Camille Sevilla

To learn and be a responsible part of a great hotel which I can show my knowledge and skills and to meet great and important people that can help me improve more of my knowledge, my skills and my performance in working.

Commis Chef (Work) - SEDA VERTIS NORTH

(2023-04)

• Cold kitchen banquet - Contributing in maintaining kitchen and food safety standards of the Hotel.
• Preparing and plating various salads, canapes, charcuterie, and appetizers for banquet events.
• Orders supplies and ingredient stocks appropriately.
• Ensuring that ingredients delivered are fresh and up to quality.
• Perform all other job-related duties as requested by the management, such as training new hires or OJT and filing food safetyrelated documents.
• Coordinating with the Executive Chef and Sous Chef for events that requires special care.
• Hot kitchen banquet - Handling diferent stations, such as hot and cold station.
• Ensuring that dispatched foods are up to standards.
• Maintaining cleanliness of workplace and kitchen work equipment.
• Coordinating with the Senior Line Cook in implementing new recipes and kitchen standards.
• Assisting in stocking supplies and transferring to proper containers/chillers.

Assistant Chef (On the job Training) - RIZAL PARK HOTEL

(2022-09 - 2022-10)

Food and Beverage

Bachelor of Science in Hospitality Management - Hospitality Management - ACCESS COMPUTER COLLEGE (2019 - 2023)

Senior High School - Accountancy Business Management - AMA COMPUTER LEARNING COLLEGE (2017 - 2019)