Widdad J. Sangcopan
Quezon City,00
Summary
Dedicated pastry and bakery arts professional with a strong commitment to contributing culinary expertise in dynamic hotel and restaurant kitchen environments. Possesses comprehensive knowledge of kitchen management and pastry techniques, with a focus on collaboration with experienced chefs worldwide. Committed to continuous skill enhancement and career advancement in the culinary industry.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Pastry Chef
Harolds Hotel
03.2025 - 10.2025
- I supervise my staff and teach them the proper skills and techniques on making some breads and desserts. I also handle some of the pastry production for the banquets and buffets. I do the recipe development and working on a new pastries and desserts.
Chef de Partie, Pastry
Fin & Claw Grill
06.2023 - 11.2024
- I supervise the line cooks and other staff in COLD STATION. I handle the orderings for cold & pastry station. I handle all the productions for the desserts for service and also for events and also do some line checking for the productions of our grill, pizza and cold station are complete and clean. I do some R&D for our pastries and breads. I do some cake decorating for birthdays and anniversaries.
Pastry Chef/Baker
Sweet Station Oven Baked Inc.
11.2022 - 06.2023
- I assist the owner and Pastry Chef on the productions. I sometimes act as their Pastry Chef on behalf of my boss if she’s on travel. I handle some of the cake making and also decorating, cookies and breads. I do some R&D for new pastries and breads. I do some glazing for cakes (entremets) and also making some pastry/diplomat cream.
Pastry Chef/Baker (Traineeship)
Nautel Spinaker
12.2021 - 08.2022
- I act like their Pastry Chef since they do not have a Pastry Chef.
- I handle all the productions for the desserts and breads.
- I handle the glazing and made some cakes (entremets) for birthdays and anniversaries.
- I handle the production for our garnishes like tuile and chocolate décor.
- I make desserts for banquets and buffet service.
- And I do some plating for the banquet service.
- I also handled the breakfast service of the hotels, where I bake the croissants and other breads for breakfast and also did the production for our breakfast pastries and breads like muffins, banana bread and brioche.
Baker/Owner
Sweet Mittens Pastry Delicacies
06.2020 - 12.2021
- I opened an online pastry and bakery shop where I handle the R&D for my pastries and breads and also the costing and marketing. I do all the productions for the cakes and breads.
Cook I/Baker (Traineeship)
Grand Sierra Resort & Casino
12.2018 - 11.2019
- I was first assigned in pizza station, so I was responsible with the pizza making and all stuffs for my station.
- After in pizza station I was assigned in the Pastry Section for banquets and also for buffets.
- I made some of the desserts for buffets.
- Assist our Executive Pastry Chef for the plate-up for banquets service.
- I bake some sponges like flourless and also gluten-free.
- I also bake some cookies, cheesecake and some breads for buffets, banquets and retail store.
- I make some dipped chocolate strawberries for one of the retail stores of the hotel.
- I make some chocolate decors.
- I did some glazing for our mousse cakes (entremets).
Baker & Cake Decorator (Part-Time)
Cakekai Bake Shop
10.2016 - 10.2018
- I assist the owner in baking some sponges and cake decorating.
- Making some cake decors like gumpaste flowers and other more.
Government Employee
House of Representatives
07.2010 - 12.2017
Intern
OKADA Manila
04.2017 - 06.2017
- I assist all the Chefs in different station at the Pastry Department.
- I was assigned first at the buffet breakfast station.
- I got to handle the production for breakfast desserts and breads for buffets.
- Then made some pancakes and waffles during breakfast.
- Then I was assigned at the Lobby Station where I got to make bake some sponges and cheesecakes.
- Then I got to work at the bread station wherein they taught me how make breads and other quick breads.
- Then my last station was the chocolate decors and chocolate pralines.
- I got the chance to make some chocolate flowers and also decors.
- And also got to techniques and ideas in making chocolate pralines.
Technical Staff
Hon. Feliciano Belmonte, Jr. SAMAR Headquarters
04.2010 - 07.2010
Intern (On-the-Job Training)
Philippine National Bank
11.2009 - 02.2010
Cashier/Owner
DAWNSTER Internet Café
06.2006 - 12.2007
Education
Diploma - Pastry and Bakery Arts and Kitchen Management
International School for Culinary Arts and Hotel Management
Quezon City10.2017
Bachelor of Science - Business Administration Major in Management
National College of Business and Arts
Quezon City04.2010
Secondary Education - undefined
Western Mindanao State University Laboratory High School
Zamboanga City03.2001
Primary Education - undefined
Western Mindanao State University Laboratory Elementary School
Zamboanga City03.1997
Skills
- Pastry techniques
- Pastry preparation
- Ingredient knowledge
- Menu planning
- Recipe creation
- Dough preparation and baking
- Restaurant experience
- Dessert preparation
- Food costing
- Plating
- Food safety
- Chocolate work
Certification
- 3rd Honor, International School for Culinary Arts and Hotel Management, Katipunan Ave., Quezon City
- Bronze Medalist, 2017 Philippine Culinary Cup “Bread Art Showpiece”, SMX Convention Center, Pasay City
- Certified Civil Service Passer, Career Service Professional Eligibility, Civil Service Commission
Timeline
Pastry Chef
Harolds Hotel
03.2025 - 10.2025
Chef de Partie, Pastry
Fin & Claw Grill
06.2023 - 11.2024
Pastry Chef/Baker
Sweet Station Oven Baked Inc.
11.2022 - 06.2023
Pastry Chef/Baker (Traineeship)
Nautel Spinaker
12.2021 - 08.2022
Baker/Owner
Sweet Mittens Pastry Delicacies
06.2020 - 12.2021
Cook I/Baker (Traineeship)
Grand Sierra Resort & Casino
12.2018 - 11.2019
Intern
OKADA Manila
04.2017 - 06.2017
Baker & Cake Decorator (Part-Time)
Cakekai Bake Shop
10.2016 - 10.2018
Government Employee
House of Representatives
07.2010 - 12.2017
Technical Staff
Hon. Feliciano Belmonte, Jr. SAMAR Headquarters
04.2010 - 07.2010
Intern (On-the-Job Training)
Philippine National Bank
11.2009 - 02.2010
Cashier/Owner
DAWNSTER Internet Café
06.2006 - 12.2007
Bachelor of Science - Business Administration Major in Management
National College of Business and Arts
Secondary Education - undefined
Western Mindanao State University Laboratory High School
Primary Education - undefined
Western Mindanao State University Laboratory Elementary School
Diploma - Pastry and Bakery Arts and Kitchen Management
International School for Culinary Arts and Hotel Management
Awards
- 3rd Honor, International School for Culinary Arts and Hotel Management
- Bronze Medalist, 2017 Philippine Culinary Cup “Bread Art Showpiece”
- Certified Civil Service Passer, Career Service Professional Eligibility, Civil Service Commission
Training
- Savory Bread Baking Class, SensoryEx, World Trade Center, Philippines, 2023-08-04
- Hatbox Buttercream Class, Little Chef Baking Studio, Banawe cor. Sct Alcaraz Street, Quezon City, NCR, 2018-11-23
- Fundamentals in Culinary Arts, International School for Culinary Arts and Hotel Management, Katipunan Avenue, Quezon City, NCR, 2016-06-11, 2016-09-03
- Espresso 101, Heny Sison Culinary School, Bonny Serrano Avenue, Quezon City, NCR, 2014-06-14
References
- Ma. Angela V., Tolentino, Owner/Pastry Chef, +63288900886, Sweet Station Oven Baked, Inc., Makati City, Philippines
- Chef Ernesto “Ernie” Babaran, Director for Pastry and Bakery Arts, +6329268888, International School for Culinary Arts and Hospitality Management, Katipunan Ave., Quezon City
- Valerie Joyce, Castillo, Pastry Chef/Baker, +447393934902, Dougies Goodies, UK
Personal Information
- Date of Birth: March 25, 1985
- Place of Birth: Zamboanga City
- Age: 40 yrs. old
- Marital Status: Single
- Religion: Islam