JOHN REY SERINO
Cook
Mabuhay City, Baclaran, Cabuyao Laguna,Philippines.
Summary
To be in position where I can fully maximize my potentials and further enhance my skills and knowledge and eventually a great help to the company goals and objectives.
Overview
9
9
years of post-secondary education
3
3
years of professional experience
Work History
Trainee
Naj Newgen Co., Ltd
Bangkok
10.2016 - 04.2017
- Crab & Claw restaurant 22/33 Soi Klonglumjeak 35, Nawamin Rd.
- Nawamin, Bungkum, Bangkok 10230, G Floor Siam Paragon.
- Maintained high levels of efficiency during training by taking detailed notes and asking questions.
Commis Chef
Naj Newgen Co
Bangkok
06.2017 - 07.2018
- Planned and directed high-volume food preparation in fast-paced environment.
- Ensure that food is prepared and served to the clients on time.
- Ensure that health and safety standards are upheld in the kitchen.
- Keep work area at all times in hygienic conditions according to the rules set by restaurant.
- Follow the instructions and recommendations from supervisors to complete the daily tasks.
- Proactive in cooking and kitchen activities.
- Certified in food handling safety.
- Maintained well-organized mise en place to keep work efficient and consistent.
- Rotated through all prep stations to learn different techniques.
- Mentored more than [5] kitchen staff at all levels to prepare each for demanding roles.
Cook
Norwegian Cruise Line ,LTD.
PARK PLACE 55 PAR-LA-VILLE ROAD HAMILTON HM 11 BERMUDA, UNITED STATE
12.2018 - 02.2020
- Assisted chef with planning easy but elegant appetizers to spark guest interest.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared estimated [4200] orders simultaneously during peak times.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
Education
Bachelor of Science - International Hospitality Management, Cruise Line Operations in Culinary Arts
Lyceum of the Philippines University
01.2012 - 01.2017
undefined
01.2005 - 01.2009
Skills
MS Word
Food plating and presentation
Institutional and batch cooking
Food spoilage prevention
Kitchen equipment operation and maintenance
Strong attention to safe food handling procedures
Hospitality and service industry background
Character reference
Sou Chef: Mr. Joseph B. Embing (RCL Employee #945744)
Captain: Amado T. Ballega Iolcos Maritime Agencies (Far East) Inc.
AmadoBallega@yahoo.com.
Exe. Chef: Puntaprab Pratummee Crab & Claw Executive Chef, Bangkok.
sumpongkodikol@gmail.com.
Timeline
Cook
Norwegian Cruise Line ,LTD.
12.2018 - 02.2020
Commis Chef
Naj Newgen Co
06.2017 - 07.2018
Trainee
Naj Newgen Co., Ltd
10.2016 - 04.2017
Bachelor of Science - International Hospitality Management, Cruise Line Operations in Culinary Arts
Lyceum of the Philippines University
01.2012 - 01.2017
undefined
01.2005 - 01.2009