Julius Dagdag

Detail-oriented professional with background creating delicious dishes. Dedicated to delivering highest quality customer service. Expert at succeeding in high pressure environments while remaining calm. Safety-minded when carefully following food handling regulations and procedures.

• PROJECT MANAGER/COORDINATOR, Responsible of estimating the following listed under their cost of materials and billing, Responsible in man power organization and accounting, Responsible giving job orders to head departments, Responsible in all around supervision, Responsible in maintaining good work relation among workers
• MULTI SKILLED WORKER CIVIL CONSTRUCTION, Knowledgeable of fabrication, installation and repairs in the following fields of works, Basic Carpentry, Plumbing (Water lines, Sewers and Sanitary), Masonry (CHB laying, Plastering), Electrical, Tile Setting, Welding Works, Drywall and Ceiling, Painting
• CHEF, To plan all the needs of the establishment especially in the kitchen, To make sure all the stocks are in good condition before serving to guests, To make sure that first in first out method are followed during operation to avoid over costing of easy life items, To make that the menu's are affordable and mouth watering to guests, To make sure that the law being implemented are followed by everybody, To implement strictly the cleanliness and orderliness of the kitchen, To make sure that the schedule of the crew is flexible and convenient to their vacant time, To supervise everyday operation and function in the kitchen, To upgrade the skills, knowledge and ideas to every individual who are interested to learn, To be a role model to my subordinates in general, Practice 'First in First out' method, Implementing H.A.C.C.P PLAN METHOD
• BUTCHER, To ensure the freshness of the meats, fish, poultry in everyday operation by way of first in, first out method, To ensure that the mise en place or everyday production are ready before time of the operation to avoid slow service, To ensure proper quality and quantity of cut products to avoid over costing, To ensure the cleanliness and tidiness of the butcher shop and follow the proper way of cleaning (U.S.P.H STANDARD), To ensure that tools and equipment are in good condition to maintain the safety of every individual, To practice proper hygiene to avoid food contamination and food borne illness, To give flexible schedule of staff prior to their availability to avoid negligence of work, Upgrade the skills, knowledge and ideas of a crew and be a role model to every subordinate, Practice 'First in First out' method, Implementing H.A.C.C.P PLAN METHOD
• FOOD STORE KEEPER, To maintain the proper storage of every item in the storage rooms, To maintain the freshness of the stocks in accordance with their shelf life, To maintain the cleanliness and orderliness of the storage room to avoid food contamination of food items, To practice the first in first out method in order to maintain proper shelf life of an item during operations, To issue the items right quality and quantity of every item, To respect every colleagues in the time of work and rest hour, Strictly follow U.S.P.H STANDARD to ensure the health of every crew, Practice 'First in First out' method, Implementing H.A.C.C.P PLAN METHOD

• 12/28/22 - 12/30/23, Chief Cook, Boometrix Shipping Corporation, Mandaue City
• 2021 - 10/2022, Chef, Small Scale Business/ Catering, Baguio City
• 2019-2021, Chef, Fekon Solid Motorcycle Manufacturing Corporation, San Simon Industrial Park Pampanga
• 2017-2019, Chef, WRZ Construction and Solution, FB Harrison St. Pasay Manila
• 12/2016 - 12/2017, Chef, Monol International Educational Institute, Tacay Rd, Pinsao Proper Baguio City
• 10/2013 - 12/2015, Chef, Star Mountain Hotel, 2nd Rd. Quezon Hill, Baguio City
• 08/2010 - 12/2012, Chef, Constancia Hotel, Military Cut-Off Baguio City
• 2009, 2nd Cook, MS Sardina, Makati City
• 06/06/08 - 11/17/08, Food Storekeeper, GTS Summit Celebrity Cruises, PTC, Makati City
• 10/28/06 - 08/16/07, Tournant, M/V Thompson Destiny Louise Cruise Lines, C/F Sharp Manila
• 09/26/06 - 10/27/06, Cook/ Butcher, M/V Thompson Spirit Louise Cruise Lines, C/F Sharp Manila
• 10/05/05 - 08/08/06, Cook/ Butcher, M/V Grand Princess Carnival Cruises, Magsaysay Maritime Manila
• 07/29/04 - 12/09/04, Cook/ Butcher, M/S Sensation Carnival Cruises, CTI Group Phils Manila
• 07/07/03 - 04/17/04, Cook/Butcher, M/S Sensation Carnival Cruises, Maunlad Trans Manila
• 06/2002 - 08/2003, Chief Cook, Ala Carte Music and Grilled, Session Rd. Baguio City
• 04/2001 - 09/2002, Cook, Baguio Country Club Hotel, South Drive, Baguio City
• 12/2000 - 04/2001, Chief Cook, Coco Capsicum, University of Baguio, General Luna Rd. Baguio City
• 06/2000 - 11/2000, Roast Cook/ Food Attendant, Andok's Litson Corporation, Burnham Park, Baguio City
• 12/1999 - 05/2000, Kitchen Staff/ Cook, Jollibee Food Corporation, Session Rd. Baguio City
• 06/1999 - 12/1999, Kitchen Cook, Chowking Food Corporation, Session Rd. Baguio City
• 04/1999 - 05/1999, Apprentice Mechanic, Olais Motor Works, New Lucban Street, Baguio City

• Age: 46
• Place of Birth: Baguio City
• Height: 5'6
• Weight: 78 kg
• Mobile Number: +639810773828
• Emergency Contact: Bheverly Sacpa Pugong, Common Law Wife, +639099311664/ +639267239012
• Date of Birth: 04/27/77
• Gender: Male
• Nationality: Filipino
• Marital Status: Married

• Jacob Bacolod, Chief Engineer, Boometrix Shipping Corporation
• Laurence Francia, Recruitment Manager, CF Sharp Shipping Agency, Manila
• Bong Ang, Proprieter, Hotel Constantia, Ang Lounge, Sound Check Bar
• Jeffrey Razon, Proprieter/ Chef, Coco Capsicum Baguio City
• Louie Siapno, Proprieter/ Chef, Ala Carte Bar and Grill Baguio City
• Pio De Guzman, Chef Executive, Baguio Country Club Hotel Baguio City
• Caesar Patacsil, Area Manager, Jollibee Food Corporation Baguio City
• Jason Contreras, Head Cook, Chowking Food Corporation Baguio City
• Michael Sun, Owner, Fekon Motorcycle Manufacturing Corporation
• Benito H. Dy, Owner, WRZ Construction Company