MARK ALLEN CAYDE
Noveleta
Summary
To secure a responsible career opportunity to fully utilize my training and skills, while making a significant contribution to the success of the company. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
12
12
years of professional experience
Work History
Asst. Restaurant Manager-Kitchen
MESA FILIPINO MODERNE
12.2023 - 08.2024
- Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
- Supervised all areas of restaurant to keep it clean and well-maintained.
- Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
- Implemented effective inventory control systems to reduce food spoilage and waste.
Teppanyaki Chef
FOUR SEASONS BY VIKINGS
06.2023 - 11.2023
- Educated guests on different meal items and food combinations and provided insight into nightly specials.
- Pleasantly welcomed and greeted patrons and explained meal creation process when setting up for teppanyaki.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Verified order accuracy and quality ahead of service to maintain standards.
Line Cook
NORDS BREADHUB
08.2022 - 06.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Verified proper portion sizes to consistently attain high food quality standards.
Line Cook
GASTROVILLE PALUTO
01.2022 - 07.2022
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Cook
MAX’S RESTAURANT
02.2019 - 08.2019
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Communicated closely with servers to fully understand special orders for customers.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Kitchen Crew
HARDEES
08.2017 - 11.2018
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Made food according to standard recipes with requested changes for customer satisfaction.
Cook
MAX’S RESTAURANT
03.2016 - 08.2016
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Kitchen Crew
TOKYO TOKYO
04.2015 - 11.2015
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Plated and presented food following chef requirements.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
Kitchen Crew
JOLLIBEE FOODS CORPORATION
07.2012 - 12.2012
- Decreased food expenses by using local ingredients, defining standards for portion size and reducing waste.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Operated kitchen equipment in accordance with manufacturer instructions.
- Assisted in setting up and breaking down kitchen stations.
Education
College, Hotel and Restaurant Management - undefined
St. Gregory College of HRM
College, Hotel and Restaurant Management - undefined
Datamex Institute of Computer Technology
Secondary - undefined
Cavite National High School
01.2009
Primary - undefined
San Rafael Elementary School
Noveleta, Cavite01.2001
Skills
- Interpersonal and written communication
- Inventory Control
- Budget Administration
- Food and beverage knowledge
- Restaurant Operations
- Employee Scheduling
Personal Information
- Age: 33
- Marital Status: Single
- Religion: Iglesia Ni Cristo
References
- Mrs. Jeanet E. Allado, Teacher, Pacifico O. Aquino Elementary School, San Rafael III, Noveleta, Cavite, 0905-504-6658
- Ms. Leilani Bertis, Asst. Branch Manager, TOYOTA MOTORS CORPORATION, Manila Bay, Pasay City, 09217339404
- Mrs. Marichu B. Ramay, Teacher, Pacifico O. Aquino Elementary School, San Rafael III, Noveleta, Cavite, 0927-483-0687
Timeline
Asst. Restaurant Manager-Kitchen
MESA FILIPINO MODERNE
12.2023 - 08.2024
Teppanyaki Chef
FOUR SEASONS BY VIKINGS
06.2023 - 11.2023
Line Cook
NORDS BREADHUB
08.2022 - 06.2023
Line Cook
GASTROVILLE PALUTO
01.2022 - 07.2022
Cook
MAX’S RESTAURANT
02.2019 - 08.2019
Kitchen Crew
HARDEES
08.2017 - 11.2018
Cook
MAX’S RESTAURANT
03.2016 - 08.2016
Kitchen Crew
TOKYO TOKYO
04.2015 - 11.2015
Kitchen Crew
JOLLIBEE FOODS CORPORATION
07.2012 - 12.2012
College, Hotel and Restaurant Management - undefined
St. Gregory College of HRM
College, Hotel and Restaurant Management - undefined
Datamex Institute of Computer Technology
Secondary - undefined
Cavite National High School
Primary - undefined
San Rafael Elementary School
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