CHRISTINA DUBAS-UNSAY
Hurlstone Park
Summary
Ambitious and dedicated Junior Sous Chef with robust experience in high-pressure kitchen environments. Adept at team collaboration and adeptly managing kitchen operations to ensure timely, high-quality service. Skilled in supporting menu development, food preparation, and maintaining health and safety standards. Known for adaptability and consistently delivering exceptional results. Clear communicator and decisive professional with expertise in all areas of the kitchen.
Overview
5
5
years of professional experience
Work History
Junior Sous Chef
Manly 16ft Skiff Sailing Club
11.2022 - Current
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Collaborated with fellow team members to ensure timely completion of tasks and excellent execution of all dishes.
- Oversaw cleanliness of each station in kitchen.
- Consistently met high standards of quality control by conducting thorough taste tests before serving each dish to customers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Led team by example in preparing items accurately and according to high-quality standards.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
- Trained junior staff members on proper cooking techniques, plating methods, and kitchen safety protocols for improved performance.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Ordered new ingredients and supplies to meet expected needs.
- Implemented cost-saving measures such as portion control guidelines to minimize expenses without compromising guest satisfaction.
- Ensured compliance with health department regulations by maintaining proper sanitation procedures throughout the kitchen workspace.
- Collaborated with front-of-house staff to address any customer concerns or issues promptly, fostering strong relationships between departments for seamless service delivery.
- Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
- Contributed to a positive working atmosphere through effective communication, teamwork, and problem-solving skills.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Chef De Partie
St George Sailing Club
07.2022 - 11.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Commis Chef
The Langham Sydney
11.2021 - 08.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes.
Commis Chef
Sinaloa Sydney
03.2021 - 07.2022
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Assisted in reducing food waste through meticulous inventory management and proper storage techniques.
- Facilitated smooth kitchen operations during peak hours, ensuring timely order fulfillment.
Demi Chef
Ovolo Hotels - The Woolstore 888
12.2021 - 05.2022
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Provided exceptional customer service by accommodating special dietary requests or allergies, ensuring all guests enjoyed their dining experience.
- Proactively identified potential issues in the kitchen workflow, offering solutions to improve efficiency and maintain high-quality food output.
Cook - Industry Placement
Novotel
01.2020 - 02.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Education
Bachelor of Science - Accountancy
Unibersidad De Sta Isabel
Philippines03-2004
Certificate IV - Commercial Cookery
The Illawarra Business College
Bankstown, NSW02-2021
Certificate - NC II - Cookery
Apicius Culinary Arts And Hotel Management Inc.
Philippines05-2019
Bachelor of Science - Business Administraion Major in Legal Management
Ateneo De Naga University
Philippines03-2008
Skills
- Inventory processes
- Kitchen leadership
- Allergen awareness
- Work under pressure
- Knife skills
- Kitchen management
- Equipment usage
- Catering background
- Workflow optimization
- Maintaining consistency
- Positive and professional
- Verbal and written co
Accomplishments
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Promoted to junior sous chef within a month.
- Increased productivity by revamping workflow and restructuring line.
Languages
English
Full Professional
Filipino
Native or Bilingual
Timeline
Junior Sous Chef
Manly 16ft Skiff Sailing Club
11.2022 - Current
Chef De Partie
St George Sailing Club
07.2022 - 11.2022
Demi Chef
Ovolo Hotels - The Woolstore 888
12.2021 - 05.2022
Commis Chef
The Langham Sydney
11.2021 - 08.2022
Commis Chef
Sinaloa Sydney
03.2021 - 07.2022
Cook - Industry Placement
Novotel
01.2020 - 02.2021
Bachelor of Science - Accountancy
Unibersidad De Sta Isabel
Certificate IV - Commercial Cookery
The Illawarra Business College
Certificate - NC II - Cookery
Apicius Culinary Arts And Hotel Management Inc.
Bachelor of Science - Business Administraion Major in Legal Management
Ateneo De Naga University
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