1. RECIO,EMMANUEL A.
Business Name: September 25, 2016 Le Petit Paris French and Italian Cuisine
French bakery and Brasserie
Brgy. Tulay Bato San Antonio Binan Laguna
(Proprietor/Executive Chef)
December 20, 2015 Le Chef Emmanuel French and Italian
Cuisine “French Bakery and Brasserie”
M.H Del Pilar Sta. Cruz, Laguna
Poblacion III
(Proprietor/Executive Chef)
Working experience: October 1, 2016 Malayan College Laguna (MCL)
Cabuyao, Laguna Ph
Culinary Professor
August 21, 2012 Madeleine French Bakery and Brasserie
To Sept. 1, 2015 Al khobar, Kingdom of Saudi Arabia
(Junior Sous Chef Pastry)
June 4, 2010 To Ivy’s Classy Cake House
September 7, 2011 Sta.Cruz, Laguna
(Chef)
March 23, 2008 Joshriel Fiber Crafts
To February 14, 2010 Sta.Cruz, Laguna
(Quality Control)
Educational Certificate Course NC II – Culinary Arts Major in Bread & Pastry
Attainment (Oct.4, 2011–April 16, 2012) Genting-Star Tourism Academy
Star Cruises Centre
100 Andrews Avenue, Pasay City

2. Certificate Course Certificate II in Hospitality
(Oct.4, 2011-April 16, 2012) (Bread and Pastry)
Accredited by Australian Hotel College
National training provider: 4795
Certificate Number: M~10071210095
Tertiary BS HOTEL AND RESTAURANT
MANAGEMENT
(2007- 2011) Laguna State Polytechnic University
Sta. Cruz, Laguna
Secondary PEDRO GUEVARA MEMORIAL NATIONAL
HIGH SCHOOL
(2003-2007) Sta. Cruz, Laguna
Primary CAPITOL VIEW CHRISTIAN SCHOOL
Sta. Cruz, Laguna
(1997-2003)
Qualifications
 Knowledge In Baking,
 Cake Decorating
 Commercial cooking
 Basic Table Set-up, Dining experience
 Housekeeping
 Marketing
 Management
 Exceptional written and verbal communication skills
 Computer literate (POS, MS Word, MS Excel)
 Can manage the operation both pastry department and hot kitchen department
 Can handle time pressure
 Teaching In Gym “workout” proper execution
 Teaching Education like Culinary Arts
SEMINARS/WORKSHOPS/COMPETITIONS ATTENDED:
 MOST OUTSTANDING FRENCH AND ITALIAN CUISINE IN LAGUNA AWARDED BY INDING
INDIE FILM MOVIES. (December 10, 2016)
SMDC LIGHTS BONI. AVE.
(Director Ron Sapinoso and Director Ryan Manuel Favis)
 INDING INDIE FILM SHORTFILMS “PAALAM TEDDY”
Most Promising Actor/Artist (December 10, 2016)
SMDC Boni Ave. (DIREK RON SAPINOSO AND DIREK RYAN FAVIS)

3.  TV GUESTING AT ABS-CBN CHANNEL 2 (SALAMAT DOK) CHEF’S ON LIVE COOKING
“HEALTHY FOODS PREPARATION” STA.ROSA, LAGUNA. PH
JUNE 5, 2016 “Chosen Chef of ABS-CBN to introduce some healthy foods”
 KITCHEN MASTERS OF THE PHILIPPINES (2016 FLAVORS OF THE PHILIPPINES)
“Chef’s competition” APRIL 11-17, 2016 at SM Sta. Rosa, Ph.
(MALAYAN COLLEGE OF LAGUNA)
“Leading Chef of Culinary Students of Malayan College”
 CHEF’S ON PARADE, THE SKILLS COMPETITION 2016 CUPCAKE COUTURE AND
COOKING COMPETITION OF THE COLLEGE OF HOSPITALITY MANAGAMENT AND
TOURISM (LAGUNA STATE POLYTECHNIC UNIVERSITY STA. CRUZ,LAGUNA)
BOARD OF JUDGES
FEBRUARY 11, 2016
 COSTALES NATURE FARMS (BRGY. GAGALOT, MAJAYJAY LAGUNA)
4TH ORGANIC NATURE FESTIVAL
THE 1ST AGRITOURISM DESTINATION IN THE PHILIPPINES ACCREDITED BY THE
DEPARTMENT OF TOURISM (APRIIL 22-24, 2016)
 17TH KESONG PUTI FESTIVAL 2016 (COOKFEST COMPETITION HELD 17TH DAY OF
MARCH 2016 AT THE MUNICIPAL COVERED COURT STA. CRUZ, LAGUNA)
 Master Chef “R” Us
Star Cruises Centre, 100 Andrew Avenues, Newport City, Pasay City.
December 17th 2011
 “ATSC Apprenticeship-by-Experience Onboard Learning Program, Seminar/Workshop and
Practicum Immersion”
M/V Super Ferry20
September 24 - October 1, 2010
 Property Management system workshop “FRONT OFFICE”
ASTORIA PLAZA Pasig City
November 24, 2010
 Seminar/Workshop on Food and Beverage “SERVICE”
ASTORIA PLAZA Pasig City
November 20, 2010
 Food and Beverage “BARTENDING”
ASTORIA PLAZA Pasig City
November 27, 2010
 Quality Customer Service
ASTORIA PLAZA Pasig City
December 8 2010
 Culinary Arts Overview
TRADERS HOTEL MANILA
February 18, 2010

4.  Inter-Active Buffet Experience Overview
SPIRAL, SOFITEL PHILIPPINE PLAZA MANILA
Roxas Boulevard Pasay City, Metro Manila
February 18, 2010
 On-The-Job Training at Astoria Plaza Hotel, Ortigas Center, J.Escriva Drive, 1600Pasig City
(Nov.-Jan 2011)
 Pre-Practicum Comprehensive Exercise at OXFORD HOTEL in Pampanga
September 9-10, 2008
 Sardonyx Tours and Travel Hospitality Mc Tour 2008
Mc Donald’s Sta. Cruz Branch
July 18-22, 2008
 ROLE OF CONCIERGE in Hotel operation and overview in Hospitality Industry
TRADERS HOTEL MANILA
September 19, 2007
NCII Bread and Pastry (TAFE) Technological and further Education accredited by Australia
and New Zealand and accredited also of TESDA
*Facebook Page: Le Petit Eifel/ French And Italian Cuisine
Personal Details Full Name : Emmanuel Abad Recio
Sex : Male
Date of Birth : September 17, 1990
Age : 26
Civil Status : Single
Nationality : Filipino
Height : 5”10
Weight : 75 kg
Home Address : Atdramm, Callios, Sta. Cruz, Laguna
Email Address : earecio@yahoo.com
Contact Details: Mobile no: +639561559901
Current Address: Atdramm Callios, Sta. Cruz, Laguna
Character references:
Mr. Ryan Manuel Favis
(Actor, Director of Inding Indie Film Festival)
Contact #: +639156927461 FB: Ryan Manuel Favis
Chef Didier Bonnaire
(French Chef/Executive Chef in Madeleine French Restaurant Al Khobar Saudi Arabia
and Bahrain Branch) @MadeleineKSA

5. Email add: didierbonnaire@gmail.com
Mr. Keneth Caoile De Gracia
Farm Tourism Director/Chef/Event Stylist/Trainer at Costales Nature Farm
Contact #: +639178647050 FB: Kenneth Caoile
La Chef Emmanuel French and Italian Cuisine/Le Petit Paris French and Italian Cuisine
December20, 2015 up to now
JOB DESCRIPTION:(Executive Chef/Owner/OperationManager)
I’mthe one who’sincharge in the kitchenoperations,keepingstrongmanagementandservice skills.As
well ascreativityof newproductsandmenus.The one who’stakingincharge to the standardof the
establishmentincludingorderingandpurchasingitems,managementof the kitchenandalsocontrolling
material cost.Prepare andsetmenusforthe customers/guest.
For the operationandfor the trainings,I’malsoincharge for the staff training.Including( Diningstaff,
Housekeepingstaff,HRstaff) howtheycanmanage the operationaccordingtothe standard of the
company.
MALAYAN COLLEGE LAGUNA
October1, 2016 up to now
JOB DESCRIPTION:CULINARYPROFESSOR“Hot and ColdKitchen”
As the ProfessorinCulinaryI’mthe one who’steachingall the thingsaboutCulinary,pertainingtofood
and beverages. I’mteachingthe differentkindsof cookingmethods,the basiccookery,the basiccutting
techniquesandhowtodevelopthe food/style thatwe are doing. Forthe Pastry,givingknowledgeand
training to all the studentsaboutarts.How to make mise enplace,how to make a productionandhow
theycan control the time “time management”esp.forpastryproduction.
ABS-CBN Filipino Channel
On call CelebrityChef
Beingtelevisedlive intelevisiondoingandpreparingsome healthydishesforsome viewerstogive them
knowledge whatisthe rightfoodtoprepare totheirfamilies.

6. Madeleine French Bakery and Brasserie Restaurant
August21, 2012 to September1,2015
JOB DESCRIPTION:JUNIORSOUSCHEF for Hot and Cold Kitchen/OperationIn Charge)
Beingthe assignedjuniorsouschef, Ioperatesasan executive chef’s righthand.Responsibleforthe
majorityof the same dutiesandresponsibilities,suchasinventory,managingkitchenstaff andinfood
preparation.We are the one who’screatingnew setof menusorset of dessertstobe soldand prepared
to presenttoour Employertomake approval.The JuniorSousChef alsointeractwiththe F andB staff so
executionof the whole operationwillbe organize aspossible.
IVY’S CLASSY CAKE HOUSE (RESTAURANT)
June 4, 2010 to September7,2011
JOB DESCRIPTION:Chef
I’mthe one who’sincharge in the kitchenforthe whole operationsuchas AlaCarte service, preparing
Filipinodishesandpreparingsome cakesforthe displayarea.Suchas sponge cakes,cheesecakesand
some tart and pies.I’malsoincharge inorderingandpurchasingitems,tohave assurance thatall things
that we needishighlyinthe standards.
JOSHRIEL COSTUMES AND FIBERCRAFTS “GARMENTS/EMBROIDERY”
March 2008 to June 2011
JOB DESCRIPTION:QualityControl
Beingthe QualityControllerof the product,I’mthe one who’scheckingall the types/kindsof cloththat
theyare producing.Toensure thateveryproductthat will be releasedwill be 100% passedonits
standardbefore transferringtoDeliveryArea.
OBJECTIVES: to have more progress in the taken field, cause learning doesn’t
stop. To show whatI’vegot, to sharethe knowledgeand apply to my chosen
career. To upgradeand to be an asset of every company that I will work on.