Divina Agpalo

Passionate and versatile Culinary Professional with over 15 years of international experience spanning high-volume corporate catering, fine dining, healthcare food services, and culinary entrepreneurship. Proven track record in high-volume food preparation, line cooking (grill, pizza, sauté), and strict adherence to food safety and sanitation standards. Adept at managing stations independently, controlling inventory, and delivering high-quality diverse cuisines including Western, Italian, Asian, and traditional Filipino.

Grill Cook / Pizza Prep - Orlando Regional Medical Center - Orlando, Florida

(2024-08)

• Manage opening shifts for the grill operation, ensuring all equipment is sanitized, fully stocked, and ready for service.
• Execute daily mise en place and food preparation for high-volume pizza and fry stations.
• Monitor and maintain strict food temperatures for all meats, vegetables, and prepped products to ensure optimal safety and quality.
• Enforce proper food storage practices by labeling all items and strictly applying First-In, First-Out (FIFO) inventory rotation.
• Maintain a pristine and compliant workspace in accordance with healthcare facility safety and sanitation codes.

Owner / Operator - JH Seafood & Grills - Singapore

(2012-11 - 2024-04)

• Founded and managed a successful culinary business catering authentic Filipino dishes, seafood, and baked desserts.
• Supplied fresh produce and specialized seafood products (deboned and marinated milkfish) to various Filipino restaurants across Singapore.
• Handled end-to-end business operations, including food preparation, menu execution, quality control, and vendor management.

Commis II (Cold Kitchen & Live Stations) - Marina Bay Sands - Singapore

(2010-03 - 2012-02)

• Cold Kitchen Production: Prepared a wide variety of vegetable salads, dressings, cold cuts, blanched seafood, fruit, and cheese platters; independently managed à la carte sandwich and Western salad orders.
• Live Egg & Pasta Station: Handled live-station cooking for breakfast eggs and custom pasta dishes during high-volume buffet services.
• Operations & Inventory: Managed stock inventory and placed orders for meat, fish, and poultry; performed regular chiller temperature checks to ensure food safety compliance.
• Menu Planning: Collaborated with the culinary team on menu planning for daily lunch, dinner, buffet, and à la carte operations.

Apprentice Chef - Singapore Airlines (Catering Services) - Singapore

(2009-07 - 2010-01)

• Assisted senior chefs in prepping and marinating authentic Japanese cuisine tailored for premium airline passengers.
• Gained valuable experience in high-volume, strict-timeline catering production while maintaining stringent food safety standards.

Apprentice Chef - Pasta Brava Italian Restaurant - Singapore

(2009-01 - 2009-06)

• Assisted the culinary team in preparing and cooking a diverse menu of traditional Italian pasta dishes in a fast-paced kitchen environment.

Culinary Craft & Services Excellence - Sunrice GlobalChef Academy

Certificate - Food Preparation - Workforce Skills Qualifications (WSQ), Singapore