Summary
Overview
Work History
Education
Skills
Timeline
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JOHN ALAIN FENIS

47A OSBORNE RD. NORTH HAVEN,SA

Summary

Punctual culinary professional with extensive experience in executing menus and recipes to deliver high-quality food. Skilled in equipment setup and maintenance for efficient daily food preparation, alongside effective supply management. Recognized for exceptional multitasking abilities that enhance kitchen operations and productivity.

Overview

2
2
years of professional experience

Work History

CHEF LEVEL IV

LLAW BOUTIQUE RESTAURANT CAFE
PORT ADELAIDE PLAZA, South Australia
06.2023 - Current
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Resolved customer complaints regarding food quality or service issues.
  • Trained new chefs on proper cooking techniques and menu items.
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Checked quality of raw materials before use.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

Chef Level IV

ADOBO CO.
PORT ADELAIDE , SA
03.2025 - 04.2025
  • Prepared high-quality dishes following established recipes and presentation standards.
  • Maintained cleanliness by adhering to sanitation policies and procedures.
  • Adjusted dish seasonings based on customer preferences for enhanced satisfaction.
  • Developed creative concepts for food preparation and presentation during special events.
  • Stored food appropriately using correct containers and labeling systems.
  • Monitored portion sizes, garnishing, and preparation methods for consistency in quality.
  • Checked quality of raw materials prior to use to ensure freshness.

Education

DIPLOMA IN HOSPITALITY MANAGEMENT - CHEF And MANAGER

AUSTRALIAN VIRTUS INSTITUTE
Adelaide, SA
05-2025

CERTIFICATE IV IN KITCHEN MANAGEMENT - CHEF

AUSTRALIAN VIRTUS INSTITUTE
Adelaide, SA
11-2024

Skills

  • Quality assurance and food safety
  • Culinary techniques and food preparation
  • Verbal and written communication
  • Time management and organization
  • Ingredient selection and pantry restocking
  • Sanitation guidelines and waste control
  • Attention to detail and physical stamina
  • Grilling and frying methods
  • Food inventory management
  • Plating and presentation skills

Timeline

Chef Level IV

ADOBO CO.
03.2025 - 04.2025

CHEF LEVEL IV

LLAW BOUTIQUE RESTAURANT CAFE
06.2023 - Current

DIPLOMA IN HOSPITALITY MANAGEMENT - CHEF And MANAGER

AUSTRALIAN VIRTUS INSTITUTE

CERTIFICATE IV IN KITCHEN MANAGEMENT - CHEF

AUSTRALIAN VIRTUS INSTITUTE

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