Renee Martillano
Head Chef at Eureka 89 Events & Dining- Claim this Profile
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Tagalog -
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Ilocano -
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English -
Topline Score
Bio
Credentials
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Workplace Emergency Warden
Hazrisk Management AustralasiaJan, 2010- Sep, 2024 -
Lead & Manage People
Australian Institute of ManagementJan, 2009- Sep, 2024 -
Trade Certificate - Chef
Australian Government - Industrial TrainingMay, 2005- Sep, 2024
Experience
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Eureka 89 Events & Dining
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Australia
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Hospitality
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1 - 100 Employee
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Head Chef
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Jun 2014 - Present
After managing the Eureka kitchen, menu and staff as acting head chef for two months, my move to head chef means i now assist the off site 'kitchen consultant'. 1 Manage kitchen inquiries and staff rostering 2 Organise suppliers, ordering and stocktaking 3 Take instruction on menu style and restaurant direction 4 Work across all sections during degustation and function service 4 Independently prepare and present annual SWOT analysis and reports to senior management After managing the Eureka kitchen, menu and staff as acting head chef for two months, my move to head chef means i now assist the off site 'kitchen consultant'. 1 Manage kitchen inquiries and staff rostering 2 Organise suppliers, ordering and stocktaking 3 Take instruction on menu style and restaurant direction 4 Work across all sections during degustation and function service 4 Independently prepare and present annual SWOT analysis and reports to senior management
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Eureka 89
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Australia
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Individual and Family Services
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Sous Chef
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May 2011 - Jun 2014
Head hunted from the MCG by head chef Michael hartnell, I worked proficiently to support the kitchen team and chosen direction of Eureka 89. 1 Manage the kitchen, staff, menus, suppliers and payroll in the absence of the head chef 2 Assist in the design of seasonal dishes for degustation and function menus 3 Work across all sections during degustation and function service 4 Design and create all dietary requests, including pescatarian, fructose, lactose & gluten free 5 Independently prepare and present annual SWOT analysis and reports to senior management
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EPICURE
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1 - 100 Employee
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Chef - Casual
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Feb 2011 - May 2011
Epicure has approximately 10 sections and 90 chefs at the MCG. After declining their offer of - Sous Chef Epicure Special Events – I worked in a team of six to manage individual menus for all corporate sponsored boxes. 1 Organise, prepare, design, cook and serve function menus for the Spotless Services private box Epicure has approximately 10 sections and 90 chefs at the MCG. After declining their offer of - Sous Chef Epicure Special Events – I worked in a team of six to manage individual menus for all corporate sponsored boxes. 1 Organise, prepare, design, cook and serve function menus for the Spotless Services private box
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Perth Convention and Exhibition Centre
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Australia
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Events Services
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1 - 100 Employee
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Chef de Cuisine
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Jan 2009 - Feb 2011
PCEC has approximately four sections and 50 Chefs. I lead the hot section with my team of 17 chefs, hands and students to produce an average 750 -1,000 hot dishes per day.1 Manage suppliers – ordering, quality and price2 Co-ordinate hot service and supply for the main and two independent north and south kitchens3 Support the Chinese section Sous Chef with staff, prperation and stock control4 Evaluate staff performance, target training and mentor chefs for hot section operation and national/international competitions5 Roster full time and casual staff according to demand and section budget6 Monitor and assist section staff for compliance with OHS, food quality and emergency first aid7 Design and create recipe cards and hot dishes – including dietary and special request items.
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Sous Chef
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Jan 2004 - Jan 2009
PCEC opened on the Perth waterfront in 2004. Starting as a Commis chef on the opening team I worked through the ala carte’ restaurant and cold larder sections, ending as hot kitchen Sous Chef in 2009.1 Design and create menu items, recipe cards and hot dishes – including sauces, entrées, mains and canapés2 Work with all sections to maintain a consistent high standard of food quality and service3 Train and evaluate apprentices in food design, preperation and service during section rotation4 Actively participate in function meetings with the senior, executive and front of house staff5 Supervise and train Perth Institute of Hospitality students during work experience placements6 Work within the team to produce high volume, high quality dishes with time and staff presures7 Co-ordinate the production of hot dishes for functions of up to 5,000 people
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Education
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2000 - 2001
TAFE College - Bentley
Advanced Diploma Hospitality Management, Hospitality Administration/Management -
1999 - 2000
TAFE - Bentley college Western Australia
Diploma Hospitality Management, Hospitality Administration/Management -
1998 - 1998
TAFE College - Bentley
Commercial Cookery IV - management, Hospitality Administration/Management -
1997 - 1998
TAFE College - Bentley
Commercial Cookery, hospitality (chef qualification)
Community
