• Completed 8 months of service for Costa Venezia inclusive of 1-month on-board training in Italy Fincantieri Shipyard facilitated by Costa Cruises.• Costa Cruises training includes but not limited to code of business, disability awareness, English safety terminologies, HACCP, Health Environment Safety & Security Training (H.E.S.S), sanitation, and food storage, cutting, and temperature guidelines.• Passed HACCP assessment exam with 100% rating. • Assisted, prepared, and cooked daily meals for 1,200+ Costa Venezia officer and crew members • Operated cooking equipment such as boiler, tilting pan, griller, and oven for large-volume meals• Assigned in a team in charge of large-volume cooking/preparation assignments such as: o 175 – 200 kilograms of rice per day o 50 kilograms of fried rice o Soup of the day (chicken noodle / beef noodle soup) per day o Cooked large volume of Pasta o Preparing and cutting 100 - 300 kilograms of various vegetables per day o Cooked extra dishes as such as beef stew, lamb stew, and pork stew etc.

• Completed 4 months of service for Grand Hyatt Manila with rotating responsibilities between “the Grand Kitchen” for 2 months and “A la Carte” for 2 months• “the Grand Kitchen” assignment involved in preparing and cooking some Asian and European cuisines such as: Hainanese chicken, Hainanese rice, Hainanese soup, Shrimp and vegetable tempura, Filipino dishes, and French sauces such as: Tomato Sauce, Bechamel, and Hollandaise.• “A la Carte” assignment involved preparing and cooking special orders / room orders. Assigned on night shift work, prepared soup stock, sauces, and Mise en place for the incoming day shift team.

• Completed 10 months of service for Marriot Hotel Manila • Assigned as a food server for the first 2 months of service• Moved to kitchen responsibilities afterwards, preparing and cutting vegetables, preparing margination of chicken, pork, fish, beef• Assigned as a reliever for line cook, cooking main courses (Philippine cuisine).

• Completed 2 months of apprenticeship for Le Jardin Manila• Assigned in the cold station to prepare all items needed for daily operations• Assisted in inventory tasks and research and development with the executive chef/sous chef• Assigned in productions; Making stocks, grilling and assigned in sauté station.

• Completed more than 1 month of internship in Solaire Resort & Casino, Philippines• Assigned in the frying station, cooked chicken, pork, and seafood for Solaire Resort & Casino employees.• Assigned in vegetable blanching station• Consolidated/prepared all dry ingredients from dry storage once a week• Passed the Solaire Integrated Food Safety System Training on August 10-11, 2016 at Solaire Resort and Casino with perfect score of 100%.

• Completed more than 1 month of internship in Magsaysay Center for Hospitality and Culinary Arts, Philippines• Worked with the commissary officer to produce a product I.D of different Condiments, Herbs and spices, “etc.” for the other interns who will take the examination.• Produced complete set menus• Passed the written and practical examination to proceed to my external OJT.