Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Dominic Oliveira

Narrabeen,NSW

Summary

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.


Collaborative leader with dedication to partnering with coworkers to promote engaged, empowering work culture. Documented strengths in building and maintaining relationships with diverse range of stakeholders in dynamic, fast-paced settings.

Overview

26
26
years of professional experience

Work History

Sous Chef

Ullo Pizza & Wine
11.2023 - Current
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

Chef

Pasadena
01.2023 - 10.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Stand-Up Comedian / Event Promoter

Gypsy Entertainment Group
12.2019 - 10.2023
  • Adapted material promptly based on real-time audience feedback for continuous improvement of live shows.
  • Participated in charity events as a featured performer, contributing to fundraising efforts for various causes.
  • Managed personal brand by maintaining an up-to-date website featuring tour dates, video clips, and contact information for booking inquiries.
  • Received positive press reviews for memorable performances at prominent comedy festivals and showcases.
  • Developed strong rapport with venue staff members by displaying professionalism both onstage and offstage.
  • Secured repeat bookings from venues due to exceptional audience response and professionalism during performances.
  • Established connections with talent agencies and scouts for increased booking opportunities and exposure within the industry.
  • Maintained an organized calendar system to track upcoming gigs, rehearsals, travel arrangements, and promotional appearances effectively.
  • Incorporated constructive criticism from peers into future performances for continuous personal growth and development as a comedian.
  • Elevated audience engagement by incorporating relatable, current events into comedic performances.
  • Enhanced show quality through collaboration with fellow comedians to refine content and delivery.
  • Increased event bookings via effective networking within the entertainment industry and social media promotion.
  • Conducted thorough research on local culture before each performance to ensure maximum relevance of comedic material in new cities or countries.
  • Mentored aspiring comedians, offering guidance on writing techniques, stage presence, and career development strategies.
  • Performed live shows at various venues throughout region.
  • Implemented creative techniques to create unique performances.

Owner /Executive Head Chef

Big Al's Cascais
12.2012 - 03.2015
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Trained and motivated employees to perform daily business functions.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.

Server /Main Bartender

Hotel Oitavos
12.2010 - 08.2011
  • Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
  • Served food and beverages promptly with focused attention to customer needs.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
  • Cultivated warm relationships with regular customers.
  • Maintained a clean and orderly dining area for an enjoyable guest experience.

Bartender

North 54 Restaurant
01.2005 - 05.2009
  • Served high customer volumes during special events, nights, and weekends.
  • Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
  • Contributed to a positive work environment through effective teamwork and communication with colleagues.
  • Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
  • Kept bar presentable and well-stocked to meet customer needs.

Chef

The Rouge Bar & Grill
04.2002 - 10.2004
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • 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.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Chef

Da Moreno / Cimo Mediterranean Grill
05.1998 - 03.2002
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Education

High School Diploma -

DP Todd Secondary School
Prince George, BC Canada
06.2000

Skills

  • Team Leadership
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Menu Planning
  • Food Preparation
  • Customer Service
  • Kitchen Organization
  • Supervising Food Prep
  • Mentoring and Coaching
  • Menu development
  • Menu Memorization
  • Staff Training
  • Employee Scheduling
  • Kitchen Management
  • Confidence building
  • Teamwork and Collaboration
  • Attention to Detail
  • Customer Relations
  • Relationship Building
  • Verbal and written communication
  • Staff Management

Languages

Portuguese
Native or Bilingual
English
Native or Bilingual

Timeline

Sous Chef

Ullo Pizza & Wine
11.2023 - Current

Chef

Pasadena
01.2023 - 10.2023

Stand-Up Comedian / Event Promoter

Gypsy Entertainment Group
12.2019 - 10.2023

Owner /Executive Head Chef

Big Al's Cascais
12.2012 - 03.2015

Server /Main Bartender

Hotel Oitavos
12.2010 - 08.2011

Bartender

North 54 Restaurant
01.2005 - 05.2009

Chef

The Rouge Bar & Grill
04.2002 - 10.2004

Chef

Da Moreno / Cimo Mediterranean Grill
05.1998 - 03.2002

High School Diploma -

DP Todd Secondary School

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Dominic Oliveira