Setting the Standard Since 1985 JUANITO BAGSIC Highlights: e Well versed in assigning responsibilities to culinary staff and training Strong with preparing and organizing banquet and buffet restaurant meals Comprehensive knowledge of setting deadlines ensuring the timely completion of work Enthusiastic and innovative with creative abilities Ensure kitchen sanitation and hygiene, food safety Work Experience: Sous Chef -American Cruise Lines Inc.-August 2015 to December 2015 (contractual) e Working on board American Star Cruise Ship e Assisting Executive Chef cooking for 100 people passengers e Assign cooking daily meal for the ship captain and all crew member breakfast, lunch and dinner e Main duty making salads, appetizer and desserts for capacity of 100 people passengers Private Chef: Mr. & Mrs. Debbie Martin, Weston Florida March 2001-January 2005 e Cooking dinner for family of four people e Grocery shopping e Pick up two children from school e Maintain cleanliness and sanitize kitchen after cooking e Polished all silverware Executive Sous Chef-Miccosukee Resort & Gaming, Miami Florida March 2001-July 2015 (14 years) e Assist the Executive Chef in daily routine and additional tasks e Assist cooks when needed, cooking and presentation of different food in all outlet e Train and oversee kitchen work force in recipe procedures, presentation and duties e Manage daily kitchen operations and create standard recipes for buffet and restaurant e Helping the Executive Chef, menu design plate and cost e Ensure that all foods served arranged properly and met the standards e Ensured all kitchen work is completed within the timelines Private Chef: ERJ Johnson & Johnson Family, New York, NY Jan.1998-Oct. 2000 e Menu planning, cooking healthy foods, organic vegetable and meats for family of five e Cooking for house staff as per required Grocery and food shopping Work closely with house manager to plan and coordinate for upcoming parties for family guest Keeping off like and dislike, “hit or missed the mark” menus Maintain kitchen cleanliness and sanitation, help other house staff for all heavy cleaning EFTA00294150

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JUANITO BAGSIC Sous Chef/Garde Manger: Hotel Nikko Atlanta, Atlanta Georgia May 1992-November 1997 e Incharge in all cold foods production, homemade sauces and salad dressing e Making varied vegetable, fish, poultry, meat terrine and pate’s e Make all kind vegetable and fruit carvings for decoration and garnishes, also do make ice carvings e Develop new menu items e Ensuring safe food handling procedures, sanitation and hygiene Education: High School Graduate- Cabanatuan City, Philippines University of Eastern Manila, Philippines Bachelor Degree in English Affiliations: Member-American Culinary Federation 1994-2004 Certified Food Safety Manager Certification, First Aid CPR AED Certified Languages: English, Spanish, Philippine Dialects EFTA00294151