Highlights:At age of 24 I became as a Sous Chef of the Hotel

Skills:Time Management, Organize and Fast, Organized & Multi Tasking

Goal:My Career goals in life is to become an Executive Chef someday and to have my own business restaurant someday

Certification:“A Closer Look at In-flight Catering Operations” August 28, 2014 MacroAsia Catering Services NAIA, Pasay City • Food Safety Hygiene and Sanitation Seminar August 28, 2014 Sofitel Philippine Plaza Hotel • “Journeying the Work Voyage: Be Brave ft. Ayala Land Incorporated” January 22, 2014 Far Eastern University Manila • Corporate Social Responsibility and Outreach September 1-2, 2015 The Bellevue Manila • Revenue Management Seminar September 1-2, 2015 The Bellevue Manila • Front Office and Concierge Operations Seminar September 1-2, 2015 The Bellevue Manila • Catering and Banquet Service Operations September 1-2, 2015 The Bellevue Manila • Housekeeping Operations Seminar September 1-2, 2015 The Bellevue Manila • Flair and Bartending Seminar September 1-2, 2015 The Bellevue Manila • Coffee Seminar February 19, 2016 Coffee Empire • Bartending Seminar February 19, 2016 TGI Fridays • BIZU Catering event “SGV Event” July 11, 2016 SM MOA

Honor:The Best Performing Students in Bar Management – April 2016 The Best Performing Students in Front Office – April 2016 National Certificate II – Bread and Pastry Production National Certificate II – Food and Beverage Services National Certificate II – Housekeeping National Certificate II – Bartending National Certificate II – Front Office and Concierge Operations Champion - “Dream Team” (Cooking Competition) - April 2018 Employee of the Month (October 2021)

Cook 08/2022 - current
Jeepney Restaurant, ANCHORAGE, AK United States
Industry: Restaurant
?Helping with the preparation of the food ?Organizing and maintaining the cleanliness of the kitchen
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Sous Chef 07/2021 - 06/2022
Anchorage Marriott Hotel, ANCHORAGE, AK United States
Industry: Hotel
? Reports to the Executive Chef and Executive Sous chef of the restaurant ? Placed in a position to lead by example in matters of organization, training, coaching employees and lead the flow of the kitchen ? Doing Inventories and Orderings for the Hotel
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Mice En Placer 08/2018 - 03/2020
Shangri-La The Fort, Taguig, Metro Manila Philippines
Industry: Hotel
? Providing various food services for the guest ? Applying the hygiene and sanitation policies of the hotel to prevent food contamination and hazards. ? Maintaining sanitary and safe work environment. ? Worked below top ranked Chefs to create excellent dishes and fine cuisine like Peruvian cuisine
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Far Eastern University 06/2014 - 07/2018
Manila, Manila, Philippines
Degree: Bachelor's Degree
Major:Hotel and Restaurant Management
I took up bachelor of science in Hotel and Restaurant Management and got several awards when I was taking my degree

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