Rex Datul
Gerald Barcenas에 의해Over the years, I’ve gained extensive experience in both hot and cold kitchen operations. I
honed my skills at City Garden Suites Hotel and Lotus Garden Hotel, and now, I am a Commis de Cuisine with an Italian cruise line company. For over a year and a half, I’ve been actively involved in preparing daily menus for the Lido buffet. My key responsibilities include sautéing, roasting, and grilling for lunch service. For dinner, I prepare a variety of items such as yogurt, baked fruits, crudités, cold cuts, and condiments to ensure they’re ready for the
breakfast service. I also assist the main galley breakfast team by cooking bacon, Italian
sausages, hash browns, scrambled eggs, poached eggs, pancakes, and waffles. As part of my role, I’ve had the honor of working as the main course chef for VIP guests at the Costa Club restaurant. Here, I specialized in preparing sauces, side dishes, and meats for the day’s menu, plating grilled items, and ensuring my workstation, including the
under-counter fridge, work table, and sink, met the highest standards of cleanliness.
Additionally, I actively contribute to special events such as the Pasta Festival, where I assist
with live pasta cooking and themed buffets like the Spanish Buffet and International Corner. You should hire me because I am deeply committed to excellence, both in achieving personal and organizational goals. My passion for delivering exceptional results motivates me to uphold and exceed company standards. With my diverse skill set, strong work ethic, and dedication, I am confident in my ability to positively contribute to your organization's
growth while continuing to improve myself professionally.
