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Career Objective

To work in a stimulating environment that continually challenges and provides opportunities to further my professional advancement within a first class catering venue.

Work History

20142016

Head Casual Chef

The Beach Shed at Deewhy Beach

Mainly healthy breakfast and lunch meals in a small and very busy environment

20132014

Casual Chef

Vulcan Hotel, The Bourbon, Function Centre Taronga zoo

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.

20122013

Chef

L'amour Kosher Wedding Catering

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.

20062012

Head Chef

The Hughenden Boutique Hotel

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.

20052010

Head Chef

Caterinc

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.

20012005

Head Chef/Casual Chef

Cocos Cafe/Battuta Restaurant

Small up market cafe located at Circular Quay and Darlinghurst. Mostly Italian food and International cuisine style of cooking with speed and simplicity.

19972001

Head Chef

Northbridge Chacutiere

First hand encounter of  a small catering/cafe.Responsible of training of staff, on location catering, stock control and menu planning.

19921996

4th year - 2nd year Apprentice Chef

Ednas Table Restaurant (1 Hat)

Learned modern Australian/Indigenous fine dining cuisine

Apprenticed by Raymond Kirsch

1996

Assistant Pastry Chef

Close Encounter
  1. assist the pastry chefs
  2. made pastries, weddings cakes, birthday cakes, sweets
19911992

1st year Apprentice Chef

La Belle Helene Restaurant (1 Hat)

Learned French Mediteranian fine dining cuisine

Apprenticed by Michael de Laurence

Education

19891990

High School Certificate

Blacktown Boys High School
19911994

Certificate Trade

Ryde College of Tafe

Commercial Cookery Trade Certificate for apprenticeship

Interest

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.

Portfolio

Portfolio

Portfolio

Portfolio