Summary
Overview
Work History
Education
Skills
Timeline
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Jayrald Rebaya

Aubin Grove

Summary

Experienced and results-driven Chef with over five years in high-volume, fast-paced kitchen environments, including extensive experience in bulk cooking for large groups. Adept at preparing and managing large-scale meal production with efficiency, consistency, and strict adherence to food safety standards. Highly adaptable, reliable, and committed to supporting remote site teams with high-quality, nutritious meals. Ready to contribute to a FIFO setting with a strong work ethic, flexibility, and a focus on excellence in service delivery.

Overview

5
5
years of professional experience

Work History

Production Chef

Fine Foods, WA
06.2025 - Current
  • Prepared and cooked large batches of dishes (usally 50kg+) following standard recipes and food safety guidelines.
  • Managed inventory levels, ensuring timely replenishment of ingredients for uninterrupted production.
  • Collaborated with team members to streamline kitchen operations and enhance overall efficiency.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Monitored food safety standards and sanitation practices, ensuring compliance with health regulations.


Chef de Partie

Ready Eddie’s
07.2023 - 06.2025
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Maintain a clean and compliant kitchen environment in line with Australian food safety standards
  • Oversaw catering events from preparation through execution, ensuring guest satisfaction with the provided cuisine.
  • Provided support in all areas of the kitchen as needed (larder, hot section, wok section), demonstrating versatility and adaptability under pressure.
  • Operated all kitchen equipment safely to prevent injuries.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Monitored inventory levels to optimize ingredient usage and minimize waste.
  • Disciplined and dedicated to meeting high-quality standards.

Commis Chef

Gypsy Home Resort
10.2020 - 05.2023
  • Supported senior chefs in all aspects of food preparation and service for resort guests and special events
  • Handled mise en place across multiple stations including pantry, fryer, and grill, ensuring readiness for high-volume service
  • Prepared and portioned ingredients for breakfast, lunch, and dinner service in line with daily menu requirements
  • Maintained strict hygiene protocols in food handling, storage, and workstation cleanliness
  • Assisted in plating and garnishing of dishes to ensure consistency and presentation quality
  • Gained hands-on experience rotating through various kitchen stations under the guidance of experienced chefs

Education

Diploma - Hospitality Management

Illoura College
Perth, WA
07-2025

Certificate IV - Kitchen Management

Illoura College
Perth, WA
12.2024

Certificate III - Commercial Cookery

Illoura College
Perth, WA
07.2024

Skills

  • Expertise in Bulk Cooking, Wok Cooking & Asian Stir-Fry Techniques
  • Catering & Buffet Preparation for Large Groups
  • Operational Leadership Across Grill, Larder, Pan, and Wok Stations
  • Advanced Prep Skills for High-Volume Service
  • Kitchen Inventory Management & Waste Reduction
  • Ability to Work Independently with Minimal Supervision
  • Training & Mentoring of Junior Kitchen Staff
  • Strong Time Management and Efficiency in 12-Hour Shifts
  • Food safety and sanitation
  • Excellent Knife skills

Timeline

Production Chef

Fine Foods, WA
06.2025 - Current

Chef de Partie

Ready Eddie’s
07.2023 - 06.2025

Commis Chef

Gypsy Home Resort
10.2020 - 05.2023

Certificate IV - Kitchen Management

Illoura College

Certificate III - Commercial Cookery

Illoura College

Diploma - Hospitality Management

Illoura College

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Jayrald Rebaya