Francesca Camposagrado

BS Hospitality Management graduate majoring in Cruise Line Operations in Culinary Arts with hands-on internship experience in luxury hotel kitchen operations. Skilled in garde manger, buffet preparation, food safety compliance, and kitchen support in fast-paced service environments. Certified in Cookery NC II and Bread and Pastry Production NC II, with strong attention to detail, teamwork, adaptability, and commitment to high-quality service.

Eager to contribute culinary expertise, hospitality training, and a strong work ethic to a dynamic organization.

Culinary Intern – Garde Manger / Cold Kitchen at Solaire Resort Entertainment City (2024-07)

• Assisted in daily garde manger production for buffet and à la carte operations
• Prepared salads, dressings, cold appetizers, and plated dishes according to hotel standards
• Supported VIP canapé preparation for special guest services and events
• Performed ingredient preparation, labeling, stock rotation, and cold station organization
• Ensured compliance with HACCP, FIFO, sanitation, and food safety procedures
• Coordinated with kitchen team during peak-volume buffet service

Culinary Intern – Kitchen Operations at The Henry Hotel Manila (2025-08)

• Assisted in breakfast preparation and timely plating for guest service
• Prepared mise en place for sandwiches, pastries, salads, and desserts
• Supported cold and hot kitchen operations during service periods
• Applied proper food storage, labeling, and stock rotation procedures
• Maintained cleanliness and workstation organization in accordance with kitchen standards

Bachelor of Science in International Hospitality Management – Lyceum of the Philippines University - Laguna (2021 – 2025)

Senior High School in Accountancy, Business, and Management – Laguna College of Business and Arts (2019 – 2021)