Mark Edison Cadawas

Mark Edison Cadawas

PROFILE SUMMARY

•        Total years of experience -11 Years

•        Onboard the ship experience – 8 Years

•        Highlights of work experience – To prepare and make simple food and to demonstrate

•        Cuisines expertise with – Wok cuisine

•        Other cuisines – Western cuisine and Italian cuisine

•        Educational Attainment – Associate in Hotel and Restaurant Management

 

Managerial Experience:

•        Staff Handling – Costa cruises, 3years, 10 staff, demi chef de cuisine

•        Food Costing – Costa cruises, 3 years

•        Menu Planning – Costa cruises, 3 years

•        Stock Monitoring – Costa cruises, 3 years

•

EXPERIENCES

Company Name
: Brahman Express- Vroon Fil-Ship Management
Reason for leaving
: End of contract
Type of vessel : Livestock Cargo

Date
: November 2020 to December 2022
Position
: Messman – Promoted to Chief Cook

 

Duties and Responsibilities:

to directing and participating in the preparation and serving of meals, the chief cook determines timing and sequence of operations required to meet serving times; inspects galley and equipment for cleanliness; and oversees proper storage and preparation of food.Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

•        Snack

•        Pastry and baking

 

Company Name
: Costa Serena – Magsaysay Maritime Corporation
Location
: Genoa Italy, Europe
Reason for leaving
: End of contract
Date
: April 16, 2019 to January 09, 2020

Position
: Ice Carver/Kitchen Artist, Demi chef de cuisine

Stations
: Garde-manger and Buffet Preparation

Duties and Responsibilities:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Actively involved in the daily garnish production. Ensures that the galley equipment is treated with care and is always well maintained.

Ensures that all food items are being properly handled according to USPH practices, policies and procedures. Prepares/sets up station for service in the galley. Perform any and all such duties as may be assigned by the CDP, Sous Chef and Executive Chef.

Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

 

Company Name
: Costa Fortuna- Magsaysay Maritime Corporation
Location
: Genoa Italy, Europe
Reason for leaving
: End of contract
Date
: July 19, 2018 to February 19, 2019

Position
: Ice Carver/Kitchen Artist, Demi chef de cuisine

Stations
: Garde-manger and Buffet Preparation

Duties and Responsibilities:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Actively involved in the daily garnish production. Ensures that the galley equipment is treated with care and is always well maintained.

Ensures that all food items are being properly handled according to USPH practices, policies and procedures. Prepares/sets up station for service in the galley. Perform any and all such duties as may be assigned by the CDP, Sous Chef and Executive Chef.

Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

 

Company Name
: Costa Atlantica – Magsaysay Maritime Corporation
Location
: Genoa Italy, Europe
Reason for leaving
: End of contract
Stations
: Garde-manger and Buffet Preparation

Date
: August 27, 2017 to May 09, 2018

Position
: Ice Carver/Kitchen Artist, Demi chef de cuisine

Stations
: Garde-manger and Buffet Preparation

Duties and Responsibilities:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Actively involved in the daily garnish production. Ensures that the galley equipment is treated with care and is always well maintained.

Ensures that all food items are being properly handled according to USPH practices, policies and procedures. Prepares/sets up station for service in the galley. Perform any and all such duties as may be assigned by the CDP, Sous Chef and Executive Chef.

Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

 

 

Company Name
: Costa Serena – Magsaysay Maritime Corporation
Location
: Genoa Italy, Europe
Reason for leaving
: End of contract
Date
: September 29, 2016 to June 03, 2017

Position
: Ice Carver/Kitchen Artist, Demi chef de cuisine

Stations
: Garde-manger and Buffet Preparation

Duties and Responsibilities:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Actively involved in the daily garnish production. Ensures that the galley equipment is treated with care and is always well maintained.

Ensures that all food items are being properly handled according to USPH practices, policies and procedures. Prepares/sets up station for service in the galley. Perform any and all such duties as may be assigned by the CDP, Sous Chef and Executive Chef.

Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

 

 

Company Name
: Costa Fortuna- Magsaysay Maritime Corporation
Location
: Genoa Italy, Europe
Reason for leaving
: End of contract
Date
: September 22, 2015 to July 31, 2016

Position
: Ice Carver/Kitchen Artist, Demi chef de cuisine

Stations
: Garde-manger and Buffet Preparation

Duties and Responsibilities:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Actively involved in the daily garnish production. Ensures that the galley equipment is treated with care and is always well maintained.

Ensures that all food items are being properly handled according to USPH practices, policies and procedures. Prepares/sets up station for service in the galley. Perform any and all such duties as may be assigned by the CDP, Sous Chef and Executive Chef.

Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

 

 

Company Name
: Costa Deliziosa- Magsaysay Maritime Corporation
Location
: Genoa Italy, Europe
Reason for leaving
: End of contract
Date
: June 14, 2014 to March 15, 2015

Position
: Ice Carver/Kitchen Artist, Demi chef de cuisine

Stations
: Garde-manger and Buffet Preparation

Duties and Responsibilities:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Actively involved in the daily garnish production. Ensures that the galley equipment is treated with care and is always well maintained.

Ensures that all food items are being properly handled according to USPH practices, policies and procedures. Prepares/sets up station for service in the galley. Perform any and all such duties as may be assigned by the CDP, Sous Chef and Executive Chef.

Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

 

Company Name
: Costa Magica- Magsaysay Maritime Corporation
Location
: Genoa Italy, Europe
Reason for leaving
: End of contract
Date
: May 27,2013 to February 10, 2014

Position
: Ice Carver/Kitchen Artist, Demi chef de cuisine

Stations
: Garde-manger and Buffet Preparation

 

 

 

Duties and Responsibilities:

To prepare and make simple food and to demonstrate and help maintain high levels of service that consistently exceeds the expectations of our members. Actively involved in the daily garnish production. Ensures that the galley equipment is treated with care and is always well maintained.

Ensures that all food items are being properly handled according to USPH practices, policies and procedures. Prepares/sets up station for service in the galley. Perform any and all such duties as may be assigned by the CDP, Sous Chef and Executive Chef.

Preparing/Cooking the following dishes:

•        Salad and dressing

•        Appetizer

•        Main course

 

Company Name               : Gerry’s Grill

Location    : Baguio city, Philippines

Reason for leaving : end of contract

Company Description : Bar and Restaurant

Date : June 2007 to May 2009

Position  : Grill Man

Stations         : Grill station

 

Duties and Responsibilities:

•        Arranged the menus and purchased the ingredients needed

•        Ensured prompt service of food and service to the venue of the event

•        Prepared a variety of entrees

•        Cooked foods to individualized taste of customers

•        Managed production to comply with management guidelines to enhance revenues and profits

•        Maintained regular satisfaction, cleanliness and quality at all times

•        Cleaned food preparation equipment, work areas, and counters or tables.

•        Grilled and garnished hamburgers or other meats, such as steaks and chops

•        Performed food preparation tasks

•        Planed work on orders so that items served together are finished at the same time.

Preparing/Cooking the following dishes:

•        Marinating chicken, seafood, pork

•        Oriental tuna shahimi

•        Dinakdakan

•        Spicy shaimi

•        Tanigue kilaw

 

Company Name  : Gerry’s Grill

Location    : Baguio city Laguna

Reason for leaving : end of contract

Company Description : Bar and Restaurant

Date : August 2009 to May 2010

Position      : Pantry Man

Stations     : Pantry station

 

Duties and Responsibilities:

•        A pantry chef performs many jobs in the kitchen. Among those jobs is washing, chopping, dicing and carving both fruits and vegetables and ensuring the preparation area is clean and equipment is sterilized as per health code standards. The pantry chef is often responsible for ordering and stocking the food for the cold station. She prepares salads, hors d’oeuvres and other cold appetizers and garnishes the dishes, along with ensuring that the right cold sides such as butters, sauces and spreads are sent with orders. The position may or may not involve supervising subordinates or filling in at other stations if needed. A pantry chef is expected to keep up with current culinary trends and the latest techniques.

Preparing/Cooking the following dishes:

•        Club house sandwich

•        Bake oyster Dressing

•        Halo-halo

•        Leche Flan

 

 

TRAININGS AND SHORT COURSES

Course
: Vessel Sanitation (USPHS-HACCP)
Training Center
: Magsaysay Center (MIHCA)
Location
: manila, Philippines
Date
: June 2012 and April 2018
Course
: Environmental Basic course and Department Specific Section
Training Center
: Magsaysay Center
Location
: Manila, Philippines
Date
: June 2012

Course
: NC III cookery
Training Center
: Tesda
Location
: Manila, Philippines
Date
: Feb. 2021
EDUCATIONAL BACKGROUND

Inclusive Date
: June2001toMarch2002
Course
: Associate in Hotel and Restaurant Management
College School
: Laguna Maritime academy
Location
: Balian Laguna, Philippines
Inclusive Date
: June 1997 to March 2001
High School
: Balian National high School
Location
: Balian Laguna, Philippines

 

 

PERSONAL DATA

Nickname
: Mark
Date of Birth
: March 27, 1985
Place of Birth
: Paete, Laguna,
Height
: 5’9
Weight
: 76 Kg
Religion
: Catholic
Languages Spoken
: Tagalog, English
Cell Number
: +639982532971
Email
: markedisoncadawas@gamil.com
Citizenship
: Filipino
Marital Status       : Married

Spouse’s Name                         : Marvie Cadawas

Children’s Name/Age                      : Xian Gabriel Cadawas 5years old

: Mark Emmanuel Cadawas 3years old

Addresses

Current         :1706 street Punta sta. ana manila, Philippines

Provincial Address : Block 3 Lot 34 Lily st. Sannera San Pablo Laguna

In case of Emergency

Contact person / Relationship : Rhodora Baet (mother)

Emergency Contact No. : +639162892126

 

CHARACTER REFERENCE
Name
: Joselito V. Rasco
Position
: Sous Chef De Cuisine – Costa Cruises
Contact Number
: 09277943095
Relationship
: Supervisor

Name
: Toto Almanzan Episac 3
Position
:  Sous Chef – Costa Cruises
Contact Number
: 09286518685
Relationship
: Supervisor

REFFERALS
Name
: Noel Prada
Position
: Chief Engineer – Vroon-Fil Ship Management Inc.
Contact Number
: 09661354123
Relationship
: my wife’s uncle

Name
: Raymonchito Suri
Position
: Able seaman – Vroon-Fil Ship Management Inc.
Contact Number
: 09953751639
Relationship
: wife’s cousin