Cinthya Santos
Chef
Perth,WA
Summary
Coordinated Line Chef with fortes in food inventory management and kitchen sanitation and cleanliness. Experienced working at grill, fryer, dessert station and garnish station. Dedicated and ambitious to handle demands of busy kitchen.
Overview
3
3
years of professional experience
4
4
years of post-secondary education
Work History
LINE CHEF, FULL TIME
SODEXO
MELBOURNE
06.2024 - Current
- My current experience and work as a FIFO chef at Sodexo bring me joy, provide new opportunities, and foster a sense of belonging to a larger community.
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
- Contributed to increased guest satisfaction by consistently preparing dishes that met or exceeded expectations in taste and presentation.
COMMIS CHEF, PART TIME
MODO MIO
09.2022 - 02.2024
- Great experience at Modo Mio, overseeing the fresh pasta production section by my own it was both a great responsibility and an honor.
- I strived with confidence and consistency showing the ability to deliver an excellent product on the day to day.
- Also, at Modo Mio I had the chance to work in various positions such as pans section, hot and cold larder.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
COMMIS CHEF, FULL TIME
OSBORN HOUSE
02.2022 - 06.2022
- My highlighted achievements were: In my first week, despite being hired as a Commis chef, I worked daily, being responsible (on my own) for the entire Pasta section (production and cooking)
- Being able to organize and plan my day to do all the food preparation and prepare the Pasta station for the service time.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
COMMIS CHEF, FULL TIME
YAKIMONO, LUCAS GROUP
10.2021 - 01.2022
- Being able to lead me through a very fast-paced kitchen (300+ guests on weekdays or 600 guests on weekends), keeping calm and precision while focusing on delivering the most perfect service every time
- Being able to follow instructions from my leaders.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
Education
Diploma of Hospitality Management - HOSPITALITY
VICTORIA INSTITUTE OF TECHNOLOGY AUSTRALIA
Melbourne 10.2021 - 06.2022
CERTIFICATE IV INCOMMERCIAL COOKERY - HOSPITALITY
VICTORIA INSTITUTE OF TECHNOLOGY AUSTRALIA
Melbourne 11.2020 - 02.2022
CERTIFICATE III IN COMMERCIAL COOKERY - HOSPITALITY
VICTORIA INSTITUTE OF TECHNOLOGY AUSTRALIA
Melbourne 11.2019 - 12.2021
Skills
Food safety
Food preparation
Knife skills
Food prep
Cooking techniques
Ingredient knowledge
Sanitation practices
Food presentation
Food service
Grilling techniques
Sauce making
Plating techniques
Portion control
Temperature control
Allergy awareness
Menu planning
Stock making
Roasting techniques
Garnishing
Sauteing techniques
Food handling procedures
Following recipes
Work Preference
Work Type
Full TimePart TimeLocation Preference
On-SiteImportant To Me
Career advancementWork-life balanceCompany CultureFlexible work hoursPersonal development programsHealthcare benefitsTimeline
LINE CHEF, FULL TIME
SODEXO
06.2024 - Current
COMMIS CHEF, PART TIME
MODO MIO
09.2022 - 02.2024
COMMIS CHEF, FULL TIME
OSBORN HOUSE
02.2022 - 06.2022
Diploma of Hospitality Management - HOSPITALITY
VICTORIA INSTITUTE OF TECHNOLOGY AUSTRALIA
10.2021 - 06.2022
COMMIS CHEF, FULL TIME
YAKIMONO, LUCAS GROUP
10.2021 - 01.2022
CERTIFICATE IV INCOMMERCIAL COOKERY - HOSPITALITY
VICTORIA INSTITUTE OF TECHNOLOGY AUSTRALIA
11.2020 - 02.2022
CERTIFICATE III IN COMMERCIAL COOKERY - HOSPITALITY
VICTORIA INSTITUTE OF TECHNOLOGY AUSTRALIA
11.2019 - 12.2021
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