Davide Cayago
Winnipeg,Manitoba
Summary
Hardworking and passionate for food and committed to providing customers with exceptional culinary experiences. Focuses on using fresh ingredients to create flavorful dishes appealing to different palates. Team player offers clear communication and ready to help team achieve company goals .
Overview
2
2
years of professional experience
1
1
Certification
Work History
Culinary Intern
Hyatt Regency Saint Louis At The Arch
12.2022 - 12.2023
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Supported kitchen staff in maintaining a clean and organized workspace, ensuring efficient service and food safety.]
- Catered a maximum of 1000 people during work in banquets.
Practicumer
Hospitality Institute Of America-Philippines Inc.
02.2022 - 05.2022
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
Education
Bachelor of Science - Hospitality Management
University of Santo Tomas
Manila, Philippines06.2022
Skills
- Food Presentation
- Sanitation Practices
- Multitasking and Organization
- Knife Skills
- Attention to detail
- Time management
- Teamwork abilities
- Inventory management
- Cooking Techniques
Accomplishments
- Graduated as Magna Cum Laude with a degree in Bachelor of Science in Hospitality Management, Major in Culinary Entrepreneurship .
- Practicum Gold Medal Awardee under Hospitality Institute of America-Philippines Inc.
Certification
Received Certificate of Completion of Flexible Industry Practicum - Culinary Management Track consisting:
- Fighting Food Waste in Hotels
- ProChef1
- Foundations for the Plant-Forward Kitchen
- Food Handler
- Food Service Manager
- Hospitality Management
Timeline
Culinary Intern
Hyatt Regency Saint Louis At The Arch
12.2022 - 12.2023
Practicumer
Hospitality Institute Of America-Philippines Inc.
02.2022 - 05.2022
Bachelor of Science - Hospitality Management
University of Santo Tomas
Received Certificate of Completion of Flexible Industry Practicum - Culinary Management Track consisting:
- Fighting Food Waste in Hotels
- ProChef1
- Foundations for the Plant-Forward Kitchen
- Food Handler
- Food Service Manager
- Hospitality Management
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