Jackie Lou G. Jurado
Vancouver,BC
Summary
Trustworthy and dedicated pastry chef with 7 years of practical experience, consistently providing first-class results in line with strength targets and deadlines. Adaptable in the kitchen, with extensive experience meeting job demands and deadlines through diligent work and dedication to quality customer-focused service. Successfully contributed to company profits by improving team efficiency and productivity, utilizing effective negotiation and upselling techniques. Excellent organizational skills have enhanced efficiency and led teams to achieve tangible results. Proactive and excited to partner with like-minded individuals to achieve our goals. Responsible and passionate about delivering outstanding quality and service.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Supervisor
Ro-Wel Corporation
06.2018 - Current
- Plan, organize, direct, control, and evaluate the operations of a department providing a single administrative service or several administrative services
- Excellent verbal and written communication in attending board meetings, and seminars for the corporate
- Supervise and coordinate sales staff and cashiers
- Assign sales workers to duties and prepare work schedules
- Authorize payments and the return of merchandise
- Resolve issues that may arise, including customer requests, complaints and supply shortages
- Maintain specified inventory and order merchandise
- To carry out routine inspections of the gas during delivery time
- Ability to deal with technical issues and other problems
- Ensure staff training and development needs are established through the appraisal and review processes
- Mentored junior staff members in their career development, sharing knowledge from years of experience in the field.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Frequently inspected production area to verify proper equipment operation.
PART TIME PASTRY CHEF INSTRUCTOR
CENTER FOR CULINARY ARTS MANILA
09.2017 - 11.2017
- Teach the Pastry students according to the curriculum
- Provide students personal and professional guidance when they needed
- Develop creative instructional methods and techniques to engaged students in leaving process
- Develop instructional materials and handouts for students
- Develop daily lesson plans and instructional plans to meet course competency
- Prepare course assignments, tests and project to improve students' academic performance
- Evaluate each student's academic provide feedback appropriately
- Ensure students to follow disciplinary and behavioral standard in the school campus
- Develop cohesive, safe and positive learning environment for students
HEAD CHEF
CCA MAKERS CAFE
01.2017 - 05.2017
- Develop recipe and menus to align culinary trends with customer demand
- Negotiated with the suppliers to secure high quality and excellent value produce
- Monitoring the kitchen area and staff to ensure overall safety and use of proper food handling techniques
- Approved and polished dishes before delivering to customers to maintain signature reputation
- Supervised work of cooks and kitchen helpers to keep kitchen running smoothly
- Maintaining business compliance with applicable regulations including safety and sanitary guidelines
- Assisted with pricing by providing information about ingredients cost and correct portioning
- Experimented new dishes creations by incorporating customer recommendations and feedbacks
HEAD CHEF/PASTRY CHEF
CHEF'S BISTRO RESTAURANT
09.2011 - 03.2017
- Monitoring inventory levels in stockroom promptly ordering low stocked supplies and ordering extra for special events
- Created of range of delicious desserts, cakes and pastries by accurately following set recipes
- Managing hardworking driven cooks assigning tasks depending on skills for optimum efficiency and productivity
PART TIME PASTY INSTRUCTOR
ACADEMY ASIA
04.2015 - 01.2016
- Teach the Pastry students according to the curriculum
- Provide students personal and professional guidance when they needed
- Develop creative instructional methods and techniques to engaged students in leaving process
- Develop instructional materials and handouts for students
- Develop daily lesson plans and instructional plans to meet course competency
- Prepare course assignments, tests and project to improve students' academic performance
- Evaluate each student's academic provide feedback appropriately
- Ensure students to follow disciplinary and behavioral standard in the school campus
- Develop cohesive, safe and positive learning environment for students
PASTRY CHEF CONSULTANT
ZORICHO TAKE ME HOME
01.2011 - 12.2011
- Developing new pastry line for the restaurant needs
- Train the staff for new pastry line up
- Help the kitchen to become more efficient
- Bring a fresh set of eyes and new perspective into the kitchen to rely on the team to make improvements
PASTRY CHEF
CRAVINGS GROUP
05.2010 - 10.2010
- Create cake and pastry in fast paced - deadline environment
- Trained in improving efficiency and team operations
- Carried out food preparation under food hygiene procedures and standards
- Managed hardworking driven pastry team task depending on skills for optimum efficiency and productivity
- Develop and improve menu items by researching emerging industry trends and listening to customer feedback to increase pastry sales
- Monitored inventory levels in stockrooms promptly ordering low stocked supplies and ordering extra for special events or occasion
- Monitored portion and waste control to reduce waste and increase profit
PART TIME COOK AND PASTY COOK
THE STOCKMARKET RESTAURANT
05.2009 - 10.2009
- Create range of delicious dessert and food accurately following set recipes
- Carried out food preparation under food hygiene procedure and standard
- Helping other cooks on their needs
- Creating new cakes and pastries according to the customer needs
Education
Certificate - French Language and French Cuisine
Gastronomicom International French Culinary Academy
05.2011
Diploma - Baking and Pastry Management
Center for Culinary Arts Manila
08.2009
Skills
- Recipe Developer
- Statistics in portioning
- Pastry skills
- Plated dessert
Certification
- Chocolate workshop at Intercontinental Hotel, 10/01/09
- Bar exposure, T.G.I Fridays, 01/01/08
- Coffee University Barista Basic, Gloria Jeans Coffee, 02/01/08
- Organizing Team World Chefs Day in-house competition at CCA Manila, 10/01/09
- Food and Asia 2008, Culinary Challenge Singapore Baking Team for CCA Manila, Student Assistant, 04/01/08
- Serve Safe Certification, Food Protection Manager Certification Examination, National Restaurant Association, 08/01/07 - 08/01/12
- Chefs on Parade Competition, Plated Dessert Gold with Honor, 08/01/08
- QC Na Gateway Mall Quezon City, Cake Decorating Competition Silver, 06/01/08
References
- Chef Karen Fabillon - Dela Cruz, karenfdelacruz@yahoo.com
- Chef Leah Escondo - Laysico, leahescondo@gmail.com
Languages
English
Full Professional
tagalog
Native or Bilingual
Timeline
Supervisor
Ro-Wel Corporation
06.2018 - Current
PART TIME PASTRY CHEF INSTRUCTOR
CENTER FOR CULINARY ARTS MANILA
09.2017 - 11.2017
HEAD CHEF
CCA MAKERS CAFE
01.2017 - 05.2017
PART TIME PASTY INSTRUCTOR
ACADEMY ASIA
04.2015 - 01.2016
HEAD CHEF/PASTRY CHEF
CHEF'S BISTRO RESTAURANT
09.2011 - 03.2017
PASTRY CHEF CONSULTANT
ZORICHO TAKE ME HOME
01.2011 - 12.2011
PASTRY CHEF
CRAVINGS GROUP
05.2010 - 10.2010
PART TIME COOK AND PASTY COOK
THE STOCKMARKET RESTAURANT
05.2009 - 10.2009
Diploma - Baking and Pastry Management
Center for Culinary Arts Manila
Certificate - French Language and French Cuisine
Gastronomicom International French Culinary Academy
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