Jose Matriano

To secure a position as a chef at one of the state most excellent and exceptional food service stability and contribute my culinary expertise in preparing outstanding & commendable dishes to provide customer with world class dining experience.

• CHEF DE PARTIE (5 years’ experience)
• Professional in preparing and distributing of daily meals in accordance with the menu cycle.
• Active support of the Executive Chef and substitution in his/her absence.
• Providing support in organizing, managing and motivating the kitchen crew.

• CHEF DE PARTIE / FIRST COOK (DECORATOR)

• Head of cold gallery department in preparation of lunch and dinner of cold appetizers, dressing, salads, buffet decoration and platters.
• In charge in Ala Carte Restaurant in preparation in all cold menu. Hot dishes, main course, and side dishes.
• In charge in the requisition of all items needed in the cold pantry operation.
• In charge in monitoring and logging of cold food temperature.
• Supervising all the restaurants buffet decorations.
• Trained and supervise newly hired cooks.
• Planning and supervising the general cleaning for Public Health Safety Inspection in compliance with the European standards.
• Perform ice, fruits and vegetables carving. On the spot demonstration with the passengers.

• COOK A & B (5 years’ experience)
• Preparation of salads, appetizers, dressings and sauces.
• Makes cold cuts, platters such as cheese, meat and smoke fish.

• COOK (1year experience)
• Entry Level, assisting all gallery stations.

Traiting : BASIC SEAMAN TRAINING COURSE

Philippine Maritime Institute

Philippines (1992- 1993)

Secondary Southern Luzon Polytechnic College

Guinhawa, Quezon,Quezon (1986- 1990)

Elementary: Guinhawa Elementary School

Guinhawa Quezon, Quezon (1980- 1986)