Experience

LA PIAZZA ITALIAN RESTAURANT

• Philippines
• Restaurants
• 1 - 100 Employee

• Junior Sous Chef

  • Jul 2022 - Present

• Chef De Partie

  • Apr 2016 - Present

  Chef de partie , I work on pans, Deep fryer, breads, and plating of our desserts. * stepped up and run the kitchen when my head chef has asked to me do so.* check stock rotation and ordering.* trained staff * main pasta chefI



The Nut shop

• 1 - 100 Employee

• sales rep

  • Sep 2010 - Mar 2016

  In the nutshop I am a Customer service attendant. We are a veery old business situated in the strand arcade for 76 years. As a member of staff my roles in to weigh up all items within the store, and make customers satisfied with not only the quality of service but the knowledge behind all the types of nuts and chocolates and all the ingredients within each item. I am responsible for helping train new staff and inviting in new customers. My role involves quality control aspects as well as product knowledge.



William Blue dining

• Australia
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Casual chef- Looking for commis chef role

  • Jun 2013 - Oct 2015

  My role as a casual chef involves working along side the head chef and supporting him through service periods. I run the kitchen when the head chef steps out of the kitchen and i break down the kitchen at the ned of every service period. I float around the kitchen helping and supporting other students throughout the service period, this may include helping with preparation, plating up dishes, finalising dishes and ensuring all the dishes that exit the kitchen are up to the correct standards in which we aim to achieve within our college. However am Now looking for a new career as a commis chef to get experience and work within a new team as my degree has come to an end and am awaiting my Qualifications.



jamaica blue cafe

• Australia
• Restaurants
• 1 - 100 Employee

• food runner, food preparation

  • Feb 2008 - Mar 2010

  My main role was running of food and coffee within a busy cafe. I would jump into the kitchen in any case of someone being ill or needing a break i was trained up to cooking and delivering meals to customers. through this i needed to learn all the skills of ingredients within a particular product and the presentation of each dish. I was responsible for the time management of dishes which were executed and i was also in charge of taking orders and responsible of money handling. My main role was running of food and coffee within a busy cafe. I would jump into the kitchen in any case of someone being ill or needing a break i was trained up to cooking and delivering meals to customers. through this i needed to learn all the skills of ingredients within a particular product and the presentation of each dish. I was responsible for the time management of dishes which were executed and i was also in charge of taking orders and responsible of money handling.



Fish Feast

• United States

• Cook and took orders

  • Jan 2007 - Oct 2007

  My main role was in the back kitchen cooking and prepare all cuts and types of fish as well as grilling battered fish as well as other shellfish and times such as octopus. I was in charge of making salads and ensuring all my fish went out perfectly cooked still looking to a certain standard. My main role was in the back kitchen cooking and prepare all cuts and types of fish as well as grilling battered fish as well as other shellfish and times such as octopus. I was in charge of making salads and ensuring all my fish went out perfectly cooked still looking to a certain standard.