Aleli Pabilona Hospitality Professional/Culinary Instructor/Chef
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An accomplished Chef, Hospitality Professional, and Academic Instructor with a strong foundation in culinary arts and international hospitality education. Her career blends industry experience, academic excellence, and creative versatility, allowing her to deliver engaging, real-world learning experiences to students in global online classrooms.

She holds a Bachelor’s Degree in International Hospitality Management major in Culinary Arts and is currently pursuing a Master’s in Management, major in International Tourism and Hospitality Management, strengthening her expertise in both industry practice and academic leadership. She is also a Certified Hospitality Professional, a TESDA Bread and Pastry Production NC II holder, and a recipient of multiple awards and professional recognitions in the culinary and hospitality sector.

With hands-on experience as a Line Cook, Pastry Chef, and Chef de Partie in reputable hospitality establishments, Aleli brings authentic industry insights into her teaching. Beyond the kitchen, she has built a strong presence as a professor, academic resource speaker, culinary judge, and creative professional specializing in digital media, visual design, hosting, and events; making her learning approach dynamic, interactive, and competency-based.

Today, she continues to inspire learners as a Tourism and Hospitality Management Professor, delivering transformative education through online and virtual teaching platforms. Her passion lies in developing globally competitive learners by combining professional discipline, practical skill application, creativity, and cultural awareness: empowering students to thrive in the evolving world of hospitality and tourism.

Subjects

  • Risk Management Beginner-Intermediate

  • Multicultural Diversity in Workplace for Tourism Professional Beginner-Expert

  • Quality Service Management in Tourism Beginner-Expert

  • Food Styling and Designing Beginner-Intermediate

  • Basic Food Production 101 Grade 11-A level

Experience

  • Tourism and Hospitality Professor/Chef Instructor (Jul, 2025–Dec, 2025) at STI College Tanay
    - Deliver lectures, demonstrations, and practical training in tourism, hospitality, culinary arts, and related subjects.
    - Facilitate laboratory and kitchen-based learning with emphasis on safety, sanitation, and industry standards.
    - Coach and mentor students in skill development, professionalism, and workplace readiness.
    - Prepare class records, reports, grades, and documentation. and uphold school policies, student discipline, and academic integrity.
  • Chef de Partie (Sep, 2023–Jun, 2025) at Rocamae Mountain Resort
    - Maintain kitchen efficiency, including speed and food quality, while also making sure that
    all applicable safety, hygienic, and health regulations are followed.
    - Oversee products that should be commonly accessible on a regular basis, make sure that
    supplies are always sufficient and propose innovative approaches to exhibit food items.
    - Supervising portion and waste management alongside working with senior chefs in the
    creation of new recipes and menus.
  • Pastry Chef (Jul, 2023–Sep, 2023) at Crowne plaza Hotel
    - Produce diverse range of Filipino sweets, pastries, and desserts.
    - Prepares and update Filipino recipes weekly to keep the breakfast buffet menu fresh every
    morning.
    - Tracks and monitors the inventory of baking supplies and submits appropriate requests for
    necessary goods and baking items.
  • Line Cook (Feb, 2023–Apr, 2023) at Momarco Resort
    - Employs grilling, frying, sautéing, and other culinary techniques to prepare food according
    to specific recipes and quality guidelines of the establishment.
    - Cut and chop ingredients, mix and makes sauces for the preparation of culinary supplies.
    - Conducts inventory inspections and upholds food storage records.

Education

  • Bachelor of Science in International Hospitality Management major in Culinary Arts (Jun, 2019–Jul, 2023) from Our Lady of Fatima University Antipolo City, Philippines
  • Professional Development Diploma in International Hospitality Leadership (Jun, 2018–Aug, 2023) from American Hospitality Academy
  • Higher Secondary (Jun, 2017–Apr, 2019) from STI College Tanay

Fee details

    ₱460–580/hour (US$7.48–9.44/hour)

    Hourly Professional Rate Range:

    Minimum Rate: ₱450.00 per hour
    Maximum Rate: ₱580.00 per hour

    Scope of Fees / Applicable Teaching Areas:

    - Synchronous online lectures in Tourism, Hospitality, and Culinary-related subjects
    - Virtual demonstrations, guided practice, and skills-based discussion sessions with Laboratory
    - Online competency-based activities and interactive learning facilitation
    - Digital assessment, feedback, and performance monitoring

    Learning Delivery Platforms / Modalities Covered:
    - Video conferencing platforms (e.g., Zoom, Google Meet, MS Teams, etc.)
    - Learning Management Systems (LMS) and virtual classroom environments
    - Recorded instructional segments or micro-lectures (when required by coursework)
    - Online consultation, student support, and coaching sessions related to class topics

    Rate Determinants / Basis for Fee Variation

    - Type of session (lecture, demonstration, consultation, or assessment-based)
    - Course level and depth of technical or professional competency required
    -Class size, duration of session, and frequency of teaching hours
    - Preparation of digital materials, visual aids, and online resources
    - Integration of multimedia tools or virtual lab simulations

    Inclusions Covered by the Hourly Fee:
    - Lesson planning and development of online teaching content
    - Digital material preparation (slides, modules, worksheets, recipes, etc.)
    - Online class facilitation, engagement activities, and learning support
    - Checking of outputs, assessment tasks, grading, and academic documentation

    Implementation Notes / Clarifications

    Rates are applied within the ₱450–₱610 online hourly range based on workload and course requirements.

    Rates may be aligned with institutional policies, program standards, and contract guidelines for online teaching delivery.

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