I am Graduate of Cruiseline Operations in Culinary Arts at the Lyceum of the Philippines University. After Graduating I worked as a Chef at “The Bayleaf Hotel” in Intramuros Manila. While working, I studied slaughtering operations at “D’ New Orleans Training Center Phils., Inc..” in Cainta Rizal. I‘ve learned the process deboning and meat cutting procedures in swine at the “Kalookan Slaughterhouse”.

I‘d like to learn and enhance my Experience by trying new thingsI do keep a positive attitude to whatever challenges that comes my way. I don’t give up easily despite all the trials. I learned how to be resourceful and I work under pressure. I also learned the basic skills of proper food handling, sharpening Knives, Mise en Place, health and safety sanitation and performing initial preparations up to the final procedures in Carcass.

I want to work in EDEKA to further enhance my Skills. I believe working in EDEKA will not only gain me the knowledge and wisdom, but it will also help me reach my goal of becoming a successful Butcher.