OLIVIA PANDARAOAN
Summary
Enthusiastic team crew, positive, hardworking, dedicated, strong sense of responsibility, willing to take and help on any job or operations. Always keen to learn and enhance ability else in the galley if time permitted.
Motivated and inspired chef, dedicated to increasing kitchen efficiencies, while continually striving to improve culinary expertise.
Prepare and cook food with safety and quality and standards in mind. Emerging food service professional and culinary arts seeking.
Physically fit and energetic with a flexible and adaptable mentality.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef
Te Manu 50M M/Y
11.2024 - Current
- Responsible in the galley, provisions, fridges, freezers, and food storages.
- Cooking breakfast, linch, and dinner for 11 crew, plus 2-3 day workers.
Chef
Jewel 42M M/Y
05.2024 - 10.2024
- Provided, prepared, and cooked for 11 crew and 3-14 guest.
- Maintain a high standard of hygiene throughout the galley, fridges, freezers, and storerooms.
- Coordinated with team members about allergies and preferences to shop,prepare, cook, and serve on time.
- Responded to dietary concerns and food allergies, creating dishes to meet needs and palates.
Chef
Inoui 34M S/Y
05.2023 - 10.2023
- Cruised in Mediterranean during summer, including 2 regattas
- Prepared and cooked for 5 guests, 5 to 6 crew, up to 25 crew and 5 guests during regattas
- No sea sick, and I actually really like regattas
- Helped on deck during cruising/sailing, and regattas
- High standard of service, attention to details, food provisioning, and look after the galley
Barista
Leone D'Oro
02.2023 - 05.2023
- Monitored supply levels at counter and maintained customer areas to meet typical demands
- Learned every menu item's preparation and numerous off-label drinks to meet customer needs
- Intrinsically motivated to perform well
- Learned and trusted in a short time
- Consistently met tight deadlines and exceeded productivity targets in a fast-paced work environment
All Around Line Chef
Grand Hotel Dei Castelli
03.2022 - 10.2022
- Experienced as well as learning how to organize and efficiently work in a high volume kitchen
- Developed recipes according to dietary need
- Checked daily production sheets and check with the Head Chef as to daily work need
- Prepared food items according to specific standards; cooking in quantity; banquet preparation
- Maintained a high level of sanitation, safety, and food quality
Junior Chef
Borgo San Felice (Il Poggio Rosso (*_ )
05.2019 - 08.2019
- Maintained well-organized mise en place to keep work consistent
- Prepared and cooked food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines
- Maintained smooth and timely operations in preparation
- Enhanced knife skills, followed recipes, baking frying, grilling, roasting, sautéing, sanitation, and safety
- Maintained a superior level of professionalism
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques
Chef Intern
Ginger
03.2019 - 05.2019
- Trusted with supervision of production staff after just a short time
- Cooked menu items, while working as a part of a team and independently
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedure and facility policies
Education
Associate of Applied Science - Culinary Arts (Professional Chef)
Italian Chef Academy
Roma, RM01.2019
Bachelor of Science - Computer Science And Programming
Asian College of Science And Technology
Quezon City, Metro Manila04.2005
Skills
- Excellent Work Ethics
- Multitasking Skills
- Honest and Integrity
- Teamwork Skills
- Motivated Attitude
- Friendly and Outgoing Attitude
- Culinary Techniques
- Food Safety and Sanitation Practices
- Computer literate related technology
- Food safety and sanitation
Certification
- STCW 2010
Proficiency in Security Awareness
Proficiency in Fire Prevention and Fire Fighting
Proficiency in Personal Survival Techniques
Proficiency in Personal Safety and Social Responsibility
Proficiency in Elementary First Aid
- Proficiency in Designated Security Duties for Seafarers
- Proficiency in Food Hygiene Level 3
- HACCP (Hazard Analysis Critical Control Points)
- Ship's Cook Certificate
- Proficiency As Superyacht Stewardess, MCA Accredited
- Proficiency As Superyacht Deckhand, MCA Accredited
- ICCM 10m Power Coastal, Competency
- IYT Small Powerboat & RIB Master, Competency
- IYT Basic VHF-SRC Course, Completion
- ENG 1
Languages
Italian
Intermediate (B1)
English
Advanced (C1)
Filipino
Bilingual or Proficient (C2)
Timeline
Chef
Te Manu 50M M/Y
11.2024 - Current
Chef
Jewel 42M M/Y
05.2024 - 10.2024
Chef
Inoui 34M S/Y
05.2023 - 10.2023
Barista
Leone D'Oro
02.2023 - 05.2023
All Around Line Chef
Grand Hotel Dei Castelli
03.2022 - 10.2022
Junior Chef
Borgo San Felice (Il Poggio Rosso (*_ )
05.2019 - 08.2019
Chef Intern
Ginger
03.2019 - 05.2019
Bachelor of Science - Computer Science And Programming
Asian College of Science And Technology
Associate of Applied Science - Culinary Arts (Professional Chef)
Italian Chef Academy
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