KATHRINA MAE BALCITA
Nirimba Fields
Summary
Diligent individual with solid foundation in high-volume kitchen environments. Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration.
Overview
5
5
years of professional experience
Work History
Chef de Partie
Sonnel Hospitality
08.2024 - Current
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Kitchen Hand
Special Events and Venue Catering
04.2024 - 07.2024
- Assist cooks and chefs in meal preparation for service and functions
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Managed time to juggle multiple tasks simultaneously with ease.
Kitchen Hand Grade 2
Locker Room Hotel
07.2023 - 04.2024
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
- Maintained strict adherence to food safety regulations, ensuring all dishes met health standards.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
- Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
Cook I
Le Monet Hotel
02.2022 - 03.2023
- Prepared diverse menu items by following standardized recipes and presentation guidelines.
- Cooked meals to meet customer dietary preferences and special requests.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
Cook I
Flower Café
03.2021 - 02.2022
- Preparing Ala Carte, main course, soup
- Preparing quality sandwiches, salad and appetizers
- Mixed dough to make pastries, breads and desserts according to company recipes
- Prepared diverse menu items by following standardized recipes and presentation guidelines.
- Adheres to proper food handling, sanitation, and safety procedure
- Cooked meals to meet customer dietary preferences and special requests.
Cook I
Shiela's Restobar
11.2019 - 01.2021
- Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment
- Monitored food safety standards to uphold health regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
Diploma of Hospitality Management -
Australian Harbour International College
Sydney, NSW07-2025
Certificate IV in Kitchen Management -
Australian Harbour International College
12-2024
Certificate in Culinary Arts -
Philippine Institute of Culinary Arts
01.2022
Bachelor of Science - Pharmacy
St. Jude College PHINMA
01.2018
Skills
- Adaptability
- Decision-making
- Customer service
- Oral communication
- Planning
- Problem solving
- Teamwork
- Developing budgets
- Self-motivated
- Multi-tasking
- Plating and presentation
- Workflow optimization
Timeline
Chef de Partie
Sonnel Hospitality
08.2024 - Current
Kitchen Hand
Special Events and Venue Catering
04.2024 - 07.2024
Kitchen Hand Grade 2
Locker Room Hotel
07.2023 - 04.2024
Cook I
Le Monet Hotel
02.2022 - 03.2023
Cook I
Flower Café
03.2021 - 02.2022
Cook I
Shiela's Restobar
11.2019 - 01.2021
Certificate in Culinary Arts -
Philippine Institute of Culinary Arts
Bachelor of Science - Pharmacy
St. Jude College PHINMA
Diploma of Hospitality Management -
Australian Harbour International College
Certificate IV in Kitchen Management -
Australian Harbour International College
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