Ed Lawrence I. Agustin
1931 Aquino St., Doña Mara Subdivision Brgy. Dau, Mabalacat, Province Of Pampanga
Summary
Experienced Chef Instructor well-versed in running kitchens, teaching future professionals, and designing courses. Knowledgeable about controlling costs, organizing supplies, and overseeing food production. Prepared to offer 11 years' experience in the field to a challenging new role.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Senior Chef Instructor
Korean Philippine Culinary Academy
08.2021 - 11.2023
- Provided constructive feedback on student performance, guiding them toward continuous improvement in their craft.
- Promoted a culture of creative experimentation among students, encouraging them to develop unique signature dishes showcasing their talents.
- Facilitated group projects that fostered teamwork skills vital for success in professional kitchens environments.
- Conducted regular evaluations of course offerings and instructional techniques to ensure program''s continued success in meeting industry standards.
Chef Instructor
Culinaire Academy Of Pastry And Culinary Arts
07.2019 - 01.2020
- Maintained a clean, neat, and well-sanitized kitchen.
- Motivated students to achieve new levels of skill in diverse kitchen tasks.
- Monitored food production for quality, safety, and adherence to establishment standards.
- Coached junior chefs on cooking techniques and performance strategies.
Chef Instructor
Le Roux Culinary Academy
06.2012 - 01.2018
- To improve and enhance the Baking Program of the Le Roux Culinary Academy.
- To subdivide the program into categories and establish the levels of each category and set a higher level of standard.
- To formulate or improve all the detailed recipes and procedures.
- Formulate the sequence of classes and the lesson plan for a more systematic flow of classes.
- To continuously update the program in terms of competitiveness and productivity.
- Market/Purchased the ingredients, tools, and equipment to be used in the class.
Pastry Chef
Widus Resort And Casino
10.2010 - 07.2012
- Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
- Creating new and exciting desserts to renew our menus and engage the interest of customers.
- Decorating pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting.
- Preparing a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
Kitchen Staff
FRESH N’ FAMOUS FOOD INC. Chowking
06.2011 - 11.2011
- Perform all the tasks in the kitchen other than cooking and serving.
- Responsible for the hygiene of the kitchen and they have to clean so the kitchen remains clean before the surprise inspections.
- Preparing the kitchen before the chefs arrive to cook.
- Remove the required ingredients from the pantry and have to clean and cut the vegetables in advance.
- Assisting the chefs if they require help.
- Fill up the positions of the absent staff and complete their duties.
- Report to the kitchen manager or the head chef.
- Train any new members of the kitchen staff regarding the work culture of the kitchen.
- Cleaning all the equipment that is used in the kitchen.
Baker
Michells Cake And Pastries
07.2010 - 01.2011
- Measure and mix ingredients to make breads, rolls, pies, pizzas and cakes.
- Weigh materials in order to ensure appropriate quantity.
- Cut dough into equal parts to ensure that each batch has a uniform appearance.
- Mold dough into appropriate shapes.
- Place dough into appropriate pans.
- Place pans in ovens and set oven temperature.
- Ensure that oven temperature is in accordance to the type of product being baked.
- Adjust thermostats in order to ensure that appropriate heat is being transmitted.
- Remove baked goods from the oven and place on cooling racks.
- Spread sprinkles and other decoration on baked goods.
- Prepare icings according to recipes and decorate baked goods appropriately.
- Ensure that correct quantities of batches are being made.
- Ensure appropriate storage of baking utensils and supplies.
- Make sure that baking equipment is cleaned and maintained properly.
- Ensure compliance with food safety standards
Baker
Swiss Cottage, Metro Gaisano
09.2009 - 03.2010
- Weigh out precise amount of baking ingredients using scales or graduated containers.
- Assess the quality of raw materials before baking to ensure conformance to set standards.
- Uniformly mix ingredients using automated equipment such as blenders and mixers.
- Knead dough manually or with the aid of a kneading machine.
- Establish production schedule and set quota for the number of goods to be produced on daily basis.
- Maintain good knowledge of complex industrial mixing machine and how to operate them.
- Maintain a clean and hygienic work area in accordance with health and safety regulations.
- Decorate baked products by applying icings, toppings and glaze to achieve a finished appearance.
- Conduct research to develop original recipes for baked products.
Baker
French Baker, Hansbake Marketing Corporation
10.2008 - 04.2009
- Check the quality of baking ingredients
- Prepare equipment for baking
- Measure and weigh flour and other ingredients
- Combine measured ingredients in mixers or blenders
- Knead, roll, cut, and shape dough
- Place dough in pans, molds, or on sheets
- Set oven temperatures
- Place and bake items in hot ovens or on grills
- Observe color and state of products being baked
- Apply glazes, icings, or other toppings
Education
Computer Technician
Asian Institute of Computer Studies
Mabalacat, Province Of Pampanga, Philippines2007
Skills
- Team Management
- Sanitation Standards
- Nutritional knowledge
- Food presentation
- Demonstration skills
- Teaching techniques
- Culinary expertise
- Hands-on instruction
- Food Safety
- Food safety knowledge
- Sanitation Guidelines
- Menu Planning
Certification
Trainers Methodology Certificate I
Issued on: August 31, 2021
Valid until: August 30, 2026
National Certificate III
Commercial Cooking
Issued on: July 12, 2022
Valid until: July 11, 2027
National TVET Trainer Certificate Level 1
Cookery NC II
Issued on: October 17, 2023
Valid until: September 08, 2027
National Certificate II
Cookery
Issued on: September 09, 2022
Valid until: September 08, 2027
National TVET Trainer Certificate Level 1
Break and Pastry Production NC II
Issued on: October 19, 2021
Valid until: August 30, 2026
National Certificate II
Bread and Pastry Production
Issued on: August 31, 2021
Valid until: August 30, 2026
Training of Trainers on Work Readiness Modules on 21st-Century Skills
March 18 - 20, 2023
Practicing COVID-19 Preventive Measures in the Workplace
August 19, 2021
Certificate of Participation
Philippines 2019 30th Sea Games
November 18, 2019 - December 18, 2019
Good Manufacturing Practices
Metro Gaisano, Angeles, Pampanga
November 03, 2009
Timeline
Senior Chef Instructor
Korean Philippine Culinary Academy
08.2021 - 11.2023
Chef Instructor
Culinaire Academy Of Pastry And Culinary Arts
07.2019 - 01.2020
Chef Instructor
Le Roux Culinary Academy
06.2012 - 01.2018
Kitchen Staff
FRESH N’ FAMOUS FOOD INC. Chowking
06.2011 - 11.2011
Pastry Chef
Widus Resort And Casino
10.2010 - 07.2012
Baker
Michells Cake And Pastries
07.2010 - 01.2011
Baker
Swiss Cottage, Metro Gaisano
09.2009 - 03.2010
Baker
French Baker, Hansbake Marketing Corporation
10.2008 - 04.2009
Computer Technician
Asian Institute of Computer Studies
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