CVPosted by josephnapalla on Friday, May 29, 2009
Email Address : jnapalla@hotmail.com Present Job : Sofitel Bora Bora Beach Resort BP 6 – NUNUE – Bora-Bora Position : Chef de Cuisine Wakaba Japanese Restaurant PERSONAL INFORMATION: Address : Block 4 Lot 20, Exec. 11 Molino 4, Bacoor, Cavite, Philippines Mobile Phone : +63-9062765255 Age : 43 yrs. old Status : Married Citizenship : Filipino Date of Birth : June 13, 1965 Passport No. : TT0077258 Date of Issue : May 11, 2006 Place of Issue : Department of Foreign Affairs Manila Valid Until : May 11, 2011 EDUCATIONAL ATTAINMENT: College : AHRM – Associate in Hotel and Restaurant Management 1981-1983 Completed High School : Guadalupe High School 1977 – 1981 Elementary : Cabulihan, Elementary School 1971-1977 WORK EXPERIENCES: Company : Sofitel Bora-Bora Beach Resort BP 6- Nunue-Bora-Bora France Polynesia Position : Chef de Cuisine (Present Job) Wakaba Japanese Restaurant Sushi and Teppanyaki Company : CH and E Caroline LTD. Kamakura Japanese Restaurant 28 Protaras Ave., 5296 Paralimni Cyprus Position : Head Chef 60 seat Sushi/65 Seat Teppanyaki Date : April 4, 2005 – November 12, 2006 Company : LE Meridien Hotel Beirut Lebanon Position : Chef de Cuiesine Benihana Japanese Restaurant Date : October 1, 1998 – January 10, 2004 15 seat Sushi Bar/65 Seat Teppanyaki Company : Hyatt Regency Hotel Manila, Philippines Position : JR. Sous Chef Tempura Misono Japanese Restaurant 15 seat Sushi Bar/30 Sea Teppanyaki 35 seat/ side table alacarte Date : October 28, 1992 – November 22, 1996 Company : Sea Food Market Restaurant 7829 Makati Ave., Philippines Position : Head Sushi Chef 50 seat Sushi Bar/Dinning Date : March 02, 1988 – April 03, 1990 Company : ARS International Inc. Seki_Tei Japanese Restaurant Position : Head Sushi Chef 20 seat Sushi Bar/50 Seat Dinning Area Date : January 11, 1987 – August 22, 1988 Company : New Tokyo Restaurant 104 Jupiter St., Bel – Air Village, Makati, Philippines Position : Assistant Chef 15 seat Sushi Bar/50 Seat Alacarte Side Table Date : July 12, 1983 – February 07, 1986 TRAININGS ATTENDED: Company : LE Meridien Hotel Beirut Lebanon Training : Middle East Academy Forte Commitment to Excellence 5th September, 2000 The Core Skills Training Program October 1999 to January 2000 Company : CH and E Caroline LTD. Kamakura Japanese Restaurant 28 Protaras Ave., 5296 Pralimni Cyprus Training : Good Food Hygeine Practice July 25, 2005 AWARDS: Silver Medal Gold Fish Platter (class) Beirut Salon Culinaire Food and Beverage Middle East Hotel Restaurant 6-9 of October 1998 Bronze Medal Market Basket (class) Chef’s on Parade Hotel and Restaurant Associate of the Philippines Held at the Phils. INTL Convention Center Manila September 24, 1993 REFERENCES: Johannes Schouten Exec. Chef LE Meridien Hotel Email: chefjps@hotmail.com Farid A. Schoucair Gen. Manager Hyatt Regency Hotel Manila, Philippines Tel. 00632-8331234 Wilfredo Dizon Personnel Manager Hyatt Regency Hotel Manila, Philippines Tel.: 0063-8331234 SCOPE AND GENERAL PURPOSE OF THE JOB: To plan organize, direct and control any operation within the Specialty kitchen. To assure that all items are fresh and identical with recipes and specification. To carry out administrative work Within the Specially kitchen and assist the Executive Chef in any way. Has a leadership skills and organizational talents. MAIN DUTIES: · He assures that the dishes are prepared of high standard and are presented in created manner. · Reports directly to the Executive Chef and carried out instruction given by the Executive Chef. · Monitor all kitchen operating cost and takes corrective action where necessary to reduce expenses. · To assist maximizing employee productivity and morale and constantly maintain the discipline. · To ensure that kitchen equipment is maintained to a good standard. · To maintain a high standard of person
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