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    CV 2023 Safety Officer Movenpick

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    Christian Bergantinos
    Christian Rey N. Bergantinos is an accomplished chef with 15 years of experience working in high-end Japanese restaurants, 5-star hotels, and luxury cruise ships. He is currently working as a Chef De Partie at Mövenpick Resort and Spa Boracay in the Philippines, where he assists the Sous Chef. Bergantinos has several years of experience in kitchen management roles at various Japanese restaurants in the Philippines. He has a bachelor's degree in hotel and restaurant management and is pursuing an MBA. Bergantinos also has extensive training in food safety, HACCP, and culinary skills.

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    CV 2023 Safety Officer Movenpick

    Uploaded by

    Christian Bergantinos
    44 views3 pages
    Christian Rey N. Bergantinos is an accomplished chef with 15 years of experience working in high-end Japanese restaurants, 5-star hotels, and luxury cruise ships. He is currently working as a Chef De Partie at Mövenpick Resort and Spa Boracay in the Philippines, where he assists the Sous Chef. Bergantinos has several years of experience in kitchen management roles at various Japanese restaurants in the Philippines. He has a bachelor's degree in hotel and restaurant management and is pursuing an MBA. Bergantinos also has extensive training in food safety, HACCP, and culinary skills.

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    Cv 2023 Safety Officer Movenpick

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    Christian Rey N. Bergantinos is an accomplished chef with 15 years of experience working in high-end Japanese restaurants, 5-star hotels, and luxury cruise ships. He is currently working as a Chef De Partie at Mövenpick Resort and Spa Boracay in the Philippines, where he assists the Sous Chef. Bergantinos has several years of experience in kitchen management roles at various Japanese restaurants in the Philippines. He has a bachelor's degree in hotel and restaurant management and is pursuing an MBA. Bergantinos also has extensive training in food safety, HACCP, and culinary skills.

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    Download as docx, pdf, or txt
    44 views3 pages

    CV 2023 Safety Officer Movenpick

    Uploaded by

    Christian Bergantinos
    Christian Rey N. Bergantinos is an accomplished chef with 15 years of experience working in high-end Japanese restaurants, 5-star hotels, and luxury cruise ships. He is currently working as a Chef De Partie at Mövenpick Resort and Spa Boracay in the Philippines, where he assists the Sous Chef. Bergantinos has several years of experience in kitchen management roles at various Japanese restaurants in the Philippines. He has a bachelor's degree in hotel and restaurant management and is pursuing an MBA. Bergantinos also has extensive training in food safety, HACCP, and culinary skills.

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    Christian Rey N. Bergantinos.

    Zone 2, Barangay Yapak, Boracay Island, Malay, Aklan, Philippines


    (63)938-876-3940
    xtian.bergantinos@yahoo.com.ph

    Professional Summary

    Accomplished passionate Chef with almost 15 years of comprehensive experience working in the High End
    Japanese Restaurants, 5 star Hotel and Luxury Cruise Ship. Knowledgeable in HACCP and Personal Safety
    practices, with strong organizational, leadership and management skills.

    Work Experience
    Chef De Partie – April 29, 2023 to present
    Mövenpick Resort and Spa Boracay – Punta Bunga Cove, Barangay Yapak, Boracay Island,
    Malay, Aklan
     Assumes the responsibilities of the Sous Chef in his absence.
     Assists the Sous Chef in the production, preparation and presentation of all food items to ensure
    the highest food quality at all times.
     Assists in the kitchen operation, daily market lists and inter-kitchen transfers as required and
    submits to the Executive Chef

    Kitchen Manager – October 10, 2022 to April 28, 2023


    Hama Japanese Cuisine – D-mall. Station 2, Barangay Balabag, Boracay Island, Malay, Aklan
     Ensure that all food and products are consistently prepared and served according to the
    restaurant’s recipes, portioning, cooking and serving standards
     Schedule Kitchen staff shifts.
     Supervise food preparation and cooking.
     Responsible for ordering food products according to predetermined product specifications and
    received in correct unit count and condition and deliveries are received in accordance with the
    restaurant’s receiving policies and procedures.
     Control food cost and usage by following proper requisition of products from storage areas,
    product storage procedures, standard recipes and waste control procedures including checking
    and maintaining proper food holding and refrigeration temperature control points.

    Head Chef – January 25, 2020 to October 1, 2022


    Nozomi Ramen House – San Jose Buenavista, Antique
     Ensure that all food and products are consistently prepared and served according to the
    restaurant’s recipes, portioning, cooking and serving standards.
     Schedule Kitchen staff shifts.
     Supervise food prep and cooking.
     Responsible for ordering food products according to predetermined product specifications and
    received in correct unit count and condition and deliveries are received in accordance with the
    restaurant’s receiving policies and procedures.
     Supervise food prep and cooking.

    Kitchen Manager - May 1, 2019 to November 7, 2019


    Menya Kokoro Tokyo Mazesoba (Opening Team)– Uptown Mall, Taguig City

     Ensure that all food and products are consistently prepared and served according to the
    restaurant’s recipes, portioning, cooking and serving standards.
     Responsible for ordering food products according to predetermined product specifications and
    received in correct unit count and condition and deliveries are received in accordance with the
    restaurant’s receiving policies and procedures.
     Schedule Kitchen staff shifts.
     Supervise food prep and cooking.
     Managing Inventory and stocks
     Works with the Corporate Chef to plan and price menu items. Establish portion sizes and prepare
    standard recipe cards for all new menu items.
    Kitchen Manager - May 7, 2017 to April 30, 2019
    Icho Gingko Japanese Restaurant (Opening Team) – 6 Annapolis St., Greenhills, San Juan City

     Ensure that all and products are consistently prepared and served according to the restaurant’s
    recipes, portioning, cooking and serving standards.
     Responsible for ordering food products according to predetermined product specifications and
    received in correct unit count and condition and deliveries are received in accordance with the
    restaurant’s receiving policies and procedures.
     Control food cost and usage by following proper requisition of products from storage areas,
    product storage procedures, standard recipes and waste control procedures including checking
    and maintaining proper food holding and refrigeration temperature control points.

    Demi Chef - July 7, 2015 to May 1, 2017


    Ogawa Traditional Japanese Restaurant (Opening Team) - The Fort, BGC, Taguig City, Philippines

     Working on preparation and cooking of authentic Japanese Food in Hot and Cold Dishes.
     Supervising kitchen operation in Purchasing, Receiving and Technical aspects.
     Training the staff for Basic cooking, Basic Food safety and sanitation and HACCP
     Supervising the cleanliness and sanitary work area at all times.

    Kitchen Assistant - October 27, 2011 to December 31, 2014


    Holland America Lines –450 Third Avenue West, Seattle Washington 98119, United States of America

     Preparing and serving food promptly and courteously.


     Preparing and cooking Hot and Cold food items for Sets and A la carte.
     Handling all food safety compliance with Vessel sanitation health standards, HACCP and USPH.
     Preparing food for 1,500 passengers and 280 crew daily

    Commis 3 Chef- November 29, 2009 to March 3, 2011


    Edsa Shangri-La Hotel– Mandaluyong City, Manila, Philippines

     Preparing and cooking Hot and Cold food items for Banquet and Chinese Restaurant.
     Handling all food in compliance with HACCP and Shangri-La Food Safety Management System.
     Maintaining a clean and sanitary work area at all times.
     Handling Purchasing, Receiving and Monitoring for Kitchen Supplies

    Education Background
    Master of Business Administration (MBA)
    University of Antique
    September 2020 to present

    Bachelor of Science in Hotel and Restaurant Management (BS HRM)


    Philippine Women’s University (Taft, Manila)
    Graduate, April, 2011

    Bachelor of Science in Nursing (BSN)


    Bataan Peninsula State University
    Undergraduate, March 2004

    Training and Seminar Attended

    Basic Occupational Safety & Health


    Safety Officer 1
    QESH Training Center
    August 2023

    Food Allergy and Intolerance Training


    Food Standards Agency
    Food.gov.uk (online)
    March 2023

    Bronze Certification
    Japanese Cuisine and Food Culture, Human Resource Development Program
    Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF) Tokyo, Japan (online)
    November 2021
    Food Safety Training Intervention Program (HACCP) Primer for Food Service
    National Research Council of the Philippines- Research Foundation INC.
    Research Foundation INC. Quezon City
    February 2019

    Good Manufacturing Practices (GMP) & Standard Sanitation Operation Procedures (SSOP)
    National Research Council of the Philippines- Research Foundation INC.
    Research Foundation INC. Quezon City
    March 2019

    Food Safety Compliance Officer (FSCO)


    Food Safety & Hygiene Academy of the Philippines (FoodSHAP)
    Primeland Building, Madrigal Business Park, Alabang City of Muntinlupa
    July 2016

    HACCP Principles & Practice Certified


    Food Safety & Hygiene Academy of the Philippines (FoodSHAP)
    Primeland Building, Madrigal Business Park, Alabang City of Muntinlupa
    June 2016

    Basic Food Safety Certified


    Food Safety & Hygiene Academy of the Philippines (FoodSHAP)
    Primeland Building, Madrigal Business Park, Alabang City of Muntinlupa
    June 2016

    Ship Catering Services NCII (Ship’s Cook)


    TESDA Training Center
    TESDA Complex. East Service Road, Taguig City
    February 2014

    On the Job Training (OJT)


    Edsa Shangri-La Hotel– Mandaluyong City, Manila, Philippines
    July 2009 to November 2009

    Recognition
    Silver Star Awardee Silver Star Awardee
    Edsa Shangri-La Hotel, Manila Edsa Shangri-La Hotel, Manila
    Mandaluyong City, Manila, Philippines Mandaluyong City, Manila, Philippines
    January 2010 July 2010

    Personal Profile

    Date of Birth: November 25, 1984 Place of Birth: Orani, Bataan


    Weight: 85kgs Height: 5’6
    Nationality: Filipino Gender: Male
    Civil Status: Single Language Spoken: English and Tagalog

    Culinary and Non-Cooking skills


    -Western and Japanese Cuisine -Fine Dining, Ala Carte and Buffet service
    -Hot and Cold Food Preparation -Experienced in dealing 1,500 Guests per day
    -Food Safety Trainer and HACCP -Trained Fire Fighter
    -Cost Controlling & Proper portioning -First Aide Responder
    -Knife Skills and sharpening -Knowledgeable in Pest management
    -Receiving and Food Storage Handling -Computer Literate (Microsoft Outlook, Office,
    -Handles meal request for allergens and Halal Excel, Power Point, Google Sheet and other
    food Office application)

    I hereby certify that the above information is true and correct.

    Christian Rey N. Bergantinos.


    Applicant

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