Carmela Marie Cueto
Cornubia,QLD
Summary
Experienced in food preparation and kitchen support, ensuring high-quality and consistent dishes. Utilizing culinary skills to contribute to meal creation while maintaining cleanliness and organization. Proven track record of effective collaboration in fast-paced kitchen environment. Focus on precision, efficiency, time management, and teamwork for smooth kitchen operations. Eager to leverage these skills in a new field to make a meaningful contribution and adapt to new challenges.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Commis Chef
Carina Leagues Club
10.2024 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Set up and broke down kitchen for service.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Captain
Cafe 63 Loganholme
01.2024 - 10.2024
- Managed kitchen operations and ensured smooth functioning.
- Prepares and serves meals by following recipes, assembling ingredients, and cooking them in a clean kitchen.
- Executes cold food production in accordance with standards of plating guide specifications.
- Attends to the detail and presentation of each order.
- To implement and ensure all Café 63 menu specifications are met, as set out in Menupedia 63.
- To implement and ensure Café 63 meal standards and timings are met, as set out in Atlas 63.
- To ensure that there is sufficient preparation for each service, minimise food wastage and prevent having to stock out any ingredients or dishes.
- To ensure the kitchen is kept clean and tidy at all times.
- To ensure all food safety and health safety procedures are implemented and followed at all times.
- To develop junior staff on standard operating procedures as detailed in the compliance audi and Menupedia 63.
- To coach and train the kitchen team and ensure they are regularly communicated with.
- To consistently achieve a positive outcome in all internal and external inspections and audits.
- To ensure all company policies and procedures are implemented and followed at all times.
- To work with the rest of the Café63 team to create a positive, respectful working environment.
- Demonstrated exceptional decision-making abilities during high-pressure situations, maintaining a calm demeanor and focusing on passenger safety.
- Served as a reliable and dependable team member, consistently completing assigned tasks and supporting fellow crew members as needed.
Cook (Level 4)
Airport Retail Enterprises
11.2023 - 01.2024
- Set up work stations prior to opening to minimize prep time
- Requested supplies and equipment orders, explaining needs to managers
- Followed established procedures and requirements for safe food handling, storage and service
- Made meals in accordance with company standards and requirements
- Organized storage areas for efficient usage of space
- Monitored stock levels of food items and ordered more when necessary.
Cook (Level 3)
The Sporting Globe
11.2023 - 12.2023
- Distributed food to service staff for prompt delivery to customers
- Managed portion control using correct utensils during preparation and plating
- Grilled and deep fried various foods from meats to potatoes
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans
- Monitored temperatures of prepared food and cold-storage areas
- Checked quality of food products to meet high standards.
Cook (Level 2)
Pelican Cafe
06.2023 - 11.2023
- Distributed food to service staff for prompt delivery to customers
- Grilled and deep fried various foods from meats to potatoes
- Wrapped, dated and labeled food items in storage for safety and freshness
- Prepared and served meals by reviewing recipes and combining and cooking ingredients
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans
- Operated grills, fryers and broilers to cook items to quality guidelines
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly
- Made meals in accordance with company standards and requirements
- Checked quality of food products to meet high standards.
Owner/Line Cook
7 Days Cafe
03.2018 - 06.2023
- Cooked multiple orders simultaneously during busy periods
- Set up workstations with needed ingredients, utensils and cooking equipment
- Received and stored food and supplies
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections
- Conducted regular maintenance checks on equipment ensuring proper functioning order
- Tracked inventory levels of all products used in the kitchen on a daily basis
- Adhered to sanitation policies at all times when handling food products
- Determined pricing for products or services based on costs and competition
- Monitored progress by establishing plans, budgets and measuring results.
Education
Certificate IV in Commercial Cookery Diploma of Hospitality Management -
Hospitality Page Institute
10.2024
Skills
- Recipe-Based Cooking
- Food Handling
- Food Presentation
- Knife Skills
- Food Plating
- Sanitation Practices
- Food Preparation
- Cleaning and Organization
- Performance Improvement
- Recipe Development
- Cooking Techniques
- Frying
- Sanitation
- Grilling
- Supply Restocking
- Work under pressure
- Cleaning and organization
- Small business operations
- Food preparation
- Mise en place
- Multitasking and organization
Certification
Driver's License
References
References available upon request
Timeline
Commis Chef
Carina Leagues Club
10.2024 - Current
Captain
Cafe 63 Loganholme
01.2024 - 10.2024
Cook (Level 4)
Airport Retail Enterprises
11.2023 - 01.2024
Cook (Level 3)
The Sporting Globe
11.2023 - 12.2023
Cook (Level 2)
Pelican Cafe
06.2023 - 11.2023
Owner/Line Cook
7 Days Cafe
03.2018 - 06.2023
Certificate IV in Commercial Cookery Diploma of Hospitality Management -
Hospitality Page Institute
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