David Camilo Gonzalez Florez
Riverwood,NSW
Summary
Professional culinary artist with proven track record in high-pressure kitchen environments. Adept at creating innovative dishes, ensuring quality, and maintaining high hygiene standards. Strong emphasis on teamwork and adaptability, consistently delivering excellent results in dynamic settings. Skilled in menu planning, inventory management, and staff training.
Overview
12
12
years of professional experience
Work History
Chef De Partie
Stamford Sydney Airport
03.2024 - Current
- Developed and cooked memorable dishes that brought new customers into establishment.
- Mentored junior team members, fostering growth through skill development and encouragement of creative experimentation in the kitchen environment.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
Demi Chef
Stamford Plaza Sydney Airport
10.2022 - 03.2024
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Played an instrumental role in reducing overall kitchen costs by identifying areas for improvement and implementing cost-saving measures.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
Commis Chef
Stamford Plaza Sydney Airport
04.2021 - 10.2022
- Maintained well-organized mise en place to keep work consistent.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Planned and directed high-volume food preparation in fast-paced environment.
Commis Chef
Bathers Pavilion. Betel leaf
09.2020 - 04.2021
- Responsible for the preparation of hot foods that are serviced in a restaurant, salads, desserts and appetizers
- In charge of the curry section, responsible for cooking and preparing dishes, according to the standard recipe
Commis Chef
Stamford Plaza Sydney Airport Hotel
02.2018 - 02.2020
- Responsible for the preparation of cold foods that are serviced in a restaurant, such as salads, desserts and appetizers
- Responsible for cooking and plating different types of Argentinian dishes
- Reponsible of the breakfast buffet
Head Chef
Restaurant “La Finca”
03.2017 - 12.2017
- Managed, directed and supervised the staff in their different functions
- Controled production costs while maintaining restaurant profitability
- Hired and train new kitchen staff
Demi Chef- Chef de Partie
Mount Washington Hotel Resort
09.2015 - 09.2016
- Responsible to develop breakfast buffet as well as the creation of daily menus
- Organized, planed and prepared products for the daily breakfast, lunch and dinner menus
- Created different quick menus according to the season throughout the year
Manager
San Alberto Restaurant
04.2014 - 11.2014
- Responsible to perform daily inventory of raw materials
- In charge of daily orders and reviewing restaurant costs
- Supervised eight employees
Demi Chef
Radisson Hotel
12.2013 - 04.2014
- I assisted in different areas of the hotel
- I was in charge of the pastry station as well as hot section
- I assisted in the preparation of banquets for large events where I had the opportunity to develop my technical skills in hosting banquets and handling products in large quantities
Sub Chef
Italian Restaurant “Horno de Leña”
01.2013 - 12.2013
- Responsible for creating new dishes for the menú
- Managed cash register and received inventory of raw materials
- Train kitchen employees in many duties
Education
Diploma - Hospitality Management
Evolution Hospitality Institute
Sydney, NSW06-2021
Certificate IV - Commercial Cookery
Evolution Hospitality Institute
Sydney, NSW03-2021
Certificate III - Commercial Cookery
Evolution Hospitality Institute
Sydney, NSW12-2020
A.A.S Degree - Commercial Cookery and Pastry
Mariano Moreno Gastronomy Institute
Bogota, Colombia04.2014
Skills
- Menu development
- Knife Skills
- Recruiting and training
- Safe Food Handling
- Staff Training
- Kitchen Management
- Customer Service
Timeline
Chef De Partie
Stamford Sydney Airport
03.2024 - Current
Demi Chef
Stamford Plaza Sydney Airport
10.2022 - 03.2024
Commis Chef
Stamford Plaza Sydney Airport
04.2021 - 10.2022
Commis Chef
Bathers Pavilion. Betel leaf
09.2020 - 04.2021
Commis Chef
Stamford Plaza Sydney Airport Hotel
02.2018 - 02.2020
Head Chef
Restaurant “La Finca”
03.2017 - 12.2017
Demi Chef- Chef de Partie
Mount Washington Hotel Resort
09.2015 - 09.2016
Manager
San Alberto Restaurant
04.2014 - 11.2014
Demi Chef
Radisson Hotel
12.2013 - 04.2014
Sub Chef
Italian Restaurant “Horno de Leña”
01.2013 - 12.2013
Diploma - Hospitality Management
Evolution Hospitality Institute
Certificate IV - Commercial Cookery
Evolution Hospitality Institute
Certificate III - Commercial Cookery
Evolution Hospitality Institute
A.A.S Degree - Commercial Cookery and Pastry
Mariano Moreno Gastronomy Institute
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