Alex Farmakis
Melbourne,Australia
Summary
Diligent Chef De Partie with solid foundation in high-volume kitchen environments. Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Apprentice Chef
King Henry's Sassafras's
08.2019 - 08.2023
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Performed other tasks as assigned by sous chef or chef
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Rotated through all prep stations to learn different techniques.
Chef
Steels Gate Wines
09.2023 - 08.2024
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef De Partie
Isme Restaurant
10.2024 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Operated all kitchen equipment safely to prevent injuries.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Was in charge of ordering dry goods on a daily basis.
Education
VCE - Business Management, Core English, Biology, Food Technology, General Mathematics
Mt Lilydale Mercy Collage
Melbourne, VICSkills
- Equipment Inspection and Maintenance
- Menu Supervision
- Purchasing management
- Food plating and presentation
- Attention to Detail
- Resource Management
- Staff Training
- Team Collaboration Food Prep Planning Order delivery practices Safe Food Handling
- Safe food handling
- Ordering and requisitions
- Kitchen management
- Order delivery practices
Accomplishments
Achieved bronze medals in the ACF Culinary Challenge in
both 2022 and 2024 in the lamb and beef and seafood categories.
Certification
- Cert 3 in commercial cookery
- First aid certificate
- Food safety certificate
Languages
English
Native or Bilingual
Greek
Limited Working
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Chef De Partie
Isme Restaurant
10.2024 - Current
Chef
Steels Gate Wines
09.2023 - 08.2024
Apprentice Chef
King Henry's Sassafras's
08.2019 - 08.2023
VCE - Business Management, Core English, Biology, Food Technology, General Mathematics
Mt Lilydale Mercy Collage
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