Gabriel Patena
24/46 Avondale Cres, Parkinson, QLD 4115,QLD
Summary
A Chef transitioning in a different career or field. Seeking learn new skills and different environment.
Energetic individual committed to working hard in high-volume environments. Calm in stressful situations. Well-trained Chef with undeniable focus and passion for food. Pursuing an opportunity to build upon developing skill set with restaurant which appreciates attention to detail. Hardworking individual committed to being honest and trustworthy. Trained in basic cooking methods and eager to learn from others with great experience. Seeking opportunity to be the next Commis Chef with successful establishment. Trained Chef willing to tackle any kitchen chore to improve overall skills. Quick learner promoting excellent listening and communication skills. Looking for position in fast-paced, Brisbane-based restaurant. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Flexible hard worker ready to learn and contribute to team success. Energetic individual committed to working hard in high-volume environments.
Overview
9
9
years of professional experience
Work History
Sous Chef
St Coco Daisy Hill Cafe
08.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Coordinated with team members to prepare orders on time.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Commis Chef
Ibis hotel brisbane airport
03.2021 - Current
- Rotated food stock, using up older items first and rejecting expired goods
- Handled food deliveries, processing items and accurately placing into inventory
- Trained kitchen workers on culinary techniques
- Supervised kitchen food preparation in demanding, high-volume environments
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Checked food portioning for optimal presentation and cost control
- Identified ingredients needed for recipes and set up workstations for Head Chef
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Observed Chefs techniques and preparation of menus items such as gravies, tortes and roasts to gain insight into cooking methods
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions
- Maintained orderly kitchen environment to reduce wasted time searching for ingredients, utensils and items needed for service
- Supervised kitchen staff of 3 to 6 individuals, delivering on-the-fly training and mentoring to improve skills
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Chef De Partie
Beaux rumble and pony's dining group
02.2020 - 01.2021
- Managed food usage with proper stock rotation to prevent spoilage
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Trained kitchen workers on culinary techniques
- Plated completed foods paying special attention to overall presentation and necessary garnishes
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Abided by company standards in terms of portion and serving sizes
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal
- Safely operated kitchen equipment including industrial size mixers and complicated tools
- Sliced fruit and vegetables for various menu items and stored for later use in crisper
- Managed team of 5 commis and chef de parties handling all kitchen work in busy semi fine dining establishment
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Improved performance of team members resulting in high-quality meals produced daily
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Created diverse cuisines for full restaurant, special event, catering and tasting menus
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Performed as head chef as needed to maintain team productivity and restaurant quality.
Demi Chef De Partie
novotel hotel wellington
03.2016 - 06.2018
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces
- Performed assigned cooking tasks to float and relieve chefs throughout kitchen
- Created nutritious, visually appealing, innovative and properly prepared and flavored food
- Oversaw subordinates with food production and handling and vessel sanitation, offering assistance with tasks during busy periods
- Completed side work and prep according to back of house checklist
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations
- Notified [head chef] in advance of supply needs to prevent inventory shortages
- Chopped vegetables and fruit for use in such dishes as stir-fries and [Stews]
- Supervised kitchen food preparation in demanding, high-volume environments
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget
- Improved performance of team members resulting in high-quality meals produced daily.
Kitchen Hand
Ibis hotel brisbane airport
02.2015 - 02.2016
- Maintained order and cleanliness of work areas to conform with health codes
- Cleaned utensils, dishes and glasses for customer use
- Observed food handling and sanitation procedures to safeguard against foodborne illnesses
- Cross-trained in other kitchen positions to support team and meet customer needs
- Gathered ingredients and cleaned and cut food items to prep recipes
- Stored perishable food items in freezer or refrigerator to protect from spoilage
- Followed recipes and customer requests to prepare high-quality, delicious meals
- Restocked pantry with nonperishable food items to prevent stock from running low
- Checked and recorded refrigerator and freezer temperatures daily to verify proper working conditions
- Monitored inventory and promptly reported food items requiring reorder
- Plated meals in appealing arrangement and placed in designated areas to deliver to patrons
- Moved food and supply items from delivery trucks to storage by unloading and organizing
- Maintained clean and well-organized kitchen areas to promote efficiency
- Kept dishware, glasses and utensils ready for all customer needs by quickly scraping, washing and restacking items
- Displayed strong knowledge of proper food safety and sanitation practices
- Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis
- Maintained cleanliness and organization of display cases and dining areas
- Maintained cleanliness and organization of kitchen stations and storage areas
- Developed great team spirit with other personnel by pitching in and helping with task completion
- Sanitized counters and wiped down surfaces following food preparation to prevent cross-contamination from raw meats
- Prepared food orders, focusing on dietary restriction requests
- Restocked main kitchen areas with items from shelves, coolers and freezers
- Offered customer assistance in locating items
- Supported chefs in managing food preparation to achieve precise plating and presentation
- Unboxed, stored and organized incoming kitchen supplies with every delivery
- Handled glassware, crystal and other fragile items with exceptional care to prevent breakage
- Prepared dishes for catering events or during high-volume shifts
- Replenished stations throughout restaurant and restocked cupboards, serving areas and salad bars to meet employee and customer demands
- Utilized kitchen equipment according to manufacturer's instructions and company safety protocols
- Assisted Chefs with Service and help them to pack up upon dishwashing completion and during peak meal times
- Removed built-up waste and potential contaminants from waste receptacles, machinery and cooking equipment
- Studied methods of coworkers, successfully learning kitchen and food service skills.
Education
City And Guilds Level 1 IVQ Certificate in Food Preparation And Cooking in Cookery -
Weltec
02.2015
High School Diploma -
St Patricks Collenge Wellington
01.2015
City And Guilds Level 2 IVQ Diploma in Food Preparation And Cooking (Culinary Arts) in Cookery -
Weltec
01.2015
Skills
- Dish preparation
- Portion and cost control
- Supervising Food Prep
- Food Safety
- Kitchen leadership
- Team Leadership
- Safe Food Handling
- Food presentation
- Food Preparation
- Kitchen Organization
- Cooking techniques
- Allergen awareness
Languages
English
Tagalog, Philippines
References
- Chris kelly +61 426120143
- Chris mann, +61 402 666 528
- Alex Kim, +64 210 260 8575
- Marco, +61 400 598 728
Timeline
Sous Chef
St Coco Daisy Hill Cafe
08.2022 - Current
Commis Chef
Ibis hotel brisbane airport
03.2021 - Current
Chef De Partie
Beaux rumble and pony's dining group
02.2020 - 01.2021
Demi Chef De Partie
novotel hotel wellington
03.2016 - 06.2018
Kitchen Hand
Ibis hotel brisbane airport
02.2015 - 02.2016
City And Guilds Level 1 IVQ Certificate in Food Preparation And Cooking in Cookery -
Weltec
High School Diploma -
St Patricks Collenge Wellington
City And Guilds Level 2 IVQ Diploma in Food Preparation And Cooking (Culinary Arts) in Cookery -
Weltec
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