JOHN VICTOR ALCID

• Cooked meals for office staff on a daily basis
• Prepared food items consistently and in compliance with recipes, portioning and cooking
• Managed kitchen staff by recruiting, selecting, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining workers and volunteers
• Developed menus, pricing and special food offerings to increase customer satisfaction
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering
• Achieved and exceeded performance, budget and team goals
• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation

• Team leader in preparation of meals in bulk every Medical and Dental Mission
• Chief Cook in preparation of meals and snacks in our feeding program for 80-100 community kids that ran for 6 months
• Proposed ideas and participated in meetings and activities to improve quality of work and work processes.
• Co-led a multidisciplinary program (Sports and Values Education) that served community children and adolescents

• The position reports to the Vice President Fleet Management
• Reviewed design specifications critically for accuracy, identifying potential issues before they escalated into costly delays or rework situations.
• Developed/Conduct Galley Training Course in the Company In-House Training Facility
• Support and guidance to the catering Staff/Steward Department on board the ship of Asia Fleet (15+ Ships)
• Assists Senior Technical Superintendents during Dry Dock of ships
• Organized and managed cleaning and housekeeping after Ship's dry dock
• Checked Galley, pantries, food store rooms and all accommodation for cleanliness during inspection in accordance to the company's Health, Safety, Security and Environment policies and International Standards, Rules and Regulations in cooperation with ship's Technical Superintendent
• Visited vessels upon Master's/Captain's request for specific assistance
• Inspect and suggest upgrading of vessel's accommodation as deemed necessary from the Fleet Management or Technical Superintendents
• Supervises and monitors ship's Steward Department in provision and galley equipment ordering and accommodation maintenance and housekeeping
• Interviewed and helped in selection of Steward Department staff

• The Position is the Head of the Department (Steward), a Petty Officer and reports to the Master/Captain
• Prepared and cooked meals for Norwegian Senior Officers on board ship
• Administered the ships catering staff's work
• Managed Victualing (inventory, requisition, purchasing) in accordance to Company's policies and procedures
• Kept bonded stores, cabin stores, and slop chests in order and with adequate supply
• Supervised Provisions, Messrooms, Galley and Accommodation as the Master decides
• Made sure that the diet, including food preparation and serving is satisfactory
• Reports accidents, incidents or near accidents to the Master in accordance with the Company's procedures
• Assisted Master in preparing of customs, immigration, quarantine, national and international laws' required documents as needed by Port Authorities in every country and port of calls
• Assisted Port Authority Officers in inspections of ship's galley, accommodation and stores
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees
• Actively involved in cost control, sanitation and menu development
• Achieved and exceeded performance, budget and team goals
• Resolved conflicts efficiently among team members, fostering a positive work environment that contributed to successful outcomes.
• Participated in regular management meetings, providing valuable insights and recommendations that positively impacted overall operations.
• Mentored junior stewards, chief cooks and second cooks through ongoing coaching sessions, fostering professional growth within the team members.

• The Position is a Petty Officer and reports to the Master/Captain
• Prepared and cooked meals for Filipino Officers and Crew on board ship
• Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
• Practiced safe food handling procedures at all times
• Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties
• Administered the ships catering staff's work
• Executed general cleaning of Galley and equipment according to ship's planned maintenance system and as required by the Master
• Promptly reported any maintenance and repair issues to Chief Steward
• Managed Victualing (inventory, requisition, purchasing) in accordance to Company's policies and procedures
• Fostered a culture of continuous improvement within the kitchen staff by regularly soliciting feedback and implementing changes aimed at enhancing efficiency, quality, and creativity.
• Kept bonded stores, cabin stores, and slop chests in order and with adequate supply
• Supervised Provisions, Messrooms, Galley and Accommodation as the Master decides
• Made sure that the diet, including food preparation and serving is satisfactory
• Reports accidents, incidents or near accidents to the Master in accordance with the Company's procedures
• Assisted Port Authority Officers in inspections of ship's galley, accommodation and stores
• Tidiness and cleanliness in the Galley, Butchering Area and Pantry
• Ensured that all electrical appliances in Galley, Pantry and Provision Rooms are switched off before ending the day

• The position reports to the Chief Steward
• Prepared and cooked food for Filipino Officers and Crew
• Tidiness and cleanliness in the Galley, Butchering Area and Pantry
• Used clean and proper working habits
• Kept clean and sanitary the Galley and equipment
• Ensured all Electrical appliances in the Galley, Pantry and Provision rooms are switched off before ending the day
• Executed general cleaning of Galley and equipment according to ship's planned maintenance system and as required by the Chief Steward
• Assist Chief Steward in cooking preparation
• Practiced safe food handling procedures at all times
• Promptly reported any maintenance and repair issues to Chief Steward
• Mixed dough, scaled breads and cakes, fried doughnuts and performed all baking duties

• The position reports to the Chief Steward/Cook
• Cleaned cabins mess rooms including dish washing, day rooms and offices
• Assigned to do shipboard laundry and iron bed linens, drapes, towels, etc
• Served meals to Officers, Crew and Visitors
• Maintained high standards of cleanliness and sanitation
• Stocked and maintained cleanliness of work area stations
• Maintained clean and presentable tables with tableware, spotless glassware, silverware and linens
• Bussed and reset tables and kept mess rooms, pantry and work areas dean
• Assist Chief Steward/Cook as needed or required
• Routinely removed trash and debris from restaurant
• Security Duties in accordance to Ship Security Plan

The Position is Service Crew in general but different in nature of work and areas of responsibilities

• Enhanced customer satisfaction by providing efficient and friendly service.
• Collaborated with team members to meet high standards of service during peak hours.

Service Crew - Dining

• Greeted customers and provided excellent customer service.
• Pleasantly and courteously interacted with customers.
• Consistently provided friendly guest service and heartfelt hospitality.
• Promptly and empathetically handled guest concerns and complaints.
• Maintained high standards of customer service during high-volume, fast-paced operations.
• Reported to all shifts wearing a neat, clean and unwrinkled uniform.
• Reported to each shift on time and ready to work.

Service Crew - Senior Cashier

• Responsible to handling store master change fund.
• Responsible to assist and guide the cashier crew to give customer satisfaction at all times.
• Arrange and complete all crew requirements and update him/her health certificate and food safety exam.
• Filling and complete the delivery receipt, and monitor the store documents especially for Food Service and Cleanliness (FSC) documents.
• Balances cash drawer against receipts, resolves discrepancies; deposits funds into proper accounts using basic accounting practices.
• Prepares summary reports to reflect cash flow.
• Responsible for the daily balancing and reconciling of cash office account/s.
• Handle daily bank deposits.
• Assist the Duty Manager and/or General Manager with various clerical duties as needed.
• Attend meetings and trainings as scheduled.
• Perform basic administrative and other duties as assigned.

Service Crew - Cashier/Counter

• Strictly followed all cash, security, inventory and company policies and procedures.
• Handled currency and credit transactions quickly and accurately.
• Operated the drive-through window and sales register quickly and efficiently.
• Demonstrated integrity and honesty while interacting with guests, team members and managers.

Service Crew - Kitchen (Fry, Pantry, Grill Stations)

• Performed cooking operations on all food chain products (burgers, fried chicken, pies and all food products provided and sold by the company with high standard of self-sanitation and hygiene.
• Prior to cooking, prepare all utensils and equipment needed in cooking and ensures completeness and proper sanitation before using it.
• Performed tasks in different stations such as back-ups in pantry, grill and fry stations.
• Familiarizes menus and its product coding being engaged by the company Provide customers' service with the highest standard set by the company.
• Greet customers with friendly and approachable manner. Keep self-presentable and tidy.
• Proposed different product options to boosts sales. Perform multiple tasks as being required by the situation. Keep station neat, clean and tidy.
• Performed tasks that may be required from time to time.
• Cooked and packaged large batches of food that were prepared to order or kept hot until needed.
• Immediately informed supervisors when supplies were low or if equipment was not functioning properly.
• Diligently restocked work stations and display cases. Assembled food orders while maintaining appropriate portion control.
• Prepared specialty foods such as pizzas and sandwiches, following specific methods that required quick prep time.
• Verified that prepared food met all standards for quality and quantity.
• Prepared a variety of foods according to customers' orders or supervisors' instructions, following approved procedures.
• Followed food safety procedures according to company policies and health and sanitation regulations.
• Practiced Clean as you go method.

Service Crew – Stock

• Ensure Stock Room, Walk-In Chiller, Chillers and Freezers are cleaned and maintained in good order.
• Practiced First-In, First-out (FIFO) method in inventory and distribution of stocks.
• Routinely moved and maintained stocks at reasonable level of store's stations needed to operate from day to day.
• Assists in all store's stations as needed.
• Diligently restocked work stations and display cases.