- Haymarket, NSW
To work in a stimulating environment that continually challenges and provides opportunities to further my professional advancement within a first class catering venue.
Mainly healthy breakfast and lunch meals in a small and very busy environment
Made a decision to work for a year in different venues from function centre, bistro and boutique hotel. From big volume at function centre taronga zoo to a fast pace food serving at the bourbon at Kingscross serving bistro meals and working casual at Vulcan Hotel at Ultimo.
2012 best caterer Kosher foods. a small award winning business Kosher Catering in Sydney. Catered from high profile clients, celebrities, weddings and big concert venue like " Spendour in the Grass" at Byron Bay. At this i have learnt on going changes of menus every week and being hands on, alert , energetic and attentive of what we do especially handling of Kosher foods.
Responsible of training of staff, seasonal menu development from A' la carte,buffet, weddings, corporate events, functions (high tea, christmass party celebrations) ranging from 20 to 300 guest.As a Head Chef clients also allow me to make special cakes for their special occasion.
Responsible from wedding, special events, sport personalities, vips. On going menu development from cocktails, set menus, buffets covering from 20 t0 800 guest.At this time I've learned how to be involved in a small team, to be organized, coped under pressure and loving my profession.
Small up market cafe located at Circular Quay and Darlinghurst. Mostly Italian food and International cuisine style of cooking with speed and simplicity.
First hand encounter of a small catering/cafe.Responsible of training of staff, on location catering, stock control and menu planning.
Learned modern Australian/Indigenous fine dining cuisine
Apprenticed by Raymond Kirsch
Learned French Mediteranian fine dining cuisine
Apprenticed by Michael de Laurence
Commercial Cookery Trade Certificate for apprenticeship
When Im not working I usually go and take dance classes at the sydney dance company to get fit. I like spending sometimes painting to keep me relax and occupied.I also make cakes especially wedding cakes for my friends. And most of all being a pilipino I like singing to keep me balance of what I do as a chef.