Anna Margarita Elloso
Perth,Australia
Summary
A qualified chef with a successful Trade Recognition Australia skills assessment and strong hands-on experience in 5-star hotel kitchen, including Luke’s Kitchen at Kimpton Margot Sydney, owned by renowned Australian chef and restaurateur Luke Mangan. Currently completing a Patisserie Foundation Program at Le Cordon Bleu, I perform Chef de Partie-level duties, leading breakfast service, managing inventory, and rotating across key stations including grill, pan, larder, and vegetable sections. I am now seeking a chef role in a regional hospitality venue where I can grow professionally and contribute to a high-performing team while progressing toward permanent residency in Australia.
Overview
12
12
years of professional experience
Work History
Commis Chef
Kimpton Margot Sydney (IHG – Luke’s Kitchen, 5-Star Hotel)
Sydney, NSW
09.2024 - Current
- Perform Chef de Partie responsibilities, independently running breakfast service across grill, larder, pass, and vegetable sections.
- Supervise junior team members during breakfast, ensuring timely service and quality presentation.
- Lead lunch service in the larder and vegetable sections, handling à la carte and degustation menus.
- Manage inventory, create daily prep lists, and place orders for breakfast and lunch stations.
- Collaborate with Head Chef in planning and executing Saturday brunch service.
- Maintain excellent hygiene and HACCP compliance in a high-volume fine dining environment.
Breakfast Cook
Ibis World Square (Accor Group)
Sydney, NSW
06.2022 - 11.2023
- Independently managed an intercontinental breakfast buffet for hotel guests
- Operated across multiple breakfast stations, including hot line and veggie section.
- Trained new kitchen staff and handled ordering and inventory.
- Maintained cleanliness and food safety standards in a solo chef role.
Cook
Kimpton Margot Sydney (IHG – Luke’s Kitchen, 5-Star Hotel)
Sydney, NSW
09.2023 - 10.2023
- Setting up workstations and operating kitchen equipment
- Measuring and weighing ingredients
- Following recipes and set menus
- Baking, grilling, steaming or boiling fish, meat, vegetables and other foods
- Presenting and garnishing dishes
- Adhering to kitchen hygiene and safety standards
- Maintaining a clean workspace at all times
- Monitoring stock levels
- Keeping up with cooking techniques and methods
Front End Supervisor/Deli Team Member/Front End Team Member
Woolworths Group Limited
Potts Point, NSW
09.2019 - 10.2023
- Prepared and served meat, seafood, and cheese products, focusing on customer satisfaction and food safety.
- Maintained displays and ensured compliance with food hygiene standards.
- Supervised daily operations and customer service management.
- Handled customer complaints, refunds, and resolved issues effectively to ensure satisfaction.
- Counted cash during opening and closing, balanced cash drawers, and maintained accurate financial records.
Kitchen Intern
Kimpton Margot Sydney (IHG – Luke’s Kitchen, 5-Star Hotel)
Sydney, NSW
08.2023 - 09.2023
- Assisted in food plating and presentation for high-end events, ensuring attention to detail for each dish.
- Supported the kitchen team in preparing food for group meetings and events, with a focus on presentation and quality.
- Collaborated with event coordinators to meet the specific food requirements for various events, ensuring client satisfaction.
- Gained hands-on experience in maintaining high standards of cleanliness and food safety in a luxury 5-star hotel setting.
Accounting Staff
Meralco Employees Savings and Loan Association
, Philippines
11.2013 - 09.2019
- Validation and maintenance of accounting records and reports
- Reconciliation of ledgers, schedules and reports
- Preparation and filing of tax returns
- Participates in budget and forecasting activities
- Responds to inquiries regarding results of financial transactions
- Assists in various daily, month-end and year-end closing related processes
- Initiate and participate in physical count of supplies and inventories
- While my primary focus is on the culinary industry, I previously worked for six years in accounting, where I developed strong organizational and cost management skills. This experience enhances my ability to manage kitchen budgets, food costs, and inventory tracking effectively.
Education
Patisserie foundations -
Le Cordon Bleu
Sydney06.2025
Diploma - Hospitality Management
Sydney Metro College
Sydney, NSW, Australia04.2024
Certificate IV - Commercial Cookery
Sydney Metro College
Sydney, Australia09.2023
Advanced Diploma - Leadership and Management
Greenwich Management College
Sydney, Australia12.2021
Diploma - Leadership and Management
Greenwich Management College
Sydney, Australia12.2020
Bachelor of Science - Accountancy
National College of Business and Arts
Philippines03.2013
Skills
- - Proficient in managing grill and all stations during breakfast service
- - Experienced in leading the pass during breakfast, ensuring communication and food quality
- - Expertise in preparing daily to-do lists, inventory checks, and order lists for efficient operations
- - Strong knowledge of HACCP and food safety regulations
- - Effective multitasking and time management in high-pressure environments
- - Collaborative team player with leadership abilities
- - Bilingual: Fluent in English and Filipino
- - Proficient in MS Word, Excel, PowerPoint, and MYOB
- - Accounting skills
- - Bank reconciliation
- - Cost control and analysis
- - Attention to detail
References
References available upon request.
Timeline
Commis Chef
Kimpton Margot Sydney (IHG – Luke’s Kitchen, 5-Star Hotel)
09.2024 - Current
Cook
Kimpton Margot Sydney (IHG – Luke’s Kitchen, 5-Star Hotel)
09.2023 - 10.2023
Kitchen Intern
Kimpton Margot Sydney (IHG – Luke’s Kitchen, 5-Star Hotel)
08.2023 - 09.2023
Breakfast Cook
Ibis World Square (Accor Group)
06.2022 - 11.2023
Front End Supervisor/Deli Team Member/Front End Team Member
Woolworths Group Limited
09.2019 - 10.2023
Accounting Staff
Meralco Employees Savings and Loan Association
11.2013 - 09.2019
Patisserie foundations -
Le Cordon Bleu
Diploma - Hospitality Management
Sydney Metro College
Certificate IV - Commercial Cookery
Sydney Metro College
Advanced Diploma - Leadership and Management
Greenwich Management College
Diploma - Leadership and Management
Greenwich Management College
Bachelor of Science - Accountancy
National College of Business and Arts
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