ANDREA FELICITY DIZON
Summary
Experienced and adaptable kitchen professional seeking full-time work in the hospitality industry. Brings proven skills in food preparation, cooking, and kitchen operations, with a strong focus on quality, efficiency, and teamwork.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Commis Chef
Café 63 Smith Collective
01.2025 - Current
- Operated frying, grilling, sauté, and other hot line stations during service
- Prepared, portioned, and organized ingredients for peak periods to ensure smooth workflow
- Completed end-of-service stock-take and reported shortages to management
- Maintained kitchen cleanliness, organization, and strict hygiene standards in compliance with food safety regulations
- Monitored food quality, presentation, and portion control to meet restaurant standards
- Trained and mentored junior kitchen staff on techniques, safety, and efficiency
- Ensured proper storage, labeling, and rotation of stock (FIFO system) to minimize waste
- Thrived under pressure in a fast-paced environment while maintaining consistency
Line Cook
Rosa Mexicana Restaurant
08.2024 - 01.2025
- Prepared and cooked authentic Mexican-inspired dishes to menu standards
- Operated grill, fry, sauté, and plating stations in a high-volume environment
- Ensured proper seasoning, portion control, and presentation for consistent quality
- Prepared fresh salsas, guacamole, tortillas, and garnishes daily
- Assisted in developing and executing daily specials inspired by regional Mexican flavors
- Maintained kitchen cleanliness, organization, and compliance with food safety standards
- Managed prep lists and ensured ingredients were available during peak service hours
- Monitored stock levels and communicated shortages to the Head Chef
- Delivered efficient service while handling multiple orders under pressure
Line Cook
Hazel’s Espresso
11.2024 - 12.2024
- Assisted in meal preparation, cooking, and plating to restaurant standards
- Prepped, portioned, and organized ingredients for efficient service flow
- Maintained cleanliness and sanitation of kitchen equipment, utensils, and work areas
- Operated grill, fry, and sauté stations during high-volume service periods
- Prepared sauces, sides, and garnishes to accompany main dishes
- Ensured food quality, seasoning, and portion control for consistency
- Handled storage, labeling, and rotation of stock (FIFO) to maintain freshness
- Adhered to strict hygiene, allergen, and food safety standards
- Thrived in a fast-paced environment while maintaining attention to detail
Commis Chef
Sage Café and Restaurant
05.2024 - 08.2024
- Oversaw stock checks, ensuring ingredients were properly stored, rotated (FIFO), and ready for next-day use
- Prepared mise en place for upcoming service to support smooth kitchen operations
- Monitored food quality, seasoning, and presentation to uphold restaurant standards
- Coordinated with kitchen and front-of-house staff to deliver timely service during peak evening hours
- Thrived in the fast-paced demands of night service, maintaining consistency under pressure
Commis Chef
Café 63 Coomera
09.2023 - 08.2024
- Operated frying, grilling, and sauté stations during busy service periods under the guidance of senior chefs
- Prepared, portioned, and organized ingredients to support smooth kitchen workflow during peak hours
- Assisted with mise en place and basic cooking tasks to maintain efficiency and consistency
- Maintained kitchen cleanliness, hygiene, and food safety standards in compliance with regulations
- Supported senior chefs with plating, garnishing, and quality checks of dishes before service
- Ensured correct storage, labeling, and rotation of ingredients (FIFO) to minimize waste
- Assisted with dishwashing, equipment cleaning, and closing duties to keep operations running smoothly
- Adapted quickly to different stations and tasks in a fast-paced environment
Cook
Vatra Café & Restaurant
06.2023 - 09.2023
- Prepared grilled, fried, and toasted menu items in line with kitchen procedures
- Plated and packaged dishes to brand standards for both dine-in and takeaway service
- Maintained safe storage, labeling, and rotation of food and supplies to ensure freshness
- Assisted with end-of-day cleaning, sanitizing equipment, and resetting stations for the next service
- Supported chefs with ingredient preparation, portioning, and basic cooking tasks
- Operated dishwashing equipment and ensured cleanliness of utensils, cookware, and kitchen areas
- Followed food safety and hygiene standards in compliance with health regulations
Education
Certificate III - Commercial Cookery
Peach Institute
QLDCertificate IV - Commercial Cookery
Peach Institute
QLDDiploma - Hospitality and Management
Peach Institute
QLDSkills
- Frying, grilling & sauté station operations
- Food preparation & portioning
- Plating & presentation for dine-in and takeaway
- Stock rotation & inventory control
- Safe food storage & hygiene compliance
- Cleaning & closing kitchen procedures
Certification
Food Safety - June 2023
Timeline
Commis Chef
Café 63 Smith Collective
01.2025 - Current
Line Cook
Hazel’s Espresso
11.2024 - 12.2024
Line Cook
Rosa Mexicana Restaurant
08.2024 - 01.2025
Commis Chef
Sage Café and Restaurant
05.2024 - 08.2024
Commis Chef
Café 63 Coomera
09.2023 - 08.2024
Cook
Vatra Café & Restaurant
06.2023 - 09.2023
Certificate III - Commercial Cookery
Peach Institute
Certificate IV - Commercial Cookery
Peach Institute
Diploma - Hospitality and Management
Peach Institute