Summary
Overview
Work History
Education
Skills
Certification
Languages
REFERENCES
Timeline
Generic

ERWIN DE JESUS

Strathalbyn,SA

Summary

Skilled and motivated culinary professional currently thriving as Junior Sous Chef at The Vault, known for delivering quality, consistency, and leadership in a fast-paced kitchen. Actively refining fine dining techniques through ongoing weekend training at the renowned Lenzerheide in Adelaide. Brings a strong foundation in kitchen operations, creativity, and team coordination—enhanced by 4 years of experience as an Area Sales Manager, adding a sharp business mindset and strong communication skills. Focused, adaptable, and committed to excellence both on the plate and behind the scenes.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Junior Sous Chef

The Vault
Strathalbyn, SA
04.2024 - Current
  • Assisted in maintaining kitchen cleanliness and organization throughout service.
  • Prepared ingredients following standardized recipes and presentation guidelines.
  • Supported senior chefs in menu planning and special event preparations.
  • Operated kitchen equipment safely and efficiently as directed by supervisors.
  • Participated in training sessions to enhance culinary skills and knowledge.
  • Managed food usage with proper stock rotation to prevent spoilage.

Chef de Partie

Hammer 'N' Tongs
Strathalbyn, SA
06.2023 - 03.2024
  • Prepared high-quality dishes in a fast-paced kitchen environment.
  • Tasted prepared dishes to ensure flavor accuracy prior to being served.
  • Prepared sauces, soups and hot entrees according to set recipes.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.

Commis Chef

Conrad Manila
Pasay City, 1300
04.2022 - 10.2022
  • Operated kitchen equipment, including ovens, fryers, and mixers safely.
  • Followed food safety guidelines to prevent contamination and ensure quality standards.
  • Prepared and cooked food items according to recipes, portioning, and presentation specifications.
  • Rotated food stock, using up older items first and rejecting expired goods.
  • Ensured all food was stored properly in accordance with safety regulations.
  • Cleaned and sanitized work areas, utensils, and equipment used for cooking.
  • Trained kitchen workers on culinary techniques.

Cook

St.James the Apostles Parish Church
Valenzuela, 1440
02.2021 - 02.2022
  • Prepared meals for community events and parish gatherings at St. James the Apostles.
  • Collaborated with volunteers to ensure smooth meal service during parish functions.
  • Monitored food inventory levels and reported needs for replenishment supplies.
  • Implemented efficient cooking methods to streamline meal preparation processes.

Area Sales Manager

Avon Cosmetics Inc.
Valenzuela, 1440
03.2017 - 02.2021
  • Conducted market research to identify emerging trends in beauty products.
  • Supported sales team by organizing promotional materials and product samples.
  • Engaged with customers at events to promote brand awareness and loyalty.
  • Communicated customer feedback to management for product improvement initiatives.
  • Generated weekly, monthly, quarterly reports on sales volume, revenue growth and competitive landscape.
  • Monitored sales team performance and provided effective training to help each reach targets.

Education

Diploma of Hospitality Management -

Durban International College
Adelaide, SA
12-2024

Kitchen Management Certificate IV -

Nova Institute of Technology
Adelaide, SA
06-2024

Commercial Cookery Certificate III -

Nova Institute of Technology
Adelaide, SA
01-2024

Bachelor of Science - Major in Marketing Management

Informatics College Philippines
Metro Manila
05-2020

Skills

  • Culinary techniques
  • Food safety compliance
  • Menu planning
  • Kitchen management
  • Customer service
  • Cost control
  • Team collaboration
  • Time management
  • Food presentation
  • Positive and professional
  • Kitchen leadership
  • Menu pricing
  • Work under pressure
  • Allergen awareness
  • Detail-oriented
  • Safe food handling
  • Verbal and written communication

Certification

  • Qualified for the occupations of chef - 351311 and cook - 351411
  • Diploma in Hospitality Management
  • Certificate in Kitchen Management
  • Certificate III in Commercial Cookery

Languages

English
Professional
Tagalog
Full Professional

REFERENCES

  • Mark Gaston/Proprietor (The Vault & Lenzerheide) - 0429 574 919
  • Tim Pearson/Proprietor (The Vault & Lenzerheide) - 0448 124 432
  • Maurice Behan/Proprietor (Hammer'N'Tongs') - 0427 360 102
  • Zak Tyler/Head Chef (The Vault) - 0468 917 202

Timeline

Junior Sous Chef

The Vault
04.2024 - Current

Chef de Partie

Hammer 'N' Tongs
06.2023 - 03.2024

Commis Chef

Conrad Manila
04.2022 - 10.2022

Cook

St.James the Apostles Parish Church
02.2021 - 02.2022

Area Sales Manager

Avon Cosmetics Inc.
03.2017 - 02.2021

Diploma of Hospitality Management -

Durban International College

Kitchen Management Certificate IV -

Nova Institute of Technology

Commercial Cookery Certificate III -

Nova Institute of Technology

Bachelor of Science - Major in Marketing Management

Informatics College Philippines

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