Jan Peter Paul Canimo

• Quality Control/Assurance basic duties and responsibilities for the preparation for ISO certification.
• Co-Creator of the business. Starts from planning, organizing, staffing, directing, and up to controlling.
• Works as Management Representative for Documentation and Auditing of ISO 9001:2008 and ISO
22000:2005.
• Manages the whole operation and production of the small scale food manufacturing and 3
pastry/bakery showrooms.
• Deals with suppliers and clients. Receives and arrange purchase orders. Engage in marketing strategies.
• Food Costing and Quantification. Creating Menu and Recipes as the acting pastry chef.
• Screening of applicants and Interview. Training new staff. Create and Implement S.O.P.

• Product Marketing and Demonstrator (deal with the clients)
• Managing Operations and Production
• Quality Control/Assurance basic duties and responsibilities for the preparation for ISO certification.
• Deals with suppliers and clients. Receives and arrange purchase orders. Engage in marketing strategies.
• Food Costing and Quantification. Creating Menu and Recipes.
• Screening of applicants and Interview. Training new staff.

• Over all in-charge in Kitchen Operation, Production, and Development
• Quality Control/Assurance basic duties and responsibilities for food production.
• Research and Development of New Recipes for B2B, Clients needs, and for the Restaurant.
• Train all new staff, orientation, assess, and evaluates.
• Handling Turkish breakfast menu, sandwiches, dessert, pastries, and other bakery items.
• Assisting different supervisor as needed based on my previous work experience.

• Quality Control/Assurance basic duties and responsibilities for the preparation for ISO certification.
• Co-Creator of the business. Starts from planning, organizing, staffing, directing, and up to controlling.
• Works as Management Representative for Documentation and Auditing of ISO 9001:2008 and ISO
22000:2005.
• Manages the whole operation and production of the small scale food manufacturing and 3
pastry/bakery showrooms.
• Deals with suppliers and clients. Receives and arrange purchase orders. Engage in marketing strategies.
• Food Costing and Quantification. Creating Menu and Recipes as the acting pastry chef.
• Screening ofapplicants and Interview. Training new staff. Create and Implement S.O.P.

• Manage the whole operation of central kitchen in pastry department regarding staffing, employees
DTR (Daily Time Record), and schedules.
• Prepares food quantification to be ready for food costing.
• Responsible in all running items, requested items of different outlets, and recordings of delivery
reports, disposal report, weekly and monthly sales report, and inventory.
• Coordinates to the purchasing manager which regards to stocks, noncompliance to quality standard
items, and returning items.

• Coordinates with all General Manager of each outlet, Supervisors, Head, and In-charge on each
Department and Sub-Department regarding their weekly reports, monthly reports.
• Responsible in recording Daily Time Record(DTR) of all the company outlet and report directly to
company accountant.
• Pre- arrange of necessary papers of new employees or applicants, vacation, termination, evaluation,
and end-of-contract status of employees.
• Evaluate employees for employee of the month and evaluate employees performance.

• Oversee the production of pastry products in all five outlets under the Logic Company Centrak Kitchen.
Responsible in proposing of new pastry items, product costing, interdepartmental reports, food
photography and plate presentation, and assist to the food and beverage marketing, research and
development.

• Teaches Beverage Management and Operation, Wine Stewarding, Culinary Arts, Bakers Course, and
Guest Services in Hospitality Industry.

• Teaching in College for two semesters SY Handles major subjects for Bachelor of Science in
Tourism, and Bachelor of Science in Hotel and Restaurant Management. (Subject thought: Front Office
Management, Housekeeping Management, and Culinary Arts)