Miguel Arnao

Dedicated culinary professional with formal training in Professional Culinary Arts and hands-on experience across luxury hotel and independent restaurant kitchens. Skilled in food preparation, station management, and maintaining strict hygiene and quality standards. Proven ability to work efficiently in high-volume settings, collaborate with kitchen teams, and consistently deliver well-presented dishes. Committed to growth, safety, and excellence in every role.

Commis Chef at Backstreet Cafe and Restobar (2025-10 – 2026-04)

• Prepared ingredients and cooked menu items to recipe and quality standards
• Managed assigned station during service and ensured timely order preparation
• Plated and garnished dishes with attention to presentation and consistency
• Maintained cleanliness, sanitation, and organization of kitchen and work areas
• Assisted with inventory checks, stock rotation, and restocking of supplies

Culinary Intern at Courtyard by Marriott Iloilo (2025-04 – 2025-08)

• Assisted with prep work and buffet service preparations daily
• Portioned, arranged, and replenished buffet items while maintaining freshness
• Cleaned, sanitized, and organized kitchen areas and equipment before and after shifts
• Followed food safety procedures and proper storage of ingredients and cooked items
• Supported chefs in plating, garnishing, and quality checks for hotel dining services

Culinary Intern at The Lind Hotels Boracay (2024-12 – 2025-03)

• Assisted breakfast and banquet teams with food preparation and assembly
• Chopped, measured, and organized ingredients for large-scale service operations
• Cleaned and sanitized tools, equipment, and work areas per hotel standards
• Monitored and replenished food items during service to ensure availability
• Worked as part of a coordinated team to meet service timelines and guest expectations

1-Year Course in Professional Culinary Arts – La Flamme Bleue Center for Culinary Arts (2023-01 – 2024-12)