Ariana Dos Santos Melo
Adelaide City,Australia
Summary
Dedicated Demi Chef committed to quality standards and offering 3 years of experience in fast-paced settings. Works with management to analyze food costs and forecast business trends to meet company goals. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
4
4
years of professional experience
2
2
years of post-secondary education
Work History
Cook
The Highlander Hotel
Adelaide, SA
06.2024 - Current
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Managed time efficiently in order to complete all tasks within deadlines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Proven ability to learn quickly and adapt to new situations.
Demi Chef
Plaza Premium Lounge
Brisbane, Queensland
02.2023 - Current
- Ensured that all food items were prepared in a timely manner.
- Checked temperatures of freezers and refrigerators regularly.
- Kept work area clean and organized at all times.
- Supervised junior staff members when necessary.
- Maintained records of food waste and cost-saving measures implemented.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Supervised food preparation staff to deliver high-quality results.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Observed food safety and sanitation protocols to reduce germ spread.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Checked quality of food products to meet high standards.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Liaised closely with kitchen and front-of-house personnel.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Cook
Colley Hotel
Adelaide, SA
02.2024 - 06.2024
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Demonstrated strong organizational and time management skills while managing multiple projects.
Kitchen Leader
Plaza Premium Lounge
Brisbane, Queensland
03.2022 - 02.2023
- Ensured that kitchen staff adhered to health and safety regulations.
- Created daily work schedules for kitchen staff.
- Supervised the preparation, presentation and storage of food items.
- Monitored inventory levels of food supplies and equipment.
- Performed regular quality checks on all dishes served in the restaurant.
- Provided guidance to junior kitchen staff members on food handling techniques.
- Maintained a clean, organized and efficient kitchen environment.
- Implemented cost-saving measures such as waste management initiatives.
- Developed menu items with input from chefs and other culinary experts.
- Inspected deliveries of fresh ingredients for quality assurance purposes.
- Assisted in developing recipes for new dishes according to customer feedback.
- Evaluated employee performance and provided feedback when necessary.
- Resolved customer complaints related to food quality or service issues.
- Participated in menu planning meetings with executive chef or owner.
- Kept front line prepared and stocked for peak periods and encouraged staff to prepare small food batches frequently during slow periods.
Kitchen Hand
O Brasileiro
Brisbane, Queensland
04.2021 - 04.2022
- Cleaned dishes, pots, pans and utensils.
- Swept and mopped floors to maintain cleanliness in the kitchen area.
- Stocked shelves with food supplies, such as canned goods and dry ingredients.
- Assisted cooks in preparing meals by washing vegetables and fruits, cutting meats and other tasks as needed.
- Disposed of garbage according to health regulations.
- Received deliveries of food items and stored them properly.
- Set up serving trays for events or parties.
- Operated dishwashers to sanitize dishes and silverware.
- Maintained a neat work station throughout shift hours.
- Followed all health code guidelines when handling food items.
- Communicated effectively with co-workers regarding daily tasks assigned.
- Performed general maintenance duties such as replacing light bulbs and repairing broken equipment parts.
- Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
Kitchen Hand
The Spaghetti House Trattoria
Brisbane, Queensland
11.2021 - 01.2022
- Cleaned dishes, pots, pans and utensils.
- Swept and mopped floors to maintain cleanliness in the kitchen area.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Distributed food to waiters and waitresses to serve customers.
- Portioned and wrapped food or placed directly on plates for service to patrons.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
Line Cook
Guzman Y Gomes
Brisbane, Queensland
02.2021 - 04.2021
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Cooked multiple orders simultaneously during busy periods.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
Education
Diploma of Hospitality Management BOH - Hospitality Management
Sero Institute
Brisbane 09.2022 - 04.2023
Certificate IV in Commercial Cookery - Commercial Cookery
Sero Institute
Brisbane 01.2022 - 04.2022
Certificate III in Commercial Cookery - Commercial Cookery
Sero Institute
Brisbane 03.2021 - 12.2021
General English Course -
Imagine Education
02-2019
Advanced Diploma of Hospitality Management
Skills Institute
AdelaideSkills
- Menu Planning
- Food presentation
- Supply Ordering
- Recipe Development
- Task Delegation
- Food Safety
- Cost Control
- Employee Scheduling
- Food Preparation
- Supervising Food Prep
- Staff Training
- Kitchen Organization
Languages
Portuguese
Native/ Bilingual
English
Full Professional
Spanish
Limited
Work Preference
Work Type
Full TimeTimeline
Cook
The Highlander Hotel
06.2024 - Current
Cook
Colley Hotel
02.2024 - 06.2024
Demi Chef
Plaza Premium Lounge
02.2023 - Current
Diploma of Hospitality Management BOH - Hospitality Management
Sero Institute
09.2022 - 04.2023
Kitchen Leader
Plaza Premium Lounge
03.2022 - 02.2023
Certificate IV in Commercial Cookery - Commercial Cookery
Sero Institute
01.2022 - 04.2022
Kitchen Hand
The Spaghetti House Trattoria
11.2021 - 01.2022
Kitchen Hand
O Brasileiro
04.2021 - 04.2022
Certificate III in Commercial Cookery - Commercial Cookery
Sero Institute
03.2021 - 12.2021
Line Cook
Guzman Y Gomes
02.2021 - 04.2021
General English Course -
Imagine Education
Advanced Diploma of Hospitality Management
Skills Institute
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