Darwin Victor II Dacera Facelo
Perth,WA
Summary
Dynamic Senior Chef with extensive experience recognized for innovative menu development and exceptional team leadership. Proven ability to enhance customer satisfaction through creative culinary techniques and effective communication. Skilled in waste reduction and cost management, consistently delivering high-quality dining experiences while fostering a collaborative kitchen environment.
Professional culinary expert with strong track record of leading kitchens to deliver exceptional dining experiences. Well-versed in menu development, food safety standards, and innovative cooking techniques. Known for fostering team collaboration, adapting to changing needs, and consistently achieving high-quality results. Skilled in managing high-pressure environments and maintaining top-notch kitchen operations.
Objectives:
To bring my strong sense of dedication, motivation, and responsibility upon performing the task.
Utilizing my culinary, hospitality and great customer service skills. Bringing exceptional written and oral
communication abilities. Being detail-oriented, systematic, and possessing a goal driven attributes and
acquiring these characteristics with humility and perseverance.
To develop camaraderie among crew members, employees and superiors and create an
atmosphere where there is unity and coordination as a team, for the common good and success of the
company.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Senior Chef
Duchess Out Pty Ltd
08.2024 - Current
- Created innovative menu items, enhancing overall dining experience and customer satisfaction.
- Supervised kitchen staff, ensuring efficient workflow and adherence to safety standards.
- Streamlined food preparation processes, reducing waste and improving service speed.
- Trained junior chefs on culinary techniques and restaurant protocols for consistent quality.
FIFO CHEF
Compass Group
08.2023 - 08.2024
- Prepared diverse menu items using fresh ingredients, ensuring quality and presentation standards.
- Collaborated with kitchen staff to streamline food preparation processes, enhancing efficiency.
- Maintained cleanliness and organization of kitchen workspace, adhering to health and safety regulations.
- Assisted in inventory management by tracking supplies and minimizing waste through efficient usage.
Chef De Partie
Blasta Brewing Company
12.2022 - 06.2023
- Supervised daily kitchen operations, ensuring efficient workflow and high-quality food preparation.
- Collaborated with head chef on menu planning, incorporating seasonal ingredients and innovative techniques.
- Trained junior kitchen staff on culinary techniques and safety protocols to enhance team performance.
- Managed inventory control, minimizing waste while maintaining ingredient quality and availability.
Senior Chef
Lobster Shack Cervantes
04.2022 - 11.2022
- Collaborated with suppliers to source high-quality ingredients, maintaining cost-effectiveness.
- Implemented seasonal menu changes based on customer feedback and market trends.
- Monitored inventory levels, optimizing stock management to minimize shortages and excesses.
- Led team meetings to discuss performance improvements and set culinary goals for consistency.
- Enhanced customer satisfaction by creating innovative and delicious menu items tailored to diverse clientele.
- Developed a comprehensive inventory management system, reducing food waste and lowering overall costs.
- Mentored junior chefs and provided constructive feedback, fostering talent development within the culinary team.
FIFO CHEF
Compass Group Remote Services
09.2021 - 03.2022
- Developed daily specials based on seasonal ingredients, showcasing creativity and culinary skills.
- Trained new kitchen staff on food safety practices and cooking techniques to ensure consistency.
- Executed portion control measures while preparing meals, contributing to cost management strategies.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Junior Chef
Bailey Brewing Co.
03.2021 - 10.2021
- Prepared high-quality dishes adhering to safety and hygiene standards.
- Collaborated with kitchen staff to optimize meal preparation efficiency.
- Assisted in menu planning, incorporating seasonal ingredients and customer preferences.
- Managed inventory levels, ensuring availability of essential kitchen supplies.
Junior Chef
Varsity Project Morley
02.2020 - 03.2021
- Trained new team members on cooking techniques and kitchen protocols.
- Implemented process improvements that enhanced productivity during peak service hours.
- Streamlined meal preparation processes by organizing ingredients and equipment, allowing for faster service times during peak hours.
- Enhanced customer satisfaction by preparing and presenting visually appealing dishes in a timely manner.
Junior Chef
Mercure Hotel
07.2020 - 10.2020
- Monitored food quality and presentation to maintain restaurant standards.
- Developed creative recipes that contributed to positive customer feedback and repeat business.
- Adapted quickly to new recipes, techniques, and equipment changes within the kitchen environment.
- Implemented time management strategies to ensure that each dish was prepared accurately and served promptly.
Junior Chef
Royal's Chicken and Burgers
10.2019 - 02.2020
- Maintained high standards of cleanliness and sanitation in all work areas, ensuring compliance with health regulations.
- Consistently met or exceeded quality expectations while adhering to strict recipe guidelines and presentation standards.
- Ensured proper rotation of stock items based on expiration dates to maintain freshness and minimize waste.
- Contributed to a positive working environment by fostering effective communication among team members.
Commis Chef
Shangri-La's The Fort Hotel
09.2017 - 08.2019
- Prepared and executed high-quality dishes in accordance with hotel standards.
- Collaborated with senior chefs to design seasonal menus and special event offerings.
- Maintained cleanliness and organization of kitchen workstations to ensure compliance with health regulations.
- Assisted in training junior kitchen staff on food preparation techniques and safety protocols.
- Implemented efficient food storage practices to optimize freshness and minimize waste.
Junior Chef
Bigben Steak's and Grill Restaurant
07.2016 - 07.2017
- Performed regular equipment maintenance checks, identifying issues early on, and taking appropriate action to prevent downtime and loss of productivity.
- Provided excellent customer service when interacting with guests during special requests or dietary restrictions inquiries.
- Managed inventory efficiently, reducing food waste and maximizing cost savings for the restaurant.
- Contributed to a decrease in kitchen accidents by consistently adhering to safety protocols and promptly addressing any hazards or concerns.
Junior Chef
Green Leaf Hotel
12.2016 - 06.2017
- Collaborated with senior chefs to develop new menu items, resulting in increased sales and positive feedback.
- Assisted in training new kitchen staff members, improving overall team performance and productivity.
- Supported catering events by assisting with food preparation, plating, and serving as needed for large-scale functions.
- Efficiently managed multiple tasks simultaneously while maintaining focus on priorities within a fast-paced setting.
Education
Diploma in Hospitality Management - Hospitality Management, Cookery Certificate 3 & 4
Stanley College
Northbridge, WA11-2021
Skills
- Team leadership
- Ingredient knowledge
- Sanitation practices
- Kitchen operations
- Allergen awareness
- Food safety standards
- Menu development
- Fine dining experience
- Sauce preparation
- Vegetable cookery
- Garnishing techniques
- Seafood preparation
- Staff training
- Culinary expertise
- Banquets and catering
- Grilling
- Waste reduction
- Cost management
- Forecasting and planning
- Plating and presentation
- Fine-dining expertise
- Team management
- Decision-making
- Kitchen safety
- Verbal and written communication
- Adaptability and flexibility
- Effective communication
- Active listening
- Creative thinking
- Team collaboration
- Organizational skills
- Customer satisfaction
- Excellent communication
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Prepared 600 meals, including appetizers and desserts, for high-volume catering event.
- Resolved product issue through consumer testing.
- Created signature dish which generated high-interest and became best-selling dinner entrée for 2 months.
Certification
Commercial Cookery 1
Commercial Cookery 2
Commercial Cookery 3
Commercial Cookery 4
Commercial Certificate for Bread and Pastry Making & Production
Food Handler's Certificate
Diploma in Hospitality Management
Languages
English
Full Professional
Spanish
Limited Working
Interests
- Food Tourism
- Documenting and sharing travel experiences
- Enjoy creating and following travel blogs and vlogs
- Sharing travel tips, recommendations, and insights with fellow enthusiasts
- Road Trips
- Historical Exploration
Timeline
Senior Chef
Duchess Out Pty Ltd
08.2024 - Current
FIFO CHEF
Compass Group
08.2023 - 08.2024
Chef De Partie
Blasta Brewing Company
12.2022 - 06.2023
Senior Chef
Lobster Shack Cervantes
04.2022 - 11.2022
FIFO CHEF
Compass Group Remote Services
09.2021 - 03.2022
Junior Chef
Bailey Brewing Co.
03.2021 - 10.2021
Junior Chef
Mercure Hotel
07.2020 - 10.2020
Junior Chef
Varsity Project Morley
02.2020 - 03.2021
Junior Chef
Royal's Chicken and Burgers
10.2019 - 02.2020
Commis Chef
Shangri-La's The Fort Hotel
09.2017 - 08.2019
Junior Chef
Green Leaf Hotel
12.2016 - 06.2017
Junior Chef
Bigben Steak's and Grill Restaurant
07.2016 - 07.2017
Diploma in Hospitality Management - Hospitality Management, Cookery Certificate 3 & 4
Stanley College