Kyna Valente
Line Cook
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About
Dedicated culinary professional with hands-on experience in pastry, hot kitchen, and kitchen operations. Skilled in food preparation, plating, inventory management, and maintaining efficiency in fast-paced environments. Eager to continuously learn, adapt, and contribute positively within a professional kitchen environment.
Experience
On-call Commis - Acacia Hotel Manila
(2016-12 - 2017-01)
- Assisted in kitchen operations across Hot, Cold, and Pastry sections
- Maintained cleanliness, food safety, and proper food handling standards
- Supported senior chefs in food preparation and plating
Kitchen Helper - Bizu Patisserie
(2020-09 - 2020-10)
- Trained in pastry production and kitchen operations
- Exposure to high-end pastry techniques and standards
- Training paused due to COVID-19 pandemic
Line Cook - Bizu Patisserie
(2022-05 - 2025-01)
- Prepared a variety of cake decorating, appetizers, pasta and main courses
- Ensured consistency in quality, taste, and presentation
- Assisted in product development and seasonal menu items
Line Cook - Al Bacchio by Bizu
(2025-01 - 2025-10)
- Handled pastry and cold preparation and assisted in kitchen operations
- Maintained quality control and efficient workflow during service
- Contributed creative ideas for menu offerings and presentation
- Managing administrative responsibilities, including documentation and inventory control
Kitchen Supervisor - Kaori Cuisine
(2025-11 - 2026-05)
- Overseeing kitchen operations to maintain high standards of efficiency, quality, and hygiene
- Creating and refining recipes to elevate product quality and innovation
- Managing administrative responsibilities, including documentation and inventory control
- Building and maintaining professional relationships with clients and suppliers
Education
Diploma - High School - Woodridge College (2014 - 2015)
Diploma - Professional Culinary Arts - Lyceum of the Philippines Culinary Institute (2015 - 2016)
Diploma - Professional Bakery and Pastry Arts - Lyceum of the Philippines Culinary Institute (2016 - 2017)
