Reggie Mae Reovoca
Makati City
Summary
Experienced with food preparation and kitchen support, ensuring quality and consistency in dishes. Utilizes culinary skills to assist in meal creation while maintaining high standards of cleanliness and organization. Track record of collaborating effectively with team members to meet kitchen demands.
Overview
8
8
years of professional experience
Work History
COMMIS CHEF III
F1 Hotel Manila
06.2022 - Current
- Collaborated with staff members to create meals for large banquets approximately 250-300 pax
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Maintained well-organized mise en place to keep work consistent
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
KITCHEN STAFF MEMBER / KITCHEN HEAD
Nanyang Kopi Tiam (Banana Leaf Asian Cafe Inc.)
11.2018 - 06.2020
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods
- Prepares volume of orders and ensures food quality standard
- Maintained records of purchases using approved invoice tracking tools and conducted regular inventory counts of food, tools and supplies
- Responsible for the overall operation of food preparation
- Ordering supplies, scheduling shifts, and monitoring inventory levels
- Training staff, overseeing kitchen staff, ensuring proper cook times and food presentation
- Organizing the tasks on the floor and always supervising the food service operations
ROOM ATTENDANT
Mount Olympus Water and Theme Park Hotel
03.2017 - 06.2017
- Engaged with guests on room requirements and amenities to promote overall satisfaction
- Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition
- Used chemicals by following safety protocols and procedures to avoid burns and injuries
BUSSER
Paul Bunyan’s Cook Shanty
04.2017 - 05.2017
- Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons
- Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas
- Table settings and refilling condiments for next customer use
- Worked well in diverse team settings by partnering with others to complete tasks
Education
Bachelor of Science - Hotel and Restaurant Management Major in Cruise Management
Jose Rizal University
Mandaluyong, Manila04.2019
Skills
- Kitchen station rotation
- Sanitary food handling procedures
- Leadership & organizational skills
- Adaptability & ability to work under pressure
- Excellent customer service
- Daily work and production schedules
- Scheduling kitchen staff shifts
- Ordering and Inventory Management
- Staff supervision
- Knowledge in basic computer applications
- Food preparation & Mise en place
Personal Information
Date of Birth: 02/20/97
Training
- NEW ALA CARTE MENU TRAINING – Enderun Colleges (Extension)
- ACTUAL SHIPBOARD TRAINING – 2GO Inter Island Passenger Ferry
- BASIC TRAINING – Safety of Life at Sea (SOLAS)
- HOUSEKEEPING – National Certificate II
- FOOD AND BEVERAGE – National Certificate II
- BARTENDING – National Certificate II
- COOKERY – National Certificate II
Summary Of Qualification
Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over 2 years of experience in busy, high-end restaurant/hotel environments.
Timeline
COMMIS CHEF III
F1 Hotel Manila
06.2022 - Current
KITCHEN STAFF MEMBER / KITCHEN HEAD
Nanyang Kopi Tiam (Banana Leaf Asian Cafe Inc.)
11.2018 - 06.2020
BUSSER
Paul Bunyan’s Cook Shanty
04.2017 - 05.2017
ROOM ATTENDANT
Mount Olympus Water and Theme Park Hotel
03.2017 - 06.2017
Bachelor of Science - Hotel and Restaurant Management Major in Cruise Management
Jose Rizal University
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