ALEX CADIONG
Melbourne,VIC
Summary
Compassionate Personal Care Aide with experience in providing support to elderly and disabled clients in home settings. Skilled in assisting with daily living activities, medication management, and mobility support. Demonstrated ability to build trust and rapport with clients, enhancing their comfort and quality of life. Contributed to positive changes in clients' health and well-being through attentive care and emotional support.
Overview
23
23
years of professional experience
Work History
Personal Care Assistant
HAWTHORN AGED CARE PTY LTD
HAWTHORN, VIC
11.2024 - Current
- Built strong and trusting rapport with clients and loved ones.
- Assisted clients with activities of daily living such as bathing, dressing, grooming and toileting.
- Helped patients during ROM exercises to maintain musculoskeletal functions and increase strength.
- Reported any observed changes in mental status or physical condition to supervisor immediately.
- Improved patient outlook and daily living through compassionate care.
- Assisted with meal planning to meet nutritional plans.
- Assisted clients with maintaining good personal hygiene.
- Maintained detailed records of services performed on clients.
- Maintained cleanliness of clients' environment by cleaning surfaces and washing clothes or dishes.
KITCHEN MANAGER
TGI Fridays
Melbourne, Australia
12.2015 - Current
- In charge of overseeing all aspects of the daily operation of a large-scale commercial kitchen, and responsible for ensuring that the restaurant operates efficiently and profitably, and that its customers are given a world-class culinary experience
- Ensure food safety procedures are executed according to policy and health/sanitation regulations
- Verify that staff correctly follows all recipes and portion servings
- Supervise, coordinate and evaluate work of all foodservice employees in preparing/serving food and cleaning facilities/utensils in a production kitchen
- Manage food, labor, material costs, and other controllable expenses
- Conduct planning and budgeting
- Forecast and plan the purchase of food, supplies and equipment
- Execute policies and procedures for the control of product, and keeping the equipment in good running condition at all times
- Monitor inventory levels through ordering to ensure product availability strictly NO 86 ITEMS
- Manage and maintain safe working condition
- Train and manage crew/employees in a manner that maximize retention
- Interview and recommend applicants for selection in hiring
- Anticipate and identify problems and recommend appropriate corrective actions
- Setting the highest culinary and service standards for staff to follow
- Developing supervisors and staff to become future leaders of the company
- Cultivating and maintaining a positive working environment for kitchen staff
- Regularly checking the quality of cooked meals to ensure that standards are met
- Defining expectations & setting goals for staff, then holding individuals accountable or any failings
- Coordinating & supervising the activities of all cooks and kitchen staff
- Returning all substandard food to suppliers, along with appropriate paperwork
- Identifying any recruitment needs and staff shortages well before they are required
- Putting together an effective staff roster, whilst taking into account those on sick leave and annual leave
- Can quickly adapt to a changing work environment and customer tastes
- Ability to remain calm under pressure whilst working in a target driven and pressured environment
KITCHEN MANAGER
Hogs Breath Café
Townsville, Australia
07.2015 - 11.2015
- Effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared
- Ensure food safety procedures are executed according to policy and health/sanitation regulations
- Verify that staff correctly follows all recipes and portion servings
- Supervise, coordinate and evaluate work of all foodservice employees in preparing/serving food and cleaning facilities/utensils in a production kitchen
- Manage food, labor, material costs, and other controllable expenses
- Monitor inventory levels through ordering to ensure product availability
- Manage and maintain safe working condition
- Train and manage crew/employees in a manner that maximize retention
- Interview and recommend applicants for selection in hiring
- Anticipate and identify problems and recommend appropriate corrective actions
RESTAURANT MANAGER
Todd English
Taguig City, Philippines
09.2014 - 07.2015
- Managing the entire staff of the restaurant and coordinating their work
- Responsible for increasing the business of the restaurant
- Analyze and plan restaurant sales and organize marketing events and promotional plans accordingly
- Generating detailed daily, monthly, quarterly and yearly reports on business, staff, and profit
- Set budgets and execute plans for department sales, product purchase and staff development
- Coordinating and managing the entire operation of restaurant by scheduling shifts
- Provide customer support by resolving their complaints about service or food quality
- Meeting and greeting customers and organize table reservations
- Recruiting, training and motivating staff
- Maintain high standard quality hygiene, health and safety
AREA OPERATIONS MANAGER
Pasto Group Inc.
Makati City, Philippines
03.2014 - 09.2014
- Coordinate the entire 11 restaurant concept operation
- Deliver superior guest services and ensure absolute customer satisfaction
- Respond efficiently to customer complaints
- Enforce and offer the best quality of products possible
- Organize and supervise shifts
- Appraise personnel’s performance and provide feedback to keep them upbeat and productive
- Estimate consumption, forecast requirements and maintain inventory
- Monitor compliance with sanitation and safety rules and regulations
- Control costs and minimize waste
- Successfully promote and publicize the brand
- Nurture a positive working environment and lead by example
- Monitor operations and initiate corrective actions
RESTAURANT MANAGER
Aria Cucina Italiana
Taguig City, Philippines
09.2012 - 12.2013
- Accomplish restaurant human resource objectives by recruiting, training, assigning, scheduling, coaching, counselling and disciplining employees; communicating job expectations, planning, monitoring, appraising and reviewing job contributions
- Meets restaurant financial objectives by forecasting requirements; preparing annual budget; scheduling expenditures; analyzing variances; initiating correctives actions
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
- Demonstrated skills in accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations
- Updates job knowledge by participating in educational opportunities; reading educational publications; maintaining personal networks; participating in professional organization
- Enhance department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments
STORE MANAGER
Johnny Rockets
Quezon City, Philippines
05.2012 - 09.2012
- Submits Sales Reports and Restaurant Updates to COO
- Supervises daily operations of the restaurant
- Orchestrate recipe/menu development based on guest trends
- Inspects the quality of food deliveries
- Assures the standard operating procedures are well implemented and followed by the staff
- Monitor stores physical appearance to ensure its sound ambience
- Handle guest's complaints and concerns to improved customer satisfaction
RESTAURANT MANAGER
Clawdaddy Restaurant and New Orleans Restaurant
Taguig City, Philippines
05.2011 - 05.2012
- Achieves restaurant operational objectives by contributing information and recommendations
- Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs
- Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with a high degree of diplomacy resolving problems without sacrificing customer relations
- Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission
- Maximizes bar profitability by ensuring portion control; monitoring accuracy charges
RESTAURANT MANAGER OIC
Creative Restaurant Concept INC
Makati City, Philippines
03.2009 - 05.2011
- Manage front house/back house restaurant operations for this high-volume restaurant
- Meets restaurant financial objectives by forecasting requirements; preparing annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
- Hold P&L accountability; manage sales analysis, forecasting, and reporting activities
- Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations; sources vendors and negotiates inventory costs
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation
KITCHEN MANAGER
Hooters Restaurant Philippines
Philippines, Philippines
03.2008 - 03.2009
- Over -all in-charge of the kitchen station
- Orchestrate recipe/menu development based on guest trends
- In-Charge of food service operation providing meals
- Observed all applicable sanitation standards in food preparation and dining areas
- Supervised the daily cleaning and sanitation of the kitchen, equipment, dishes and utensils
- Maintained high standards of ethical behavior and confidentiality
- Maintained a healthy atmosphere with all fellow employees
Culinary Chef
Royal Caribbean Cruise Line
02.2006 - 03.2008
- Monitored and assured quality of products
- In-charge in the preparation and making salad and appetizers as per order
- In charged in making sauces and salad dressings
- Maintained cleanliness in the work station
- Monitored and forecast items at the workstation
Culinary Chef
Royal Caribbean Cruise Line
05.2004 - 12.2005
- In-charged in the preparation and cooking of Burgers and Steaks in the main gallery
- Checked daily inventory of leftover food items
- Ensured high standard and quality of food served
- Maintained and improved professional knowledge and competence
- Attended mandatory training days/courses, on and off site, as and when required
- Ensured statutory Health and Safety standards in the kitchen areas
ASSISTANT KITCHEN MANAGER
Outback Steakhouse
Makati City, Philippines
11.2001 - 05.2004
- In-charged in preparation of high cost products
- Ensured first in-first out procedure was implemented and followed
- Prepared, cooked and served hot and cold meals, as and when required
- Maintained accurate records of food supplies, and freezer / fridge temperatures
- Ordered stocks and checked deliveries and checked and valued stocks as required by the Manager
Education
Some College (No Degree) - CHC33021 CERTIFICATE 3 IN INDIVIDUAL SUPPORT
EINSTEIN COLLEGE OF AUSTRALIA
Melbourne, VICSome College (No Degree) - SIT40516 CERTIFICATE 4 IN COMMERCIAL COOKERY
FRONTIER INSTITUTE OF TECHNOLOGY
Glenroy, VICSkills
- Care plan implementation
- Housekeeping
- Patient awareness
- Activities of daily living support
- Compassionate patient care
- Personal hygiene
- First aid and CPR
- Client rapport
- Light housekeeping
- Compassionate caregiving
- Meal preparation
- CPR certified
- Adaptable under pressure
- Cooking and meal preparation
Timeline
Personal Care Assistant
HAWTHORN AGED CARE PTY LTD
11.2024 - Current
KITCHEN MANAGER
TGI Fridays
12.2015 - Current
KITCHEN MANAGER
Hogs Breath Café
07.2015 - 11.2015
RESTAURANT MANAGER
Todd English
09.2014 - 07.2015
AREA OPERATIONS MANAGER
Pasto Group Inc.
03.2014 - 09.2014
RESTAURANT MANAGER
Aria Cucina Italiana
09.2012 - 12.2013
STORE MANAGER
Johnny Rockets
05.2012 - 09.2012
RESTAURANT MANAGER
Clawdaddy Restaurant and New Orleans Restaurant
05.2011 - 05.2012
RESTAURANT MANAGER OIC
Creative Restaurant Concept INC
03.2009 - 05.2011
KITCHEN MANAGER
Hooters Restaurant Philippines
03.2008 - 03.2009
Culinary Chef
Royal Caribbean Cruise Line
02.2006 - 03.2008
Culinary Chef
Royal Caribbean Cruise Line
05.2004 - 12.2005
ASSISTANT KITCHEN MANAGER
Outback Steakhouse
11.2001 - 05.2004
Some College (No Degree) - CHC33021 CERTIFICATE 3 IN INDIVIDUAL SUPPORT
EINSTEIN COLLEGE OF AUSTRALIA
Some College (No Degree) - SIT40516 CERTIFICATE 4 IN COMMERCIAL COOKERY
FRONTIER INSTITUTE OF TECHNOLOGY