Bryan Surdilla
Leopold,VIC
Summary
Commis Chef with experience in preparing a diverse range of cuisines and assisting lead chefs. Demonstrated ability to handle high-pressure kitchen environments while maintaining quality standards. Known for creativity in menu development with the executive chef and sous chef , food presentation skills, and commitment to maintaining cleanliness in kitchen areas. Contributed significantly to enhancing customer satisfaction by delivering consistently delicious meals at previous establishments. Im eager to learn more for my self development and for the team.
Overview
3
3
years of professional experience
Work History
Commis Chef
Novotel
Melbourne, VIC
08.2022 - Current
- Cleaned and sanitized work areas, utensils, and equipment used for cooking.
- Maintained a clean working area at all times in compliance with health codes.
- Monitored stock levels of ingredients and kitchen supplies.
- Assisting Executive Chef and Sous Chef
- Following proper plate presentation techniques when serving dishes.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Monitoring cool room and freezers temperature.
- Ensuring the quality of the food before serving
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Motivating and helping everyone to build a strong team.
Cook
Mama Lors
Werribee, VIC
01.2022 - 03.2025
- Executed proper techniques when preparing menu item ingredients.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Chopped, diced and sliced vegetables and fruits ahead of rush periods.
- Monitored stock levels of food items and ordered more when necessary.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
Cook
Guzman Y Gomez
Werribee, VIC
03.2022 - 08.2022
- Following standard measurements of a recipe
- Worked effectively in team environments to make the workplace more productive.
- Executed proper techniques when preparing menu item ingredients.
- Checking the internal temperature of cooked food products to ensure food safety.
Education
Certificate of Commercial Cookery III , IV And Diploma -
AVETA
Melbourne, VIC03-2024
Skills
- Knife skills
- Cleanliness and sanitation
- Recipe execution
- Cold food preparation
- Allergen awareness
- Basic cooking methods
- Food preparation
- Ingredient knowledge
- Work under pressure
- Hygiene practices
- Kitchen assistance
- Cooking techniques
- Mise en place
- Vegetable cutting
- Stock control
Timeline
Commis Chef
Novotel
08.2022 - Current
Cook
Guzman Y Gomez
03.2022 - 08.2022
Cook
Mama Lors
01.2022 - 03.2025
Certificate of Commercial Cookery III , IV And Diploma -
AVETA
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