DAVE ANTHONY S. TALADUA
Melbourne,Australia
Summary
A calm, pleasant, helpful, and hardworking individual with a passion for great food and a love for cooking. Thrives in a busy kitchen environment and finds immense joy in seeing satisfied faces enjoying the meals prepared. With a 'can do' attitude, ready to hit the ground running and confident in the ability to exceed both employer and customer expectations. Cherishes the freedom of expression that cooking provides and is dedicated to building a successful career in the culinary world. Currently seeking a suitable position with a company that values talented and enthusiastic individuals, rewards hard work, and offers opportunities for career growth.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Commis Chef
Australian Venue Corporation
06.2023 - Current
- As a Commis Chef I do the major preparation and Mix en Place whenever I’m in the opening shift making our daily Preps and do the Today’s Checklist base on the company’s standards
- 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.
Line Cook
Steak Ministry Bar and Grill
04.2023 - 05.2023
- It’s my first job here in Australia, and luckily I was hired as Line Cook.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- My main duties are to help the Preparation and Mix en Place for the Service time, All the minor preps and mix en place for the dinner service
- On service time some times I do larder and fry station and after service I help other kitchen hand in dishes and closing the kitchen
Shift Team Leader
Rose En Honey Foodline INC. (Chowking Alturas Tagbilaran)
12.2023 - 03.2023
- Manage to Oversee all the kitchen operation towards my shift and make sure that everything is in place and in order
- It is a fast food chain and franchise therefore our stocks and menu’s are pack and follow according to the company standards
- I’m also reporting direct to the restaurant manager
Second Cook
M/V Hammonia Reederei LTD
02.2022 - 12.2022
- Assist Chief Cook on preparing food for the Crew
- My task is to prepare Salad and Appetizer for both Foreign and Filipino
- And I Bake Soft Rolls and Hard Rolls for their AM and PM snacks, and if one of our crew have Birthday I also make Cake and Dessert for them
Cook Trainee Program
United Marine Training Center
04.2021 - 08.2021
- Company Overview: Marlow Navigation Philippines
- We undergo Cook Trainee Program for the Marlow Navigation Philippines to be a good Ships Cook in Merchant Vessels
- We we’re trained from Housekeeping, Serving Food, Cooking European Dishes and even Stewarding to comply the One Man Job in the Cargo Vessel’s
- Marlow Navigation Philippines
Commis I (Main Galley)
Liberty of the Seas - Royal Carribean Cruise Line
05.2020 - 07.2020
- Company Overview: Royal Caribbean International
- Assign in the Main Galley during the Pandemic, one of the selected skeletal crew to prepare food for the whole ship
- Preparing food to be deliver in every crew cabins, preparing Entrée of Salads, Main Courses and fruits
- Only 30 of us working in the whole galley and feeding a 3,500 crew
Commis I (Main Galley/Tournant)
Oasis of the Seas - Royal Caribbean Cruise Line
02.2020 - 05.2020
- Company Overview: Royal Caribbean International
- Assign on the Tournant station, My daily task are to prepare our products in Main Buffet and Main Dinning Room
- During the line open’s, I’m the one who manage the Kids Menu’s and Special orders of Vegan request
- Royal Caribbean International
Chef De Partie (Main Kitchen)
Be Grand Resort
11.2019 - 01.2020
- Assign in the main kitchen and Manage the Buffets and Function
- I and my team Prepare the Hot items in the Buffet lines
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
Assistant Cook (Main Hot Galley)
Marella Celebration
02.2019 - 09.2019
- Company Overview: Marella Cruises
- Assign in the Fine Dinning Specialty Resto as A second man in our Galley
- I’m in charge of the Plating and Side Dishes of our Menu’s for Hot Appetizers to the main Courses
- Marella Cruises
Chef De Partie (Kitchen)
Maya Playa Italian Resto
09.2018 - 01.2019
- Head of the Shift on, a small resort with Italian Menu, we make a homemade Bread, Pasta, Ravioli and Some Italian Desserts
- 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.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Demi Chef De Partie (Hot Kitchen)
Precito's Restaurant
04.2018 - 08.2018
- Second man on the Shift, a Filipino-Asian Restaurant I’m the in charge of Preparing, Portioning and Inventory of our Stocks.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef De Partie (Hot Kitchen) (Banquet)
HENANN RESORT ALONA BEACH
03.2017 - 03.2018
- As a Chef de Partie, on command on the banquet operation, and under my Sous Chef, we both manage to insure that the operation is smooth and successful.
- Manage about the Stocks on hand, Inventory, Preparing the mis en place, Cooking and looking over the refills and buffet lines
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Trained kitchen staff to perform various preparation tasks under pressure.
Commis I(Hot Kitchen) (Seabreeze Café)
HENANN RESORT ALONA BEACH
06.2015 - 02.2016
- As a Commis I, assign in Seabreeze Café a Buffet Resto in a Live Cooking Stations
- Every week we are reshuffle on a different Stations to learn how to deal with different style and cooking techniques
- Worked effectively in fast-paced environments.
- Self-motivated, with a strong sense of personal responsibility.
Education
Certificate III & IV in Commercial Cookery - Hospitality
Aboard Training Australia
Melbourne, VIC04.2025
Bachelor of Science in Industrial Technology - Food Technology
Bohol Island State University
CPG Avenue, Tagbilaran City, Bohol Philippines 01.2015
Skills
- Baking
- Cooking
- Preparing western cuisine
- Preparing International cuisine
- Self-motivated
- Initiative
- High level of energy
- Decision making
- Critical thinking
- Organ
- Flexible
- Working well under pressure
- Hygiene practices
Certification
I hereby certify that the above information’s are true and correct to the best knowledge and belief.
References
- Chef Russel Abarquez, Executive Chef, Hennan Resort Alona Beach, +639158339947
- Chef Genesis Aballe, Commis de Cuisine, Aida Cruises, +639394131865
- Chef Ravinder Bahuguna, Executive Chef, Marella Cruises, chefravins@gmail.com
- Chef Rolando Juliano, Jr. Sous chef, Marella Cruises, rolandojuliano@rocketmail.com
- Chef Raffy Calongi, Sous Chef, Steak Ministry Bar and grill, raffyrafolscalong@gmail.com
- Chef Mark Daniel Navasca, Sr. Sous Chef, Australian Venue Corporation , markdanielnavasca@gmail.com
- Chef Rino Kim, Head Chef, Steakhouse 66, +61630159531
Seminarsandworkexperience
- Orientation and Seminar: Lecture and Personality Development and Communication Skills, 09/27/13, Golden Peak Hotel, Gorordo Avenue corner Escario Street, Cebu City, Cebu
- Training on Appreciation to Food Safety, 12/09/11, Bohol Island State University, Main Campus, Tagbilaran City, Bohol
- Ship’s Catering (Cook Catering) NC III, 04/27/18, KLN Accredited TESDA Learning Center, Cebu City
- Bread and Pastry Production NC II, 12/05/20, CALIM Tech Accredited TESDA Learning Center, Baclayon, Bohol
- Ship’s Cook Apprenticeship Training Program, 09/02/21, United Maritime Training Center, Malate, Manila
Timeline
Shift Team Leader
Rose En Honey Foodline INC. (Chowking Alturas Tagbilaran)
12.2023 - 03.2023
Commis Chef
Australian Venue Corporation
06.2023 - Current
Line Cook
Steak Ministry Bar and Grill
04.2023 - 05.2023
Second Cook
M/V Hammonia Reederei LTD
02.2022 - 12.2022
Cook Trainee Program
United Marine Training Center
04.2021 - 08.2021
Commis I (Main Galley)
Liberty of the Seas - Royal Carribean Cruise Line
05.2020 - 07.2020
Commis I (Main Galley/Tournant)
Oasis of the Seas - Royal Caribbean Cruise Line
02.2020 - 05.2020
Chef De Partie (Main Kitchen)
Be Grand Resort
11.2019 - 01.2020
Assistant Cook (Main Hot Galley)
Marella Celebration
02.2019 - 09.2019
Chef De Partie (Kitchen)
Maya Playa Italian Resto
09.2018 - 01.2019
Demi Chef De Partie (Hot Kitchen)
Precito's Restaurant
04.2018 - 08.2018
Chef De Partie (Hot Kitchen) (Banquet)
HENANN RESORT ALONA BEACH
03.2017 - 03.2018
Commis I(Hot Kitchen) (Seabreeze Café)
HENANN RESORT ALONA BEACH
06.2015 - 02.2016
Certificate III & IV in Commercial Cookery - Hospitality
Aboard Training Australia
Bachelor of Science in Industrial Technology - Food Technology
Bohol Island State University
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