Abraham Serafin Ferreira
Unit 9/60 Carlton Cres Summer Hill ,NSW
Summary
Dynamic Chef de Partie with over 7 years of experience in high-end, fast-paced kitchens across Mexico and Australia, specializing in menu execution and cost control while consistently maintaining food costs below 25%. Expertise in optimizing kitchen workflows and driving culinary excellence has resulted in successful team training initiatives and the maintenance of rigorous food safety standards. Recognized for a commitment to quality and innovation, ready to contribute to a demanding kitchen environment with a valid TSS Visa (Subclass 482) and full working rights. Passionate about elevating dining experiences through creativity and precision in every dish.
Overview
2
2
Languages
1
1
Certification
7
7
years of professional experience
Work History
Chef De Partie
Sydney Harbour Marriott Hotel
Circular Quay
03.2026 - Current
- Supervised kitchen operations to maintain food quality and presentation standards.
- Coached junior staff in culinary techniques and food-safety protocols to improve adherence to safety standards and operational readiness.
- Collaborated with suppliers to source high-quality ingredients, ensuring reliability and freshness.
- Monitored inventory levels, managing stock to reduce waste and control costs effectively.
Chef de Partie
Clove Food King Pty Ltd (Sonora Mexican)
Sydney, NSW
07.2024 - 03.2026
- Oversaw full kitchen operations in a 45-seat venue, contributing to the restaurant ranking 12th in The Hats Guide with Google reviews above 4.5 stars.
- Managed food production, inventory control, and staff coordination, consistently maintaining food cost below 25% to maximize profitability.
- Developed and executed seasonal menus featuring native Australian ingredients paired with international techniques on a strong Mexican culinary foundation.
Demi Chef de Partie
Sydney Harbour Marriott Hotel
Circular Quay
01.2023 - 06.2024
- Prepared and cooked food according to recipes, quality standards, and presentation guidelines.
- Operated ovens, stoves, grills, microwaves, and fryers safely and efficiently.
- Set up and broke down workstations
- Implemented food rotation and waste-reduction techniques to minimize costs and losses.
Chef de Partie (Covering Head Chef Position)
Milpa Collective
Bondi Beach, NSW
02.2022 - 12.2022
- Managed kitchen staff to ensure smooth service.
- Trained new team members in culinary techniques, enhancing kitchen workflow and team efficiency.
- Managed safe operation of all kitchen equipment, ensuring a safe work environment.
- Operated all kitchen equipment safely, preventing workplace injuries.
Pantry Line Cook
P.F. Chang’s Bistro
Mexico City, Mexico
12.2020 - 03.2021
- Monitored and organized pantry stock levels to ensure seamless kitchen operations.
- Handled opening and closing responsibilities to maintain operational efficiency.
- Prepared ingredients and dishes according to established recipes and standards.
- Assisted in inventory management, ensuring proper stock levels of ingredients and supplies.
- Maintained cleanliness and organization of pantry station in compliance with health regulations.
Cook / Kitchen Operations
Cocina Genial
Mexico City, Mexico
03.2020 - 02.2021
- Oversaw food preparation tasks including ingredient prep, sauce creation, and garnish assembly.
- Enhanced kitchen productivity by 10% through streamlined workflow organization.
- Prepared high-quality dishes utilizing fresh, seasonal ingredients.
- Coordinated kitchen operations to ensure timely meal delivery and service efficiency.
- Trained and mentored junior cooks on culinary techniques and kitchen safety practices.
Assistant Banquet Chef
EG Eventos y Comedores S.A. de C.V.
Mexico City, Mexico
11.2019 - 11.2020
- Executed safe work practices to minimize injury risks.
- Managed food dating, rotation, and storage to uphold food safety standards.
- Assisted in preparing high-volume banquet meals while ensuring strict hygiene compliance.
Education
Bachelor Degree - Gastronomy
Universidad Justo Serra
Mexico City, Mexico07-2020
Technician Degree - Tourism & Gastronomy
Centro de Estudios Tecnológico del Ángel S.C.
Mexico City, Mexico07-2016
Skills
- Culinary service proficiency
- Recipe and menu creation
- Cost management
- Inventory control
- Food safety protocols
- Kitchen Supervision & Leadership
- Kitchen Workflow Optimization
- Time Management & Prioritisation
Certification
Certificate of Labour Competence in Food Preparation Standards
LANGUAGES
Spanish Native
English Professional working proficiency
Timeline
Chef De Partie
Sydney Harbour Marriott Hotel
03.2026 - Current
Chef de Partie
Clove Food King Pty Ltd (Sonora Mexican)
07.2024 - 03.2026
Demi Chef de Partie
Sydney Harbour Marriott Hotel
01.2023 - 06.2024
Chef de Partie (Covering Head Chef Position)
Milpa Collective
02.2022 - 12.2022
Pantry Line Cook
P.F. Chang’s Bistro
12.2020 - 03.2021
Cook / Kitchen Operations
Cocina Genial
03.2020 - 02.2021
Assistant Banquet Chef
EG Eventos y Comedores S.A. de C.V.
11.2019 - 11.2020
Technician Degree - Tourism & Gastronomy
Centro de Estudios Tecnológico del Ángel S.C.
Bachelor Degree - Gastronomy
Universidad Justo Serra