Basilio Cava Rakata
Yulara,NT
Summary
Dynamic culinary professional with extensive experience at Ayers Rock Resort, excelling in food preparation and menu planning. Proven ability to enhance kitchen organization and uphold food safety standards. Recognized for training staff and creating innovative dishes that elevate guest experiences while fostering a collaborative team environment.
Overview
20
20
years of professional experience
1
1
Certification
Work History
DEMI CHEF
Ayers Rock Resort
Yulara
03.2026 - Current
- Just recently promoted to Demi Chef.
- Prepared and cooked a variety of dishes for diverse menus.
- Assisted senior chefs with food preparation and plating to enhance dish presentation.
- Collaborated with team members to optimize kitchen operations for timely service.
- Followed food safety regulations and ensured proper hygiene practices.
- Maintained cleanliness and organization in kitchen to ensure safe and efficient work environment.
COMMIS CHEF
Ayers Rock Resort
Yulara, Northern Territory
03.2024 - 03.2026
- Prepared and cooked a variety of dishes for diverse menus.
- Assisted senior chefs with food preparation and plating to enhance dish presentation.
- Collaborated with team members to optimize kitchen operations for timely service.
- Followed food safety regulations and ensured proper hygiene practices.
- Maintained cleanliness and organization in kitchen to ensure safe and efficient work environment.
KITCHEN STEWARD
Ayers Rock Resort
Yulara, Northern Territory
04.2022 - 03.2024
- Managed dishwashing operations to ensure efficient workflow during peak hours.
- Cleaned and sanitized kitchen surfaces, equipment, and utensils to maintain a safe cooking environment.
- Maintained cleanliness and organization of kitchen equipment and utensils.
- Supported health and safety regulations by maintaining sanitary work areas.
- Washed dishware, cutlery, and glasses using both hand and machine methods to ensure thorough cleaning.
- Stored clean dishes, glassware and flatware in appropriate places after washing them.
- Swept and mopped floors in the kitchen area.
- Performed basic cleaning and upkeep duties.
- Monitored inventory levels of cleaning supplies and kitchen materials to ensure availability and prevent shortages.
- Trained new staff in proper cleaning techniques and kitchen protocols.
- Collaborated with team members to enhance kitchen operational efficiency.
- Coordinated waste disposal and recycling processes to promote sustainability and compliance with environmental standards.
- Assisted culinary staff with food preparation and ingredient storage.
- Reported any maintenance issues or broken equipment to supervisor immediately.
CHEF
Savasi Island Fiji
Savusavu, Fiji
02.2022 - 04.2022
- Prepared diverse dishes using local ingredients for a luxury resort experience.
- Contributed to menu planning and recipe development for seasonal offerings, enhancing guest dining experience.
- Collaborated with kitchen staff to ensure timely meal service and presentation.
- Prepared high-quality dishes according to established recipes.
- Trained new staff on food preparation techniques and safety protocols, ensuring adherence to quality standards.
- Implemented food safety standards to comply with health regulations.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Monitored inventory levels to ensure availability of fresh ingredients.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Delivered catering services for events, accommodating 40 guests with tailored menu options.
SOUS CHEF
Turtle Island Resort Fiji
Yasawa, Fiji
03.2020 - 10.2020
- Collaborated with Executive Chef to create innovative dishes for special events.
- Collaborated with management to develop seasonal menus that highlight local ingredients and culinary trends.
- Prepared diverse menu items using fresh local ingredients.
- Supervised kitchen staff to ensure efficient food preparation.
- Directed kitchen staff in daily operations, ensuring high standards in food production, sanitation, safety practices, and personnel management.
- Maintained cleanliness and organization of kitchen areas.
- Trained new team members on food safety practices.
- Monitored cooking times and temperatures for quality control.
- Implemented portion control to minimize food waste.
- Assisted in inventory management and ordering supplies.
- Created a positive work environment by encouraging teamwork among staff members.
- Coordinated catering services for events, managing logistics and menu execution for up to 60 guests.
SOUS CHEF
Mana Island Resorts Fiji
Malolo Island, Fiji
09.2012 - 07.2019
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Supervised kitchen staff to optimize food preparation processes.
- Monitored cooking times and temperatures for quality control.
- Prepared diverse menu items using fresh local ingredients.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Collaborated with management to create seasonal menus.
- Trained new team members on food safety practices.
- Implemented portion control to minimize food waste.
- Assisted in inventory management and ordering supplies.
- Maintained organized and sanitary kitchen areas to support operational efficiency.
- Created a positive work environment by encouraging teamwork among staff members.
- Coordinated catering services for events serving up to 600 guests, ensuring timely and high-quality service.
CHEF DE PARTIE
Vomo Island Resort Fiji
Yasawa, Fiji
06.2006 - 09.2012
- Prepared and presented high-quality dishes for a luxury resort dining experience.
- Collaborated with kitchen team to streamline food preparation and service for optimal guest satisfaction.
- Assisted in menu planning to highlight local ingredients and seasonal offerings.
- Developed recipes that showcased Fijian flavors while adhering to guest preferences.
- Trained junior staff on cooking techniques and kitchen protocols for smooth operations.
- Executed catering services for events, ensuring seamless operations for up to 100 guests.
- Managed inventory and ordered supplies to uphold kitchen standards and minimize waste.
- Maintained cleanliness and organization of kitchen workspaces in compliance with health guidelines.
Education
CERTIFICATE OF ATTAINMENT - APPLY FOOD SAFETY PRACTICES IN A FOOD-RELATED ESTA
02.2018
CERTIFICATE OF PARTICIPATION - ROLE OF A SUPERVISOR
03.2014
CERTIFICATE OF ACHIEVEMENT - CHEMICAL SAFETY PROGRAM
11.2013
CERTIFICATE OF COMPLETION - IN HOUSE TRAINING PROGRAM IN SUPERVISION IN THE HOSPITALITY INDUSTRY
03.2011
CERTIFICATE OF PARTICIPATION - FOOD HANDLERS TRAINING IN GOOD HYGIENE PRACTICES
01.2010
CERTIFICATE III - COMMERCIAL COOKERY
Box Hill Institute
10.2009
Skills
- Training staff
- Team collaboration
- Kitchen organization
- Teamwork
Certification
Certificate III Commercial Cookery, 068725, Box Hill Institute, 4687, 10/15/09
Interests
Adventuring, Playing sports and Gym
Accomplishments
- Moffitt 2009 Salon Culinary - Silver Medallist
Timeline
DEMI CHEF
Ayers Rock Resort
03.2026 - Current
COMMIS CHEF
Ayers Rock Resort
03.2024 - 03.2026
KITCHEN STEWARD
Ayers Rock Resort
04.2022 - 03.2024
CHEF
Savasi Island Fiji
02.2022 - 04.2022
SOUS CHEF
Turtle Island Resort Fiji
03.2020 - 10.2020
SOUS CHEF
Mana Island Resorts Fiji
09.2012 - 07.2019
CHEF DE PARTIE
Vomo Island Resort Fiji
06.2006 - 09.2012
CERTIFICATE OF ATTAINMENT - APPLY FOOD SAFETY PRACTICES IN A FOOD-RELATED ESTA
CERTIFICATE OF PARTICIPATION - ROLE OF A SUPERVISOR
CERTIFICATE OF ACHIEVEMENT - CHEMICAL SAFETY PROGRAM
CERTIFICATE OF COMPLETION - IN HOUSE TRAINING PROGRAM IN SUPERVISION IN THE HOSPITALITY INDUSTRY
CERTIFICATE OF PARTICIPATION - FOOD HANDLERS TRAINING IN GOOD HYGIENE PRACTICES
CERTIFICATE III - COMMERCIAL COOKERY
Box Hill Institute