Leago

Entry-level chef with culinary experience gained from multiple restaurants through work integrated learning. Graduated at Capsicum Culinary Studio in Advanced Professional Chef Programme. I am seeking an opportunity where I can utilise my skills to achieve great results for the organisation. Passionate about creating quality dishes and maintaining high culinary standards, innovative, driven and proficient.

Breakfast Chef at Duo Vine Restaurant (2024-09-31 – 2024-11-01)

• Worked as a breakfast chef
• Inspected kitchen to ensure compliance with set standards
• Ensured correct quality and portion control
• Executed a timely and accurate delivery of dishes

Chef trainee - Assistant Chef at The Rock- Hazelwood (2024-07-22 – 2024-09-22)

• Worked as a trainee chef
• Experience in both hot and cold kitchens
• Portioned food according to their required quantity
• Checked quality of food to minimise waste
• Ensured proper food rotation following the FIFO principle

Chef trainee - Patisserie at Duo Vine Restaurant (2023-08-29 – 2023-11-01)

I was working for months to gain experience in the Pastry kitchen. I worked in the hot kitchen as well as the cold kitchen, as per my work integrated learning.

• Assisted with all preparation of desserts which helped me in learning how to pay attention to detail and in improving my creativity and leadership skills

Chef trainee - Assistant Chef at Manhattan Hotel (2022-08-01 – 2022-11-31)

I was working for months to gain experience in the Culinary kitchen. I worked in both the cold kitchen & hot kitchen, as per my work integrated learning.

• Prepared daily menu items according to the daily buffet menu and for large banquets

Advanced Professional Chef Program in Culinary Arts – Capsicum Culinary Studio (2022 – 2024)

National Senior Certificate – Grenville High School (2017 – 2021)