Vincent Ryan A. Cutamora II
Commis Chef
Penang
Summary
Motivated culinary student seeking to develop professional experience within a fast paced kitchen environment. Brings a strong willingness to learn, take direction, and grow through constructive feedback from chefs and team members. Adaptable and disciplined, with a solid work ethic that supports efficient kitchen operations and consistent service standards. Committed to contributing to a high-performing brigade by maintaining organization, attention to detail, and the ability to perform under pressure in a fast-paced, service-driven setting.
Overview
2
2
years of professional experience
4
4
Certifications
Work History
Kitchen Chef (Part Time)
Saveur Sdn Bhd
10.2023 - 01.2026
- Handled live stations for catering services.
- Helped to prep in the kitchen before events.
- Maintained high standards of hygiene, cleanliness, and safety in the kitchen, complying with regulations.
- Monitored food preparation, cooking times, and plating details to meet restaurant standards.
- Participated in catering events, setting up venues and serving guests to ensure a smooth operation.
- Prepared dishes for up to 150-200 guests at catering events or during high-volume shifts.
- Managed kitchen cleaning duties to keep all areas and workstations organized, well-stocked and free from hazards.
- Washed and peeled produce and prepared ingredients and equipment to support kitchen workflow.
- Followed recipes and customer request details to prepare high-quality, delicious meals.
- Research and Developed recipes to be used for events
Kitchen Intern
Saveur Sdn Bhd
01.2025 - 03.2025
- Managed kitchen cleaning duties to keep all areas and workstations organized, well stocked and free from hazards.
- Washed and peeled produce and prepared ingredients and equipment to support kitchen workflow.
- Followed recipes and customer request details to prepare satisfactory meals.
- Research and Developed recipes to be used for events (Canapés, Desserts, hot food)
- Assisted in the preparation of basic food items under the Head Chef's supervision, adhering to recipes and quality standards.
Kitchen Intern
Marriott Hotels
01.2024 - 03.2024
- Handled the breakfast corner for guests, mainly the egg station, noodle section, and roti.
- Handled VIP orders every day for tea time.
- Learned the kitchen processes in hotels and how they prepare for their everyday operations.
- Further learned the proper hygiene practices implemented in hotels.
- Handled customer concerns and escalated major issues to supervisor.
- Experienced making à la carte orders for hotel guests, especially during night shifts.
Server
Le Cordon Bleu
08.2023 - 08.2023
- Served meals and drinks with professionalism and care, ensuring timely delivery to maintain high standards of service.
Education
Bachelor of Science: BS(c) Hons - Culinary Management
Sunway University
Kuala Lumpur07.2026
Foundation Degree in Business - Foundation in Business
University Of Reading
Johor Bahru08.2021
GCSEs - O - Levels
Tenby Schools
Johor Bahru11.2019
Skills
Knife skills
Food preparation
Sanitation
Food safety
Mise en Place
Fundamental Cooking Techniques
Certification
ServSafe (r) Food Safety Management certified
Timeline
Kitchen Intern
Saveur Sdn Bhd
01.2025 - 03.2025
Kitchen Intern
Marriott Hotels
01.2024 - 03.2024
Kitchen Chef (Part Time)
Saveur Sdn Bhd
10.2023 - 01.2026
Server
Le Cordon Bleu
08.2023 - 08.2023
Bachelor of Science: BS(c) Hons - Culinary Management
Sunway University
Foundation Degree in Business - Foundation in Business
University Of Reading
GCSEs - O - Levels
Tenby Schools
LINKS
LinkedIn