Adjidemir Amza
Dandenong,VIC
Summary
Experienced sous chef with a proven track record in Melbourne's hospitality industry, specializing in Mediterranean and Australian cuisine. Skilled in food safety standards, HACCP, kitchen operations, and staff training. Focus on customer satisfaction and reducing food waste. Holds Australian qualifications in hospitality and event management, ensuring compliance with local standards and readiness for leadership roles in fast-paced environments. Professional culinary specialist with a proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Sous Chef
The Trustee for Adams Investments Trust
01.2024 - 01.2024
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Sous Chef
Miss Pickle 1971
01.2023 - 01.2024
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
Sous Chef
La Rosa 2
01.2022 - 01.2022
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Head Chef
Pirej Company – Restaurant Dve Liri
01.2020 - 01.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Hired, managed, and trained kitchen staff.
First Commis Chef
Princess Cruises (Regal, Royal, Majestic Ships)
01.2017 - 01.2020
- Worked on various food stations, including fish, sauce, buffet, breakfast, salad, pasta, grill, and special orders.
- Completed safety and hygiene certifications.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Head Chef
M.E. Company – Restaurant Holiday Inn
01.2011 - 01.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
Cook
Evropshed Restaurant AS
01.2001 - 01.2011
- Specialized in Turkish and Balkan cuisine, progressing from kitchen hand to managing the kitchen.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Education
Diploma of Hospitality Management -
Envirotech Education
Sydney, NSW05.2025
Diploma of Event Management -
Envirotech Education
Sydney, NSW05.2025
Certificate III - Commercial Cookery
Envirotech Education
Sydney, NSW05.2025
Certificate IV - Kitchen Management
Envirotech Education
Sydney, NSW05.2025
Certificate IV - Catering Management
Envirotech Education
Sydney, NSW05.2025
Biotechnology - IVth Degree Biotechnologist
H.S. Kliment Ohridski
OHRID NORTH MACEDONIA01.1988
Skills
- Kitchen leadership
- Food safety
- Inventory management
- Food preparation
- Cooking techniques
- Allergen awareness
- Supervising food prep
- Knife skills
- Staff training
- Cost control
- Catering and events
- Food preparing, plating, and presentation
Certification
- William Angliss Institute -Training - Allergens Awareness 2021 Melbourne 01/2024
- Food Safety First RTO - Brisbane, QLD - SITSS00069 - Food Safety Supervision Skill Set -03/2024
Languages
English
Full Professional
Albanian
Native or Bilingual
Macedonian
Native or Bilingual
Turkish
Full Professional
Serbian
Full Professional
Timeline
Sous Chef
The Trustee for Adams Investments Trust
01.2024 - 01.2024
Sous Chef
Miss Pickle 1971
01.2023 - 01.2024
Sous Chef
La Rosa 2
01.2022 - 01.2022
Head Chef
Pirej Company – Restaurant Dve Liri
01.2020 - 01.2022
First Commis Chef
Princess Cruises (Regal, Royal, Majestic Ships)
01.2017 - 01.2020
Head Chef
M.E. Company – Restaurant Holiday Inn
01.2011 - 01.2016
Cook
Evropshed Restaurant AS
01.2001 - 01.2011
Diploma of Hospitality Management -
Envirotech Education
Diploma of Event Management -
Envirotech Education
Certificate III - Commercial Cookery
Envirotech Education
Certificate IV - Kitchen Management
Envirotech Education
Certificate IV - Catering Management
Envirotech Education
Biotechnology - IVth Degree Biotechnologist
H.S. Kliment Ohridski
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