commis chef at DoubleTree by Hilton Hotel (2016-01 – 2017-07)
- Prepared, cooked, and served food while maintaining high quality standards for food preparation and presentation.
- Upheld company procedures and executed daily and weekly procedures, including temperature checks, and food labeling, dating, and storage.
- Assisted with acceptance and storage of deliveries; reconciled inventories received with purchase orders and reported damaged goods or discrepancies.
- Created and maintained safe working environment in accordance with company policies, and regulatory requirements; removed hazards and identified equipment malfunctions.
Chef de partie at ETM Group (2017-07 – 2018-08)
- Prepared mise en place every day to promote efficient preparation of signature dishes.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Safely operated kitchen equipment including industrial size mixers and ovens.
- Cleaned counters with sanitizing agents to prevent food-borne illness.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
Chef de partie at the wright brothers (2018-08 – 2019-01)
- Assist with the preparation and display of high-quality Pastry, Homemade ice cream, gelato, and sorbet as established by the Executive Pastry Chef.
- Responsible for deliveries inspecting for freshness and quality.
- Provide training and experience to staff to adhere to the quality standards of the department.
- Developed and tested recipes to provide restaurant and Outdoor Catering with a distinct menu.
- Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
Chef de partie at The Catch (2020-02 – 2020-03)
- Maintained well-organized mise en place to keep work efficient and consistent.
- Complied with portion and serving sizes as per restaurant standards.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces and pans when preparing and plating meals for food allergy sufferers.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
Chef de partie at IRIS (2020-06 – 2020-09)
- Managed food usage with proper stock rotation to prevent spoilage.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Abided by company standards in terms of portion and serving sizes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
Chef de partie at Manly Pavilion (2019-12 – 2020-01)
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Placed orders to restock items before supplies ran out.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef de partie at Italo House (2020-08 – 2021-05)
- Provide feedback to Sous Chef with performance management of subordinates.
- Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
- Participate in scheduled training and development programs provided by the Lounge to improve self and department standards.
- Assists in developing daily and seasonal menu items.
- Establishes and maintains effective colleague relations and inter-departmental working relations.
- To ensure you do not interfere with anything provided in the interests of safety and wear any protective equipment provided.
- To assist in developing dishes for incorporation in the menus.
Chef de partie at Figo (2021-06 – 2021-08)
- Follow directions and maintain good working relationships with supervisors and managers.
- Assist Sous Chef and Chef de Partie in training and developing Second Cooks and new staff, setting them up for success.
- Actively participate in training and development programs and maximize opportunities for self-development.
- Manage and maintain a clean working environment.
- Complete all work assigned by the management in any section of the kitchen, restaurant, or banqueting.
- Perform all tasks as directed by the Manager in pursuit of the achievement of business goals.
Junior Sous Chef at Tottis (2021-10 – 2022-10)
- Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, desserts, and vegetables according to guest specifications and recipes.
- Supervises and manages employees. Manages all day-to-day operations.
- Understands employee positions well enough to perform duties in employees' absence.
- Maintain on going training and development of employees, conduct employee performance reviews and follow up in a timely manner.
- Assist in the development of a safe and clean working environment.
- Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
Junior Sous Chef at Bistro Rex (2022-10 – 2023-10)
- Performs all duties of kitchen managers and employees as necessary.
- Strives to improve service performance.
- Assists in determining how food should be presented and creates decorative food displays.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations.
- Assists the Executive Chef with menu development associated with Pastry.
Sous Chef at Franca (2024-01 – 2025-01)
- Performs all duties of kitchen managers and employees as necessary.
- Strives to improve service performance.
- Assists in determining how food should be presented and creates decorative food displays.
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Maintain on going training and development of employees, conduct employee performance reviews and follow up in a timely manner.
Chef at Baduzzi (2025-05 – Present)
- Performs all duties of kitchen managers and employees as necessary.
- Prepare, season, and cook an assortment of dishes, including salads, fish, soups, meats, desserts, and vegetables according to guest specifications and recipes.
- Assist in the development of a safe and clean working environment.
Sous Chef at Saint Alice (2025-10 – 2026-01)
- Oversaw daily kitchen operations, demonstrating leadership and organizational skills required for efficient service and high productivity.
- Implemented rigorous quality control measures to maintain exceptional food quality, aligning with expectations for premium dining experiences.
- Managed inventory and minimized waste through strategic procurement and portion control, reflecting fiscal responsibility and environmental consciousness.
- Ensured strict compliance with hygiene standards and food safety regulations, creating a safe and compliant environment for both staff and patrons.
- Spearheaded plating and presentation initiatives that elevated the dining experience, showcasing a commitment to aesthetic detail and customer satisfaction.
- Coordinated complex preparation schedules to ensure seamless service during peak hours, illustrating adeptness in time management and team collaboration.
- Achieved consistent high-volume service while maintaining quality standards, highlighting the ability to perform under pressure and meet demanding targets.
- Inspected incoming food deliveries to verify quality and freshness, demonstrating a commitment to sourcing high-quality ingredients and upholding standards.
- Directed kitchen staff in daily tasks, providing guidance and support to ensure operational efficiency and a cohesive work environment.
