Eriko Mori
Southport,QLD
Summary
Experienced hospitality professional with a diverse cultural background, originally from Japan and residing in Australia for over five years. Completed an Advanced Diploma in Hospitality Management in 2021. Accomplished cook with over two years of experience in traditional Japanese cuisine and more than two and a half years in a renowned five-star hotel, where I advanced from cook to demi chef through dedication and skill. Currently holding a Temporary Graduate visa (subclass 485), valid until November 30, 2024. Planning to apply for the Skilled Work Regional visa upon receiving an invitation. Relocating to Perth on August 24 and available for interviews from that date.
Overview
6
6
years of professional experience
Work History
Demi Chef
Sheraton Grand Mirage Resort
Main Beach QLD
12.2021 - Current
- Prepare a variety of cold dishes, including salads, sandwiches, appetizers, canapés, entrées, VIP amenities, and desserts, following established recipes and quality standards
- Ensure proper storage and handling of cold ingredients to preserve freshness and uphold quality standards
- Plate and garnish dishes with attention to detail, ensuring attractive presentation
- Monitor inventory levels of cold ingredients and communicate with the kitchen team to coordinate restocking as necessary
- Maintain cleanliness and organization in the cold larder area, including refrigerators, countertops, and storage areas, to uphold sanitation standards
- Adhere strictly to food safety and hygiene regulations, including maintaining proper temperature control and implementing sanitation practices
- Assist in organizing large functions serving up to 700 guests, including ingredient ordering and coordinating all preparation activities
- Communicate effectively with supervisors regarding dietary requirements and special requests to ensure guest satisfaction and compliance with dietary restrictions.
Cook
Wagyu-ya On Chevron
02.2019 - 05.2021
- Prepare and cook Japanese meals, including carving and slicing Salmon and Kingfish for Sashimi and Sushi, as well as Japanese and Australian Wagyu Beef for BBQ meals, utilizing various cooking equipment such as grills, stoves, ovens, and deep fryers
- Educate employees on Japanese culinary techniques and meal preparation methods
- Control stock levels and manage ordering tasks to ensure availability of necessary ingredients for meal preparation
- Maintain cleanliness of the kitchen and equipment to meet hygiene standards
- Manage staff, including delegating tasks and overseeing their performance
- Ensure compliance with health and safety standards within the kitchen to create a safe working environment for all staff members.
Education
Advanced Diploma of Hospitality Management (Commercial Cookery) -
Imagine Education
01.2021
Diploma of Hospitality Management -
Imagine Education
Certificate IV in Cookery (Commercial) -
Imagine Education
Certificate III in Cookery -
Imagine Education
Skills
- Food Preparation and Presentation
- Preparing Seafood
- Cookery Operations
- Organizing Functions
- Banquets and catering
- Knife Skills
- Allergen awareness
- Inventory Management
- HACCP
- Food Quality
- Workplace Health and Safety
- Food Safety Standards
- Communication Skills
- Multitasking
- Willingness to Learn
- Adaptability
Languages
- English
- Japanese
References
References available upon request.
Timeline
Demi Chef
Sheraton Grand Mirage Resort
12.2021 - Current
Cook
Wagyu-ya On Chevron
02.2019 - 05.2021
Advanced Diploma of Hospitality Management (Commercial Cookery) -
Imagine Education
Diploma of Hospitality Management -
Imagine Education
Certificate IV in Cookery (Commercial) -
Imagine Education
Certificate III in Cookery -
Imagine Education
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