Cook
Bruno Nascimento De Oliveira
D.O.C Group Restaurant
Melbourne,VIC
Work Preference
Work Type
Full TimeContract WorkPart Time
Location Preference
On-Site
Location:
Melbourne
Open to relocation:
Yes
Important To Me
Career advancementCompany CulturePersonal development programs
6
Years of experience
Experienced Hotel Cook with extensive background in luxury hotel kitchens, including high-volume fine dining and banquet operations. Skilled in hot and cold kitchen sections, mise en place, and international culinary standards. Strong focus on teamwork, efficiency, and delivering exceptional food quality and presentation. Passionate about continuous professional development in high-end hospitality environments.
Work History
6 Months
03.2026 - Current
6 Months
Cook
D.O.C Group Restaurant | Carlton, VIC
03.2026 - Current
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
1 Year
01.2025 - 01.2026
1 Year
Cook
Four Seasons Lanai Hotel
01.2025 - 01.2026
- Executed dishes in multiple on-site restaurants, adapting to diverse menus and culinary styles
- Prepared high-quality ingredients and ensured consistency in presentation and flavor
- Maintained a clean, organized, and efficient kitchen environment
- Assisted in banquet preparation and special events, supporting a luxury guest experience
1 Year
01.2024 - 01.2025
1 Year
Cook (Commis Chef)
Renaissance São Paulo Hotel
01.2024 - 01.2025
- Prepared hot and cold dishes according to hotel and chef standards
- Ensured food quality, taste, and presentation met luxury hospitality standards
- Organized mise en place for efficient service in multiple kitchen stations
1 Year
01.2023 - 01.2024
1 Year
Kitchen Intern (Central Kitchen)
Renaissance São Paulo Hotel
01.2023 - 01.2024
- Assisted in preparation of vegetables, meats, seafood, sauces, and pastry
- Supported different kitchen sections, gaining comprehensive exposure to luxury hotel operations
- Learned high-standard hotel kitchen procedures and teamwork
2 Years
01.2021 - 01.2023
2 Years
Kitchen Assistant
INSALATA SP
01.2021 - 01.2023
- Assisted in daily food preparation and maintained hygiene and kitchen organization
- Supported preparation of snacks, desserts, and meals for high-volume service
Education
Higher Diploma - Gastronomy
Centro Universitário Senac | 01.2024
Commercial Cookery III
Nexus Institute Of Australia | Sydney | 09.2026 - 09.2026
Skills
Preparation and cooking of hot and cold dishes for luxury hotels
Banquet and event food service experience
Mise en place organization for multiple kitchen stations
Expertise in garde manger
sauces
meats
and pastry support
Food safety and hygiene according to international standards
Personal Information
Availability: Available for part-time or full-time roles in luxury Hotels
Hobbies and Interests
Experienced in high-pressure, multicultural kitchen environments, Available for part-time or full-time roles in luxury Hotels, Culinary arts and gastronomy, Hospitality and customer service, Food innovation and recipe development, Fitness and healthy living, Travel and cultural experiences
Training
- Microbiology Course – Instituto Butantan (2019)
- Microsoft Word & Excel – Intermediate
- Work Initiation Program – Instituto Profissionalizante Paulista – IPP
Timeline
Nexus Institute Of Australia - Commercial Cookery III ,
09.2026 - 09.2026Read more
Cook
D.O.C Group Restaurant
03.2026 - CurrentRead more
Cook
Four Seasons Lanai Hotel
01.2025 - 01.2026Read more
Cook (Commis Chef)
Renaissance São Paulo Hotel
01.2024 - 01.2025Read more
Kitchen Intern (Central Kitchen)
Renaissance São Paulo Hotel
01.2023 - 01.2024Read more
Kitchen Assistant
INSALATA SP
01.2021 - 01.2023Read more
Centro Universitário Senac - Higher Diploma, Gastronomy
Read more