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Marimel Sampang, kitchen supervisor

Marimel Sampang

kitchen supervisor·Seattle's Best Coffee - Valero

United Arab Emirates

Bachelor's degree, Hotel and Restaurant Management Major in Culinary

Work experience

Total years of experience: 6 years, 11 months

kitchen supervisor

October 2018 - January 2020

Seattle's Best Coffee - Valero

Philippines

October 2018 - January 2020

Making sure the kitchen is a safe and hygienic place to work.
Organizing the inventory, storage, and distribution of foodstuffs and supplies.
Helping to plan menus, apportion ingredients and use food surpluses.
Ordering raw and dry kitchen ingredients/items.
Handling kitchen employees/staff’s schedule.

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Team Leader / Commis 1

December 2014 - September 2018

Erwin's Gastrobar - CIty of Dreams Manila

Philippines

December 2014 - September 2018

-Pantry Station/ Salad and Dessert Station
Preparing station set up
Preparing and making mise en place of dressings, sauces and salad
Assemble burgers and other sandwiches
Doing daily inventories
Cleaning my station before and after shift
-Sauté Station
Set up, preparation, production, operation
Cooking pasta, risotto, sauces, soups
Daily and monthly inventories
Ordering wet and dry product

Company industry:
Catering, Food Service, & Restaurant
Job role:
Hospitality and Tourism

Commis 3

March 2013 - December 2014

Solaire Resort and Casino

Philippines

March 2013 - December 2014

*Salad and Dessert
Doing set up and pull out twice a day, because it’s a split shift Restaurant.
I washed Romaine Lettuce, Iceberg lettuce, Lollo Rosso lettuce, Frisee, Mizuna and Endive.
I sliced and cut the garnish for salads.
I ordered desserts in pastry.
I clean the area before and after the shift.
Before the operation start, I prepare 3 kinds of Chicken that we sell; Roasted Chicken, Fried Chicken and Chicken Wings.
I also make Mashed Potato for the side dish of Roasted Chicken.
I washed Romaine Lettuce for our Chicken Ceasar Salad.
I re-heat gravy for the Chicken and mashed potato.
I clean the whole station before and after the operation.
I checked the labels for the First-in and First-out method.

Company industry:
Hospitality & Accomodation
Job role:
Hospitality and Tourism

Education

Philippine Women’s University

September 2010

September 2010

Bachelor's degree, Hotel and Restaurant Management Major in Culinary

Philippines

GPA (point): 2.5 out of 5

GPA (point): 2.5 out of 5

Skills

Staff Training
Expert
Staff Training
Expert
Leadership
Expert
Leadership
Expert
Cooking
Expert
Cooking
Expert
Communications
Expert
Communications
Expert
Time Management
Expert
Time Management
Expert
COMMUNICATION SKILLS
Beginner
COMMUNICATION SKILLS
Beginner
COOKING
Beginner
COOKING
Beginner
ERWIN
Beginner
ERWIN
Beginner
INVENTORY MANAGEMENT
Beginner
INVENTORY MANAGEMENT
Beginner
LEADERSHIP
Beginner
LEADERSHIP
Beginner
ORGANIZATIONAL SKILLS
Beginner
ORGANIZATIONAL SKILLS
Beginner
QUICK
Beginner
QUICK
Beginner
STRATEGIC THINKING
Beginner
STRATEGIC THINKING
Beginner
TIME MANAGEMENT
Beginner
TIME MANAGEMENT
Beginner

Languages

English
Intermediate

Training and Certifications

Certifications
HACCP (Hazard Analysis Critical Control Point)
Oct 2013