FERNANDO MARTIN MABALLO

Dependable, professional with strong background in food services. Focused on delivering exceptional service. Consistently goes beyond requirements to satisfy customers and improve business operations and succeed in high-pressure challenging and deadline-driven environments. Seeking to bring strong work ethic and organisational skills to the table with a respected organisation that values hard work, commitment and vision. Organized Operator skilled in equipment operation, safety and quality initiatives. Experienced with equipment maintenance, inspections and basic repairs. Team player and clear communicator.

• Food and Beverage Services, WAHCS Government of Western Australia, August 2020 – Present, Preparing and Providing food and beverage for Renal Patients, Managing day to day kitchen shift operation, Creating nutritious menu, on the spot planning as per individual dietary requirements
• Chef de Partie, TFE Hotels, Dec 2018 – March 16 2020, Managing the day-to-day operation of the kitchen and staff, including budget control, Ensuring all meals are prepared and stored with strict adherence to all food safety legislation, general OHS guidelines and regulations and policy, Ordering food supplies,
• Chef de Partie, TFE Hotels, July 2017 – Nov 2018, Managing the day-to-day operations of the kitchen, ensuring smooth flow of operations, Managing restaurant service, conference/functions, pool bar, and room service, Staff rostering, Forecasting, Stock management, including purchasing and stock control, stock taking and COGS tracking, Managing Payroll under hotel budget strategy, Maintaining clean, tidy work environment, TFE’s Food safety standards, Keeping all work areas and kitchen safe
• Demi Chef, TFE Hotels, April 2015 – June 2017, Preparing food menu with the highest food standard and guest satisfaction, Purchasing produce according to kitchen operational needs and demands, Preparing weekly roster, Supervising the shift and train new team members, coordinate as a team
• Commis Chef, Grelio’s Cafe Restaurant, April 2013 – Aug 2014, Café Style Menu Preparing Ala carte, Preparing Patisserie, Adhering to all food safety regulations
• Commis 2, The Oriental Resort Hotel Leyte, April 2012 – April 2013, Cold Kitchen Station, Ala carte - preparing Hors D’oeuvres from Salads, Cold Cuts Platter, pita pocket, sandwiches and Burgers, Banquet Service, Preparing different dressings, condiments for the Salad Bar, Preparing Cold Cuts, Preparing Canapé for the cocktail, Preparing all food with adherence to strict health, safety and food standards
• Culinary Trainee, ICAAC SALLE À MANGER, July 2010 – Nov 2010, Curriculum based training, Assigned to all stations - from Hot and Cold, to Pastry and Service, Applied knowledge of food safety
• Culinary Intern, Waterfront Cebu City Hotel and Casino, June 2009 – Dec 2009, Culinary Intern with experienced in Food Production from Banquet Menu, Preparation of Plated and Buffet service and Hotel Restaurant

• St. John Senior First Aid – HLTAID011 Certificate, 03/2021
• Mental Health First Aid Australia – Mental Health first aid Certificate, 03/2021
• Australian Professional Skills – Certificate of completion, 04/2019
• Food Supervisor Training
• Australian Professional Skills - Attained, 2019
• SITXFSA001 Use hygienic practices for food safety
• SITXFSA002 Participate in safe food handling practices
• TFE Food Safety Auditor Training, 2018

• Citizenship: Australian Citizen
• Date of Birth: 11/04/92

• Sharmain Sands, Manager, Aboriginal Health Strategy, WA Country Health Service, 93186880
• Steven Flynn, Chef, Elizabeth Hansen Patient Accommodation and Support Services, 0419955382