Facundo Roncoroni

I have been working in the followings camps:

• Black Waters (Sirrom)
• Rollestone ( ISS)
• Moranbah (Ventia)
• Ensaham Coal (Carter Care)
• Village National Pritchard(Village National)

• I worked in the main area, cooking, pre-production area, making a variety of preparations.
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• 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.

• Working in the kitchen by myself, designing dishes, managing orders and production.

• Worked doing production in the morning, and in the service at night, covering the pasta, grill and fryer sections.

• Cooking during the service using deep fryer, grill, oven and fires.
• Doing all types of breakfast working with scrambled and poached eggs.
• Opening and closing the kitchen turning on all the equipment.
• Stock control.
• Preparations and cleaning.

• Taking full responsibility for the service, cooking, plating and controlling the final result of the dishes before shipping.
• Obtained fresh, local ingredients to lower grocery costs.
• Pierced, smelled and tasted food to check for doneness and quality.
• Constant preparation of the "mise en place".
• Making staff work schedules.

• Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.
• Prepared food orders to support waitstaff and other team members.
• Grill, deep fryer, handling
• Cooking burgers, pizzas, pastas

• Ordered and received products and supplies to stock kitchen areas.
• Cleaned and washed all utensils, preparation equipment cutting boards and counters.
• Helping in the full preparation of the "mise en place"
• Used manual or electric appliances to clean, peel, slice and trim foods.
• Compiled recipe ingredients and prepared for cooks by washing, cutting or measuring food items.