CLYDE DREXLER U.

UMAYAM
Address: #8 B. Aquino Street Fortunata Village, Bgy. San Isidro,
Parañaque City, Philippines
Date of Birth: 03 November 1998
Mobile: +639266551807
E-Mail: clydeumayam@gmail.com

CAREER OBJECTIVE
To do my best for quality in the field of hospitality industry with devotion, focus, positive
approach, cheerful attitude and enthusiasm and to acquire more knowledge and skills.

PROFESSIONAL EXPERIENCE
Assistant Baker June 2022 – Present
Norwegian Cruise Line – (Cf Sharp Crew Management)

• Adheres to all standards, safety controls, portion specifications, methods and instructions from
supervisor.

• Maintain USPH/FDA standards.

• Participate in daily meetings/briefings to ensure communication and daily expectation.

• Prior to leaving ensure cleanliness of the galley and equipment, rotation and turnover, proper
labeling and proper storage.

• Assists Chief Baker by completing and delivering all reports, documents, and other items
requested by supervisor to the chef’s office/personal assistant.

• Performs other related duties as assigned or as directed.

• Attend trainings and crew drills onboard.

Mise en Placer – Baker March 2019 – January 2022

Shang-ri la at the Fort, Manila - (LGS Staff Management Service, Inc., Makati)
 • Day to day production such as doughnuts, egg tart, banana loaf, and quiches for the
daily breakfast buffet, hotel outlet orders, and events/functions.

• Assist in the production of breads such as baguette, sourdough breads, multigrain

bread, etc. for the lunch buffet, events/functions, and hotel outlet orders.

• Ensure that the orders for the hotel events/functions are complete.

• Assist on the pastry serving line in the buffet area when needed.

• Maintain the cleanliness and neatness of the kitchen including the walk in chiller and
freezer, and dry storage; applying (FIFO) method.

• Keep the chiller, freezer, and dry storage in the right temperature to avoid temperature
abuse in the food products.

• Comply with the kitchen standard operating procedure (SOP).

• Interact with the cost control department for the hotel outlet orders from the bakery
kitchen, approved by the outlet manager or superior chef.

• Help the banquet kitchen when needed during an event/function.

Kitchen Staff – Pantry and EDR (Practicum) April 2018 – June 2018
Yellowstone National Park, Wyoming, USA

• Prepare salads and garnishing desserts for the restaurant orders.

• Prepare sandwiches and lunch boxes for the employee’s orders and special request by the
guest.

• Maintaining and recording proper temperature of the salad chiller to keep the ingredients
fresh and safe from temperature danger zone (TDZ).

• Record the time in and time out, temperature of the product in the blast chiller when used.

• Prepare salad dressings such as baba ghanoush and hummus for salad making. In addition,
cooking bacons and portioning edamame and chicken toppings for salads.

• Set-up, monitor, and refill the breakfast cart in the buffet restaurant: morning shift.

• Serve food to the employees in the EDR serving line. Meet employees order request such as
burgers, chicken breast, fried eggs, grilled cheese, etc.
 • Comply with the kitchen standard operating procedure (SOP).

Student Council Executive Secretary A.Y. 2017 - 2018

Enrique T. Yuchengco School of Business and Management

• Make proposal and approval letters.

• Tallying student council members’ schedule for easy tracking of available time to conduct a
meeting.

• Managing important documents and details about everything and anything happening at the
student council.

• Inbox and e-mail management.

• Meeting organization such as room reservation, minutes of the meeting, etc.

• Up to date on a need to know basis.

Student Organization – Treasurer A.Y. 2017 - 2018

Organization of Hospitality Students in Mapúa

• Organize receipts of expenses for reference.

• Computation of contributions for, revenue, and profit of the organization.

• Weekly report to the President and Head of Department regarding the flow of income.

ACADEMIC QUALIFICATIONS

• Mapúa University (College) 2015 – 2018

Bachelor of Science in Hotel and Restaurant Management

• Lycee D’Regis Marie (Secondary) 2011 – 2015

ACADEMIC ACHIEVEMENTS/AWARDS

• Dean’s Awardee
Mapua University 7th Commencement exercises
Dec. 13, 2018

• Academic Scholar in Mapua University

 Six consecutive terms

CERTIFICATIONS / CONFERENCES ATTENDED

• Proficiency in Survival craft and Rescue boats other than Fast rescue boats (PSCRB)
August 17, 2023

• Crowd Management and Safety Training for Personnel providing Direct Service to Passengers
in Passenger spaces
August 15, 2022

• Security awareness training and Seafarers with Designated security duties

September 8, 2021 – September 09, 2021

• Basic training
Far East Maritime Foundation Inc.
July 26 - August 5, 2021
• Basic Hotel Management Suite Seminar
Fasttrack IT Academy (jinysys:/software)
November 2016

• The Elite edge – Professional Image Development Seminar

Elite Cabin Services
November 19 - 21, 2016

• Mapua Culinary Training Course

Magsaysay Institute of Hospitality and Culinary Arts
July 12- September 13, 2016

• Hotel Familiarization (Restaurant Service and Telephone Etiquette) Widus

Hotel and Casino
August 12-14, 2015

SKILLS:
• Computer skills (MS Word, MS PowerPoint, MS Excel, etc.)
• Oral and Written communication skills ( Filipino and English)
• Soft skills (Time Management, Organizational skills, problem solving, etc.)

REFERENCES:

Angelita Regala
Mapua University Professor
09275443123

Chef Ralph Reginald Regio

Hyatt Regency, City of Dreams
Sous Chef, Bakery
ralphregio@gmail.com
09369373301