IVY DALUT
Tarneit,VIC
Summary
Dynamic Chef with extensive experience, excelling in culinary techniques and staff training. Proven ability to enhance customer experience through meticulous attention to detail and adherence to quality standards. Recognized for maintaining a clean and organized workspace while efficiently managing high-volume orders, ensuring exceptional food quality and safety.
Overview
5
5
years of professional experience
Work History
Chef (Level 5)
Universal Restaurant
Melbourne, Victoria
12.2024 - Current
- Trained and supervised junior kitchen staff on cooking techniques and safety protocols, enhancing overall kitchen performance.
- Grill steaks to requested doneness and prepare schnitzels and parmigiana to restaurant standard.
- Cook fresh pasta to order, preparing sauces and plating dishes with accuracy.
- Managed pizza station during peak hours, ensuring timely production of high-quality pizzas.
- Operated fryer station for preparing sides and entrees efficiently.
- Follow all kitchen hygiene and safety protocols, ensuring a clean and organized workspace.
Chef
Bornga Korean Barbecue Restaurant
Melbourne, Victoria
03.2022 - 11.2024
- Demonstrated discipline and dedication to maintaining high-quality standards in food preparation and presentation.
- Developed and remained accountable for safety, quality, consistency, and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Presented the dishes in an attractive manner with skills in decoration and assembly to the restaurant’s standards.
- Train new staff in cooking techniques and food safety processes.
Cook
Hash Speciality Coffee
Melbourne, Victoria
11.2020 - 01.2022
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximising customer satisfaction, and repeat business.
- Plated and served food to meet cafe standards, enhancing customer experience.
- Prepared and produced sauces to ensure availability during service, supporting smooth operations.
- Managed the ingredients of each dish, incorporating sanitation and preparation of fruits, vegetables, meats, and other components.
- Maintained clean and organised work areas at all times to bring safety and quality to the food preparation process.
Education
Advanced Diploma - Hospitality Management
PAX Institute Of Education
Melbourne01-2023
Diploma - Hospitality Management
PAX Institute Of Education
Melbourne12-2021
Certificate III and IV - Commercial Cookery
PAX Institute Of Education
Melbourne06-2021
Bachelor of Science - Computer Engineering
University Of The Immaculate Conception
Davao City, Philippines04-2004
Skills
- Culinary techniques
- Sanitation practices
- Company Quality Standards
- Inventory management
- Quality Improvement
- Customer Experience
- Training staff
- Time management
- Safe Work Practices
- Strong work ethic
- A willingness to learn
References
Jennifer Deang, Chef de Partie, 0431250562, Maison Batard 23 Bourke Street, Melbourne 3000
Aniara Jarabejo, Chef, 0478145994, Universal Restaurant, 141 Lygon Street, Carlton 3053
Timeline
Chef (Level 5)
Universal Restaurant
12.2024 - Current
Chef
Bornga Korean Barbecue Restaurant
03.2022 - 11.2024
Cook
Hash Speciality Coffee
11.2020 - 01.2022
Advanced Diploma - Hospitality Management
PAX Institute Of Education
Diploma - Hospitality Management
PAX Institute Of Education
Certificate III and IV - Commercial Cookery
PAX Institute Of Education
Bachelor of Science - Computer Engineering
University Of The Immaculate Conception