Jeric Caysido
Clyde,VIC
Summary
A Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Organised and dependable successful at managing multiple priorities with positive attitude. Willingness to take on added responsibilities to meet team goals. I love challenges and trying new things. Motivated Service worker with exceptional social skills and communication abilities. Dedicated to following health and safety guidelines and handling food items properly. Pursues every opportunity to support team members and proactively address issues.
As a freelance laborer/removalist: Teamwork is a key part of this role. Five of my best qualities are patience, compassion, determination, perseverance and enthusiasm for learning. I have easy demeanour and a peaceful disposition. I am a team player, a hard worker, I respond to feedback well and I respect multicultural dynamics. I have the ability to prioritise task in relation to their importance and the team's goal. I can manage my time wisely and ensure that my daily tasks are completed. I have high regard for professionalism and I strive to accomplish what is expected of me in my work commitments with precision and excellence.
Overview
3
3
years of professional experience
Work History
Head Chef
Olinda Creek Hotel
11.2020 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modernized work processes to reduce guest wait times and boost daily output.
Freelance Laborer/removalist
N/A
09.2021 - 05.2022
- Cleaned and maintained tools, equipment and worksites.
- Followed instructions and safety protocols to prevent accidents and injuries.
- Loaded and unloaded materials onto trucks and trailers
- Inspected tools and equipment to maintain safety and efficiency.
- Provided labor support to carpenters, masons and other skilled trades.
- Managed safe and efficient use of tools and equipment on work sites.
- Followed instructions and safety protocols while operating machinery and equipment.
- Moved and cleared debris from work sites to dispose of in designated areas.
- Loaded and unloaded materials and equipment onto and off work sites.
Education
No Degree - Advanced Diploma in Hospitality Commercial Cookery
Hales Institute
Swanston Street, Melbourne, VIC 300005.2009
Skills
- Food Preparation Techniques
- Food Science
- Vendor Relations
- Employee Training
- Ingredient Selection
- Food Spoilage Prevention
- Regulatory Compliance
- Menu Planning
- Budgeting and Cost Control
- Dish Preparation
- Equipment Maintenance
- Kitchen Management
- Critical Thinking
- Inventory and Supply Management
- Contamination Prevention
- Kitchen Equipment Safety
- Kitchen Staff Management
- Workflow Coordination
- Food Safety
- Profit Target Achievement
- Restaurant Operation
- Estimate Food Needs
- Cleaning and Sanitation
- Hiring, Training and Development
- Waste Reduction
- Cooking Technique Demonstrations
- Food Preparing, Plating and Presentation
- Guest Satisfaction
- Create Recipes
- Special Dietary Requirements
Timeline
Freelance Laborer/removalist
N/A
09.2021 - 05.2022
Head Chef
Olinda Creek Hotel
11.2020 - Current
No Degree - Advanced Diploma in Hospitality Commercial Cookery
Hales Institute
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