Carlo C.
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Carlo B. is a skilled culinary professional and a Cook, currently self-employed as a business owner since April 2025. He excels in preparing and cooking a variety of meals and serving food directly to customers both in person and online. Carlo maintains a clean and organized kitchen, ensuring all culinary efforts meet safety standards. His entrepreneurial spirit shines as he promotes his business through social media and customer referrals. Previously, Carlo gained international experience as a 4th Cook on several Celebrity Cruises ships, working in various themed restaurants. He handled duties from preparing appetizers to managing a breakfast station for 300 guests, demonstrating his ability to thrive in high-pressure environments. With an education in International Hospitality Management specializing in culinary arts from Lyceum of the Philippines University – Batangas, Carlo applies his strong cooking and prep skills alongside his knowledge of kitchen safety and sanitation practices.
Experience
COOK
SELF-EMPLOYED/BUSINESS OWNER · 2025 — PresentPrepare and cook a variety of meals while selling food both in person and online. Maintain a clean, organized kitchen and promote the business through social media and marketing. Ensure food freshness and safety, and develop new menu items based on customer feedback.4th COOK
CELEBRITY CRUISES (EDGE) · 2025 — 2025Worked as an Appetizer Man in Finecuts Steakhouse, assisting the First Cook with meal preparation and serving items like tater tots and crab cakes. Ensured adherence to sanitation standards while also preparing and cooking at the Ocean View Cafe's Mexican food station.4th COOK
CELEBRITY CRUISES (ECLIPSE) · 2023 — 2024Served as Pantry Chef in the Crew Galley, preparing and cutting fruits and salads for the salad bar. Cooked pizza and hot meals for crew members, including burgers and chicken wings, while maintaining proper food log records and sanitation standards.4th COOK
CELEBRITY CRUISES (APEX) · 2022 — 2022Functioned as Pantry Chef at Luminae Restaurant, managing breakfast service for 300 guests and ensuring compliance with sanitation standards while picking up provisions.SELF-EMPLOYED/BUSINESS OWNER
Company not specified · 2014 — 2022Prepared and cooked meals, serving directly to customers. Maintained kitchen cleanliness and organizational standards, while promoting the business through social media and customer referrals. Developed menu items based on popular demand.COOK
GRAND LEXIS HOTEL · 2013 — 2014Assisted with daily kitchen operations and participated in food preparation and production, ensuring quantities for cooking and serving were managed accurately. Coordinated with the Head Chef regarding staff attire and maintained proper sanitation protocols.COOK TRAINEE
BRASSIERE 21 · 2011 — 2011Prepared meal components including entrees, vegetables, salads, and desserts, involving measuring, mixing, and garnishing. Participated in food portioning and cleaning tasks, while collecting necessary items from the main kitchen.
Skills & Expertise
Education
- Associate In International Hospitality Management - Specialized In Culinary Arts and Kitchen OperationsLyceum of the Philippines University - Batangas · 2011 — 2014
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