Shiela mae Quito

Shiela mae Quito

Demi chef de partie at Atana Hotel
Lives in United Arab Emirates
over 6 months ago

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Dear Sir/ Madam,

I have the honor to apply in your good company for the position which you find suitable for my qualification and experience.

I am looking for challenging job, in my field of expertise that will benefit my employer and simultaneously provide me for an opportunity to increase my knowledge and enhance my talents.

I do hereby offer my candidature for a suitable position in your organization. Enclosed herewith is my curriculum vitae with details of my skills and accomplishments, but I am certain that a personal interview would more fully reveal my desire and ability to contribute to your organization.

Thank you for your time and consideration, and do not hesitate to contact me if you have any questions.

I look forward to speaking with you soon.

Thank you very much.

Sincerely yours,
Shiela Mae A. Quito
Applicant

Experience

  • Demi chef de partie

    Atana Hotel - United Arab Emirates

    F&B kitchen
    March 2018 - Now · 10 months

    ✓ Assists and supports the executive chef in the preparation of different foods. ✓ Coordinating of banqueting events alongside the banquet manager. ✓ Help with the planning of menus Meal preparation. ✓ Assists with the preparation, cooking and presentation of different foods in the restaurant. ✓ Enforcement of health and safety standard within the kitchen. ✓ Ensures that customers are served quality food and in a manner that is timely. ✓ Assists in all kitchen related activities including ordering for supplies and budget control. ✓ Assist with the selection and training of other kitchen staff.

  • demi chef de partie

    auris inn al muhanna hotel - Dubai, United Arab Emirates

    F&B kitchen
    December 2016 - February 2018 · 1 year and 3 months

    having an opportunity to get this position at my very young age, it give me a feeling of excitement and stress as well (short story behind it) I play a role of demi chef de partie in this hotel i'am more focus in grand manger and pastries, doing twice a week inventory of kitchen stock reporting to my senior chef, helping for menu planning and creating new salads, appetizer and so on as well in pastries. i do also basic fruit and vegetable carving.

  • operation in charge

    estos kitchen + cafe - Guagua, Philippines

    F&B kitchen
    October 2016 - November 2016 · 2 months

    Responsible for pasta, pizza, sauces, frying and grilling or call it line cook doing everything at the same time. Aside from that I also help my head chef to create new dishes to be out in his restaurant. And also I’m the one responsible for the display cake which is done only once a week, that’s why I’m more on cooking.

  • pastry commis

    anvaya cove beach and nature club - Morong, Philippines

    Bakery/Pastry
    December 2015 - July 2016 · 8 months

     Assigned to pastry team where pastry and desserts our main concerns  Anvaya cove Golf and sports club has two outlet/ Beach and nature club have three outlets. We are supplying them the pastry and desserts that they serve every single day.  I am part of the production team  Aside from buffet outlet, ala carte desserts, we are the one responsible for supplying desserts and pastry for private functions attending 200 plus guests. We prepare wide varieties of desserts

  • kitchen commi III

    anvaya cove golf and sports club - Morong, Philippines

    F&B kitchen
    July 2013 - December 2015 · 2 years and 6 months

     Preparing and doing daily inventories in and out of working hours  Learned to check of raw ingredients by sense of smell and taste  Making Ala carte dishes, salad, hot and cold appetizer  Preparing salad dressing from the scratch (Caesar salad, ranch dressing, vinaigrette, tarragon dress, sesame, mango and some of our very own signature dressing base from mayonnaise)  Making pizza dough from scratch, rolling till achieving the size of 12” and 16”  Also part of baking team who’s responsible for all the bread needed for the country club.  Preparing dinner for 100-150 person during dinner buffet with different cuisine ( American, International, European, Mexican and Asian and many more)

Education

  • vocational (dimploma in culinary arts)

    north point academy for culinary arts - San Fernando, Philippines

    July 2011 - April 2012

Languages

  • English
    Professional working
    60%

Skills

  • Advance pastry & bakery
  • Competitive
  • -Computer skills
  • Good in communication
  • Homemade Pasta
  • Italian cuisine
  • Izza
  • Oriental cuisine
  • Pizza Maker,'
  • Salad maker
  • Western Cuisine
Connections
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Taxap Peer
Student from Kalinga University
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