Aminio Tamani
Sydney,Australia
Summary
Dedicated Chef with a proven track record of punctuality, adept at following recipes to deliver exceptional cuisine. Skilled in kitchen setup, equipment maintenance, and inventory management. Eager to contribute multitasking abilities to enhance team operations.
Overview
10
10
years of professional experience
Work History
Chef/Cook
Sydney Habour Cruise
Sydney, Australia
09.2023 - Current
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Adjusted seasonings of dishes according to customers' tastes.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
Chef
RSL Memory Club Norfolk Island
Norfolk Island, Australia
05.2024 - 07.2025
- Prepared diverse menus reflecting seasonal ingredients and local flavors.
- Managed kitchen inventory, ensuring freshness and quality of all ingredients.
- Supervised kitchen staff, fostering teamwork and encouraging culinary creativity.
- Ensured compliance with food safety standards and sanitation practices.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly using correct storage containers and labelling systems.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Checked quality of food products to meet high standards.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Working at the Grill & Stove( Hot section)
Line Cook/Cook
Cable Beach Resort & Spa
Broome, Australia
09.2022 - 05.2023
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Distributed food to service staff for prompt delivery to customers.
Commis Chef/Line Cook
Castaway Island Resort & Spa
Nadi, Fiji
04.2022 - 08.2022
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Rotated food stock, using up older items first and rejecting expired goods.
- Ensured all food was stored properly in accordance with safety regulations.
- Followed proper plate presentation techniques when serving dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Handled food deliveries, processing items and accurately placing into inventory.
Commis Chef
Lulu Bar Fiji
Nadi, Fiji
03.2021 - 01.2022
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Rotated food stock, using up older items first and rejecting expired goods.
- Ensured all food was stored properly in accordance with safety regulations.
- Handled food deliveries, processing items and accurately placing into inventory.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Prepared workstations with ingredients and tools to increase efficiency.
Line Cook/Line Preparation Cook
Eden Bistro Restaurant
Suva, Fiji
02.2020 - 01.2021
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Kept stations stocked and ready for use to maximize productivity.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Commis Chef
Hard Rock Cafè
Nadi, Fiji
02.2019 - 12.2019
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Rotated food stock, using up older items first and rejecting expired goods.
- Ensured all food was stored properly in accordance with safety regulations.
- Kept up with current culinary trends by attending workshops or seminars as requested by head chef.
- Set up banquet tables according to event requirements.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Commis Chef
Lulu Bar Fiji
Nadi, Fiji
08.2015 - 01.2019
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Rotated food stock, using up older items first and rejecting expired goods.
- Ensured all food was stored properly in accordance with safety regulations.
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
Education
Certificate III -
Sydney Academy
Sydney, AustraliaSkills
- Time management
- Problem solving
- Meal Preparation
- Knife use
- Knife Skills
- Food safety and sanitation
- Seafood Preparation
- Pasta making
- Grilling techniques
References
- Ronil Singh, Head Chef, Lulu Bar Restaurant, 6792763952
- Harry Swamy, Head Chef, Hard Rock Cafe, 6798703902
- Kashyap Prasad Mishra, Sous Chef, Eden Bistro Restaurant, 6799456788
- Dennis Chand, Executive Chef, Castaway Island Resort, 6799068310
- Rhys Parker, Sous Chef, Cable Beach Resort, 0448644271
- John Seifano, Head Chef, Habour Cruise, +61 424 047 674
- Vilimaina Batikota, Head Chef, RSL Memorial Club Norfolk Island, 57747
Languages
English
Fijian
Hobbies and Interests
- Socializing
- Travelling
- Swimming
- Playing sports
- Cooking
Timeline
Chef
RSL Memory Club Norfolk Island
05.2024 - 07.2025
Chef/Cook
Sydney Habour Cruise
09.2023 - Current
Line Cook/Cook
Cable Beach Resort & Spa
09.2022 - 05.2023
Commis Chef/Line Cook
Castaway Island Resort & Spa
04.2022 - 08.2022
Commis Chef
Lulu Bar Fiji
03.2021 - 01.2022
Line Cook/Line Preparation Cook
Eden Bistro Restaurant
02.2020 - 01.2021
Commis Chef
Hard Rock Cafè
02.2019 - 12.2019
Commis Chef
Lulu Bar Fiji
08.2015 - 01.2019
Certificate III -
Sydney Academy