Mae Robosa

Kitchen Admin / Team Leader (Banquet)

Talent

PasayMember since June 24, 2026

AdminWorks (Foodcost Calculation, Ordering of Marketlist)MS ApplicationsAdobeCanvaPDF FilesCookingFood Cost CalculationInventory ManagementMarket List ProcurementBasic Culinary SkillsMS Office (Word, Excel)Adobe SuitePDF Management

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AdminWorks (Foodcost Calculation, Ordering of Marketlist)MS ApplicationsAdobeCanvaPDF Files

About

Versatile and detail-oriented Kitchen Admin- Team Leader with a proven track record in balancing administrative support with hands-on kitchen operations. Adept at managing inventory, streamlining back-of-house documentation, and stepping onto the line during peak events to assist with food prep. A proactive team player dedicated to maintaining high culinary standards, strict food safety compliance, and optimal operational efficiency.

Experience

KITCHEN ADMIN / TEAM LEADER (Banquet) - HOTEL PRO SERVICES INC (ASSIGNED AT MARRIOTT MANILA AT NEWPORT WORLD RESORTS) - Marriott Manila at Newport World Resorts

(2019-01)

Administrative & Document Management: Maintain digital and paper filing systems for back-of-house operations; review, proofread, and edit Event Orders (EOs) and Purchase Requests to ensure 100% data accuracy.
Event Coordination: Attend EO meetings, cascade updates to the banquet kitchen team, and coordinate daily requirements between Event Management and Culinary staff.
Staffing & Scheduling: Assist the Executive Sous Chef with banquet staff scheduling, track employee attendance, and evaluate daily kitchen manpower requirements.
Inventory & Procurement: Process purchase orders for essential kitchen supplies, monitor stock levels, and perform routine inventory audits.
Compliance & Food Safety: Enforce Marriott food handling and sanitation standards, ensure strict adherence to hygiene policies, and audit HACCP documentation for completeness

RECEPTIONIST / Admin - CLUB BALAI ISABEL

(2018-04 - 2018-09)

F&B Administrative Support: Managed reservation bookings and compiled daily and weekly performance reports for the F&B Manager.
Event & Operations Prep: Organized BEOs for upcoming functions and prepared operational summaries for the Captain Waiter.
Cross-Functional Operations: Supported daily operations across departments, stepping in as a reliever for Service Associates, Kitchen Associates, and Baristas as needed.