Summary
Overview
Work History
Skills
Timeline
Generic

Augustine Tacuyan

Melbourne,VIC

Summary

Passionate about food and hospitality. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers.

Overview

14
14
years of professional experience

Work History

Head Chef

Le Plonc
01.2022 - Current
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Senior SOUS CHEF

MATILDA
09.2021 - 11.2021
  • To ensure a positive and professional working environment throughout the kitchen and influence culinary members through demonstrating technical skills, sharing knowledge and upholding culinary standards
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

SOUS CHEF

SOCIETY BY MARTIN BENN
01.2021 - 09.2021
  • Assist with the Pre-opening of the much anticipated restaurant in Melbourne
  • Enforce strict health and hygiene standards in the kitchen
  • Maintains personal tidy appearance and works in a highly hygiene manner
  • Training and Development of team member and kitchen staff
  • To ensure a positive and professional working environment throughout the kitchen and influence culinary members through demonstrating technical skills, sharing knowledge and upholding culinary standards.

Chef De Cuisine

THE INTERCONTINENTAL HOTEL
05.2019 - 01.2021


  • Assist with the Pre-opening after the renovation from Cyclone Debbie
  • Work with Executive Chef to continually monitor cooking including assembly and preparation on ingredients for cooking are at highest level
  • Enforce strict health and hygiene standards in the kitchen
  • Maintains personal tidy appearance and works in a highly hygiene manner
  • Responsible in all aspect of the restaurant, Menu engineering, Food costing and Recipe Standardization.

Chef De Cuisine

THE OLIVE TREE HOTEL
05.2016 - 01.2019
  • Created menus and designed corresponding recipes
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef De Cuisine

ORPHEUS ISLAND RESORT
09.2015 - 01.2016
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Sous Chef

Tasting Room (Crown Casino)
06.2014 - 01.2015
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Acted as head chef when required to maintain continuity of service and quality.

Chef De Partie

L’ATELIER DE JOEL ROBOCHUN
01.2014 - 01.2015
  • Improve and maintain high food and service quality standard
  • Ensure high standards of food hygiene and follow the rules of health and safety
  • Monitoring portion and waste control to maintain profit margin
  • Responsible for upholding all standards and daily operations of the kitchen sections in conjunction with Sous Chef and Chef de Cuisine
  • Ensure consistent quality of all food stuffs purchased, monitoring quality at receiving point, ensuring value of purchases matching to correct cost of food.

Junior Sous Chef

SOLAIRE HOTEL AND CASINO
01.2013 - 01.2014
  • Report accidents, injuries and unsafe work conditions to direct supervisors
  • Oversaw cleanliness of each station in kitchen.
  • Monitored recipe portioning to control food costs.
  • Maintain positive relations with other staff and departments
  • Monitor cleanliness and hygiene of all areas of responsibility with the stewarding department and lead HACCP program together with Hygiene Officer

Chef De Partie

Emirates Palace
11.2011 - 01.2012
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.

Commis

Burj Al Arab
05.2009 - 10.2009
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Rotated through all prep stations to learn different techniques.
  • Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.

Skills

  • Scheduling
  • Purchasing
  • Food Preparing, Plating and Presentation
  • Menu Planning
  • Organization and Prioritization
  • Kitchen Staff Management
  • Food Safety

Timeline

Head Chef

Le Plonc
01.2022 - Current

Senior SOUS CHEF

MATILDA
09.2021 - 11.2021

SOUS CHEF

SOCIETY BY MARTIN BENN
01.2021 - 09.2021

Chef De Cuisine

THE INTERCONTINENTAL HOTEL
05.2019 - 01.2021

Chef De Cuisine

THE OLIVE TREE HOTEL
05.2016 - 01.2019

Chef De Cuisine

ORPHEUS ISLAND RESORT
09.2015 - 01.2016

Sous Chef

Tasting Room (Crown Casino)
06.2014 - 01.2015

Chef De Partie

L’ATELIER DE JOEL ROBOCHUN
01.2014 - 01.2015

Junior Sous Chef

SOLAIRE HOTEL AND CASINO
01.2013 - 01.2014

Chef De Partie

Emirates Palace
11.2011 - 01.2012

Commis

Burj Al Arab
05.2009 - 10.2009

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Augustine Tacuyan