Aminath Abdul Rasheed
Flowerdale,VIC
Summary
Experienced and versatile sous chef with over nine years of international culinary expertise across luxury resorts and high-end event venues in Australia and the Maldives. Skilled in a wide range of cuisines, including fine dining, Western, Japanese, and Maldivian, with specialization in both hot and cold kitchen operations, pastry production, and large-scale event catering. Proven track record in supporting pre-opening teams, executing high-volume services, and collaborating on high-profile tasting menus. Adept in HACCP standards, cost control, and seasonal menu development. Currently seeking a sponsored role under Subclass 482, with a pathway to Subclass 186 permanent residency, bringing dedication, adaptability, and a commitment to culinary excellence.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Flowerdale Estate, Starth Creek Victoria Australia
Strath Creek , Victoria
07.2023 - Current
- Support the Head Chef and Executive Chef in leading kitchen operations for weddings (90–170 covers), high tea service (120 covers), and à la carte dining (40 covers) at a boutique estate venue.
- Responsible for day-to-day kitchen preparation, execution, and maintaining high standards of food quality and presentation.
- Collaborate closely with front-of-house staff to ensure smooth and timely service during large-scale events and daily dining.
- Assist with menu planning and seasonal dish development using locally sourced ingredients.
- Oversee stock rotation, supplier ordering, and kitchen organization to maintain efficiency and food safety compliance
Chef De Partie-Shio Steakhouse
JW Marriott Maldives Resort and Spa
Sh. Vagaru,, Maldives
12.2021 - 04.2023
- Oversaw operations of a 35-seat fine dining steakhouse as second-in-command.
- Reduced food cost by 8% through strategic inventory control.
- Trained and monitored staff to uphold consistent quality and standards.
- Managed $65K weekly market orders; completed full menu engineering.
- Supported pastry operations and dry store inventory management.
- Earned “Serve Safe for Managers” Certification with 90% score.
Demi Chef De Partie – Crab Shack & So Primitive
Soneva Jani Maldives
N. Medhufaru Island, Maldives
01.2021 - 11.2021
- Led service at top-performing specialty restaurant (Crab Shack).
- Maintained food cost at or below 32%; introduced local flavors to the menu.
- Supported Michelin-star chef dinners and signature guest events.
- Served at high-end BBQ concept “So Primitive,” rated #1 across Soneva chain
Commis I – Japanese & Western Cuisine
JW Marriott Maldives Resort & Spa
Van’gaaru Island, Maldives
09.2020 - 01.2021
- Operated the cold kitchen and sushi stations for Hashi (Japanese) and Shio (Stake house).
- Created popular Maldivian tasting menus and led the kitchen solo during the reopening.
- Handled sauces, mise en place, and desserts for multi-cuisine operations.
- Increased repeat guest visits by 20% through personalized service.
Commis I – Western Cuisine
JW Marriott Maldives Resort & Spa
Sh. Vagaru,, Maldives
05.2019 - 05.2020
- Part of the pre-opening team, responsible for setting up cold kitchen and western kitchen operations.
- Played a key role in establishing kitchen layout, workflow, and mise en place systems for new outlets.
- Operated the cold section for Aailaa (multi-cuisine, 75 covers) during breakfast and lunch, and managed the western station for lunch and occasional dinner services.
- Prepared sauces, salads, cold starters, and buffet displays with attention to quality and presentation.
- Ensured kitchen readiness for opening, including food safety protocols and HACCP compliance.
- Contributed to team training and recipe standardization during launch phase
Commis I–III – Multi-Cuisine & Pastry
Kandolhu Maldives / Universal Resorts
North Ari Atoll, Maldives
02.2016 - 03.2019
- Progressively promoted from Commis III to Commis I within three years, demonstrating strong technical growth and dedication.
- I took the lead on cold kitchen and pastry operations during high-season events and festive periods.
- Played a key role in the development of the resort’s first published cookbook, alongside Executive Chef Mickael Farina.
- Collaborated with Executive Chef Mickael Farina on multi-course tasting menus, including a signature 12-course Maldivian degustation, served during high-profile culinary events.
- Received three 'Chef Creativity' awards for innovation and consistency in culinary presentation and technique.
Education
BTEC National Diploma in Hospitality - Hospitality
Maldives National University, K. Male’ | 2013 – 20
K. Male- Maldives01-2013
Skills
- Menu development and engineering
- Kitchen operations management
- Pastry and dessert production
- HACCP compliance and food safety
- Cost control and inventory management
- Event catering and execution
- Cross-cultural collaboration
Accomplishments
- Gold Award – Maldivian dish, Hotel Asia Culinary Challenge 2017
- Employee of the Year – Kandolhu Maldives (2016)
- Winner – Spice Root Challenge, Indian Embassy (2015)
- Silver Award – Student Beef Cooking, FHA, Maldives, 2014
- 3x monthly chef creativity award – Kandolhu Maldives
Certification
- ServSafe Food Protection Manager's Certification( Accredited by the American National Standards Institute (ANSI)- Conference for food production (CPI)
Timeline
Sous Chef
Flowerdale Estate, Starth Creek Victoria Australia
07.2023 - Current
Chef De Partie-Shio Steakhouse
JW Marriott Maldives Resort and Spa
12.2021 - 04.2023
Demi Chef De Partie – Crab Shack & So Primitive
Soneva Jani Maldives
01.2021 - 11.2021
Commis I – Japanese & Western Cuisine
JW Marriott Maldives Resort & Spa
09.2020 - 01.2021
Commis I – Western Cuisine
JW Marriott Maldives Resort & Spa
05.2019 - 05.2020
Commis I–III – Multi-Cuisine & Pastry
Kandolhu Maldives / Universal Resorts
02.2016 - 03.2019
BTEC National Diploma in Hospitality - Hospitality
Maldives National University, K. Male’ | 2013 – 20
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