BANQUET COOK II - Orlando World Center Marriott - Orlando
(2025-01)
- Collaborated with team members to ensure timely meal service during events.
- Monitored food safety protocols, ensuring compliance with health regulations.
- Trained new kitchen staff on food preparation techniques and safety practices.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Implemented waste reduction strategies by properly managing portion sizes and utilizing leftover ingredients creatively.
- Learned menu items produced by assigned station to achieve proper quantities.
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Dated and rotated food containers, safely stored perishables and maintained sanitary work environment to maximize food safety.
COOK - Drury Plaza Hotel - Orlando, FL
(2024-09 - 2025-01)
- Prepared and cooked menu items following recipes and presentation standards
- Maintained cleanliness and organization of kitchen and food storage areas
- Assisted in inventory management by tracking ingredient availability and freshness
LINE COOK - Renaissance Hotel by Sea Word
(2023-06 - 2024-06)
Renaissance Hotel by Sea World is a 4-star hotel that has multiple restaurants, including Boardwalk, Mist Wine Bar & Restaurant, Bella Grove Provisions, and Palms Pool Bar and Grill. They serve a wide array of fusion dishes.
- First, assigned to the Boardwalk kitchen and trained in all stations, which are cold, middle, and pizza stations.
- Second restaurant assignment was Mist restaurant and was trained in all stations, which are cold, middle, and the sauté station.
- The final restaurant assigned was Bella Grove Provisions, and I was trained in all stations, which include cold, middle, sauté, and Pizza Station.
- All restaurants require us to keep up inventory, and all keep up inventory on a daily basis.
- All restaurants require to do the necessary prep every day for all stations.
COLD LINE COOK - Black Bird - Makati, Philippines
(2022-11 - 2023-03)
Black Bird is a fine dining restaurant and is one of the top 10 restaurants in the Philippines. The menu they offer includes European-Asian fusion steaks, pizzas, pasta, salads, and dessert.
- Salad dressing preparation, making sure we have dressings that will be used for the day and are in line with the restaurant's standards.
- Salad components preparation.
- We clean and use fresh greens every day, which we clean and check before using.
- Preparing ice cream that we make daily from scratch using the recipe of the restaurant, and making sure it is in line with the standard.
- Making cakes that we bake daily, making sure the quality is up to the company standards.
- Setting up the station in the morning, making sure all items are available.
- Closing and cleaning the station in the evening, making sure everything is properly sealed and stored in the right place.
- Cleaning the equipment making sure that it is ready to be used the next day
- Checking the stocks and making sure there are adequate item to be used and updating the managers if we are low on some items
- Every 15th and 30th of the month we check all the inventory and report it to the managers for auditing
- If there are private catering or events in the restaurants we make sure that every component is already prepared and we make sure we have back ups
CULINARY INTERN - Gallery by Chele - Taguig, Philippines
(2022-07 - 2022-10)
Gallery by Chele is a fine dining restaurant, which is also in the top 20 restaurants in the Philippines. It offers a tasting menu that focuses on using local ingredients, with a twist of Spanish cuisine.
- Preparing salad greens that are cleaned and checked before service.
- Cutting and portioning proteins, making sure that they are the right weight to be used for the dish.
- Grilling the steaks and fish to the guests' desired doneness.
- Preparing the components for the dessert station, which is making the batter for bibingka cheesecake, that is in the menu.
- Storing and making sure that items are sealed properly to prevent cross-contamination.
- Opening and setting up the station, upon opening in the morning, making sure components to be used are available.
- Checking the guest reservation before the service to make sure that items and components are available for all the guests.
- Closing and cleaning the station at the end of the shift, making sure all items are stored properly in the proper storage area.
- Reporting if there are items that are already low in stock.
- Preparing for events and making sure that we have the right amount of components and ingredients to be used for the event.
