Antoniette Luciniada
Rothesay,NB
Summary
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Freelance Online Transcriber
TranscribeMe
12.2023 - Current
- Freelance online transcriber part time
- Transcribes audio files
- Have to be keen on listening to audio files to be clearly transcribed accurately
- Works from home on different shifts or whenever there is available transcription job on website.
- Proven ability to learn quickly and adapt to new situations.
Pastry Cook
Saint John Bakery
08.2021 - 07.2022
- Prepares and bakes doughs and batters, cookies, pies, frostings and other pastry products
- Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste.
- Follows classical French pastry cooking.
- Balanced multiple tasks simultaneously while consistently meeting deadlines during high volume periods.
- Reports and works directly with Pastry Chef.
- Follows company food and safety standards.
- Directly coordinates and meets with sales team regarding special orders and requests and daily pastry and other baked goods that have to be sent to other company stores around Saint John area
- In absence of pastry chef, performs duties and responsibilities of pastry chef like preparing and making baked goods from scratch.
- Meeting group target on daily basis.
- Cleans kitchen area before and after service .
Line Cook
Compass Group Canada - Chartwells
10.2018 - 08.2019
- Worked at NBCC school cafeteria managed by Chartwells.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepares food and other items needed for food service each day
- Cooks food order for school cafeteria customers during breakfast and lunch
- Cleans and tidies up workspace during and after food service.
- Follows directions and instructions given by head chef regarding food preparations and menu.
- In absence of head chef, performs duties and responsibilities of head chef like preparing foods to be served for cafeteria lunch and serving a la carte breakfast orders as well.
- Cleans kitchen area before and after service and may do some dishwashing in absence of dishwasher.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
Production Processing Technician
Cooke Aquaculture
08.2016 - 04.2017
- Sets up and operates machines to box or package fish products.
- Cuts and cleans whole salmon to prep for further processing.
- Making sure products are in good condition for shipping. Products needs to be weigh in, records correct weight, and packing products with ice to maintain freshness and highest quality company standards.
- Works night shifts.
- Assisted in troubleshooting equipment malfunctions minimizing downtime and maintaining productivity.
- Works mostly 12-14 hour shift duration or depending on production requirements.
Baker
Route 1 Restaurant (Irving Big Stop)
05.2010 - 08.2016
- Prepares and makes dough for breads, pies, bread and rolls, and other sweet goods like cakes, cookies, muffins, icings, and frostings according to recipes or special customer orders.
- Produced consistently high-quality baked goods for customers.
- Operated and maintained bakery equipment, including ovens and mixers.
- Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining clean, organized workspace.
- Collaborated with team members to complete tasks and maintain smooth running of bakery.
- Bakes and makes doughs and batters.
- Ensure quality of products meets established standards by Irving Big stop restaurant chains all over Canada.
- Draws up production schedule to determine type and quantity of baked products to produce.
- Oversees sales and merchandising of baked goods.
- Frost and decorate cakes or other baked goods.
- Collaborated with team members to complete large orders for special events, ensuring timely delivery and client satisfaction.
- Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
- Trains, and supervise baking personnel and kitchen staff.
- Reports directly to restaurant owner/manager.
Health Product Distributor
DXN International Private Ltd.
03.2010 - 05.2010
- Sells health and body wellness products to clients while personally enjoying benefits of using health products of company
- Part of networking type of health and wellness business.
- Shares benefits of products to clients who are interested in health and wellness products.
- Maintained strong relationships with suppliers, ensuring consistent product availability for customers.
- Sponsored and registered other individuals into business. Motivate and guide them to be successful as distributors.
- Assisted customers in selecting products suited to their needs through expert knowledge of full range of available items.
- Implemented effective delivery schedule, optimizing routes to ensure timely delivery while minimizing transportation costs.
Pastry/Dessert Maker
Home Business
02.2009 - 11.2009
- Bakes different pastry/dessert items like cakes, chocolate fudges, muffins, breads, brownies, tarts, other specified dessert delicacies, etc.
- Makes, bakes dessert items requested especially for clients' strict diet.
- Sells pastry items by made-to-order system to clients
- Works with spouse (a personal chef) particularly with dessert items presented to clients.
Section Head - Supervisor
LENOTRE Paris
01.2007 - 09.2008
- Managed Cookies/Coffee sweets section (Pastry Department).
- Enhanced team productivity by providing ongoing coaching and professional development opportunities.
- Improved employee engagement rates through open lines communication forums where concerns could be addressed promptly and effectively.
- Enhanced company reputation by consistently meeting or surpassing goals in areas such as safety, quality assurance, and environmental sustainability.
- Handles and prepares pastry items supplied to different top and prestigious food companies ranging from coffee shops, restaurants, and airline clients (e.g., Starbucks, Coffee Bean & Tea Leaf, Coffee Beanery, Qatar Airways, etc.)
- Makes and prepares pastry items in classical French, International, and Arabic techniques and recipes.
- Makes hand-made chocolates and coffee sweets (pastry/desserts) items, cakes, and other pastry goods.
- Prepares pastry items on daily basis for company in-house boutique shops.
- Also prepares pastry items for inside and outside catering functions of company ranging from small to large functions.
- Prepares and creates different and new items requested and ordered by company clients.
- Makes pastry items delivered for airline Premium and VIP lounges and in-flight food in Gulf region. These items are made in bulk orders and delivered on a regular basis.
- Handles, trains, and supervises consistently 15-25 staff members.
- Operates small and big machinery like mixers and ovens.
- Reports directly to Pastry Head Chef.
Food Catering/Pastry Retailing
Self Employed
01.2001 - 12.2006
- Home-based
- Catered to small-scale and private functions
- Handled all the needed things, from marketing to client call, to food preparations, and food service if requested
- Caters pastry through made-to-order set up and product more in demand during holiday seasons
- Works part-time during the period of academic studies in computer programming and culinary arts.
College Instructor
ABE International School For Business
08.2002 - 12.2004
- Instructs/teaches students in variety of different areas, be it academic, technical, and vocational subjects
- Enhanced student comprehension by utilizing variety of teaching methods, including lectures, discussions, and group activities.
- Created/followed syllabus that meets department and college standards
- Served as adviser to ABE Hospitality Management Society and Young Hotelier’s Club during 2002-2004.
- Maintained detailed records of student attendance, participation, and academic performance for accurate reporting and evaluation purposes.
University Instructor
University Of Regina Carmelli
05.2002 - 06.2003
- Instructs/teaches students in a variety of different areas, be it academic, technical, and vocational subjects.
- Contributed to departmental curriculum development initiatives, ensuring course offerings remained relevant and engaging in a rapidly changing world.
- Followed syllabus that meets department and university standards.
- Served as organizer for the department’s HRM Society’s Food Safety and Sanitation Seminar during school year 2003.
- Member Council of Hotel and Restaurant Educator’s of the Philippines (COHREP).
- Evaluated student progress through regular assessments, adjusting instruction as necessary to meet individual needs and promote academic success.
- Strengthened student writing skills through constructive feedback and targeted exercises, leading to improved overall communication abilities.
Education
Certificate in Culinary Arts (Bases Des Artes Culi - Culinary Arts
MOST Institute
Quezon City, Philippines10.2005
Object-Oriented Client Server Database Program - Information Technology
New Tech Systems And Services
Makati City, Philippines05.2000
Bachelor of Science - Hotel And Restaurant Management
Philippine Women's University
Manila, Philippines04.1996
High School Diploma -
Centro Escolar University
Bulacan, Philippines04.1991
Skills
- Trained in Classical European cuisine including methods and techniques, preparation of stocks, sauces and pasta, appetizers, soups, main courses, and desserts
- Major European cuisines such as French, Italian, and Spanish
- Experienced working in Pastry section, hot and cold kitchen
- Experienced in classical French, International and Arabic techniques and cuisines in making pastry items
- Experienced working in prestigious/high-end French Food company
- Asian cuisines such as Chinese and Korean, Thai, and Filipino
- Food costing and basic kitchen accounting
- Computer skills
- Communication skills
- Experienced in training and supervising small and large number of staff
- Experienced cooking in school cafeteria set up
- Experienced working in fast paced high demand bakeries
- Communication skills
- Experienced in training and supervising small and large number of staff
- Experienced in cooking for school cafeteria set up
- Experienced working in fast paced high demand bakeries
Certification
No. - 631372978, 02/22/29
Contact
506 343 0697, abluciniada@gmail.com, 11-16 Sierra Avenue Rothesay NB E2E 2M7
Personal Information
- Date of Birth: 12/27/74
- Gender: Female
- Marital Status: Married
References
- Raymond Campbell, Owner, rayca@sympatico.ca, 506 645-8100, R&L Convenience Inc. (Route 1 Rest.), Rothesay, NB
- John and Brenda Robison, Owners, robison@rogers.com, 506 474-1393, Skills Search Recruiting, Fredericton, NB
- Mr Neptali Paraiso, Asst. Administrator, +974512 7359, Chiyoda Technip, Doha, Qatar
Timeline
Freelance Online Transcriber
TranscribeMe
12.2023 - Current
Pastry Cook
Saint John Bakery
08.2021 - 07.2022
Line Cook
Compass Group Canada - Chartwells
10.2018 - 08.2019
Production Processing Technician
Cooke Aquaculture
08.2016 - 04.2017
Baker
Route 1 Restaurant (Irving Big Stop)
05.2010 - 08.2016
Health Product Distributor
DXN International Private Ltd.
03.2010 - 05.2010
Pastry/Dessert Maker
Home Business
02.2009 - 11.2009
Section Head - Supervisor
LENOTRE Paris
01.2007 - 09.2008
College Instructor
ABE International School For Business
08.2002 - 12.2004
University Instructor
University Of Regina Carmelli
05.2002 - 06.2003
Food Catering/Pastry Retailing
Self Employed
01.2001 - 12.2006
Certificate in Culinary Arts (Bases Des Artes Culi - Culinary Arts
MOST Institute
Object-Oriented Client Server Database Program - Information Technology
New Tech Systems And Services
Bachelor of Science - Hotel And Restaurant Management
Philippine Women's University
High School Diploma -
Centro Escolar University
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