Pamela Joi Pineda
The Bronx,NY
Summary
A passionate culinarian grew up in a family managed food business seeking for a kitchen position where I will be able to utilize my knowledge and skills in providing a quality service that will offer a greater door to opportunities. Safety-oriented with organized approach to handling simultaneous tasks. Disciplined in working efficiently with diverse teams to provide accurate service. Attentive and productive team player motivated to join a crew of professional cooks.
Overview
6
6
years of professional experience
Work History
Second Cook
The Greenbrier Resort
02.2023 - 03.2024
International Culinary Internship Rotated in room service and three Fine Dining restaurants in the resort
-The Greenbrier Grand Main Dining Room (DINNER LEAD Grill and Front Sauté ) Classic American Cuisine
-Room Service (Grill) Modern American Cuisine
-Sam Snead’s at the Golf Club (DINNER LEAD Front Sauté, Back Sauté, and Garde Manger) Southern Cuisine
-Prime 44 West (Back Sauté, Hot Apps, and Garde Manger) Steakhouse
Sous Chef
The Seafood House
06.2022 - 01.2023
A fine dining restaurant in Dampa, a famous seafood wet market in Pasay, Philippines. Guests buys fresh alive seafoods from wet market and chefs from different restaurants cooks the seafoods upon dish requests of the guests.
Junior Sous Chef
Cabalen Restaurant
03.2019 - 04.2021
-A Philippine buffet restaurant chain primarily serving traditional Filipino entrees heavy on influences from the Pampanga region of Central Luzon.
Prep Master / Line Cook
Da Rae Jung
03.2018 - 06.2019
Mixed modern and classic Korean Cuisine
Office Associate
Mida Food Distributors Inc
01.2018 - 12.2018
Senior High Work Immersion
-Finance and Accounting
-Credit and Collection
-Operations
-Trade
Education
Bachelor of Science - Consular And Diplomatic Affairs
De La Salle University
Manila, PH 10-2022
Bachelor of Science - Hospitality Management
Asian Institute of Maritime Studies
Pasay, PH 09-2022
High School Diploma -
Malate Catholic School
Malate, Manila PH 04-2018
Skills
-Strategic and Quality Service Management
-Events Managements
-Cookery
-Supply Chain Management and Trends / Issues in Hospitality Field
-Marketing Skills
-Risk Management Applied to Safety Security and Sanitation
-F&B, Front Office, Housekeeping, and Bartending
-Hotel and Restaurant Accounting
-Diverse Leadership Style
-Food Preparation
Timeline
Second Cook
The Greenbrier Resort
02.2023 - 03.2024
Sous Chef
The Seafood House
06.2022 - 01.2023
Junior Sous Chef
Cabalen Restaurant
03.2019 - 04.2021
Prep Master / Line Cook
Da Rae Jung
03.2018 - 06.2019
Office Associate
Mida Food Distributors Inc
01.2018 - 12.2018
Bachelor of Science - Consular And Diplomatic Affairs
De La Salle University
Bachelor of Science - Hospitality Management
Asian Institute of Maritime Studies
High School Diploma -
Malate Catholic School
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