Benedict P. LeeContact Number: +63 9064101573 / 7817992Address: #3 Kessing St. New Asinan Olongapo City Philippines, Mailing Address: #3 Kessing St. New Asinan Olongapo City Philippines,Email: benedict_plee@yahoo.com

Objectives

To work with a hospitality organization that will give me a chance to apply my most excellent management skills and culinary practices all the way, through challenging assignments; and will assist me in advancing my career to elevated levels.

QUALIFICATIONS

Kitchen Staff Waiter Bartender Steward Laundry Man

EDUCATIONAL BACKGROUND

Tertiary : Culinary Institute of OlongapoCulinary Arts

Lyceum of Subic BayTourism Hotel Restaurant Operation

Secondary : Columban College

SEMINAR CERTIFICATE

Certificate of Attendance -Edsa Shangri-la Hotel Familiarization Tour and Seminar 2014

Certificate of Attendance -Lancaster Hotel Manila Hotel Familiarization Tour and Seminar

2014 Certificate of Attendance -Ace Hotel & Suites Hotel Familiarization

Tour and Seminar2014

TRAINING CERTIFICATE

Certificate of Merit -Culinary Arts 2013 National Certificate II -Food and Beverage Service

2014 National Certificate II -Bartending Service

2015 BASIC TRAINING -Personal Survival Techniques (IMO

1.19) -Fire Prevention and Fire Fighting (IMO 1.20)

-Elementary First Aid (IMO 1.13)-Personal Safety and Social Responsibility (IMO 1.21)

PROFICIENCY IN SURVIVAL CRAFT AND RESCUE BOAT (IMO 1.23)

SHIP SECURITY AWARENESS TRAINING AND SEAFARERS WITH DESIGNATED SECURITY DUTIES

ON THE JOB TRAINING:Buena Casa HotelLine Cook – SubicBetty Lane corner Sampson Rd. Subic CBD, Subic Bay Freeport Zone Olongapo City Philippines

DUTIES AND RESPOSIBILITIES:

BUENA CASA HOTEL Worked on different parts of the kitchen Follows proper plate presentation and garnish set up for all dishes. Prepares item for broiling, grilling, frying, sautéing or other cooking methods by

portioning, battering, breading, seasoning and/or marinating. Maintains a clean and sanitary work station area including tables, shelves, grills,

broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.

Portions food products prior to cooking according to standard portion sizes and recipe specifications.

I hereby verify that the above information is true and correct to the best of my knowledge and belief.

REFERENCEAlexis Barretto

Vessel operation officer, bow ships management Inc,+63 906 523 9178Nicolie TanciocoReservation Officer, Crowne Plaza Manila Galleria+63 922 887 8471Sherylly DungcaRrv Legal Consultancy Firm Executive Assistant / Legal Assistant+63 927 286 5272

__________________________ BENEDICT P. LEE