Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Languages
Timeline
Generic

GEORGE MATEO

QUALERS HILL,NSW

Summary

Adapt at elevating dining experiences through expert grill mastery and visually appealing plating, I significantly enhanced guest satisfaction at Princess cruiseship Skilled in kitchen safety and fostering teamwork, my leadership contributed to maintaining high sanitation standards and optimizing kitchen operations, achieving cost savings and positive health inspection results.

Overview

24
24
years of professional experience

Work History

SENIOR GRILL CHEF

MALDINIS BT THE RIVER PENRITH
06.2022 - Current
  • Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
  • Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
  • Adhered to strict portion control guidelines, contributing to cost savings without compromising on taste or quality.

PANS AND GRILL CHEF

LONE PINE TAVERN
04.2020 - 05.2022
  • Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
  • Elevated guest experience with visually appealing plating techniques that showcased the skillful preparation of each grilled item served.
  • Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
  • Adhered to strict portion control guidelines, contributing to cost savings without compromising on taste or quality.
  • Promoted a culture of teamwork among kitchen staff, resulting in better overall performance and a more positive work environment.

SOUS CHEF

THE GROOVE TRAIN BLACKTOWN WESTPOINT
07.2019 - 02.2020
  • 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.

GRILL CHEF

THE ROYAL HOTEL RICHMOND
04.2018 - 07.2019
  • Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.
  • Elevated guest experience with visually appealing plating techniques that showcased the skillful preparation of each grilled item served.
  • Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
  • Adhered to strict portion control guidelines, contributing to cost savings without compromising on taste or quality.

SOUS CHEF

ALEX AND CO PARAMATTA
07.2017 - 03.2018
  • Acted as head chef when required to maintain continuity of service and quality.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Coordinated with vendors to order supplies and maintain high quality standards.

SOUS CHEF

Lilys Restaurant
07.2016 - 02.2017
  • 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.
  • Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.

SOUS CHEF

BATHERS PAVILLION MOSMAN
08.2015 - 04.2016
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.

CHEF

MAZE GROUP
11.2013 - 07.2015
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

CHEF

HOLIDAY INN HOTEL PARAMATTA
03.2013 - 10.2013
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Chef

MIDAS HOTEL
11.2010 - 08.2013
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

SENIOR CHEF DE PARTIE

CRINITIS ITALLIAN PARAMATTA
12.2012 - 02.2013
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.

CHEF

NORTH BONDI ITALLIAN FOOD
09.2012 - 11.2012
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.

CHEF

XOI AQUAKNOX VIETNAMEESE KITCHEN
10.2011 - 07.2012
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

GRADEMANGER CHEF

QDVC QATARI/CATERING INTERNATIONAL SERVICES
01.2009 - 10.2010
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

CHEF GRILL

CROWN PRINCESS CRUISES
02.2008 - 12.2009
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

CHEF

Emerald Princess Cruise
03.2007 - 03.2007
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Collaborated with staff members to create meals for large banquets.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

CHEF

DIAMOND HOTEL PHILIPPINES
09.2006 - 02.2007
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.

ASIAN COOK

Chowking Restaurant MEGAMALL
01.2005 - 06.2006
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

COOK

Hotel Venezia
01.2001 - 01.2005
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

Education

TECHNICAL EDUCATION AND SKILLS COMPETENCY

TESDA
PHILIPPINES
07.2009

GALLEY TRAINING FOR CRUISE SHIP PRINCESS CRUISES

MAGSAYSAY INSTITUTE OF HOSPITALITY AND CULINARY AR
MANILA PHILIPPINES
01.2007

KITCHEN SERVICES OPERATION

CHEF LOGROS INSTITUTE OF CULINARY ARTS AND SERVICE
PHILIPPINES
07.2006

BACHELOR OF SCIENCE AND BUSSINES ADMINISTRATION

COLLEGE OF ST BENILDE
06.1998

Skills

  • Grill Mastery
  • Meat Preparation
  • Menu development
  • Sauce making
  • Recipe creation
  • Temperature Control
  • Food presentation
  • Vegetable grilling
  • Seafood Grilling
  • Cooking Technique Adaptation
  • Marinade Expertise
  • Quick-learning
  • Strong Work Ethic
  • Willing to Learn
  • Teamwork and Collaboration
  • Team Player
  • Cleaning and organization
  • Multitasking and Organization
  • Kitchen Sanitation
  • Efficient
  • Food Preparation
  • Safe Food Handling
  • Cooking techniques
  • Flexible Schedule
  • Sanitation Standards
  • Food Service
  • Kitchen Operations
  • Menu item preparation
  • Concise time management
  • Kitchen equipment operation and maintenance
  • Food Storage
  • Food Plating
  • Interpersonal Relationships
  • Fryer Operation
  • Quality Inspections
  • Sauce preparation
  • Equipment Maintenance
  • Performance Improvement

Accomplishments

  • Prepared varied menu items in a fast-paced environment.
  • Rotated inventory to minimize spoilage and reduce supply expenses.
  • Stored food in designated areas and maintained organization.
  • Resolved product issue through consumer testing.

Affiliations

  • SEA FARERS MANILA

Languages

English
Full Professional

Timeline

SENIOR GRILL CHEF

MALDINIS BT THE RIVER PENRITH
06.2022 - Current

PANS AND GRILL CHEF

LONE PINE TAVERN
04.2020 - 05.2022

SOUS CHEF

THE GROOVE TRAIN BLACKTOWN WESTPOINT
07.2019 - 02.2020

GRILL CHEF

THE ROYAL HOTEL RICHMOND
04.2018 - 07.2019

SOUS CHEF

ALEX AND CO PARAMATTA
07.2017 - 03.2018

SOUS CHEF

Lilys Restaurant
07.2016 - 02.2017

SOUS CHEF

BATHERS PAVILLION MOSMAN
08.2015 - 04.2016

CHEF

MAZE GROUP
11.2013 - 07.2015

CHEF

HOLIDAY INN HOTEL PARAMATTA
03.2013 - 10.2013

SENIOR CHEF DE PARTIE

CRINITIS ITALLIAN PARAMATTA
12.2012 - 02.2013

CHEF

NORTH BONDI ITALLIAN FOOD
09.2012 - 11.2012

CHEF

XOI AQUAKNOX VIETNAMEESE KITCHEN
10.2011 - 07.2012

Chef

MIDAS HOTEL
11.2010 - 08.2013

GRADEMANGER CHEF

QDVC QATARI/CATERING INTERNATIONAL SERVICES
01.2009 - 10.2010

CHEF GRILL

CROWN PRINCESS CRUISES
02.2008 - 12.2009

CHEF

Emerald Princess Cruise
03.2007 - 03.2007

CHEF

DIAMOND HOTEL PHILIPPINES
09.2006 - 02.2007

ASIAN COOK

Chowking Restaurant MEGAMALL
01.2005 - 06.2006

COOK

Hotel Venezia
01.2001 - 01.2005

TECHNICAL EDUCATION AND SKILLS COMPETENCY

TESDA

GALLEY TRAINING FOR CRUISE SHIP PRINCESS CRUISES

MAGSAYSAY INSTITUTE OF HOSPITALITY AND CULINARY AR

KITCHEN SERVICES OPERATION

CHEF LOGROS INSTITUTE OF CULINARY ARTS AND SERVICE

BACHELOR OF SCIENCE AND BUSSINES ADMINISTRATION

COLLEGE OF ST BENILDE

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