Raphael Santos

Detail-oriented and adaptable professional with a background in hospitality, customer service, and organizational coordination. Experienced in supporting daily operations, coordinating events and team activities, maintaining accurate records, managing multiple priorities, and communicating effectively with teams and customers. Proficient in Microsoft 365 and Google Workspace, with strong administrative, organizational, and problem-solving skills and the ability to quickly learn new systems and processes.

Line Chef at Saboya Ramen Bar (2026-05 – Present)

• Supported daily operations in a fast-paced environment while managing multiple priorities and strict deadlines.
• Coordinated closely with team members to ensure smooth workflows and timely completion of tasks.
• Maintained accuracy, consistency, and attention to detail under pressure.
• Adapted quickly to changing operational needs while contributing to a positive team environment.

Commis Chef Intern at Baguio Country Club (2025-12 – 2026-01)

• Supported daily operations in a five-star hospitality environment with high standards for organization and professionalism.
• Coordinated with team members to maintain efficient workflows and meet operational timelines.
• Assisted with inventory organization, stock monitoring, and equipment maintenance.
• Demonstrated reliability, adaptability, and strong attention to detail.

Commis Chef Intern at Café Juan, Holy Angel University (2025-04 – 2025-09)

• Supported operations across multiple service areas while maintaining organized workflows.
• Communicated effectively with team members and customers to address daily needs.
• Managed multiple responsibilities and adapted to changing priorities in a service-oriented environment.

Commis Chef Intern at First International Conference on Kapampangan Cuisine and Food Tourism (2024-03 – 2024-03)

• Assisted with event operations, including preparation, setup, service, coordination, and post-event organization.
• Worked collaboratively to complete assigned tasks according to event schedules and deadlines.
• Coordinated task requirements with team members to support organized event workflows.
• Adapted to changing priorities in a time-sensitive environment.

Culinary Productions Assistant at Amai (Family Business) (2020 – 2022)

• Assisted with daily operations, inventory organization, packaging, and order fulfillment.
• Maintained organized records of inventory and supplies to support efficient business operations.
• Managed multiple priorities while meeting customer deadlines and ensuring accuracy.
• Supported day-to-day business operations through organization, coordination, and task management.

Bachelor of Science in International Gastronomy – Holy Angel University (2023 – 2026)