About
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Industry Hotelier
PROFESSIONAL SUMMARY
A dedicated Chocolatier, Pastry Chef, and Vegan Sous Chef with over 10 years of experience in hotel, catering, and specialty kitchen environments. I specialise in chocolate production, dessert preparation, and plant-based recipe development, with a strong focus on quality, consistency, and safe kitchen practices. Known for my reliability, discipline, and ability to work effectively in fast-paced kitchens, I consistently deliver high standards while supporting smooth and efficient operations. I am seeking an opportunity in Australia where I can contribute my culinary expertise and strong work ethic to a professional and growth-oriented team.
Education
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2014 - 2015
THE ACADEMY FOR INTERNATIONAL CULINARY ARTS
Diploma in Baking and Pastry
Diploma for Baking & Pastry – The Academy for International Culinary Arts, Pasig, Philippines Completed a specialized diploma program in Baking and Pastry, gaining in-depth knowledge and hands-on experience in artisan bread making, chocolate and confectionery work, pastry production, cake decorating, and dessert plating. The program emphasized precision, creativity, and high standards of food safety (HACCP), preparing me to deliver consistent, high-quality baked goods in professional culinary environments.
Experience
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2017 - Present
Edsa Shangri-La Hotel (via Keystone Human Resources Development Inc.
Chocolatier
Worked as Chocolatier, Pastry Cook, and Baker in a luxury 5-star hotel. Responsible for producing high-quality pastries, cakes, breads, chocolates, pralines, and truffles. Maintained strict food safety standards (HACCP), assisted in menu development, and ensured consistent presentation and taste in a fast-paced environment.