Fellycia Andreani
Melbourne,VIC
Summary
Dynamic and dedicated chef with extensive experience in high-volume hospitality environments. Skilled in kitchen management, staff training, and ensuring compliance with food safety regulations. Proven ability to create delicious and visually appealing dishes while maintaining efficiency and quality standards.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Chef d partie
Baia di vino
01.2023 - Current
- Prepare and cook dishes according to the recipes and standards set by the Head Chef
- Supervise and coordinate the activities of commis chefs and kitchen assistants working in the assigned section
- Ensure that all food preparation and cooking processes adhere to health and safety regulations
- Maintain cleanliness and organization in the assigned section of the kitchen, including equipment, workstations, and storage areas
- Monitor inventory levels of ingredients and supplies, and place orders as needed to ensure uninterrupted kitchen operations
- Assist the Head Chef or Sous Chef in menu planning, recipe development, and costing
- Train and mentor junior kitchen staff, providing guidance on cooking techniques, presentation, and food safety practices
- Collaborate with other members of the culinary team to ensure smooth and efficient kitchen operations
- Actively participate in menu tastings, special events, and promotional activities as required
- Stay updated on industry trends and developments in culinary techniques, ingredients, and equipment.
Chef d partie
The Park Avenue Hotel
01.2021 - 01.2023
- Assist in the preparation and cooking of dishes according to the pub's menu and recipes
- Ensure that all food preparation and cooking processes adhere to health and safety regulations
- Supervise and coordinate the activities of commis chefs and kitchen assistants working in the assigned section
- Maintain cleanliness and organization in the assigned section of the kitchen, including equipment, workstations, and storage areas
- Monitor inventory levels of ingredients and supplies, and assist in placing orders as needed to ensure uninterrupted kitchen operations
- Collaborate with other members of the kitchen team to ensure smooth and efficient kitchen operations
- Assist the Head Chef or Sous Chef in menu planning, recipe development, and costing
- Contribute ideas for daily specials and seasonal menu changes
- Uphold food quality standards and ensure that dishes are prepared and presented to the highest standards
- Assist with the training and development of junior kitchen staff, providing guidance on cooking techniques, presentation, and food safety practices.
Owner of e-commerce
01.2021 - 01.2023
- As the co-owner of therealshopid, I am responsible for the overall management and strategic direction of the online retail operation
- This includes overseeing all aspects of the business, from product sourcing and inventory management to marketing, customer service, and directing where the business should go
- Develop and implement business strategies and objectives to drive growth and profitability
- Source and curate a diverse range of products to meet the needs and preferences of the target market
- Manage inventory levels and stock replenishment to ensure product availability and minimize stockouts
- Develop and implement marketing and promotional strategies to attract customers and drive sales
- Oversee website development and maintenance, ensuring a seamless and user-friendly online shopping experience
- Monitor website traffic, sales performance, and other key metrics to identify opportunities for improvement
- Manage relationships with suppliers, vendors, and other business partners to negotiate favorable terms and ensure timely delivery of goods
- Provide exceptional customer service, including responding to inquiries, resolving issues, and processing returns and refunds
- Stay informed about industry trends, emerging technologies, and the competitive landscape to maintain a competitive edge
- Hire, train, and manage a team of employees or contractors to support various aspects of the business, such as customer service, marketing, and logistics.
Chef
Red Lion Hotel
01.2019 - 01.2021
- Conducted daily preparation and assisted with stocktake and inventory management
- Checked deliveries and ensured proper stock rotation
- Maintained kitchen cleanliness and upheld food quality standards
- Prepared and plated dishes for lunch service and special functions.
Chef
Otto Lane Eatery
- Managed larder, deep fryer, pastry, sandwiches, and dessert sections
- Oversaw daily preparation and bread ordering
- Set up and executed breakfast services
- Ensured compliance with HACCP standards and maintained kitchen cleanliness.
Apprentice Chef
Rochester Hotel Fitzroy
- Managed various sections during lunch and dinner services
- Prepared daily service lists and maintained temperature logs
- Controlled wastage and monitored food rotation
- Checked deliveries and assisted with kitchen cleanliness.
Trainee Chef
Miss Katie's Crab Shack
- Assisted with larder and deep fryer preparation
- Supported main chef during dinner service
- Maintained kitchen cleanliness and followed HACCP standards
- Prepared American-style dishes for lunch and dinner services.
Chef
Atlantic Group/Grand Prix
- Prepared for functions and outside catering events
- Executed plating for events and maintained kitchen cleanliness
- Assisted with various food preparations for large-scale events.
Education
Advance Diploma of Hospitality -
William Angliss Institute
12.2015
Certificate IV in Commercial Cookery -
William Angliss Institute
12.2014
Certificate III in Commercial Cookery -
William Angliss Institute
06.2014
Skills
- RSA
- Food safety
- Microsoft Excel
- Microsoft PowerPoint
- Microsoft Word
- Xero payroll
- Dish preparation
- Recruiting and training
- Garnishes
- Menu development
- Food presentation
- Team Management
- Food allergy understanding
- Grilling Techniques
- Hospitality
- Inventory Oversight
- Vendor Relationship Management
- Customer Service
- Workflow Optimization
- Cost Control
- Portion Control
- Staff Motivation
- Operations Support
- Vendor Relations
- Heavy Lifting
- Equipment usage
- Positive and professional
- Safety Management
- Staff Training
- Catering background
- Team Leadership
- Kitchen Management
- Motivational team management
- Performance Improvement
- Menu Planning
- Food and beverage pairing
- Menu Item Pricing
- Pantry restocking
- Resource Management
- Kitchen Operations Oversight
- Customer Retention
- Sales Planning
- Special dietary requirements
- Supervising Food Prep
- Cultural Awareness
- Relationship Building
- Research
- MS Office
- Organization
- Customer Relations
- First Aid/CPR
- Public Speaking
- Written Communication
- Communication
- Analytical and Critical Thinking
- Recordkeeping
Languages
- English
- Indonesian
References
Dino, 0420536686
Affiliations
- various sport such as golf, ski, tennis and swimming
- urban gardening, volunteering in church
Certification
- Food safety
- Victoria Driving License
- Working with children
Languages
English
Full Professional
Indonesian
Native/ Bilingual
Timeline
Chef d partie
Baia di vino
01.2023 - Current
Chef d partie
The Park Avenue Hotel
01.2021 - 01.2023
Owner of e-commerce
01.2021 - 01.2023
Chef
Red Lion Hotel
01.2019 - 01.2021
Chef
Otto Lane Eatery
Apprentice Chef
Rochester Hotel Fitzroy
Trainee Chef
Miss Katie's Crab Shack
Chef
Atlantic Group/Grand Prix
Advance Diploma of Hospitality -
William Angliss Institute
Certificate IV in Commercial Cookery -
William Angliss Institute
Certificate III in Commercial Cookery -
William Angliss Institute
- Food safety
- Victoria Driving License
- Working with children
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