Analiza Naredo
CALAMBA CITY, LAGUNA,LAGUNA
Summary
Certified culinary professional with a BS in Hospitality Management and a Professional Diploma in International Culinary Arts and Kitchen Management. Experienced in pastry production, garde manger, banquet operations, and high-volume food service. Promoted from Line Cook 1 to Line Cook 2 at a resort property. Skilled in plated desserts, cold kitchen preparation, buffet service, and food safety compliance. Seeking Pastry or Garde Manger position in cruise line galley operations.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Line Cook
Everline Resort and Spa
Olympic Valley, CA, Placer
11.2024 - 10.2025
- Prepared plated desserts for banquets and events
- Worked with experienced chefs to learn requirements of different cooking stations and dishes.
- Produced pastries for hotel retail outlets
- Assigned to Garde Manger and Banquet sections
- Prepared 500–900 plated salads for large functions
- Made various appetizers and cold dishes
- Led breakfast buffet kitchen operations
- Operated live kitchen breakfast station
- Maintained food safety and quality standards
- Promoted from Line Cook 1 to Line Cook 2
Assistant Cook
Mr Boo Ribs and Steaks
CALAMBA CITY, LAGUNA
11.2023 - 01.2024
- Prepared and cooked menu items according to standard recipes
- Ensured consistent food quality and presentation
- Maintained cleanliness and sanitation of the work station
- Delivered timely and quality dishes to guests during service
- Maintained kitchen order by thoroughly cleaning all cooking areas, including grills, stoves, counters and tables.
- Prepared dish ingredients by chopping vegetables, meats and garnishes.
Education
Diploma of Higher Education - Professional Diploma in Culinary Arts and Kitchen Management
Lyceum of The Philippines University
Calamba, LAG2025
Bachelor of Science - Hospitality Management
Calamba Doctors' College
Calamba, LAG2022
Skills
- Safe food handling
- Team collaboration
- Proactive learner
- Excellent communication
- Kitchen sanitation
- Food Hygiene
- Food preparation
- Cold food preparation
- HACCP compliance
- Plating presentation
- Food prep
Languages
English
Advanced
C1
Certification
- NC II — Cookery (Valid to Feb 2029)
- NC II — Bread & Pastry Production (Valid to Feb 2029)
- NC III — Events Management (Valid to Jun 2026)
- ServSafe Food Safety Manager
- Feed the Planet Sustainability Certification
- Royal Caribbean International — Cruise Familiarization Program (2023)
Interests
- Watching movies
- Reading A novel book
- listening to music
- Watching food discovering
Accomplishments
- Promoted from Line Cook I to Line Cook II
- Assign to Pastry and Bakery, Banquet Department and Garde Manger Kitchen.
- Lead the breakfast live kitchen.
- Been a task force in kitchen to one of the hotel property in Mammount Outbound California.
Timeline
Line Cook
Everline Resort and Spa
11.2024 - 10.2025
Assistant Cook
Mr Boo Ribs and Steaks
11.2023 - 01.2024
Diploma of Higher Education - Professional Diploma in Culinary Arts and Kitchen Management
Lyceum of The Philippines University
Bachelor of Science - Hospitality Management
Calamba Doctors' College