CYDNI PAÑARES
CHIEF COOK
BACOOR
Summary
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
5
5
years of professional experience
Work History
Customer Service Representative
TELEPERFORMANCE
11.2023 - Current
- Maintained customer satisfaction with forward-thinking strategies focused on addressing customer needs and resolving concerns.
- Responded to customer requests for products, services, and company information.
- Answered constant flow of customer calls with minimal wait times.
- Offered advice and assistance to customers, paying attention to special needs or wants.
- Answered customer telephone calls promptly to avoid on-hold wait times.
- Provided primary customer support to internal and external customers.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Clarified customer issues and determined root cause of problems to resolve product or service complaints.
- Handled customer inquiries and suggestions courteously and professionally.
- Developed customer service policies and procedures to meet and exceed industry service standards.
- Exhibited high energy and professionalism when dealing with clients and staff.
- Responded proactively and positively to rapid change.
Chief Cook
Khalid Faraj Shipping
12.2021 - 09.2023
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cooked memorable dishes that brought new customers into establishment.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
Chief Cook
Waypoint Shipping
03.2021 - 09.2021
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Cooked memorable dishes that brought new customers into establishment.
- Placed orders to restock items before supplies ran out.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Developed close relationships with suppliers to source best ingredients.
- Evaluated food products to verify freshness and quality.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
Chief Cook
Waypoint Shipping
12.2018 - 09.2019
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Placed orders to restock items before supplies ran out.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
- Developed close relationships with suppliers to source best ingredients.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
Education
STEWARDING - Vocational-Technical Education
ORMOC CITY INSTITUTE OF TECHNOLOGY
ORMOC CITY 04.2001 -
COMPUTER SYSTEM NETWORK TECHNOLOGY( UNDER GRAD) - Computer Networking
AMA COMPUTER LEARNING CENTER
ORMOC CITY 04.2001 -
Skills
Complaint Resolution
Product Knowledge
Consultative Sales
Product and Service Solutions
Coordination
Customer Service
Store Maintenance
Stock Management
Document Control
Holding Documents
- SIRB/ SEAMANS BOOK C1232527
- PASSPORTE, P3488109B
Sea Services
- LCT SII CDF 03, LCT, 1,859.00, 540.64X, CHIEF COOK, 12/09/18, 09/23/19, WAYPOINT SHIPPING
- LCT DUBHE, LCT, 1,510.00, 1440.00, CHIEF COOK, 03/02/21, 09/02/21, WAYPOINT SHIPPING
- M/V JARYEH 01, LCT, 929, 600HPX2, CHIEF COOK, KHALID FARAJ SHIPPING
- M/V JEWAHER 01, LCT -. GRT 1832,549, CHIEFCOOK, KHALID FARAJ SHIPPING
- M/V ZEHRAH CONTAINER VESSEL - GRT 3477, 1063 CHIEF COOK, KHALID FARAJ SHIPPING
Certification Statement
I hereby certify that the above information is true and correct to the best of my knowledge and belief.
Personal Information
- Age: 26 Years Old
- Place of Birth: Ormoc City
- Height: 5`9 Ft
- Weight: 85 Kg
- Date of Birth: 11/03/97
- Gender: Male
- Marital Status: Single
- Religion: Roman Catholic
References
- CAPT. DOMINGO H. PAGULONG, MASTER, SURIGAO DEL NORTE
- JOSE JOEL S. REMAR, CHIEF MATE, ILO-ILO CITY
- YOSES NATALI, CHIEF OFFICER, KHALID FARAJ
Training
- ADNOC OFFSHORE HSE INDUCTION, P348109B, 12/15/23
- FOOD HYGEINE, P348109B, 12/17/24
- HELICOPTER UNDER WATER ESCAPE TRAINING (WITH EMERGENCY BREATHING SYSTEM), 52515095151221426029, 12/14/25
- BASIC H2S TRAINING (OPITO), 52519014151221426018, 12/14/23
- HAIL AND GASHA ARTIFICIAL ISLAND CONTRUCTION PROJECT HSE INDUCTION, P348109B, 12/15/24
- SHIPS CATERING (SHIPS COOKS), 18130603097630, 07/19/23
Timeline
Customer Service Representative
TELEPERFORMANCE
11.2023 - Current
Chief Cook
Khalid Faraj Shipping
12.2021 - 09.2023
Chief Cook
Waypoint Shipping
03.2021 - 09.2021
Chief Cook
Waypoint Shipping
12.2018 - 09.2019
STEWARDING - Vocational-Technical Education
ORMOC CITY INSTITUTE OF TECHNOLOGY
04.2001 -
COMPUTER SYSTEM NETWORK TECHNOLOGY( UNDER GRAD) - Computer Networking
AMA COMPUTER LEARNING CENTER
04.2001 -