Cameron

I am an enthusiastic, self-motivated, reliable, responsible and hardworking person. I am a mature team player who is adaptable even in challenging situations. I can work well under pressure and adhere to strict deadlines.

Sushi Chef at Kung Fu Kitchen (2024-11 – 2025-10)

• Strong knife skills and a keen eye for detail
• Creativity in plating and food presentation
• Knowledge of food safety and sanitation protocols
• Ability to work efficiently and maintain cleanliness in a fast-paced environment
• Experience in a commercial kitchen, particularly in the cold station

Cold Chain Chef at PLTFRM (2023-07 – 2024-09)

• Food preparation: Create cold dishes such as salads, hors d'oeuvres, pates, terrines, and cold cuts according to established recipes and standards.
• Presentation: Plate and arrange cold food items in an attractive and visually appealing manner.
• Food safety and storage: Ensure proper storage of all cold ingredients and prepared items to meet food safety regulations and company standards.
• Work area maintenance: Keep the cold kitchen and surrounding areas clean, organized, and well-maintained.
• Inventory and quality control: Monitor inventory levels, manage food supplies, and perform quality control checks on all cold food items.
• Collaboration: Work with other kitchen stations, such as the hot kitchen, to prepare and execute menu items and buffets.
• Strong knife skills and a keen eye for detail
• Creativity in plating and food presentation
• Knowledge of food safety and sanitation protocols
• Ability to work efficiently and maintain cleanliness in a fast-paced environment
• Experience in a commercial kitchen, particularly in the cold station.

Sushi Chef at Wing Wah Sushi (2018-03 – 2023-06)

• Fish & Ingredient Prep: Cleaning, filleting, slicing fish, and preparing vegetables and rice.
• Sushi Crafting: Rolling maki, forming nigiri, and slicing sashimi according to recipes and customer requests.
• Menu Creation: Developing new dishes, specials, and recipes.
• Sauces & Garnishes: Making marinades, sauces, and decorative garnishes.
• Hygiene: Keeping workstations, utensils, and equipment spotlessly clean and sanitized.
• Inventory: Monitoring stock, managing supplies, and placing orders for fresh ingredients.
• Quality Control: Ensuring all ingredients and dishes meet high-quality standards.
• Collaboration: Working with servers and other kitchen staff for efficient service.

National Senior Certificate – Laudium Secondary School (2013)