GABRIEL Ⅱ NER
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position . Ready to help team achieve company goals. Hoping to get Sponsorship and will work harder to be able to help in the business.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Hyde Park Hotel
West Perth, WA
03.2025 - 06.2025
- Demonstrated ability to handle multiple kitchen roles efficiently during peak times.
- Exhibited exceptional multitasking skills by overseeing various stations during peak service time.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Line Chef
Vasse Village Farmers Market
Vasse, WA
02.2025 - 02.2025
- Ensured consistent high-quality dishes by adhering to standardized recipes and strict quality control measures.
- Demonstrated versatility by efficiently working across various stations within the kitchen as needed.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Expedited customer orders with prompt and accurate plate assembly, ensuring top-notch presentation standards.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Established positive working relationships with colleagues through effective communication and teamwork strategies.
- Upheld high customer service standards by addressing guest feedback and swiftly resolving any concerns or complaints.
- Assisted head chef in preparing service food and rotated through all prep stations to learn different techniques.
Line Chef
Hussy Kitchen Young Bowling Club WesternCuisine
Young, NSW
06.2023 - 10.2024
- Disciplined and dedicated to meeting high-quality standards.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Established positive working relationships with colleagues through effective communication and teamwork strategies.
- Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
- Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
- Continuously sought opportunities for professional development, attending industry workshops and learning new culinary techniques.
Cleaner
AssetLink Cleaning Company
Macquarie Park, NSW
11.2021 - 06.2023
- Cleaned and sanitized bathrooms, kitchens and other similar areas according to established protocols.
- Enhanced workplace cleanliness by performing thorough daily cleaning tasks, including sweeping, mopping, and dusting.
- Removed trash, debris and other waste materials from premises.
- Used time management and efficient cleaning methods to meet deadlines.
- Cleaned and polished glass doors, mirrors and other surfaces to maintain professional appearance.
- Confirmed all cleaning tools and equipment were stored properly after use.
- Emptied trashcans and transported waste to collection areas.
- Improved overall facility hygiene by sanitizing high-touch surfaces regularly to minimize the spread of germs.
- Provided assistance to other staff members with cleaning of difficult areas.
- Maintained detailed logs of cleaning schedules and tasks, ensuring accountability and consistency.
Commis Chef
Sir Moses Montefiore Home, NSW
Hunters Hill, NSW
09.2021 - 06.2023
- 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.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situation and managed juggle multiple tasks simultaneously with ease.
- Increased customer satisfaction by consistently preparing high-quality dishes under tight deadlines.
Kitchen Hand/Cook
I'm Angus Steak House
Sydney, NSW
01.2020 - 08.2020
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Manage and collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Followed recipes and chef instructions to prepare food correctly and improved team efficiency by organizing workstations and prep areas before peak hours.
Education
Certificate IV - Hospitality Management
Le Culinaire Hospital Institute
Certificate IV - Community Service
LINX INSTITUTE
Parramatta, NSWSkills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Plating and presentation
- Garnishing techniques
- Hospitality
- Frying techniques
- Steaming methods
- Food safety
- Safe food handling
- Dish preparation
- Food allergy safety
- Food preparation
- Portion control
- Safe handling
- Kitchen equipment operation
Timeline
Chef De Partie
Hyde Park Hotel
03.2025 - 06.2025
Line Chef
Vasse Village Farmers Market
02.2025 - 02.2025
Line Chef
Hussy Kitchen Young Bowling Club WesternCuisine
06.2023 - 10.2024
Cleaner
AssetLink Cleaning Company
11.2021 - 06.2023
Commis Chef
Sir Moses Montefiore Home, NSW
09.2021 - 06.2023
Kitchen Hand/Cook
I'm Angus Steak House
01.2020 - 08.2020
Certificate IV - Hospitality Management
Le Culinaire Hospital Institute
Certificate IV - Community Service
LINX INSTITUTE