Brayan Fernando
Clyde North,VIC
Summary
Dynamic culinary professional with extensive experience at Junction Club, excelling in kitchen management and food preparation. Proven ability to enhance team collaboration and maintain high food safety standards. Recognized for attention to detail and effective communication, ensuring timely delivery of high-quality dishes while optimizing kitchen operations.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef de Partie (CDP)
Junction club
Melbourne, VIC
12.2024 - Current
- Managed and operated a specific section of the kitchen (e.g., grill, pan section)
- Prepared and plated dishes in line with restaurant standards and presentation guidelines.
- Supervised and trained demi chefs, commis, and kitchen assistants within the section.
- Ensured timely delivery of dishes during service periods while maintaining quality.
- Maintained food hygiene standards, kitchen cleanliness, and safety practices (HACCP).
- Monitored stock levels and communicated ordering needs to prevent shortages or wastage.
- Handled mise en place and ensured readiness before each shift.
- Worked collaboratively with the kitchen brigade to ensure smooth kitchen operations.
- Assisted in managing allergen control and proper food labeling in compliance with local regulations.
COOK / COMMIS CHEF
Moonee Valley Racing Club
Melbourne, VIC
01.2024 - 11.2024
- Always maintained clean and organized work areas to bring safety and quality to food preparation process.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Communicated closely with servers to fully understand special orders for customers.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
DEMI CHEF
Delaware North
Melbourne, VIC
07.2023 - 05.2024
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Disciplined and dedicated to meeting high-quality standards.
KITCHEN PORTER
Moonee Valley Racing Club
Melbourne, VIC
10.2021 - 12.2023
- Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
- Assisted chefs with food preparation tasks, resulting in timely service and high-quality dishes.
- Increased overall kitchen productivity through effective communication and collaboration with team members.
- Demonstrated punctuality and reliability by consistently arriving on time for shifts and completing assigned tasks efficiently.
- Gained proficiency in various cooking techniques while assisting chefs with meal preparation duties as needed.
- Supported kitchen staff during peak times, ensuring timely completion of tasks without compromising quality.
Education
Advanced Diploma of Hospitality Managment - Hospitality Management
Blue Bay College
Melbourne, VIC01.2024
Certificate IV in Commercial Cookery - Hospitality
Academia International
Melbourne, VIC01.2023
Diploma of Hospitality Managment - Hospitality Managment
Academia International
Melbourne, VIC01.2023
Food Handler Certificate - Commercial Cookery
Academia International
Melbourne, VIC01.2022
Certificate III in Commercial Cookery - Hospitality
Academia International
Melbourne, VIC01.2022
Skills
- Catering hygiene practices
- Kitchen management
- Food preparation
- Team collaboration
- Effective communication
- Food safety and cleanliness
- Basic cooking techniques
- Stock rotation
- Food presentation and plating
- Kitchen equipment operation
- Attention to detail
- Time management
Certification
- Advance Diploma of Hospitality Management, 2024
- Diploma of Hospitality Management, 2023
- Certificate 3 in Commercial Cookery, 2022
- Certificate 4 in Commercial Cookery, 2022
- Food Handler Certificate, 2022
- Diploma of Business Accounting, 2020
References
References available upon request.
Timeline
Chef de Partie (CDP)
Junction club
12.2024 - Current
COOK / COMMIS CHEF
Moonee Valley Racing Club
01.2024 - 11.2024
DEMI CHEF
Delaware North
07.2023 - 05.2024
KITCHEN PORTER
Moonee Valley Racing Club
10.2021 - 12.2023
Advanced Diploma of Hospitality Managment - Hospitality Management
Blue Bay College
Certificate IV in Commercial Cookery - Hospitality
Academia International
Diploma of Hospitality Managment - Hospitality Managment
Academia International
Food Handler Certificate - Commercial Cookery
Academia International
Certificate III in Commercial Cookery - Hospitality
Academia International
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