PEOPLE

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MARJORIE LIGASON

MORE PEOPLE
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I am Hasmin Garcia, 38yrs old and live in Manila, Philippines. Currently I am a freelance Event Stylist and Balloon Decorator.
i would like to express my interest for the hospitality position or food service position advertised on this site. The vacancy requirements fit my profile skills and educational attainment.
I would be glad to enhance my skills with your help.
Looking forward to discuss my application on your interview at your most convenient time.

Work experience

Customer Service Representative (from April 2005 to January 2007)
Responsible in taking inbound calls under Dell USA Account. Providing resolutions to our customers whether its technical issues, billing or any other queries regarding their unit.

Education

Bachelor of Science in Business Administration major in Marketing (from June 2001 to May 2004)
we practiced and learned businesses and how to sell the products and services. in which it allows us to be confident in handling or understanding various organizations in business and its strategies.
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Work experience

waitress (from March 2011 to March 2017)
• Providing guidance to customers to get their tables. • Presenting menu cards to customers and answering questions. • Responsible for preparing restaurant for next shift. • Running food and serving drinks • Responsible for helping in washing dishes. • Working with other staff with professional, friendly and helpful manner. • Doing other duties related to waiter pos

Education

Australian college of applied psychology. (from February 2014 to February 2016)
Socialising and interpersonal skills

Other

RSA
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Education

Certificate 11 hospitality
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My background in this field includes working in the Michelin Starred restaurants and 5 star international hotels & resorts, both areas in the hospitality sector.
In addition to this I have extensive knowledge of opening hotels & restaurants. I am passionate about cooking, innovative, service focused, dynamic, vibrant, team spirited and result oriented driven to succeed. Proficient in numerous cooking techniques and cuisines, proven leadership skills with a track record of training, developing, and fostering strong teams and have considerable understanding of how each department in a hotel/resort functions.
As someone, who is dedicated to providing the highest quality of service always, I am always intimately involved in everything that happens in the kitchen and am only truly happy when a customer leaves completely satisfied. The foundation of my success lies in my talent and passion for cooking. As a highly-motivated person I view each customer as a special guest. In every company, I work for I not only bring new energy, fresh ideas and a different way of thinking, but also help fellow work colleagues to achieve their full potential.

With my present employer, I have a well-deserved reputation for getting all tasks given to me done on time and within budget. I have a track record of conversing confidently with customers and would also like to mention the great pride I take in the presentation of my cooking.
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Work experience

Secretary (from September 2008 to January 2017)
• Preparation of all types of daily, weekly, monthly and yearly reports. • Electronic and Manual filing of records ensuring the quality standards for documentation. • Preparation and organizing of data for meetings. • Preparation of letters, memos ,work schedules. • Reply to calls, emails and official correspondences. • Prepared Annual Budgets. Monitoring of Inventory of raw materials stocks . • Calculating the costs for various activities of machines and manpower. • Coordination with Managers and Chiefs for pointing out the improvements in the work, controlling costly zones of the work. • Presentation of Auditing reports to internal and external auditors for implementation of work quality. • Reporting the attendance of employees to Human Resource department. • Keep the records of Manpower recruitment and informs the management for latest manpower requirements. Assist in online interviews. • Evaluation of work efficiencies and comparison to targets assigned by higher authority.

Education

B.Sc. Mining Engineering (from April 1992 to December 1997)
Mining Engineering

Other

QUALITY AWARANESS TRAINING ISO-9001-2008
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Work experience

head cook (from April 2005 to June 2017)
Cooking food and time to time chek the freez and keep make any time hygenic kitchen
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“A recipe has no soul. You as a cook must bring soul to the recipe.” – Thomas Keller
There are very few things more important than loving your work. I’ve been lucky.
Started small in a Sydney restaurant preparing food and keeping the kitchen clean. It was my first ever culinary job and I loved it. Everything else followed the path carved 9 years ago.
In the following years I changed 3 restaurants and a hotel as a chef, but I settled in catering.
Being a head chef in catering business, attendees at events I cook for are always grateful for my food preparing mastery.
I like to experiment. During the last couple of years I experimented hundreds of times with recipe amendments and menu rearrangements while serving thousands of meals to the people.
Now it’s clear that cooking is my life and how much I enjoy every moment in the kitchen.
I developed other expertise, too. Kitchen Staff Training, Inventory Management, Event Management are all fields where I possess a very high level of expertise.
If you add my cooking joy to that expertise, the picture of my passion for gastronomic researches will start to emerge.
As I stated at the beginning, it doesn’t get much better than that.
If you would like to talk about the latest in culinary experiences or you would like to chat over a cup of coffee, give me a call!

Work experience

HEAD CHEF (from January 2015
• Oversee food preparation and production. • Orchestrate food preparation for 3 – 6 weddings per week with 300 – 500 attendees. • Supervise 6 staff and trained 4 employees on food and safety. • Manage purchases worth $25k – $50k per month while maintaining strong relationships with suppliers. • Optimize stock on $3k – $5k level through diligent inventory management. • Create menus with fresh local products in accordance with event type and season while standardizing recipes for quality consistency. • Ensure food safety procedures are followed.

Education

• Certificate IV and Diploma in Hospitality Management, The Sydney Business and Travel Academy • Certificate III in Cookery, Sterling College, Sydney (from January 2007 to April 2009)
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I have a deep understanding of kitchen operations and I work clean, fast, efficiently and am well organised. I have also made a point of keeping up to date with current food trends and modern culinary techniques.
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Hello! My Friend and I are looking for a job in Brisbane, we' re both very hard working girls. We worked both the last 2years as nurses in a hospital,so we have a lot of experience working with many different people in all ages, to work in a team ,to be flexible and to work in shifts.
Work experience in Housekeeping we got as well.
So if you' are interested in two healthy,motivated and energetic girls then don't hesitate and let us know!
We would work full time if it's possible!
Category: Housekeeping, Cleaner Jobs,all Rounder in Hotels or Bars & Restaurants,Picker Packer
Greets Frances & Christin

Work experience

Nurse (from October 2014 to October 2016)
Working in a hospital.

Education

(from October 2011 to October 2014)
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Work experience

Waitress (from March 2011 to February 2017)
I serve guest in a professional way

Education

Reliance School of Tourism (from April 1999 to December 2000)
How to make drinks .
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Work experience

baker pastry (from April 2007 to January 2016)
making artisan bread ciabata,rye bread,multigrain,sourdough ect. croissant danish pastries cake decoration cookies

Education

certificate 111 retail bread (from June 2008 to April 2016)
haccp program ,,,
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Work experience

Master Chef (from September 1984 to January 2017)
Executive Chef. Head Chef . Sous Chef . Chef de Partie

Education

Master's degree (from May 2006 to May 2007)
Master Cours

Other

Vegetables and fruit sculpting
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Work experience

Demi Chef De Partie (from April 2006 to February 2017)
Prepare Breakfast
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Darwin, NT 0800
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Dear Hiring Manager,
Top notch organizational skills along with operations management are a must in the fast paced world of hospitality and I pride myself as a very effective Manager.
I have enclosed my CV in support of my application. It shows that I would bring important skills to the position including:
Experience: I have 07 years long experience of working with different organizations which includes 5 star hotels, High end Real Estate companies and Facility Management which comprises of operational and administrative support.
Results: I have proven records of effective operations and administration management thereby achieving objectives within deadlines.
Performance: I have been recognized in my organization for excellent performance as Best Manager and have excelled progressively at all positions.
I am a good match for this job as I understand various intricacies involved in the work. I hold a Bachelor’s degree in Management with work experience across India and Australia.
I would enjoy having the opportunity to talk with you more about this position and how I could use my skills to benefit your organization.
Kindly note that I have full working rights all across Australia.
Thank you for considering my application. I look forward to hearing from you.
Your Sincerely,
Sunny Singh
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Work experience

Waiter (from October 2008 to August 2015)
Waiter

Education

Website Development (from April 1996 to February 1989)
Hardware and Software repairing. Winword
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Work experience

chef de partie (from October 2009 to March 2017)
i can cook

Education

nce (from June 2014 to March 2016)
cooking
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Work experience

Senior Chef de Partie (from October 2016
Inventory, stock control, hands on - pans, grill, larder, HACCP, Prepping for a la carte, functions, break fast, lunch and dinner, kitchen management, roistering, Food costing, staff management.

Education

Bachelor's degree in Culinary (from May 2014
Fine Dining Wastage Control Food science and nutrition Function catering Buffet Breakfast, lunch and dinner Food Cost Control Staff management Hygiene and food safety Menu Planning Food Quality Management Inventory management HACCP Qualified