APPLE GRACE DUATIN
CAVITE - CITY OF DASMARIÑAS
Summary
Creative professional with background in preparation, cooking and presentation of dishes. Develops unique dishes by grilling, baking and frying to offer wide selection. Motivated to deliver customer satisfaction. Committed Commis Chef passionately providing outstanding service for over 6 years. Well-versed in kitchen operations, working efficiently in small or big teams to consistently raise culinary standards. Innovative and creative .
Overview
8
8
years of professional experience
1
1
Certification
Work History
Catering Chef
SELF EMPLOYED
Dasmarinas
12.2022 - Current
- Managed scheduling of staff members for various tasks including cooking, baking, plating, serving, cleaning up after events
- Performed regular maintenance checks on kitchen equipment used during catered functions
- Adjusted recipes as necessary based on customer feedback from previous catering engagements
- Inspected kitchens before and after each event to ensure cleanliness was maintained throughout the duration of a function
- Ensured that all leftovers were stored properly following completion of a catered function
- Provided guidance to staff regarding kitchen operations, equipment use, and safety protocols during catering events
- Placed orders for food and supplies needed for proper set up and preparation
- Developed catering menus to exceed client expectations yet meet tight budgets
- Created unique and fun catering meal options, which included seaside clambakes, pig roasts, and summertime barbecues
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
- Cleaned and sanitized kitchen equipment, utensils and work stations
- Observed food safety and sanitation protocols to reduce germ spread.
Commis Chef
Royal Caribbean International
CAVITE - CITY OF DASMARIÑAS
11.2019 - 08.2022
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods
- Performed opening mise-en-place duties, maintaining professionalism of restaurant
- Created exceptionally presented dishes, exceeding timeframe goals by 15 minutes
- Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts
- Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests
- Addressed spills and hazards promptly to maintain safe and clean work environment
- Assisted with unloading of ingredient and supply deliveries into storage cupboards
- Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use
- Monitored supply inventory, rotating stock to promote freshness and reduce waste.
Commis Chef
vikings buffet
11.2016 - 12.2018
- Performed opening mise-en-place duties, maintaining professionalism of restaurant
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods
- Sourced seasonal, local produce to create exceptional dishes
- Disposed of waste, recyclables and out-of-date stock, sorting into proper receptacles for pickup
- Offered creative input on new dishes, suggesting enhancements or additions according to market trends, seasons or requests
- Modified recipes to accommodate customer needs and requests, increasing loyalty and satisfaction
- Monitored supply inventory, rotating stock to promote freshness and reduce waste.
Education
Associate of Arts - CULINARY ARTS BAKING AND PASTRY
APICIUS CULINARY ARTS AND HOTEL MANAGEMENT,INC.
PARANAQUE08-2015
Certificate of Higher Education in HOTEL AND RESTAURANT SERVICES -
Asian Institute of E-commerce
PangasinanSkills
- Stock rotation
- Waste control
- Food hygiene procedures
- Calm under pressure
- Food preparation
- Culinary expertise
- Food and beverage pairing
- Kitchen equipment and tools
- Large scale events
- Recipe creation
- Culinary techniques
- Safety and sanitation regulations
- Kitchen management
Certification
- NC II COOKERY
- SLOVENIAN AND POLISH CUISINE SEMINAR
- GO ENTRE PINOY SEMINAR
- CROWD MANAGEMENT
- SECURITY AWARENESS
- BASIC SAFETY TRAINING
- FOOD SAFETY AND CHEMICAL SPILL
Accomplishments
Grand champion at "FOOD AND DRINKS ASIA COOKING CHALLENGE 2015"
Languages
Filipino
First Language
English
Intermediate (B1)
B1
Korean
Beginner
A1
CERTIFY
"I certify that the information provided in this resume is true and accurate to the best of my knowledge."
Timeline
Catering Chef
SELF EMPLOYED
12.2022 - Current
Commis Chef
Royal Caribbean International
11.2019 - 08.2022
Commis Chef
vikings buffet
11.2016 - 12.2018
Associate of Arts - CULINARY ARTS BAKING AND PASTRY
APICIUS CULINARY ARTS AND HOTEL MANAGEMENT,INC.
Certificate of Higher Education in HOTEL AND RESTAURANT SERVICES -
Asian Institute of E-commerce
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