MARIA CRISTINA ACOB MANZANO
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I am an experienced Cook and Manager for 5 years and 8 years respectively, with B.S. Accountancy Degree (Magna Cum Laude) and advanced training in Culinary Arts (NCII) and Baking (NCII).
I am currently working as an Operations Manager for Gemini Salt Refinery. I worked in Azamara Journey (a 6 star cruiseline) as Breakfast and Room Service Cook both in Hot and Cold Kitchen and as Salad Cook in Pantry. I became an Assistant Cook for all sections of Main Galley for almost two months and as a Breakfast Cook Hot Kitchen for Main Galley, including the Omelet Live Station in Lido Buffet, for more than 4 months during my 2nd contract. Moreover, I received the highest evaluation grade of 4.41 out of 5.00 during my 1st contract onboard as a Buffet Line Cook.
I honed my cooking skills as Head Chef / Kitchen Manager / Cost Controller of Manila Airport Hotel (Chef’s Manila Restaurant), managing other chefs, kitchen crews and on-the-job trainees. Part of my responsibility was payroll computation, P&L reports, food costing and food quality control.
My first 6 years of management was spent on organizing and delivering projects with my online virtual team which consists of IT Specialists, online marketers, virtual assistants, web designers, and writers. Our tasks include virtual assistance, online accounting consultations, and web-based product marketing.
I am currently holding a C-1/D U.S. Visa.
WORK EXPERIENCE
Operations Manager and Pollution Control Officer (Gemini Salt Refinery) – October 2017 to Present
Leading role in managing both raw materials and personnel
Managing the budget, controlling the cost and tracking financial records
Setting goals and establishing company policies
Facilitating good communication between employees and departments
Cook, Azamara Club Cruises (Azamara Journey) – March 2016 to October 2017
Main Galley, as Breakfast and Room Service Cook, with the following responsibilities:
In-charged of Room Service night shift orders and breakfast orders (both cold and hot foods)
Managing and Ordering of stocks (using “CrunchTime” program) for Room Service
Preparing mise en place for Room Service and Main Galley (breakfast)
Preparing and Cooking breakfast items for staff mess, room service and dining room (both cold and hot foods)
Preparing lunch garnishes for dining room
Preparing different salad for dining room (lunch and dinner service)
Live cooking for Omelet Station in Dining Room
Live fruit carving in Dining Room
In-charged of Chocolate Buffet in Living Room
Main Galley, as part of Pantry team, with the following responsibilities:
Preparing salad bar items (both Passengers and Staffs)
In-charged of making salad (both lunch and dinner service)
In-charged of making Staff mess’ special meal for the day (lunch and dinner)
Main Galley, as an Assistant Cook, with the following responsibilities:
Preparing ingredients (Appetizer, Fish, Grill, Soup and Vegetable Section)
In-charged of Soup and Appetizer line during Lunch and Dinner Service
Main Galley, as part of the Hot Kitchen team In-charged in Breakfast for Crew Mess, Staff Mess, Main Galley and Lido Buffet, with the following responsibilities:
Managing the stocks of wet items (checking and storing)
Cooking basic breakfast meat items (bacon, meat carving, rice and sausage)
Preparing different mixtures (French toast, pancake and waffle)
Preparing condiments for Omelet Station
Live cooking for Omelet Station in Lido Buffet
In-charged of food preparation for passenger’s special events (LCV and Jazz Brunch)
In-charged of food preparation for crews’ special events (Ex-Com and Activity Manager’s Omelet Station)
Main Galley with the responsibility of:
Preparing and Cooking of Tapas for the Living Room Area (Tea Time Service)
Evaluation Rating of Great Level.
Assistant Cook, Princess Cruises (Royal Princess) – Sept 2014 to March 2016
Horizon Court Buffet Line with the following responsibilities:
In-charge of managing the Pastry Shop (Breakfast Team)
In-charge of kid’s party (normally headed by a Demi Chef de Partie or a Second Cook)
Member of the following teams:
Horizon Court Bistro
Horizon Court International Line
Cold Line
Daily tasks:
Managing the line (checking and refilling the stocks)
Ordering food items from the buffet galley or main galley
Cooking basic food items (frying, grilling and sautéing)
Evaluation Rating of 4.41 out of 5.00 (Great or Excellent Level) with recommendation for promotion
Head Chef (Kitchen Manager) and Cost Controller, Chef’s Manila under Manila Airport Hotel – Sept 2013 to Sept 2014
Cooked Filipino, Italian and Other International Cuisine in the following sections of the hotel/restaurant:
Hot Kitchen
Cold Kitchen
Bread and Pastry
Headed the food preparation in the following sections of the hotel/restaurant:
Hot Kitchen
Cold Kitchen
Bread and Pastry
Managed the Research and Development & Production of all sauces
Worked on menu planning for different classes of functions based on food cost and desired mark-up
Determined the selling price of any newly launched products based on food cost percentage
Implemented portioning of all food items
Checked quality of goods from suppliers
Dealt with potential clients for any functions
Retained some works as Cost Controller such maintaining the quality of goods and checking the inventory turnover.
Finalized each employee’s schedule and employee’s payroll.
Commis Chef and Cost Controller, Chef’s Manila under Manila Airport Hotel – Jan 2013 to Sept 2013
Assisted the Demi-Chef or Executive Chef in food preparation and cooking in the following sections of the hotel/restaurant:
Hot Kitchen
Cold Kitchen
Bread and Pastry
Monitored prices of goods from suppliers
Approved purchaser’s requisition form
Contacted other suppliers
Prepared various weekly reports: sales, inventory, and food cost
Handled inventory turnover with the use of computer based system
Tracked daily time-in and time-out of all co-chefs
Trained in preparing and cooking food items in all kitchen sections.
Freelance Online Manager and Virtual Assistant (Accountant/Marketer/Website Support) – Jan 2008 to Jan 2013
Leaded teams who will work for various projects of different clients from Australia, India, New York, Philadelphia, United Kingdom and others.
Offered other services such as article writing, blogging, booklet creation, data encoding, online marketing, website and other virtual assistant services.
Some client websites: www.padi.com – scuba diving website of Australian based client (work with some contents of the website) ; www.mathsprout.com – math website of American based client (made the math booklet and wrote the full website content)
CHEF TRAINING CERTIFICATES
Ships’ Catering Services (Ships’ Cook) (Cert. No-) – Dec 2015
Participate in workplace communication
Work in team environment
Practice career professionalism
Practice occupational health and safety procedures
Observe Personal Hygiene
Practice Food Safety, Sanitation and Hygiene
Observe Catering Health and Safety Practices
Protect Marine Environment / Waste Segregation Management
Work within Multi-cultural and Religious environment
Basic Food Safety (based on USPH Standards), Princess Cruises (Royal Princess) – Dec 2014
Assistant Cook Training, Magsaysay Institute of Culinary Arts – Oct 2014
Fruit and Vegetable Carving – Jun 2013
Bread and Pastry Production NCII (TESDA) (Cert. No-) – Nov 2012
Prepare and Produce Bakery, Pastry and Other Desserts
Prepare and Present Gateaux, Tortes and Cakes
Present and Display Petit Fours
Commercial Cooking NCII (TESDA) (Cert. No-) – Oct 2012
Prepare Appetizers and Salads
Prepare Sandwiches
Prepare Stocks, Sauces and Soups
Prepare Vegetables, Fruits, Eggs and Starch Products
Prepare and Cook Poultry and Game
Prepare and Cook Seafood
Prepare Hot and Cold Desserts
Prepare Pastry, Cakes and Yeast-Based Products
Prepare and Portion Controlled Meat Cuts
Select, Prepare and Cook Meat
Prepare, Cook and Serve Food for Menus
Package Prepared Food stuffs
Culinary Arts II (Prepare and Cook Cold Meals (Leading to Commercial Cooking NCII),
Center for Advanced Training in Food and Beverage Services (CATFABS)) (Cert. No. CM120531) – Aug to Sep 2012
Prepare "mise-en-place" for hot and cold appetizers, sandwiches, salads and dressings.
Prepare appetizers and salads based on menu requirements.
Prepare sandwiches (Hot and Cold).
Prepare variety of dressings.
Prepare vegetables, fruits, eggs, and starch products.
Present food according to company standard.
Baker NCII (Comprehensive Commercial Baking, CATFABS) (Cert. No. CCB120167) – Jul to Aug 2012
Prepare bakery products for patissiers.
Prepare and present gateaux, tortes and cakes.
Present desserts.
Prepare and display petit fours.
Hot Kitchen Cook NCII (Advanced Culinary Arts, CATFABS) (Cert. No. ACA120149) – Jun to Jul 2012
Apply food cost control procedures.
Prepare and cook compounded sauces.
Cook regional dishes according to recipes.
Cut fruits and vegetables as garnitures.
Convert unconsumed food to a different dish.
Perform safety and sanitation practices.
Hot Kitchen Cook NCI (Culinary Arts, CATFABS) (Cert. No. CA120352) – May to Jun 2012
Withdraw, receive and store kitchen requisitions.
Organize the kitchen work area and utensils.
Prepare mise-en-place.
Prepare stocks, sauces and soups.
Prepare and cook hot meals according to recipes.
Observe safety and sanitation practices.
EDUCATION & TRAINING
B.S. Accountancy (Magna Cum Laude) – ABE International College in Business and Accountancy, 2006
Mathematics Techniques Mastery (Quiz Bee Training) – Mathematics Teachers Association of the Philippines, 2006
Security Awareness Training – Royal Caribbean Cruises, LTD., 2016
Crowd Management (CMAT) – Royal Caribbean Cruises, LTD., 2016
PROFESSIONAL MEMBERSHIP
San Dionisio Credit Cooperative – Oct 2009 to Present
Member
Elected as Vice Chairman for PookTulungan #49 for the term 2013 to 2014.
Completed Self-employment Workshop, Nov 2012.
Completed Membership System Seminar, Apr 2013
Completed Values Formation and Re-orientation Seminar, Aug 2013
Hotel and Restaurant Chef’s Association of the Philippines (HRCAP) – Sept 2014 to present
