, qualifications, work experience, trainings, and achievements. He has over 15 years of experience in the culinary industry, specializing in Filipino, French, Italian, Mediterranean, and Asian cuisines. His most recent role was as a Sous Chef and Consultant at Society Lounge Bar and Restaurant from 2013 to present. He has extensive experience working in kitchen management roles at various hotels and restaurants.
This document provides an overview of the role of waiters and food and beverage service staff. It discusses the different types of food and beverage establishments, the typical roles and classifications of service staff, and the importance of personal hygiene and presentation. It also describes a typical restaurant staff structure, with roles like head waiter, station head waiter, and sommelier. Maintaining high standards of hygiene, grooming, and uniform presentation is emphasized as crucial for providing good customer service and a positive dining experience.
This document provides a summary of a chef's career history and qualifications. It lists the chef's contact information and includes two previous roles - as Executive Sous Chef at Gansevoort Hotel & Resort in Turks and Caicos from 2015 to present, and as Indonesian Chef de Cuisine at The Ritz-Carlton in Bali, Indonesia from 2014 to 2015. The roles involved managing kitchen operations, supervising staff, ensuring food quality and safety standards, and developing menus.
James Mendoza has over 10 years of experience working in food service at Meridian Gardens Assisted Living. He held multiple roles including dishwasher, custodian, busser, prep cook, and waiter. Mendoza has strong customer service skills and can perform tasks like cleaning, food preparation, serving, and maintenance. He is looking to transition to a new career in an upscale restaurant or resort utilizing his skills and work ethic.
Muhammad Ateeq is a Western cook seeking a position utilizing his over 9 years of experience in culinary arts. He has worked in several restaurants and hotels in Pakistan and Saudi Arabia, most recently as a Demi chef at Al Tamimi Global Co in KSA. His experience includes food preparation, sanitation procedures, inventory management, and assisting in buffet setup. He has qualifications in food hygiene, HACCP, and customer service and seeks to continue developing his skills in a professional organization.
This document provides a resume for Alexander Marconi, a sous chef with over 19 years of experience working in casino culinary divisions. It summarizes his work history including current and previous roles as a sous chef at various casinos and retirement communities. It also lists his areas of expertise, education, certificates, awards, and references.
Jane Dimeski is a student studying for a Certificate III in Commercial Cookery in Melbourne, Australia. She has over 15 years of experience as a chef and head chef in Macedonia and Afghanistan, working in hotels, restaurants, and for coalition forces providing food services. She is proficient in English, Macedonian, Bulgarian, Serbian, and Croatian. Her work experience demonstrates an ability to plan menus, oversee food preparation according to safety standards, train kitchen staff, and ensure high quality food service.
Ioannis Spanopoulos is seeking a position in a leading hotel chain to advance his culinary skills. He has over 25 years of experience in food service roles including demi chef de partie, commis chef, boulanger/pizza cook, head food server, bartender, and restaurant manager. He holds a Swiss Diploma in Culinary Arts and has worked in Greece, France, the United States, and on cruise ships. References are provided from several of his past employers who praise his work ethic, customer service, and teamwork.
Sigcino Victus Chiliza is seeking a position as a personal assistant or data entry clerk. He has over 10 years of experience in healthcare assistance, data entry, catering, and hospitality roles. His experience includes providing personal care, administering medication, light housekeeping duties, and food preparation. He is proficient in Microsoft Office applications and has strong communication, organizational, and customer service skills.
The candidate is seeking a position as a chef. He has over 6 years of experience in various kitchen roles in hotels in Malaysia, Saudi Arabia, and Pakistan. His skills include menu planning, recipe development, and experience with international cuisines. He is proficient in English, Urdu, and Punjabi and aims to develop and share new culinary concepts while ensuring safety, hygiene and sanitation standards are met.
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.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
The document outlines the classical kitchen brigade system introduced by Chef Auguste Escoffier, with the following key points:
1. The system established a strict hierarchy in professional kitchens similar to a military structure, with different sections like pastry and butchery each led by a head.
2. It defined distinct roles for kitchen staff from the executive chef down to apprentices, with chefs de partie overseeing specific dishes and stations.
3. While the exact requirements have changed, modern kitchens still utilize an organizational structure and define responsibilities for different roles from executive chef to commis.
Ramadhani Hassani Mwidege is seeking a position as Chef de Partie. He has over 25 years of experience in various kitchen roles, most recently as Chef de Partie at Atana Hotel in Dubai since 2015. His responsibilities have included ensuring food safety standards, supervising staff, minimizing food costs and waste, and training other chefs. He has a diploma in catering and hotel management and has received several awards for his work. He is fluent in English and Swahili and has the necessary skills and experience to succeed as a Chef de Partie.
The document discusses the development of the food service industry. It begins by defining food service as the business of preparing, transporting, and serving food. The history of food service in the Philippines is then outlined, noting the influence of Korean and Thai cuisine and changing lifestyles as more women work outside the home. Today, different types of food establishments like restaurants, fast food, delivery services, and canteens have been set up across the country to meet growing demand. Proper management of food service businesses requires attention to sanitation, menu planning, pricing, and customer health and satisfaction.
Various types of commercial food service operations are then described, including stand-alone restaurants, fast food, quick comfort, cafeter
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
The document contains job descriptions for various roles in catering operations. It describes the following:
1. An Operations Manager who oversees multiple catering locations and ensures quality service and compliance with budgets and contracts.
2. An Administration Manager who manages administration staff and ensures personnel policies and procedures are followed.
3. A QAQC Manager who ensures food safety and hygiene standards are met across locations.
The document provides detailed responsibilities and requirements for each role.
Justin L. Bing is seeking employment in the rehabilitation field. He has a Bachelor of Science in Kinesiology and a minor in Health Science from Stephen F. Austin State University. He has several years of experience working in restaurant management roles, including as a general manager and manager, where he oversaw food preparation, customer service, and staff training. He also has experience as a front desk agent and maintenance supervisor at a hotel. Bing has certifications in first aid, CPR, and food handling and is proficient in Microsoft Office.
This document contains a resume for Jesse Jay Justin B. Sosmena. It summarizes his 5 years of experience in food and beverage services and restaurant work. His qualifications include the ability to work well under pressure, maintain clean and sanitized work areas, and assist coworkers. His work history includes positions as a barista, kitchen helper, assistant baker, and cleaner at various restaurants and cafes in Manila and Saudi Arabia.
This document is a curriculum vitae for Prasanga Chaminda Nanayakkara Wasam Egodage. It summarizes his personal and educational background, work experience including roles as Commis, Demi Chef de Partie, Chef de Partie, Sous Chef, and Senior Sous Chef at various hotels in Sri Lanka, Dubai and Fujairah over the past 20 years. It also lists his certifications, awards, trainings attended, and two character references.
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
The document outlines issues with food waste, hygiene, and management in a kitchen and proposes solutions. Specifically:
1. The kitchen has high food waste, below standard hygiene practices, and a lack of clear procedures and leadership. Food is improperly stored, dated, and prepared.
2. Goals are to reduce food waste to 15% through simplifying menus, limiting pre-cooking, improving storage, and training staff. Hygiene standards will be increased by repairing equipment, separating raw and cooked foods, and implementing HACCP plans.
3. Resources needed include control of staff and suppliers, equipment repairs, and creating safe food handling documentation and training.
The candidate seeks a position where they can contribute leadership and experience. They have a background as a chef manager and experience in fast-paced environments. They are Serve Safe certified and have over 15 years of culinary experience, including positions as head chef, assistant restaurant manager, and director of dietary services at various hospitals, schools, and restaurants. They are skilled in menu planning, food ordering, budgeting, and ensuring safety and quality standards.
Jones Munyao Kinyae has over 20 years of experience working in kitchen roles of increasing responsibility in hotels and resorts across Kenya. He has worked as a saucier chef, sous chef, and executive chef. His experience includes supervising kitchen staff, ensuring food safety and quality standards, and planning menus. Currently he works as a Chef Departie for SAAB Group Company.
Specialized forms of service involve serving customers where they are located rather than in a conventional dining area. This includes services like room service, lounge service, hospital tray service, and airline tray service. Room service can vary from basic tea and coffee to full meals served in hotel rooms. Floor service staff are responsible for taking orders and delivering meals to rooms. Hospital tray service aims to deliver nutritious meals to patients on time and attractively. Airline tray service provides meals and beverages on flights, with more extensive options on long-haul flights.
Ioannis Spanopoulos is seeking a position in a leading hotel chain to advance his culinary skills. He has over 25 years of experience in food service roles including demi chef de partie, commis chef, boulanger/pizza cook, head food server, bartender, and restaurant manager. He holds a Swiss Diploma in Culinary Arts and has worked in Greece, France, the United States, and on cruise ships. References are provided from several of his past employers who praise his work ethic, customer service, and teamwork.
Sigcino Victus Chiliza is seeking a position as a personal assistant or data entry clerk. He has over 10 years of experience in healthcare assistance, data entry, catering, and hospitality roles. His experience includes providing personal care, administering medication, light housekeeping duties, and food preparation. He is proficient in Microsoft Office applications and has strong communication, organizational, and customer service skills.
The candidate is seeking a position as a chef. He has over 6 years of experience in various kitchen roles in hotels in Malaysia, Saudi Arabia, and Pakistan. His skills include menu planning, recipe development, and experience with international cuisines. He is proficient in English, Urdu, and Punjabi and aims to develop and share new culinary concepts while ensuring safety, hygiene and sanitation standards are met.
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.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
The document outlines the classical kitchen brigade system introduced by Chef Auguste Escoffier, with the following key points:
1. The system established a strict hierarchy in professional kitchens similar to a military structure, with different sections like pastry and butchery each led by a head.
2. It defined distinct roles for kitchen staff from the executive chef down to apprentices, with chefs de partie overseeing specific dishes and stations.
3. While the exact requirements have changed, modern kitchens still utilize an organizational structure and define responsibilities for different roles from executive chef to commis.
Ramadhani Hassani Mwidege is seeking a position as Chef de Partie. He has over 25 years of experience in various kitchen roles, most recently as Chef de Partie at Atana Hotel in Dubai since 2015. His responsibilities have included ensuring food safety standards, supervising staff, minimizing food costs and waste, and training other chefs. He has a diploma in catering and hotel management and has received several awards for his work. He is fluent in English and Swahili and has the necessary skills and experience to succeed as a Chef de Partie.
The document discusses the development of the food service industry. It begins by defining food service as the business of preparing, transporting, and serving food. The history of food service in the Philippines is then outlined, noting the influence of Korean and Thai cuisine and changing lifestyles as more women work outside the home. Today, different types of food establishments like restaurants, fast food, delivery services, and canteens have been set up across the country to meet growing demand. Proper management of food service businesses requires attention to sanitation, menu planning, pricing, and customer health and satisfaction.
Various types of commercial food service operations are then described, including stand-alone restaurants, fast food, quick comfort, cafeter
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
The document contains job descriptions for various roles in catering operations. It describes the following:
1. An Operations Manager who oversees multiple catering locations and ensures quality service and compliance with budgets and contracts.
2. An Administration Manager who manages administration staff and ensures personnel policies and procedures are followed.
3. A QAQC Manager who ensures food safety and hygiene standards are met across locations.
The document provides detailed responsibilities and requirements for each role.
Justin L. Bing is seeking employment in the rehabilitation field. He has a Bachelor of Science in Kinesiology and a minor in Health Science from Stephen F. Austin State University. He has several years of experience working in restaurant management roles, including as a general manager and manager, where he oversaw food preparation, customer service, and staff training. He also has experience as a front desk agent and maintenance supervisor at a hotel. Bing has certifications in first aid, CPR, and food handling and is proficient in Microsoft Office.
This document contains a resume for Jesse Jay Justin B. Sosmena. It summarizes his 5 years of experience in food and beverage services and restaurant work. His qualifications include the ability to work well under pressure, maintain clean and sanitized work areas, and assist coworkers. His work history includes positions as a barista, kitchen helper, assistant baker, and cleaner at various restaurants and cafes in Manila and Saudi Arabia.
This document is a curriculum vitae for Prasanga Chaminda Nanayakkara Wasam Egodage. It summarizes his personal and educational background, work experience including roles as Commis, Demi Chef de Partie, Chef de Partie, Sous Chef, and Senior Sous Chef at various hotels in Sri Lanka, Dubai and Fujairah over the past 20 years. It also lists his certifications, awards, trainings attended, and two character references.
Industrial catering was traditionally seen as low status, but changes in the 1970s improved perceptions. Factory canteens became staff dining rooms or cafeterias. Before WWII, most workers brought their own food, but wartime rules required canteens in large factories. Catering operations can be for-profit commercial venues or non-profit services like institutional or industrial canteens. Larger companies may self-operate facilities while others contract catering firms. Contracts specify standards and budgets. Industrial caterers serve all employee levels with possibly segregated dining. Menus balance nutrition, cost and popularity while layouts consider queueing and seating. Challenges include fatigue, portion control and meeting expectations affordably at scale.
A food service organization is a group of professionals with knowledge in food safety, preparation, and customer service. These organizations can vary in size from small family operations to large businesses. Organizing a food service establishment like a restaurant, fast food place, or cafeteria carries risk but can be profitable if properly managed. All food service establishments should be committed to providing nutritious, hygienic, and attractively presented food at a reasonable price. Food service operations have four major departments: management, production, sales, and sanitation. Good management utilizes qualified staff, resources efficiently, and maintains equipment properly.
The document outlines issues with food waste, hygiene, and management in a kitchen and proposes solutions. Specifically:
1. The kitchen has high food waste, below standard hygiene practices, and a lack of clear procedures and leadership. Food is improperly stored, dated, and prepared.
2. Goals are to reduce food waste to 15% through simplifying menus, limiting pre-cooking, improving storage, and training staff. Hygiene standards will be increased by repairing equipment, separating raw and cooked foods, and implementing HACCP plans.
3. Resources needed include control of staff and suppliers, equipment repairs, and creating safe food handling documentation and training.
The candidate seeks a position where they can contribute leadership and experience. They have a background as a chef manager and experience in fast-paced environments. They are Serve Safe certified and have over 15 years of culinary experience, including positions as head chef, assistant restaurant manager, and director of dietary services at various hospitals, schools, and restaurants. They are skilled in menu planning, food ordering, budgeting, and ensuring safety and quality standards.
Jones Munyao Kinyae has over 20 years of experience working in kitchen roles of increasing responsibility in hotels and resorts across Kenya. He has worked as a saucier chef, sous chef, and executive chef. His experience includes supervising kitchen staff, ensuring food safety and quality standards, and planning menus. Currently he works as a Chef Departie for SAAB Group Company.
Specialized forms of service involve serving customers where they are located rather than in a conventional dining area. This includes services like room service, lounge service, hospital tray service, and airline tray service. Room service can vary from basic tea and coffee to full meals served in hotel rooms. Floor service staff are responsible for taking orders and delivering meals to rooms. Hospital tray service aims to deliver nutritious meals to patients on time and attractively. Airline tray service provides meals and beverages on flights, with more extensive options on long-haul flights.
The video uses a narrative structure to tell the story from the perspective of someone watching the girl's life. Throughout the video, there are many close-up shots of the protagonist that elicit sympathy from the audience as they watch her struggle with drug abuse. The girl is shown to be unfortunate, wearing torn clothing and heavy makeup, and has resorted to prostitution. Natural lighting is used to make the story realistic, with key lighting highlighting her negative expressions. The video contrasts shots of her feeling trapped with one of her smiling up to the sky with her arms open, conveying a sense of freedom that contrasts with her struggles.
Rita Price has over 15 years of experience in food and beverage management. She enjoys meeting new people and providing great experiences for customers. She has strong skills in operations management, staff hiring and training, sales, budgeting, and community engagement. Her background also includes experience as a General Manager and Bar Manager at restaurants in California, where she oversaw all areas of operations and coordinated events.
Trabajo en clase 1 sociales(1) informaticaisrael paucar
El documento presenta la visión y misión de la Licenciatura en Ciencias Sociales de la Universidad Nacional de CHIMBORAZO. Su visión es ser líder en la formación de docentes con conocimientos científicos y críticos que reconozcan el carácter multiétnico y multicultural del Ecuador y promuevan una educación democrática, laica y gratuita. Su misión es formar profesionales con pensamiento crítico y social capaces de contribuir al cambio del sistema educativo fomentando la identidad social y garantizando el desarrollo
Roneil B. Sanchez is a 28-year old Filipino man seeking a position in the hospitality industry such as chef cook, room attendant, bill attendant, or server. He has over 8 years of experience in various roles such as chef cook, assistant chef, service attendant, pool attendant, waiter, valet driver, and caregiver. He has a Bachelor's degree in Nursing from the University of Cordilleras in the Philippines.
To acquire position in this field of industry where I can develop and practice good communication skills, to be able to maximize my knowledge on proper dealing and interacting with people, and where I could utilize my skills and make me a better and effective person.
This document is a resume for Lea Resurreccion. It summarizes her skills, qualifications, work experience and education. Her objective is to seek a challenging position in a growing company where she can utilize her skills. Her work experience includes positions as a kitchen manager, pizza chef and kitchen staff from 2009 to the present in Dubai. She has a Bachelor's degree in Hotel and Restaurant Management from Our Lady of Fatima University in the Philippines.
Ramadhani Hassani Mwidege is seeking a position as Chef de Partie. He has over 25 years of experience in various kitchen roles, most recently as Chef de Partie at Atana Hotel in Dubai since 2015. His responsibilities have included ensuring food safety standards, supervising culinary teams, minimizing food costs and waste, and training other chefs. He has a diploma in hotel management and catering and has received several awards and certificates for his work. He is fluent in English and Swahili and has the necessary skills and experience to succeed as a Chef de Partie.
Organisation,duties and attributes of food and beverage staffakhil_menezes
Here are the wrong and right attributes for food and beverage staff based on the document:
Wrong:
- Arguing with customers
- Being servile towards customers
- Not having knowledge of food, drinks and menus
- Not being punctual
- Not having local knowledge to help customers
- Not having honesty and loyalty to the establishment
- Not ensuring customer satisfaction
- Not having sales ability to sell food and drinks
- Not having a sense of urgency to maximize business
- Not following conduct rules of the establishment
- Having bad personal hygiene or not following dress code
Right:
- Having sufficient knowledge of food, drinks and menus
- Being punctual
- Having local knowledge to
Magan Hurst is seeking a housekeeping position. She has over 2 years of experience in housekeeping and has also worked as a cashier, CNA, and housekeeper/bookkeeper. Her skills include communication, time management, adaptability, and quality focus. She is responsible, detail-oriented, and able to work independently or as part of a team.
This document provides an education and employment history as well as duties and responsibilities for a position. It includes details such as graduating high school in 1991 and earning a bachelor's degree in philosophy in 1995. Employment has included positions as Acting Executive Chef at Sofitel Angkor Phukeethra Golf & Spa Resort from 2000-2010 and at Raffles Leroyal Hotel Phnom Penh since 2011. Key responsibilities involve overseeing kitchen operations, maintaining food quality and safety standards, managing staff, and ensuring guest satisfaction.
This document provides a personal summary and work experience for Orlando Credo, a highly motivated professional chef with over 21 years of culinary experience. He has worked in various roles such as Junior Sous Chef, Head Chef, and Chief Cook for restaurants in the Philippines, Japan, Brunei, and on cruise ships. Orlando aims to further develop his gastronomic skills through creativity and studying traditional and modern culinary techniques. He possesses strong leadership, management, and problem-solving skills and is able to perform well under pressure in fast-paced environments.
This document provides a personal summary and work experience for Orlando Credo, a highly motivated professional chef with over 21 years of culinary experience. He has worked in various roles such as Junior Sous Chef, Head Chef, and Chief Cook for restaurants in the Philippines, Japan, Brunei, and on cruise ships. Orlando aims to further develop his gastronomic skills through creativity and studying traditional and modern culinary techniques. He possesses strong leadership, management, and problem-solving skills and is able to perform well under pressure in fast-paced environments.
Riaan Van Eyk is a South African male born in 1973 who currently works as the Executive Chef at The Cascades Hotel in Sun City. He has over 20 years of experience in culinary roles, including previously working as the Sous Chef and Senior Sous Chef at The Palace in Sun City from 2008 to 2014. He has excellent skills in menu planning, kitchen management, budgeting, and ensuring high quality food and service.
Laureen Gonzalez is seeking a position or career within the company. She has over 10 years of experience working in childcare and education settings, providing care and instruction to infants, toddlers, preschoolers and school-aged children. She also has experience working in food service, healthcare, and retail. Gonzalez has obtained certifications in early childhood education and is pursuing a bachelor's degree in human resources and management.
Hari Bahadur Wagle is an experienced chef seeking a new position. He has over 20 years of experience working in kitchens in Dubai, Singapore, and South Africa. His most recent role was as a Junior Sous Chef at a fine dining restaurant in Dubai from 2014 to present. He is skilled in Oriental, Continental, Indian, and European cuisines. Wagle aims to achieve high customer satisfaction and maintain professional standards in hospitality.
This document is a resume for Ajith Vithanage, a 36-year-old Sri Lankan chef. It summarizes his career experience working in kitchens and restaurants in Sri Lanka, Qatar, and Saudi Arabia over the past 20 years, rising from a kitchen helper to positions like Head Chef and Kitchen Supervisor. It also lists his culinary skills and qualifications, including degrees in cookery and computer skills. References are provided from previous employers praising his leadership abilities and professionalism in the kitchen.
Burke Summer is seeking a customer service position where she can utilize her experience as a server and bartender. She has over 7 years of experience in food service roles, including at Luckies Tavern, Joes Squared, AllStars Sports Bar, and Bubba Gump Shrimp Co. She is ServSafe certified and has a high school diploma. Her resume emphasizes strong customer service skills, cash handling experience, and a commitment to cleanliness and safety standards.
Valeria Crescimbeni is seeking a challenging sales position utilizing her experience in customer service, merchandising, POS systems, cash handling, and fluency in Spanish. She has over 3 years of experience in retail sales, customer service, and catering. Her work history includes positions as an assistant secretary, sales associate, and caterer waitress where she provided excellent customer service and maintained clean and organized environments. Valeria is currently studying at Bergen Community College and holds a diploma from Wood-Ridge High School.
Shadrack Ongera Bosire has over 15 years of experience as an executive chef and chef de partie in Kenya. He has a proven track record of achieving food cost goals and controlling kitchen labor costs. Most recently, he served as the Executive Chef of Igongo Cultural Centre and Country Hotel where he successfully managed the kitchen operations.
Ali Jamil Dayoub is seeking a brand chef position, bringing over 10 years of experience in culinary and food service. He has extensive skills in menu development, kitchen management, and staff training. Dayoub's strengths include strategic planning, cost control, problem solving, and team leadership. He currently serves as Head Chef at Japengo Restaurant & Café in Dubai, where he oversees all kitchen functions and manages staff.
The document outlines the strategic plan and best practices for Healthy Plus. It discusses strategic goals around traditional and modern cooking to make employees, customers, and shareholders happy. It details strategic actions around updating processes, improving quality, developing employee capabilities, and generating revenue. Finally, it covers best practices for pre-preparation of the work space, preparing a floor plan, equipping the space, and completing final inspections before service.
Binod Sunuwar is applying for the position of Chef de Partie at Hilton Hotel and Resort in Abu Dhabi. He has over 15 years of experience working in kitchens in hotels in Nepal, Qatar, and the UAE. His objective is to take on a position of responsibility using his skills and positive attitude to help the organization achieve its goals. He has strong cooking and food preparation skills and understands food safety and hygiene standards. As Chef de Partie, he would supervise kitchen operations and staff to ensure quality food production and compliance with all policies and regulations.
Zachary Porter has over 16 years of experience as a sous chef and kitchen supervisor. He has a strong track record of preparing food according to recipes and portion guidelines while maintaining high quality standards. Porter is skilled at leading kitchen teams and training new staff. He has worked in casino kitchens in Oklahoma and West Virginia since 2000.
1. RONEIL B. SANCHEZ
Address: FL 01, FLAT A, ED. CAMAY GARDEN
MACAU
Mobile number: +85368141173 &+85366781411
Email Address: sanchezroneil@rocketmail.com
Passport number: EB8537267
OBJECTIVE:
To acquire position in this field of industry where I can develop and practice good communication
skills, to be able to maximize my knowledge on proper dealing and interacting with people, and
where I could utilize my skills and make me a better and effective person.
POSITION DESIRED:
Chef Cook, Commis Chef,( Cook 1,2,3 ), Room Attendant , ,Bill Attendant ,
Server,
PROFESSIONAL EXPERIENCES:
A highly motivated and capable professional cook with a real passion for preparing popular,
healthy and nutritious meals. Having a ‘hands on’ approach to all areas of the kitchen and
possessing excellent organizational skills and administrative skills. A quick learner who can
effortlessly fit into an existing established environment, and also encourage junior staff to achieve
their best when preparing meals.
Looking for an immediate start and to join a busy and successful team where I can fulfill my
potential and further advance an already successful career.
Chef cook
November 8, 2014 – July 15 2016
Café Nova Kokoro taipa,Macao (Italian food, Korean food)
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2. Job Description:
Duties:
Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.
Supervising food service assistants and kitchen staff, organizing their daily duties and
monitoring performance.
Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
Washing, cutting and preparing food before it is cooked.
Taking into account the wishes of clients when planning of menus.
Making sure good nutritional standards are maintained when preparing meals.
Making sure that all food at point of delivery is of the highest quality.
Enquiring is any clients have allergies and then cooking meals accordingly.
Responsible for high standards of food, hygiene, and health and safety.
Keeping an eye on the temperature of cookers and roasters.
Deciding what quantities are to be cooked and the amount of portions to be served.
Constantly checking the quality of the food being served to customers.
Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.
In charge of stock control for the freezers, pantries and store rooms.
Encouraging junior staff in their training and development.
Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.
Controlling stock rotation to ensure the kitchen and larder are always well stocked.
Preparing hamburgers, fresh food, fried chickens, steaks, pizzas etc.
Cooking competencies:
Comprehensive understanding of Food Hygiene Regulations.
Detailed knowledge of seasoning and recipes.
Fully conversant with various cooking methods like boiling, baking, roasting and
steaming.
Personal:
Maintaining personal and professional development to meet the changing demands of
the job.
Able to work as part of a team.
Relaxed personality with excellent communication skills.Eager to learn new recipes and
cooking techniques.
Assistant chef
August 21, 2012 – September 20, 2014 Western Food, Italian.
La Kaffa Café – Avenida Olimpica No.557, Fa Seng, R/C AS, Macau
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3. Job Description:
• Cleaned food preparation areas, cooking surfaces, and utensils.
• Cooked and packaged batches of food, such as hamburgers and fried chicken, which are
prepared to order or kept warm until sold.
• Cooked the exact number of items ordered by each customer, working on several different
orders simultaneously.
• Maintained sanitation, health, and safety standards in work areas.
• Measured ingredients required for specific food items being prepared.
• Mixed ingredients such as pancake or waffle batters.
• Operated large-volume cooking equipment such as grills, deep-fat fryers.
• Prepared and served beverages such as coffee and shakes.
• Read food order slips or received verbal instructions as to food required by patron, and
prepare and cook food according to instructions.
• Verified that prepared food meets requirements for quality and quantity.
• Washed, cut, and prepared foods designated for cooking.
• Cleaned, stocked, and restocked workstations and display cases.
• Scheduled activities and equipment use with managers, using information about daily
menus to help coordinate cooking times.
• Served orders to customers at windows, counters, or tables.
Specialties: different kind of sausages such as pork and veal and mixed flavors, side dishes
like mushroom, baked bean, corn, different kinds of pasta such as carbonara, prawn pasta,
pumpkin pasta with mushroom, mushroom and tomato, tuna mushroom pasta, pesto sauce pasta
with chicken fillet, and also fish fillet, and also sirloin, lump, salmon, butter chicken, and mix
grilled, and also 4 kinds of risotto like mix mushroom risotto, scallop risotto, shrimp risotto and our
La Kaffa risotto and many more.
SERVICE ATTENDANT/POOL ATTENDANT
March 3, 2012 – September 9, 2012
Lisboa Hotel and Casino (Hotel health Spa) – Macau
Job Description: (Service attendant)
• Followed and applied standard operation procedures to be sure that no one complains
while they are staying inside the hotel premises.
• Attended to the needs of guests and kept the spa clean throughout the day.
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4. • Greeted guests; provided towels, robes and refreshments; and sometimes set
appointments and answered phones.
• Make sure the locker room and waiting room are kept clean and take used towels and
robes to the laundry.
• Outgoing and friendly to create a welcome, warm environment.
• Required a lot of walking and standing and may also involve some heavy lifting.
Job Description: (Pool attendant)
• Before opening the designation area, needed to check it first it is safe for the guest use.
• Prepared all the amenities and towels for daily operation.
• Checked the changing rooms if it is clean and well set up for guest use.
• Checked all the shower area if the hot water is stable for guest use.
• Opened all the lockers to double check if all the set up are complete and it is empty with
the guest belonging that the guest left inside.
• Swept the floor to remove all the waste.
• Cleaned all the cabana and sun lounges by using clean cloth and water to remove the
dirt and dust.
• Cleaned all the tables for guest use.
• Opened all the umbrellas if it is necessary if the weather is good.
• Checked the quality of the water pool.
• Got the ph and chlorine level.
• Checked at time the weather condition for the guest safety.
• Be alert and attentive to all the guest needs especially to all swimmers.
• Be aware to all kids who swim alone without their guardians.
• Always followed the standard operation procedure to lessen the guest complains and
gives the best service that we can offer to our guest for complete satisfaction while
staying in the hotel or health spa.
• Always checked the first aid kit if it is complete for emergency.
WAITER ( SERVER)
June 2010 - August 2011
Chix o’ clock Restaurant Bar - San Fernando City, La Union, Philippines
Job Description:
• Checked patrons' identification in order to ensure that they meet minimum age
requirements for consumption of alcoholic beverages.
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5. • Checked with customers to ensure that they are enjoying their meals and take action to
correct any problems.
• Escorted customers to their tables.
• Explained how various menu items are prepared, describing ingredients and cooking
methods.
• Informed customers of daily specials.
• Prepared checks that itemize and total meal costs and sales taxes.
• Presented menus to patrons and answer questions about menu items, making
recommendations upon request.
• Removed dishes and glasses from tables or counters, and take them to kitchen for
cleaning.
• Served food and/or beverages to patrons; prepare and serve specialty dishes at tables as
required.
• Stocked service areas with supplies such as coffee, food, tableware, and linens.
VALET DRIVER
August 2009 – September 2010
Victoria’s Motel - Baguio City, Benguet, Philippines
Job description:
• Provided exceptional service to all guests and potential guests.
• Assisted them in a friendly, efficient, courteous and professional manner.
• Provided valet parking services to safely and efficiently move guest automobiles to a
designated parking location while following Company policies and procedures.
• Assisted with loading and unloading of luggage.
• Provided information in regard to the hotel’s facilities and events, and directions to local
attractions.
CAREGIVER
May 2008 – December 2008
Quezon City. Manila
Job Description:
• Bathed, dressed and fed infants, children, elderly or disabled clients
• Arranged formulas and changed diapers for infants or elderly
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6. • Planned, arranged and served meals for clients and carried out other cleaning duties
• Overseen and cared for children, elderly or disabled in employer’s residence and might
live in employer’s home
• Organized and took part in activities for instance games, crafts, reading and outings to
give pleasure and exercise
• Watched over children’s or elderly client’s activities, for example meals and rest periods,
as instructed by employer
• Observed children or elderly behavior and arranged reports for care giving, home care or
babysitting agency
• Kept records of everyday activities and health information regarding each client
• Taught children in special hygiene and social development
• Disciplined children in keeping with the methods requested by the parents
Key Qualifications:
• Over 2 years of experience in care giving and Nursing profession.
• Certified by the Technical Education and Skills Development Authority
(TESDA) issued last November 9, 2010and valid until November 9, 2015.
• Warm, loving and caring attitude
• Able to handle emergency and unforeseen situations
Care giving expertise:
• Good body mechanics
• Safe use of medications
• Patience
• Falls prevention
• Attention to detail
• Toileting and bathing
PERSONAL DATA:
Date of Birth: April 27, 1987
Place of Birth: Bautista, Pangasinan, Philippines
Civil Status: Single
Citizenship: Filipino
Height: 5’7
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7. Weight: 75 kg.
Age: 28 years old
Sex: Male
Mother’s name: Leonila B, Sanchez
Father’s name: Danilo T, Sanchez
Language spoken: English, Basic Cantonese, Tagalog
EDUCATIONAL BACKGROUND:
COLLEGE:
Bachelor of Science in Nursing
University of Cordilleras – Governor pack rd., Baguio, Benguet, Philippines
Graduated – March 2008
SECONDARY:
Bayambang National high School
Mabini st., Bayambang, Pangasinan, Philippines
Graduated – March 2004
PRIMARY:
Baluyot Elementary School
Brgy, Baluyot Bautista, Pangasinan.
Graduated - March 1998
ADDITIONAL INFORMATION:
I am honest, sincere, disciplined and hardworking person. I am able to follow and carry
out instructions easily from those with higher positions. I have self-initiative towards work and
willing to extend extra time if the need arises and can easily adjust to different situations.
I possess an extremely high level of patience and genuine level of understanding for others. I am
very flexible and I am able to adapt to new situation with ease. I am trained in particular
hospitality skills as a major requirement when I took up the course of Bachelor of Science in
Nursing
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