Mariel Elfleda Bersaldo
Helsinki
Summary
Professional Chef with 19+ years of extensive experience in a professional kitchen. I am passionate, organized and customer focused Chef who enjoys day to day preparation of food and drinks. Specializes in Asian and European cuisine. Motivated Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Culinary professional known for high standards and exceptional results in kitchen. Extensive experience in preparing and presenting diverse dishes. Strong focus on team collaboration and flexibility, ensuring consistent quality and innovation in every meal.
Overview
20
20
years of professional experience
Work History
Cook
Scandic Hotels
08.2022 - Current
- Assigned in Conference and Banquet and makes everyday functions and events food in a high quality manner.
Chef
Union Hotels Kämp Hotels (Lilla Roberts)
09.2021 - 04.2022
- Handles ala carte lunch and dinner
- Handles brunch on weekends, makes everyday mise en place for hot and cold line
- Cleans and sanitizes the kitchen and all equipment.
Cook
Hokelanto Liikentoiminta Oy
05.2017 - 08.2021
- Makes everyday mise en place for lunch buffet and prepares ala carte orders, cooks and clean the kitchen.
Sous Chef
Movenpick Resorts Boracay
04.2016 - 02.2017
- Reports directly to the Executive Sous Chef and Executive Chef
- Assigned in the Market all day dining and Main kitchen
- Responsible for market list and handles staffs
- Responsible for the daily operations: breakfast, lunch and dinner
- Types of cuisine: Asian, continental and western cuisine.
Sous Chef Garde Manger
Regatta Restaurant Bahamar Hotels under Titan Hospitality
02.2015 - 11.2015
- Reports directly to the Head Chef
- Responsible for making salads and appetizers for the buffet
- Responsible for checking all the mies-en-place
- Handles staffs in all shift
- Manages to keep the kitchen cleaned and sanitized
- Responsible for making the highest standards and good quality of foods served to the customers
- Types of cuisine: Caribbean, Western and American.
Jr. Sous Chef
Oakwood Premier Hotel Manila
12.2009 - 02.2015
- Reports directly to the Head Chef and Executive Chef
- Responsible for making salads and appetizers for the buffet
- Responsible for checking all the mies-en-place
- Handles staffs in all shift
- Manages to keep the kitchen cleaned and sanitized
- Responsible for making the highest standards and good quality of foods served to the customers
- Types of cuisine: Caribbean, Western and American.
Line Cook Promoted to Chef de Partie
Cyrille Soenen Restaurants Inc
11.2008 - 12.2009
- Reports directly to the Executive Chef
- Responsible for checking stocks and mise-en-place in every station of the kitchen
- Responsible for making the highest standards and good quality of foods served to the guest
- Responsible for handling staffs
- Makes market list in the absence of the Sous Chef
- Makes soups, stocks and sauces
- Types of cuisine: Asian, continental, Filipino, Western and French.
Commis Chef (Cold Kitchen)
Intercontinental Hotel Manila
12.2006 - 06.2008
- Responsible for making salad, appetizer, canapés, amuse bouche, and hors d' oeuvres
- Responsible for food pre-preparation for every station
- Assists head chefs in other food preparations
- Makes buffets salad during lunch
- Types of cuisine: Appetizers and cold dishes.
Commis I
Crowne Plaza Hotel Galleria Manila
03.2006 - 12.2006
- Responsible for making salad, appetizer, canapés, amuse bouche, and hors d' oeuvres
- Responsible for food pre-preparation for every station
- Assists head chefs in other food preparations
- Makes buffets salad during lunch
- Types of cuisine: Appetizers and cold dishes.
Education
Bachelor of Science - Hotel and Restaurant Management
La Consolacion College Manila
01.2006
High School Diploma - undefined
St. Claire School
01.2002
Primary Education - undefined
St. Claire School
01.1998
Skills
- Leadership
- Food Safety
- Sanitation
- Culinary
- Computer skills
- Communication
- Equipment Maintenance
- Pantry restocking
- Menu development
- Dish preparation
- Staff Coordination
- Cost Control
- Food preparation techniques
References
Lizelle, Ison, +3589517763
Languages
English
Full Professional
Finnish
Limited Working
Timeline
Cook
Scandic Hotels
08.2022 - Current
Chef
Union Hotels Kämp Hotels (Lilla Roberts)
09.2021 - 04.2022
Cook
Hokelanto Liikentoiminta Oy
05.2017 - 08.2021
Sous Chef
Movenpick Resorts Boracay
04.2016 - 02.2017
Sous Chef Garde Manger
Regatta Restaurant Bahamar Hotels under Titan Hospitality
02.2015 - 11.2015
Jr. Sous Chef
Oakwood Premier Hotel Manila
12.2009 - 02.2015
Line Cook Promoted to Chef de Partie
Cyrille Soenen Restaurants Inc
11.2008 - 12.2009
Commis Chef (Cold Kitchen)
Intercontinental Hotel Manila
12.2006 - 06.2008
Commis I
Crowne Plaza Hotel Galleria Manila
03.2006 - 12.2006
High School Diploma - undefined
St. Claire School
Primary Education - undefined
St. Claire School
Bachelor of Science - Hotel and Restaurant Management
La Consolacion College Manila
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