Pio Abaño Jr

3rd Chef de Partie /Pastry Chef

About Candidate

“An experienced Chef / Cook especially with Asian and Mediterranean cuisines, with a background in Bakery as Pastry Chef.”

I am from the Philippines, with almost 20 years of work experience as a Chef/ Pastry Chef/ Crew Chef onboard Costa Cruise Line (2000 – 2016) and in a Private Luxury Yacht (April 2017 – Nov. 2020) in MV M2 of Al Seer Marine and most of the time I am assigned to work in MY A+ to assist at their Galley Pastry Department, especially during Charter and Big Boss trip.

I am well experienced in the preparation of different varieties of Pastry products, baking, bread making, pizza making, and cold dessert cooking as well different Varieties of dishes. As a Pastry Chef, especially in my latest work, I am the sole in charge of the overall daily Pastry Operations, production, and Preparation of Varieties of Hot and cold, gluten and dairy-free desserts, salads, bread, cookies, and fruits for the VIPs, Guests, and Crews. On a rotational basis, I am also assigned to cook different foods for the Crew.

For my strengths, I am attentive to details, a hard-working person, a great team player, flexible, a fast learner, well experienced working in a fast phase environment with no supervision, ability to perform multi-tasking jobs, and have a positive outlook on life and work, willing to go extra mile for my career advancement, most of all, I perform my job beyond the excellent level of my Employer/ Head Chef/ VIP’s guests expectation of me.

I bring a comprehensive set of skills that I believe will be valuable to your company. In my Pastry Chef position for 20 years, I hone my abilities in different varieties of pastry creation and kitchen management providing a firm, foundation for the Pastry Chef / Chef position. My leadership, people-center nature, and compassion have afforded me excellent customer service skills.

I am excited to contribute my talents and proficiency in communication to your team’s efforts. As an engaging communicator with a proven track record in deadline management, my focus on building a strong professional relationship has been a beneficial asset throughout my career.

Please be informed that all of my work documents, training certificates, Schengen Visa, and ENG1 medical are up to date. I have completed as well my Vaccination of Covid 19 under Pfizer.

Thank you for your time and consideration of my candidacy. Please, I hope your kind company will give me a chance to be able to work again in Yacht Industry. For I am willing to accept as well any available position.


B. S HRM Associate 2006 to 2008
Saint Paul College

Study in Hotel and restaurant management

National education in Cookery 2017 to 2020

Work & Experience

Junior Pastry chef April 21, 2017 - November 13, 2020
AL Seer Marine MV M2

I am the sole in charge of the daily mass production of varieties of desserts to be served to the Big Boss, VIPS guests and Crew. I coordinate with the Head Chef if there are any special desserts requested by the VIPS and big boss I am always assigned to work in MY A+ to assist in their Pastry galley operation especially during big boss trip and charters On rotational basis, I am also assigned to cook varieties of dishes for the crew I assist my colleagues in galley department especially when I am done with my daily job I assist in provisions, stock inventory and sanitation of the galley department

Head Pastry Chef /1st Pastry chef June 2000 - February 2016
Costa Cruise Line

As Head Pastry Chef I coordinate with executive Chef of the daily Pastry Galley operation for any special desserts to be served to the guests. I am in charge of assigning my Pastry staff of their daily job order I make sure that our Pastry department comply with the Co. Pany rules and regulation as well as with the sanitation policy. I make sure that the varieties of desserts we serve for the guests and crew comply with the company standard. I check the mis en place of the desserts before serving to the guests