ANDREA FELICITY DIZON
Gold Coast
Summary
Energetic and adaptable, bringing deep understanding of culinary principles and food safety regulations alongside proficiency in basic cooking techniques and ingredient selection. Skilled in preparing and presenting dishes, ensuring high standards of quality and taste. Committed to creating delightful dining experiences through attention to detail and passion for culinary arts.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Demi Chef
Accor Hotels
09.2025 - Current
- Prepared and presented high-quality dishes in fast-paced kitchen environment.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Assisted in menu planning by contributing creative ideas for seasonal offerings.
- Maintained cleanliness and organization of kitchen stations, adhering to safety standards.
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
Certificate IV - Commercial Cookery
Peach Institute
Diploma - Hospitality and Management
Peach Institute
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
- Leadership qualities
- Food safety
Certification
Food Safety - June 2023
Personal Information
Timeline
Demi Chef
Accor Hotels
09.2025 - Current
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 IV - Commercial Cookery
Peach Institute
Certificate III - Commercial Cookery
Peach Institute
Diploma - Hospitality and Management
Peach Institute
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