Amado John Prudente
Ellenbrook Wa,WA
Summary
Dynamic Chef manage ,Executive chef,Executive Sous Chef with a proven track record at Australian Embassy Manila, Morris Corp, Good Grocer Brand, Aegis Aged Care. Catering, excelling in menu development and kitchen management. Recognized for enhancing customer satisfaction through innovative dishes and maintaining high sanitation standards. Adept at fostering teamwork and reducing waste, driving operational efficiency while ensuring compliance with health regulations.
Overview
16
16
years of professional experience
Work History
Executive Sous Chef
Dnata Catering
07.2025 - 07.2025
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
Chef Manager
Aegis Aged Care Group
03.2022 - 07.2025
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Enhanced customer satisfaction by creating innovative and high-quality dishes tailored to diverse dietary preferences.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
Deli Chef Manager
Good Grocer, Brindel Group
06.2019 - 07.2022
- Mentored new staff members, assisting them in quickly adapting to the fast-paced deli environment.
- Stayed current with industry trends, incorporating innovative ideas into daily operations as appropriate.
- Assisted management in implementing cost-saving measures without compromising food quality or guest experience.
- Implemented inventory management systems to reduce waste and control costs.
- Maintained a clean and sanitary work environment, adhering to strict food safety guidelines.
- Enhanced customer satisfaction by providing high-quality deli products and exceptional service.
Sous Chef /Senior Chef De Partie
Argyle Dianmond Mines
04.2016 - 03.2019
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Planned and directed high-volume food preparation in fast-paced environment.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Sous Chef / Assitand Head Chef
Kangi Minesite Morris Corp (FMG)
02.2015 - 03.2016
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Assistant Head Chef / Head Chef
Morris Corporation
03.2012 - 02.2014
- Established strong relationships with local vendors to secure the freshest ingredients at competitive prices.
- Managed staff scheduling during peak seasons, ensuring adequate coverage and limiting overtime expenses while maintaining a high level of service.
- Maintained safe working conditions by enforcing adherence to health department regulations and training staff on proper sanitation procedures.
- Participated in community outreach programs highlighting healthy eating habits and promoting awareness about responsible sourcing of ingredients.
- Coordinated special events catering services, providing exceptional dining experiences for clients and guests.
- Spearheaded efforts towards sustainability within the kitchen by adopting eco-friendly practices such as composting leftovers and recycling used materials.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
Excutive Chef
Auatralian Embassy Manila
01.2010 - 01.2012
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Collaborated with Human Recourses and Head of mission to share best practices and develop new menu items that showcased each australian States unique offerings.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Education
Bachelor of Arts - Hotel Management
University of The East
Manila,PhilippinesCertificate IV - Hospitality
University of The East
Melbourne, Victoria, VIC04-2011
Skills
- Sanitation standards
- Nutrition
- Kitchen management
- Menu development
- Food presentation
- Allergy awareness
- Recipe creation
- Culinary techniques
- Waste reduction
- Special event catering
- Customer service
- Safe food handling
- Meal preparation
Languages
English
Full Professional
Tagalog
Full Professional
Timeline
Executive Sous Chef
Dnata Catering
07.2025 - 07.2025
Chef Manager
Aegis Aged Care Group
03.2022 - 07.2025
Deli Chef Manager
Good Grocer, Brindel Group
06.2019 - 07.2022
Sous Chef /Senior Chef De Partie
Argyle Dianmond Mines
04.2016 - 03.2019
Sous Chef / Assitand Head Chef
Kangi Minesite Morris Corp (FMG)
02.2015 - 03.2016
Assistant Head Chef / Head Chef
Morris Corporation
03.2012 - 02.2014
Excutive Chef
Auatralian Embassy Manila
01.2010 - 01.2012
Bachelor of Arts - Hotel Management
University of The East
Certificate IV - Hospitality
University of The East