Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic
Ed Lawrence I. Agustin

Ed Lawrence I. Agustin

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

16
16
years of professional experience
42
42
Certifications

Work History

Cookery NCII Trainer 40 Days Scholarship Program

TOMAS DIZON FOUNDATION INSTITUTE INC. (TESDA)
06.2024 - 08.2024
  • Organized extracurricular cookery events to expand students'' exposure to diverse cuisines and cooking styles.
  • Maintained a clean and organized classroom space conducive to efficient learning for all students involved in the program.
  • Promoted safe food handling practices, reinforcing proper sanitation procedures throughout each lesson.
  • Enhanced student cooking skills by demonstrating various culinary techniques and providing personalized feedback.
  • Assisted students in mastering essential cookery techniques, resulting in increased confidence and proficiency in the kitchen.

Senior Chef Instructor

Korean Philippine Culinary Academy
08.2021 - 11.2023
  • To improve and enhance the Baking/Pastry and Culinary Program of Korean Philippine Culinary Academy.
  • 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 kitchen 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
  • To improve and enhance the Baking/Pastry and Culinary Program of Culinaire Academy Of Pastry And Culinary Arts.
  • 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/Pastry and Culinary Program of 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

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

Timeline

Cookery NCII Trainer 40 Days Scholarship Program

TOMAS DIZON FOUNDATION INSTITUTE INC. (TESDA)
06.2024 - 08.2024

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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Ed Lawrence I. Agustin