Mark Anthony Abdon

I am an enthusiastic and hardworking culinary professional aspiring to work and enhance my culinary knowledge and skills while contributing to the business's success.

Demi Chef de Partie - Four Season Hotel Toronto - 60 Yorkville Ave. Toronto

(2024-02)

• Oversees the Banquet Hot, Cold, Cafeteria and Room service department.
• Ensuring guest satisfaction on the action live station in Banquet event.
• Prepared meals for maximum 600 guest.

Commis 1 - Four Season Hotel Toronto - 60 Yorkville Ave. Toronto

(2023-01 - 2024-02)

• Oversees the Banquet Hot, Cold, Cafeteria and Room service department.
• Ensuring guest satisfaction on the action live station in Banquet event.
• Prepared meals for maximum 600 guest.

Line Cook - Café Landwer - 5000 Younge st.

(2022-02 - 2023-08)

• Oversees the hot line stations of breakfast, pasta, fryer, and shakshuka.
• Manages the handling, storage, and preparation of ingredients.
• Monitors and maintains the overall cleanliness of the workstation.
• Ensures coordination with other colleagues for efficient and seamless food preparation.

Junior Sous Chef - Noble House Hotel and Resort, San Francisco, CA, USA / Argonaut Hotel / Blue Mermaid Chowder - San Francisco, CA, USA

(2019-02 - 2020-02)

• Assists the sous chef in monitoring inventory levels and managing the kitchen staff.
• Supervises the line and prep cooks and oversees the completion of tasks.
• Creates a special menu offered to customers every week.
• Manages the banquet's event schedule.

Demi Chef de Partie - Cunard Lines / Singa Ship Management Philippines, INC. – Southampton, England, Carnival UK - Southampton, England

(2015-10 - 2017-03)

• Works closely with the Chef de Parties and prepares dishes in the assigned food station.
• Performs daily tasks assigned by the Sous Chef and ensures the timely cleaning of kitchen equipment.

Commis De Cuisine - Cunard Lines / Singa Ship Management Philippines, INC. – Southampton, England, Carnival UK - Southampton, England

(2012-08 - 2015-05)

• Prepared for 2500 to 3500 guests, including the crew needed, such as salads, sandwiches, pasta, and main course from Breakfast to Dinner.

Line and Banquet cook - JW Marriott - Indianapolis, Indiana, USA

(2011-01 - 2012-01)

• Executes recipes, portion controls, and presentation specifications set by the restaurant using mixers, slicers, steamers, proofers, ovens, and other extensive production equipment.
• Cleans and maintains the station observing proper safety and sanitation protocols.
• Performs other tasks requested by the Chef, Sous Chef, or Kitchen Supervisor

Line and Banquet cook - Bayview Park Hotel - Manila Philippines

(2010-08 - 2010-12)

• Performs proper measurements and weights for the cooking ingredients.
• Assists the different departments such as sauce, appetizer, grill, roast, fish, and fry station in the banquet kitchen and hot/cold station in the Giardino Kitchen for in-room dining service and coffee shop (café/restaurant).
• Inspects, assesses, and evaluates the quality of newly delivered raw materials.

Culinary Management - Centennial College SHTCA, Toronto ON (2021-09 - 2023)

Bachelor of Science - Hotel and Restaurant Management; Specializing in Culinary Arts Technology - Philippines Women’s University, Manila, Philippines (2007-06 - 2010-10)