Norebick Molina
Chef
Quezon City,Metro Manila
Summary
Detail-oriented Cook with more than 5 years of International level Culinary experience working in different kitchen stations aboard Cruise ships with expertise in preparing foods in fast-paced settings.
A Diligent professional mentored by a James Beard awardee and well renowned chef, Joël Antunes for a year in Arkansas, USA. Knowledgeable in food safety, attractive presentation, stock management and also efficient multitasker with talents in recipe management and development.
Overview
8
8
years of professional experience
1
1
Language
Work History
Cook
Norwegian Cruise Line
07.2022 - 01.2024
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Mentored assistant cooks in refining their culinary skills through hands-on guidance during meal preparation processes.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
Assistant Cook
Norwegian Cruise Line
05.2017 - 07.2022
- Collaborated with team members to execute successful daily meal services for up to more than 500 to 900 guests.
- Managed time effectively during busy shifts, maintaining productivity under pressure and meeting tight deadlines for meal service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored food quality and temperature for safe consumption.
- Verified proper portion sizes to consistently attain high food quality standards.
- Supported head chef in developing innovative recipes, resulting in higher customer satisfaction.
Chef De Partie
Capital Hotel: One Eleven
08.2015 - 08.2016
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Operated all kitchen equipment safely to prevent injuries.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
Education
Bachelor of Science - Hotel, Motel, And Restaurant Management
Lyceum of The Philippines University
Muralla St, Intramuros, Manila, 1002 Metro Manila03.2015
Skills
Knowledgeable with Frying, Sautéing and Grilling
References
CHEF PRAKASH CORREIA
Executive Chef
Norwegian Cruise Line
7665 Corporate Center Drive Miami FL 33126
E-mail: chef66@ncl.com
CHEF WALTER EMPERADOR
Executive Sous Chef of Norwegian Dawn
Norwegian Cruise Line
7665 Corporate Center Drive Miami FL 33126
E-mail: emperadorw@yahoo.com
Mobile No: (+63) 929 710 5593
CHEF JOËL ANTUNES
Executive Chef of Capital Hotel: One Eleven Restaurant
Little Rock, Arkansas USA
E-mail: joel.antunes@capitalhotel.com
Mobile: (+1) 501 374 7474
Timeline
Cook
Norwegian Cruise Line
07.2022 - 01.2024
Assistant Cook
Norwegian Cruise Line
05.2017 - 07.2022
Chef De Partie
Capital Hotel: One Eleven
08.2015 - 08.2016
Bachelor of Science - Hotel, Motel, And Restaurant Management
Lyceum of The Philippines University
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