Вы находитесь на странице: 1из 4

Leonardo M Angeles Jr

6617 Danville Ave


Baltimore, MD 21224
(410)633-0638
(540)958-9840
HYPERLINK "mailto:Leonardo.angeles57@gmail.com"
Leonardo.angeles57@gmail.com

US Naval Academy Annapolis


121 Blake Rd,
Annapolis, MD 21402
(410)293-7162
HYPERLINK "mailto:Leonardo.m.angeles@navy.mil" Leonardo.m.angeles@navy.mil

Job Objective
To apply for similar job or higher located in California, Washington, Nevada and Arizona.

Work Experience
June 2012 ~ Present: Cook
Annapolis, MD 21402 USA
Series: 7404 Pay Plan: WG Grade: 06
DOD US Naval Academy Annapolis

Responsibilities:
Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and
gravies for regular and modified diet menus. Prepare, cook, season, and portion food for
all meals by following standardized recipes at different levels of difficulty. Plan,
regulate, and schedule cooking procedures so that numerous completed food products are
ready at the appropriate time and temperature. Plan and prepare or coordinate the
preparation of entire meals, Perform a variety of skilled tasks to include preparing
banquet trays, boxed lunches and special event meals. Prepare and present food so that it
is visually appealing to customers, and it conforms to established food standards in terms
of shape, size, texture, color, and flavor. Prepares menu items using special or difficult
recipes that require numerous interrelated steps, many ingredients, and lengthy
preparation time. Prepares a variety of menu items using several different and complex
methods of preparation such as cook/chill. Prepares, seasons, braised, fry, broil, sauted,
poached, steamed items and/or fricasseed poultry, creamed soups, and casserole dishes.
Monitor temperatures and steam pressure, evaluate the condition of food being cooked at
frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking
and drying out. Makes substitutions and adjustment in food preparation procedures and
seasoning to make the food more attractive and to improve taste. Makes modifications to
recipes for ingredient quantities, the number of servings, and the size of the equipment
available. Tests and evaluate new food products and develop and modify standardized
recipes, including detailed equipment lists. Maintains work area including equipment,
tables, floors, in a clean and sanitized manner. Examines all food for quality and
freshness before preparation. Unloads heavy provisions, equipment and supplies out of
trucks. Break outs daily provisions for cooks and collects and sorts garbage and trash.
Be able to be at work on time.Open up the Community Center Dining Facility. Prepare
and serve breakfast, lunch. Cleaning of the grill and benchtops. Assisting Cook on watch.
Maintaining the highest standards of food and kitchen hygiene. Provide regular inputs for
ordering. Maintaining and controlling inventory. Review past eating habits and make
recipe adjustments. Adheres to establishment operation procedures including the proper
use of commercial food service equipment.

December 2005 ~ June 2012: Cook Yokosuka, Japan

Series: 7404 Pay Plan: WG Grade: 08


DOD Commander Fleet Activities Yokosuka

Responsibilities:
Independently prepares all types of meats, poultry, seafood, vegetables, fruits, sauces, and
gravies for regular and modified diet menus. Prepare, cook, season, and portion food for
all meals by following standardized recipes at different levels of difficulty. Plan,
regulate, and schedule cooking procedures so that numerous completed food products are
ready at the appropriate time and temperature. Plan and prepare or coordinate the
preparation of entire meals, Perform a variety of skilled tasks to include preparing
banquet trays, boxed lunches and special event meals. Prepare and present food so that it
is visually appealing to customers, and it conforms to established food standards in terms
of shape, size, texture, color, and flavor. Prepares menu items using special or difficult
recipes that require numerous interrelated steps, many ingredients, and lengthy
preparation time. Prepares a variety of menu items using several different and complex
methods of preparation such as cook/chill. Prepares, seasons, braised, fry, broil, sauted,
poached, steamed items and/or fricasseed poultry, creamed soups, and casserole dished.
Monitor temperatures and steam pressure, evaluate the condition of food being cooked at
frequent intervals, and turn and baste meat to add flavor and to prevent uneven cooking
and drying out. Makes substitutions and adjustment in food preparation procedures and
seasoning to make the food more attractive and to improve taste. Makes modifications to
recipes for ingredient quantities, the number of servings, and the size of the equipment
available. Tests and evaluate new food products and develop and modify standardized
recipes, including detailed equipment lists. Maintains work area including equipment,
tables, floors, in a clean and sanitized manner. Examines all food for quality and
freshness before preparation. Unloads heavy provisions, equipment and supplies out of
trucks. Break outs daily provisions for cooks and collects and sorts garbage and trash.
Be able to be at work on time. Open up the Child Development Center Facility. Prepare
and serve breakfast, lunch, AM and PM snacks. Maintaining the highest standards of food
and kitchen hygiene. Provide regular inputs for ordering. Maintaining and controlling
inventory. Review past eating habits and make recipe adjustments. Adheres to
establishment operation procedures including the proper use of commercial food service
equipment.
June 2005 ~ December 2005: Teller Yokosuka, Japan

Series: 0530 Pay Plan: GS Grade: 04


DOD Commander Fleet Activities Yokosuka

Responsibilities:
Be able to be at work on time. Open up the DECA Yokosuka. Balance currency, coin, and
checks in cash drawers at the ends of shift. Calculate daily transactions using computers/
adding machines. Receive checks and cash for deposit, verify amounts and check
accuracy of deposit slips. Examine checks for endorsements and to verify other
information such as dates, bank names, identification of the persons receing payments
and the legacy of the document. Count currency, coins, and checks received, by hand or
using currency-counting machine, in order to prepare for deposit or shipment to branch
banks of the Federal Reserve Bank. Identify transaction mistakes when debits and credits
do not balance

December 2003 ~ June 2004: Store Associate Yokosuka, Japan

Series: 1101 Pay Plan: GS Grade: 03


DOD Commander Fleet Activities Yokosuka

Responsibilities:
Be able to be at work on time. Providing excellent customer service. Keeping store clean,
organized and well maintained at every time. Handling cash accurately. Using creative
problem solving method resolved customer issues. Stocking. count currency, coins, and
checks received.

December 1983 ~ December 2003: US NAVY Retired

Education
St Martin Technical Institute Pasig, Metro Manila, Philippines
High School Certificate
Graduated 1974

Far Eastern University Manila, Philippines


BS Architecture
Graduated 1980

San Diego City College San Diego, Ca. USA


Navy C School General Mess Operations
Records and Return, Baking
Graduate 1990

Вам также может понравиться