ORTEGA, ROY ANZURES

With 20 Years of Professional Experience in Chef Mastery

Address Contact Nos. Nationality Birthdate : The County Hotel, 26 Rainsford Road, Chelmsford CMI 2PZ : 01245455706 (mobile), +44 7863850385 (landline) : British : August 18, 1970

International Qualifications/ Skills

Certificate in NVQ Level 3 Professional Cookery (by City and Guilds of London Institute) Certificate in NVQ Level 2 Professional Cookery (by City and Guild of London Institute) Certificate in FELCHLIN in completion of the course on Chocolate, Pastries and Dessert Certificate of Basic Health and Safety and Food Hygiene Certificate of participation on CHEFS OF PARADE 98 Certificate of participation on CHEFS on PARADE 97 Certificate of recognition and excellence on CHEFS on PARADE 97 as one of the top honours Certificate of attendance in PUNLAAN School of culinary Other Course/ Training: Graduate in General Radio Communication Operator

Career Objective I never thought my career would pan out has it has. My success in this profession is having a perfect mix of skills, hard work and passion in pastry. Twenty years is long, but hard work lets me come out at the end of being able to master what I want, of being able what I can do, learning from myself, and passing that knowledge to someone else- to my pastry team, and that defines my commitment and dedication to the field, the passion that I can best offer to my company. I wish to continuously explore and look for greater opportunities where I can advance my skills to the best that I can. Professional Experience
The County Hotel Group Chelmsford, Essex, UNITED KINGDOM CHED DE PARTIE (Oct 2007present) 4 years plus 3 star 1 rosette Directly reports to the Head Chef: (i) responsible for most of the food dishes that are prepared in our kitchen section such as overseeing the preparation, cooking, presentation of meals, (ii) directing other chefs in preparing, cooking, and presenting food dishes, ensures that food are prepared in proper time and in right temperature, (iii) coordination with the Head Chef on food preparation to ensure food prepared are in accordance with the hotels presentation and quality standards, (iv) enforcing strict health and hygiene standards as well as preparing and cooking of food dishes for customers with special needs like food allergies and/ or intolerances, (v)other duties such as assisting in the different big functions and party events in the hotel such as special food presentations and food designs, (vi) helps the hotel to keep its standard and possibly achieve a higher star, and more rosettes in restaurant.

Mary Green Manor Hotel Brentwood, Essex, UNITED KINGDOM PASTRY CHEF (Oct 2003-Mar 2006) 2 years plus 2 rosettes and 4 stars Directly reports to the Head Chef, and serves as a Pastry Chef in Cold Kitchen Section: (i) prepares the highest standard of food served for a la carte and buffet, (ii) ensures that the working area observes and implements UK Hygiene and Sanitation standards, (iii) helps in setting the budget, initiates food requisition to assign station and help minimize food wastages, (iv) closely coordinate with the Head Chef in planning and preparing the food (as well as pairing of food and desserts) in accordance with hotel recipe and presentation standard, (v) acts as a positive team leader creating new ideas to be prepared every three months such as researching and experimenting with new recipes and new concepts.

Macdonald Ardoe House Hotel Aberdeen, Scotland, UNITED KINGDOM CHEF DE PARTIE (Nov 2002-Oct2003) 1 year Buffet preparation for hotel with four star categories: (i) prepare the highest quality of food served for a la carte menu and room service, (ii) ensures that the working area observes and implements UK Hygiene and Sanitation standard; (iii) initiates food requisition to assign station and help minimize food wastages; (iv) ensures that food prepared are served in proper time and in right temperature; (v) closely coordinate with the Head Chef in food preparation in accordance with hotel recipe, presentation, and quality standard.

Miascor In-Flight Catering Services Manila, PHILIPPINES PASTRY CHEF DE PARTIE (Nov 1998 Nov 2002) 4 years Directly reports/ assists the Sous Chef as well as Pastry Chef: (i)supervises a separate kitchen area and unit in larger operation, (ii) in charge of bake preparations, pastries and desserts, (ii) monitors all pastry needs and mise en place like stocks, spoilages and other matters on pastry operation, (iii) directs and gives instruction to all subordinates from COMMI-I down to kitchen helper, (iv) maintains the quality standard recipe according to the hotel standard procedures, (v) ensures to keep and maintain the high class standard of hygiene and sanitation practices, (vi) suggest and create new ideas, and new concepts for the development of the Pastry Section; and (vii) trains the subordinate according to the standard operations of the company.

Byron Edsa Hotel Manila, Philippines Demi Chef (December 1995- October 1998) 3 years less Directly reports to the Chef de Partie or Sous Chef; (i) assists the Chef de Partie in discharge of his functions and responsibilities, (ii) monitors the daily mise en place, (iii) makes pastries, frozen and cold desserts, and other variety of cakes, (iv)ensures and follows the hygiene and sanitation practices in the hotel, (v) checks the incoming and outgoing functions of the hotel, (vi) follows the quality standard of hotel recipe, (vii) gives suggestion or new ideas about patisserie, and (viii) directs and gives instruction to subordinates in kitchen deliverables. Other Work Experience: L Olivier Restaurant, Pastry Cook (Sep 1993 Nove 1995) Manila, Philippines The Manila Hotel Commi III Manila, Philippines

Other Professional Qualification and Achievements Key Qualification and Achievements in the United Kingdom Effective and efficient Kitchen Management managing and working a busy kitchen under pressure environment, directing and supporting a busy kitchen with a number of more than 10 subordinates; Specialisation in candy preparations and designs, petit fours, frozen and cold desserts, and show piece and special cake (modern) preparations; Special exhibits and baking demonstrations sponsored by SONLIE International Incorporated Development of kitchen hotel hygiene and sanitation practices particularly in HACCP (Hazard Analysis Critical Control Points) Awardee, one of the top 10 winners of 2000 Thai Hom Mail Rice International Recipe Contest (Thailand, Bangkok)

Updated: 26 March 2012