Fabio Alejandro Becerra Cediel
Windsor,VIC
Summary
High-performing Chef offering 15 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with European cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.
Overview
13
13
years of professional experience
Work History
Head Chef
Docklands Den Cafe Restaurant
01.2023 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Arranged for kitchen equipment maintenance and repair when needed.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Hired, managed and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
Head Chef
Apollo Cafe
08.2023 - 03.2024
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Created recipes and prepared advanced dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
Chef Casual
3031 Bagels
10.2020 - Current
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Chef Manager
Hellenic Food Group
05.2020 - 10.2022
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Mentored kitchen staff to prepare each for demanding roles.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Arranged for kitchen equipment maintenance and repair when needed.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Verified compliance in preparation of menu items and customer special requests.
- Kept labor at or 27% to support business profit targets.
- Streamlined kitchen operations for increased efficiency and reduced food waste through effective inventory management.
Chef Assistant
Meat Market South Wharf
04.2019 - 10.2019
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
- Floated throughout kitchen to assist in meal preparation and plating, effectively anticipating chef and waiting staff's needs.
- Assisted in menu preparation, making suggestions and researching recipes compatible with existing menu items.
Kitchen Hand
Teatro Restaurant
01.2019 - 09.2019
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Chopped vegetables, cut up fruit and prepared sauces when kitchen staff was busy.
Head Chef Coordinator
Alpina Food Service
04.2013 - 12.2017
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
Chef
Exito Group (Colombia) - Casino Group
09.2012 - 01.2013
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
Chef Cheese Expert
Quesos Italianos Del Vecchio
02.2011 - 09.2012
- Worked flexible hours; night, weekend, and holiday shifts.
- Maintained energy and enthusiasm in fast-paced environment.
- Developed and maintained courteous and effective working relationships.
- Served customers and followed outlined steps of service.
Education
Commercial Cookery 4 - Hospitality
Pax Institute
Melbourne04.2022
Commercial Cookery 3 - Hospitality
Pax Institute
Melbourne, VIC03.2020
General English - English Education
Focus English Institute
Melbourne11.2018
General English - English Education
Australian Pacific Collage
Melbourne07.2018
Specialized in Pastry Bakery And Pizza - Bakery Science
Hobbany Velazco Cookery School
Bogota Colombia 09.2014
Course of BPMS And HACCP For Restaurants Y Banquet - Hospitality Administration And Management
Association of Colombian Chefs
Bogota Colombia08.2011
Commercial Cookery 3 And 4 - Hospitality Administration And Management
Institute Superior of Gastronomy Mariano Moreno
Bogota Colombia03.2011
Typical Colombian Food - Hospitality
Colegio Mayor De Cundinamarca
Bogota Colombia08.2004
Skills
- Order Delivery Practices
- Menu Planning
- Banquets and Catering
- Baking and Broiling Skills
- Food Preparation Techniques
- Process Improvement
- Food Plating and Presentation
- Food Preparation and Safety
- Company Safety Standards
- Food Inventories
- Verbal and Written Communication
- New Hire Training
- Utensils and Equipment
- Waste Control
- Kitchen Equipment Operation
- Foodstuff Procurement
Dance
Keep dancing and cherishing those memories and connections to your hometown. It's a beautiful way to stay connected to your roots and honor where you came from.
Languages
Spanish
Native or Bilingual
English
Full Professional
Timeline
Head Chef
Apollo Cafe
08.2023 - 03.2024
Head Chef
Docklands Den Cafe Restaurant
01.2023 - Current
Chef Casual
3031 Bagels
10.2020 - Current
Chef Manager
Hellenic Food Group
05.2020 - 10.2022
Chef Assistant
Meat Market South Wharf
04.2019 - 10.2019
Kitchen Hand
Teatro Restaurant
01.2019 - 09.2019
Head Chef Coordinator
Alpina Food Service
04.2013 - 12.2017
Chef
Exito Group (Colombia) - Casino Group
09.2012 - 01.2013
Chef Cheese Expert
Quesos Italianos Del Vecchio
02.2011 - 09.2012
Commercial Cookery 4 - Hospitality
Pax Institute
Commercial Cookery 3 - Hospitality
Pax Institute
General English - English Education
Focus English Institute
General English - English Education
Australian Pacific Collage
Specialized in Pastry Bakery And Pizza - Bakery Science
Hobbany Velazco Cookery School
Course of BPMS And HACCP For Restaurants Y Banquet - Hospitality Administration And Management
Association of Colombian Chefs
Commercial Cookery 3 And 4 - Hospitality Administration And Management
Institute Superior of Gastronomy Mariano Moreno
Typical Colombian Food - Hospitality
Colegio Mayor De Cundinamarca
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