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)
San Fernando, Province Of Pampanga, Philippines
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