MARCO KEVEN J.
VITERBO
OBJECTIVES:
A hard-working individual with an experience in
F&B Kitchen Commis looking for a challenging
position where I can showcase my skills and
contribute to the growth of the organization.
EDUCATIO
PHONE
N Hipona Elementary
(+63) 9107373543 School Hipona
2006 – 2012 Pontevedra, Capiz
EMAIL
[email protected] Hipona National High School
om
2014 - 2019 Hipona Pontevedra, Capiz
ADDRESS
Hipona Pontevedra, 2019 – 2023 Colegio de La Purisima Concepcion
Capiz, 5800
Roxas City, Capiz
LANGUAGE TRAININGS ATTENDED:
Englis
300 Hour – Virtual Internship Astoria Culinary
h and Hospitality Institute
Filipin July 12,2021 to August 8,2021
o
On the Job training Henann Regency Resort &
Spa Boracay assigned at F&B Kitchen - Pastry
SKILLS and Housekeeping Department
Food safety April 29, 2023 – June 5, 2023
Food service
Customer service
Teamwork
Time management SEMINARS ATTENDED:
Communication
Adaptability PERSONALITY DEVELOPMENT
Interpersonal Paradise Garden Resort Hotel and Convention Center,
Boracay Island, Malay Aklan
REFERENCES April 26, 2023
NINO G. BOLAÑO, MBA/OIC
Colegio de la Purisima
SEXUAL HARASSMENT IN THE WORKPLACE
Concepcion (+63) 9099333999 Paradise Garden Resort Hotel and Convention Center,
MICHAEL P. CELIS
Boracay Island, Malay Aklan
April 26, 2023
Colegio de la Purisima
Concepcion
WORK ETHICS
(+63)9158555503
Paradise Garden Resort Hotel and Convention Center,
CHARLIE PRADO
Boracay Island, Malay Aklan
Henann Regency Resort & Spa
April 26, 2023
Boracay
SENIOR SOUS CHEF
(+63) 9385228185
Flying in Philippine Airlines
held at SM Cinema 3, SM City Iloilo
September 28,2019
Voyage of Discovery and Surprise: Learning
from Costa Cruises held at SM Cinema 3, SM City
Iloilo
September 28,2019
Tourism and Hotel Management Beyond
Compare:
A Hilton Experience held at SM Cinema 3, SM City
Iloilo
September 28,2019
WORK EXPERIENCE:
COMMIS –III
Henann Group of Resorts
Boracay July 2023 Up to
Present 2025
Prepared and cooked a variety of meals for up to
500 plus guest in fast-paced hotel restaurant
environment such as salad appetizer, pancake,
sushi, and etc.
Buffett man
Made both vegetables and non-veg salads and
arranged the salad buffet for the lunch and dinner
operations and for the orders in a cold kitchen.
Prepared the lunch buffet and also special dinner
buffet and also handling the orders in the kitchen.
Arranged the Breakfast Buffet and making the
orders like eggs to order, pancake, waffles French
toast, etc.
Assisted seasoned Chefs on the line - preparing
various meals for small, medium, and large-
sized banquets.
Followed Health & Safety rules and
regulations and comply with all necessary laws
and acts.
Preservation of fruits and other
produce,
jellies/jams/pickling/canning.
Cleaned and organized kitchen stations and kept
them in an enjoyable and orderly place to work.
Making variety of dressings.
Creating a Home
in the Sky: The Art
and Science of
