BLADDIEMAR LOUNEL DIAZ
Quakers Hill,NSW
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.
Overview
6
6
years of professional experience
Work History
Sous Chef
Opal Aged Care
05.2023 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef De Partie
Lone Pine Tavern
12.2021 - 04.2023
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Abided by company standards in terms of portion and serving sizes.
- Safely operated kitchen equipment including industrial size mixers and [Type] tools.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef De Partie
The Royal Richmond Hotel
04.2018 - 05.2022
- Maintained cleanliness and organization of kitchen stations and storage areas.
- Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Followed recipes and customer requests to prepare meals.
- Maintained clean and well-organized kitchen areas to promote efficiency.
- Prepared food orders, focusing on dietary restriction requests.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Backed up kitchen team members during heavy work periods to maximize team coverage.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Liaised closely with kitchen and front-of-house personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Performed as head chef to maintain team productivity and restaurant quality.
- Supervised kitchen food preparation in demanding, high-volume environments.
Salad Maker
Soul Origin Richmond
02.2018 - 07.2018
- Oversaw inventory in buffet and reported replacement needs to kitchen management.
- Explained food preparation methods and ingredients to enable patrons with food allergies to make educated decisions.
- Chopped ingredients and prepped food items ahead of lunchtime and dinner rush periods.
- Prepared bills for customers with accuracy and speed, handling payments rapidly to enable increased table turns.
- Warmly greeted visitors to promote great customer service and positive ordering experience.
- Portioned and packaged take-out foods for customers.
- Scrubbed equipment, tables and encounters to meet cleanliness standards.
- Maintained safe food handling practices to prevent germ spread.
- Adopted increased sanitizing protocols and social distancing requirements to promote safety.
- Provided exceptional service that reflected restaurant standards and core values.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
Education
Advanced Diploma - Hospitality Administration And Management
Australian International College
Sydney06.2020
Diploma - Hospitality Administration and Management
Australian International College
Sydney12.2019
Certificate - Commercial Cookery
Australian International College
Sydney11.2019
Certificate - Culinary Arts
Liceo De Cagayan University
Philippines03.2015
Certificate - Basic Patisserie
Liceo De Cagayan University
Philippines06.2014
Bachelor of Arts - International Studies
Liceo De Cagayan University
Philippines04.2011
Skills
- Recruiting and Training
- Dish Preparation
- Supply Ordering
- Quality Assurance
- Quality Control
- Restaurant Operations
- Food Prep Planning
- Scheduling Equipment Repairs
- Coordinating Kitchen Staff
- Team Collaboration
- Current in Culinary Trends
- Sanitation and Cleaning
- Food Preparing, Plating and Presentation
- Customer Service
- Food Stock and Supply Management
- Staff Scheduling
- Safe Food Handling
- Staff Supervision and Coordination
- Hiring, Training and Development
- Menu Planning
- Inventory Management
- Team Leadership
- Recipe Development
- Kitchen Organization
- Equipment usage
- Sanitation Procedures
- Kitchen Equipment Operation
- Workflow Optimization
- Compliance
- Attention to Detail
Timeline
Sous Chef
Opal Aged Care
05.2023 - Current
Chef De Partie
Lone Pine Tavern
12.2021 - 04.2023
Chef De Partie
The Royal Richmond Hotel
04.2018 - 05.2022
Salad Maker
Soul Origin Richmond
02.2018 - 07.2018
Advanced Diploma - Hospitality Administration And Management
Australian International College
Diploma - Hospitality Administration and Management
Australian International College
Certificate - Commercial Cookery
Australian International College
Certificate - Culinary Arts
Liceo De Cagayan University
Certificate - Basic Patisserie
Liceo De Cagayan University
Bachelor of Arts - International Studies
Liceo De Cagayan University
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