1.
Buñing, Patricia Ann Mangibin
M208, Bonifacio Heights, Lawton Avenue,
Fort Bonifacio, 1634 Taguig City
(+632)961­3531 / (+63)929­540­6991
patriciabuning@gmail.com
Background
I am a graduate from De La Salle­College of Saint Benilde and underwent culinary
internships at Solomon Guest House, Canyons Resort, and Grand Hotel. I previously
worked as a Commis 3 in the Pastry Department of TWG Tea. I look forward to further
expand my culinary knowledge and skills, and hone my management abilities.
Qualifications & Skills Computer skills:
Typing 60 wpm, proficient in scan/copy/fax/print, Micros Fidelio, Internet, Email, HTML,
Dreamweaver, Microsoft Office ­ MS Word, MS Excel, MS Powerpoint, MS Access, MS
Visual, MS Publisher
Languages:
Filipino and English – Fluent
French and Korean ­ Beginner
Other skills:
Food Costing, Menu Planning, Banquet Operations, Inventory Analysis, Supply Ordering,
and HACCP
Education
01/10 ­02/14
05/06 – 09/09
De La Salle­College of Saint Benilde, Manila, Philippines
B.S. Hotel, Restaurant & Institution Management
Concentration: Culinary Arts
Courses Taken: Food Chemistry, HACCP, Nutrition and Wellness, Principles of
Management, Basic Professional Cooking, Principles of Food Production & Menu
Planning, Travel and Tourism Management, Garde Manger and Charcuterie, Fundamentals
of Baking and Pastries, Marketing Management for Hospitality Industry, Poultry and Meat
Cookery, Front Office Operations, Financial Management for Hospitality Industry, Seafood
Cookery, Butchery and Fishmongery, Asian Cuisine, International Cuisine
De La Salle University – Manila, Philippines
B.S. Industrial Management Engineering
Concentration: Service Management
Courses Taken: Operations Research, Human Behavior, Basics of Ergonomics, Economic
Analysis, Quantitative Methods, Industrial Processes, Industrial Economics, Safety
Management

2. Experience
12/14 ­ 06/15
05/14 ­ 10/14
04/13 – 10/13
12/12 – 04/13
05/12 – 08/12
Commis 3 ­ Pastry (Macaron Section)
TWG Tea Commissary, Specialty Food Retailers, Inc.
Makati City, Philippines
● Handled daily production for the macaron section of Pastry
● Received transfer order forms and order changes from TWG stores
● Monitored daily production yield and weekly order projections
● Restocked storage area for pastry department
Commis 3 ­ Pastry (Dough Section)
TWG Tea Commissary, Specialty Food Retailers, Inc.
Makati City, Philippines
● Handled daily production for dough section of Pastry department
● Ensured stock levels for raw ingredients in production and products for daily
deliveries to TWG stores
● Prepared daily request forms from in­house storage
● Checked equipment for functionality maintenance
● Monitored daily production yield and wastage
● Received new stock containers and excess pull­out items from TWG stores
Line Cook Trainee
The Gate House Restaurant, Grand Hotel
Mackinac Island, MI, USA
● Handled the workstation for desserts, pasta, appetizers, and kids’ meals for the
restaurant
● Coordinated with Executive Chef or Sous Chef regarding daily pasta specials
● Prepared components, sides, and sauces for all assigned menu items
● Was assigned to the Hot Kitchen at the latter part of the program
● Maintained stock level of station items for both lunch and dinner shifts
Prep Cook Trainee
Banquets Kitchen, Grand Summit Hotel, Canyons Resort
Park City, UT, USA
● Prepared hors d'oeuvres and salad platters for banquet functions
● Baked and plated desserts for banquet functions
● Handled the egg station, baked and made­up breads and pastries, and made fruit
parfaits and fruit platters for the breakfast buffet
● Decorated and packaged desserts and pastries to­go for the lobby cafe
● Prepared and cooked meals for kids’ programs and the employee cafeteria
● Carried and arranged newly­delivered produce from delivery area to proper storage
● Organized storage area for both produce and dry goods
Pastry Chef/Inventory Trainee
The Solomon Guest House
Manila, Philippines
● Prepared all breads and desserts daily for the establishment
● Checked daily inventory levels for prepared items and ingredients for both the kitchen
and bar of the establishment
● Created market list for ingredients to be ordered for the following operation day
● Tallied and monitored daily sales for the kitchen side of the establishment

3. Organizations & Involvement
11/12
01/11­03/12
11/10
Awards & Recognitions
2010 ­ 2013
2011
Organizational Committee, Magic Works II, Pinoy Harry Potter
Hospicio de San Jose, Manila
● Outreach charity efforts of Pinoy Harry Potter
● Organized decorations, food, games, and gifts for children and caretakers
● Received, handled, and allocated donations from sponsors
Student­In­Charge, Young Hoteliers Exposition
De La Salle – College of Saint Benilde
● Organized trimestral culinary competition events for students such as: Healthy
Cooking Competition; Pasta Live Cookery; Seafood Cookery; and Battle of the
Hatcheries
● Handled the registration process of participants
● Processed required paperwork and equipment
● Prepared event program flows, room layouts, and competition mechanics
● Coordinated with other committees such as: the Judges Committee; Multimedia
Committee; Logistics Committee; Awards Committee; and Emcees Committee.
Awards Committee Member, Young Hoteliers Exposition
De La Salle ­ College of Saint Benilde
● Made sure that all results were kept strictly confidential until awarding ceremonies
● Tallied and computed scores for all competitions
● Presented medals and trophies to competition winners
Dean’s Lister
I have made the Dean’s List each trimester since my education in De La Salle ­ College of
Saint Benilde began in January 2010.
MVP Academic Excellence Award
PLDT Smart Foundation’s grant to deserving dependents of PLDT and Smart employees.