Experience

La Tour Restaurant and Bar

• United States
• Food and Beverage Services
• 1 - 100 Employee

• Sous Chef

  • May 2017 - Present

• Line Cook

  • Dec 2015 - May 2017

  Mainly assigned as a Garde Manger cook, but can float to any line when needed, e.g. Grill, dessert, and saute.



Westin Hotels & Resorts

• United States
• Hospitality
• 700 & Above Employee

• Line Cook, Saute station (Dinner)

  • May 2015 - Nov 2015

  As a line cook in a saute station, I am responsible for some of the seafood entrees, I prep, cook, and plate all the pasta dishes and their sauces. And since the fryer is right beside my station I also do all the fried dishes and bar foods like french fries, calamari, and chicken fingers. I also do the prep for my station and if needed, help with the banquets and prep for other stations. And I can also be rotated to the other stations like the grill and garde manger.

• Round Cook

  • Jan 2015 - Apr 2015

  Aside from working in the Garde Manger station i can also jump to the other kitchen stations if needed. I did saute station, the grill station, and the fry station as well. I can also do the prep of each station if needed.

• Line Cook, Garde Manger (Dinner)

  • Dec 2014 - Jan 2015

  I worked as a Line Cook in the Garde Mange station where I provide the White Bark Restaurant with Salads. From the simple Caesar salad to much complicated shrimp papaya salad, and tataki salad. I'm the one responsible for doing the prep for my own station as well. And I also help assemble, prep, and plate the desserts that we serve at the restaurant.



Starwood Hotels & Resorts Worldwide, Inc.

• Hospitality
• 700 & Above Employee

• Line Cook, Breakfast

  • Apr 2014 - Apr 2014

  Make pancakes, and waffles, and plating them ready to be served to the guests.

• Prep Cook

  • Feb 2014 - Apr 2014

  I make sure that Artisan Greens, Romaine, and other greens are fresh and well rotated and chopping fresh ones if needed. And aside from greens I was also assigned on punching french fries and slicing potato chips and other sorts of prep if the restaurant needs it. e.g. slicing hams, cleaning mussels, shredding cheeses, cleaning and organizing walk-in chiller and freezer etc.

• Banquet Cook

  • Dec 2013 - Feb 2014

  Prepping Ingredients for events and cooking the said materials come service time.



Hyatt Regency Newport

• Line Cook (breakfast)

  • May 2013 - Nov 2013

  Worked at the Omelet Station/Waffle/Pancake bar while talking to the ordering guest by socializing with them. Worked at the Omelet Station/Waffle/Pancake bar while talking to the ordering guest by socializing with them.