Summary
Overview
Work History
Education
Skills
Personal Information
Certification
Timeline
Generic
Crispin Go

Crispin Go

Hamilton

Summary

I am a Chef with 20 years of experienced in Hospitality Restaurant, 7 years in Luxury Cruising Industry. I have worked in some of the most prestigious restaurants where i learned my culinary skills. I am passionate about food and take great pride in creating delicious dishes for my guests... I am a hardworking and dedicated professional who always puts the needs of my clients first. I am a team player and have a great deal of experience working in a kitchen environment.

Culinary professional with solid background in fast-paced kitchen operations. Known for producing high-quality dishes and maintaining strict hygiene standards. Dependable team member with strong focus on collaboration and adaptability to changing demands.

changing demands.

Hardworking Line Chef with a 21-year background in the food and hospitality industry. Adept at working in high-volume restaurants that require quick food preparation. Outstanding communication skills and an excellent understanding of food safety rules. Expertise in basic kitchen cleaning tasks and restocking

food items, food items.

Overview

24
24
years of professional experience
1
1
Certification

Work History

Line Chef

Sirrom PTY LTD
08.2024 - Current
  • Responsible for preparing meals for the workers on a mine site. They cook dishes in bulk to make sure there is enough for the staff.
  • Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
  • Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
  • Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
  • Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
  • Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
  • Established positive working relationships with colleagues through effective communication and teamwork strategies.
  • responsible for preparing meals for the workers on a mine site. They cook dishes in bulk to make sure there is enough for the staff

Junior Sous Chef

The View Hotels Brisbane Pty Ltd
11.2023 - 08.2024
  • Assisting in the food preparation process
  • Cooking and preparing elements of high quality dishes
  • Preparing vegetable, meats and fish
  • Assisting other Chefs
  • Helping with deliveries and restocking
  • Assisting with stock rotation Cleaning stations
  • You are require to perform your duties in proper and efficient manner guided by manager or supervisor Chef
  • 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.

Sous Chef / Teppanyaki Chef

SONO ADMINISTRATION PTY LIMITED
03.2019 - 08.2024
  • Responsible for the overall running of a kitchen and the creation of menus
  • Responsible for cooking food on a teppanyaki grill, which is a type of Japanese grill
  • Must be able to work long hours, often under pressure
  • Must have excellent knife skills and be able to cook food quickly and to a high standard
  • Primary role includes a professional, hands-on approach, which involves demonstrating exemplary culinary skills and knowledge
  • Responsible for all culinary aspects in the kitchen including inventories, set-up, preparation, food quality, breakdown, and sanitation
  • Accountable for ensuring all policies, procedures, and recipes are followed consistently
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Chef Tournant/ Teppanyaki Chef / Sushi Chef

Norwegian Cruise Line (NCL)
12.2011 - 12.2018
  • Ensures all food are prepared fresh and it's the highest quality
  • Strictly adheres to all recipes, methods and instructions from Executive Chef
  • Reports to work on-time and in a clean uniform
  • Knowledge of all basic sushi techniques and skills, including: Knife skills, basic cuts, all cooking methods
  • Knowledge of how to use basic equipment including: Steamer, fryer, kettles, robocoup
  • Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus
  • Responsible for sushi mise-en-place, and food service for station
  • Ability to prepare all teppanyaki mise en place including starches, vegetables, trimming and cutting
  • Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food
  • Checks station upon arrival to determine status of outstanding safety, or equipment issues
  • Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labelling
  • Reports waste to supervisors on a daily basis
  • Responsible for keeping work area clean at all times
  • Actively participates in daily focus meetings with team members to ensure communication and daily expectations
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Sous Chef /Sushi Chef / Teppanyaki Chef

Benihana Japanese Restaurant / Elegant Restaurant Co. Ltd
04.2009 - 10.2011
  • Overseeing the daily operations of the kitchen for Sushi and Teppanyaki preparations
  • Planning and preparing menus for Sushi and Teppanyaki Operations
  • Ordering supplies and equipment supervising and training kitchen staff
  • Ensuring food safety and hygiene standards are met
  • Monitoring food costs and controlling wastage, ensuring all can be use for staff meal
  • Liaising with suppliers, provisioning and distributing supplies
  • Answering customer queries and dealing with complaints
  • Creating new dishes and menus for Sushi and Teppanyaki
  • Planning and costing special menus
  • Presenting food for banquets and other events like Omakase

Sushi Chef

Takayama Garden Restaurant
02.2005 - 09.2008
  • Knowledge of various types of sushi and traditional Japanese ingredients
  • Ability to create visually appealing and delicious sushi rolls
  • Skilled in cutting and slicing fish with precision
  • Ability to work efficiently in a highpressure environment
  • Purchasing and managing sushi ingredients and supplies
  • Interacting with customers and providing recommendations
  • Staying updated with current sushi trends and techniques
  • Collaborating with kitchen staff to create fusion sushi dishes
  • Expertise in preparing sushi rolls, nigiri, sashimi, and other types of sushi
  • Knowledgeable about different kinds of sushi rice and its preparation

Ramen Chef

Ton-Ton Maru Ramen House
03.2001 - 01.2004
  • Create delicious and innovative dishes using ramen noodles as the main ingredient
  • Come up with new and exciting flavor combinations to tantalize customers taste buds
  • Develop an extensive knowledge of ramen noodle dishes from all over the world
  • Coordinate with the kitchen staff to ensure that orders are prepared promptly and correctly
  • Ensure that the ramen noodles are cooked to perfection every time
  • Maintain a clean and orderly work station at all times

Education

BACHELOR OF SCIENCE - COMPUTER ENGINEERING

ADAMSON UNIVERSITY
03.2000

HIGH SCHOOL -

CALOOCAN HIGHSCHOOL
03.1994

Skills

  • Computer
  • Driving
  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Knife skills
  • Food preparation
  • Menu planning
  • Kitchen organization
  • Cooking techniques
  • Safety management

Personal Information

  • Title: CHEF
  • Date of Birth: 08/15/77

Certification

  • Certificate IV in Cookery

Timeline

Line Chef

Sirrom PTY LTD
08.2024 - Current

Junior Sous Chef

The View Hotels Brisbane Pty Ltd
11.2023 - 08.2024

Sous Chef / Teppanyaki Chef

SONO ADMINISTRATION PTY LIMITED
03.2019 - 08.2024

Chef Tournant/ Teppanyaki Chef / Sushi Chef

Norwegian Cruise Line (NCL)
12.2011 - 12.2018

Sous Chef /Sushi Chef / Teppanyaki Chef

Benihana Japanese Restaurant / Elegant Restaurant Co. Ltd
04.2009 - 10.2011

Sushi Chef

Takayama Garden Restaurant
02.2005 - 09.2008

Ramen Chef

Ton-Ton Maru Ramen House
03.2001 - 01.2004

HIGH SCHOOL -

CALOOCAN HIGHSCHOOL

BACHELOR OF SCIENCE - COMPUTER ENGINEERING

ADAMSON UNIVERSITY

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