Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

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
QLD

Certificate IV - Commercial Cookery

Peach Institute
QLD

Diploma - Hospitality and Management

Peach Institute
QLD

Skills

  • 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
ANDREA FELICITY DIZON