Arianne Mae P.

Tayco
Imus, Cavite
Philippines
+63 9954497125
iannetayco@yahoo.com
________________________________________________________

OBJECTIVE

Seeking a responsible position with a company that offers excellent career development
opportunities, in order to share and enrich my knowledge and skills. Possess a strong desire to build a
career within the culinary world, and is committed to develop personal and culinary abilities to the
fullest extent for the growth and development of the company.

EDUCATION

2013 – 2014 Center for Asian Culinary Studies, San Juan, Manila
Professional Culinary & Pastry Arts

2004 - 2008 Centro Escolar University, Mendiola, Manila

Degree: Bachelor Science
Major: Cosmetic Science

2000- 2004 Saint Francis of Assisi College System, Bacoor, Cavite

Secondary School

1994- 2000 S.V. Montessori, Imus, Cavite

Primary School

EMPLOYMENT HISTORY

March 2015 – Oct 2015 Jumeirah Creekside Hotel

Sheikh Rashid Road,Al Garhoud
Pastry Department – Commis III
Responsibilities:

 Maintain and strictly abide by the state sanitation, health regulations and hotel
requirements.
 Prepares quality pastry items, simple syrups and sauces, amenities, and special
request items.
  Prepare all menu items following recipes and yield guides according to
departmental guidelines.
 Check production and inform Sous Chef of any supplies that need to be
requisitioned.
 Establish priority items of the day, and also checks and organize B.E.O.’s.
 Maintains the kitchen clean and organize.

Oct 2014 – Dec 2014 Shangri-La’s Boracay Resort & Spa

Boracay Island, Malay, Aklan
Extern
Responsibilities:

 Assisted in Garde Manger in preparing cold dishes.

 Assisted in Rima, an Italian fine dining restaurant; trained by different chefs about
each station of the kitchen including cold, main and pasta station.

October 2013 – May 2014 Café Ysabel

San Juan, Manila
Intern
Responsibilities:
 Assists Sous Chef on the preparation, cooking, and presentation of different
foods in restaurant events.
 Ensures all kitchen works are completed within the designated timeline.
 Ensures all food to be served is arranged properly and should meet quality
standards.
 Maintain hygiene standards and sanitation of kitchen and equipment.
 Ensures food preparation procedures for quality, uniformity and accurateness.
 Ensures the defined methods of cooking and garnishing.

October 2011 – March 2013 Banyan Tree Hotel (Galaxy) – Saffron Restaurant
Cotai, Macau
Food & Beverage Department - Server

SKILLS AND ABILITIES

 Good communication, organizational and management skills.

 Languages Spoken: English, Tagalog
 Paying attention to details – ability to discover and resolve problems.
 Adaptable, versatile, competent, responsible and is always willing to learn something new.
  Proficient in MS Word, MS PowerPoint, MS Excel, and other basic computer programs

ACHIEVEMENTS

 Silver Medal Awardee for Professional Pastry Arts (CACS – 2014 Batch 30)
 Bronze Medal Awardee for Professional Culinary Arts (CACS – 2014 Batch 30)
 Overall winner of the Asian Market Basket Finals (CACS, March 2014)
 Member of Research & Development Team and Book Development Team
 Accomplished National Certificate II both in Cookery (April 2014);
And Bread & Pastry Production (March 2014)
 Completed the WINE STEWARD PROGRAM Food & Beverage Services NC II (NTR),
Center for Asian Culinary Studies, March 2014
 Attended an exclusive appointment (Wine Seminar) at Khao Yai Wineries, Thailand (March 2014)

REFERENCES

Eugenio R. Gonzalez Vladimir Vallo

President / Culinary Arts Director Assistant Manager
Center for Asian Culinary Studies Saffron Restaurant, Banyan Tree Hotel, Macau
(02) 726-9326 or (02) 725-5089 +853 63684542 / 62458080

Marco Ghezzi
Chef de Cuisine – Rima
Shangri-La’s Boracay Resort & Spa
(63 36) 288 4988