Summary
Overview
Work History
Education
Skills
Certification
Hobbies and Interests
References
Timeline
Generic

Mark Jude Espada Sison

Adelaide,SA

Summary

Recent graduate from Commercial Cookery studies, with a strong background in Food Hospitality prior to studies. Motivated professional with a strong work ethic and adaptability. Proven ability to excel in customer service, multitasking, and time management. Experienced in building relationships and collaborating with high-performing teams in culinary settings. Committed to food safety and delivering exceptional customer experiences. Drive to continue learning various aspects of the culinary field and continue to develop.

Overview

12
12
years of professional experience
1
1
Certification

Work History

Chef de Partie

Britannia Hotel
08.2024 - Current
  • Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they are in compliance with hygiene standards.
  • Performed basic cooking tasks such as preparing meats and/or vegetables using various tools including ovens, fryers and grills, etc.
  • Prepared ingredients and foods for dishes using various methods required to be used for food service operation.
  • Managed inventory levels by tracking sales, rotating stocks and replenishing supplies as needed and maintaining accurate records of stock levels; ordering new ingredients stocks as required.
  • Conducted frequent line checks to ensure food and storage areas keep food within proper temperatures and holding zones minimizing food health and safety risk, and equipment checks to ensure they are in operable condition and store foods in compliance with safety standards.
  • Cleaned and sanitized kitchen equipment, utensils and workstations using proper methods for safe food preparation.

Chef de Partie

The Elephant British Pub
10.2023 - Current
  • Organized daily mise en place for efficient food preparation and service.
  • Prepared ingredients and foods for dishes using various methods as required to be used for food service operation.
  • Executed basic cooking tasks including preparation of food items such as frying meats and vegetables on various mediums.
  • Preparing various food ingredients to be processed further for food service.
  • Crafted range of sauces from scratch based on recipes per instructions or as per customer specifications.
  • Maintained accurate stock records, and preparing order lists as necessary.
  • Managed food usage through effective stock rotation to minimize stock spoilage.
  • Monitored product and ingredient quality, freshness and integrity through food preparations.
  • Ensured compliance with food safety protocols to reduce microbial spread whilst preparing foods.

Commis Chef

The Astor Hotel
08.2023 - 12.2023
  • Executed food preparation with fundamental knife skills to prepare food ingredients including meats and vegetables.
  • Adhered to Head Chef’s standards for product preparation, preparation and flavour profiles.
  • Ensured proper food storage of various items in proper locations and temperatures in compliance with health and safety regulations.
  • Maintained workspace cleanliness to consistently comply with health code requirements.
  • Monitored ingredients stock levels to help optimize kitchen inventory management.
  • Coordinated with various kitchen and service staff during service periods to enhance operational efficiency.
  • Prepared and cooked diverse food items according to precise recipes provided.
  • Regularly checked food quality to uphold high standards.

Cook

Sorrento Pizza Bar
11.2021 - 01.2023
  • Regular cleaning of kitchen equipment, surfaces, utensils and workstations to ensure hygiene standards.
  • Monitored food stock levels and created supplies order list as required to maintain inventory.
  • Prepared meals according to recipes, adjusting ingredients per customer preferences.
  • Adhered to food safety standards during food preparation and food storage processes.
  • Coordinated orders to expedite food service based on cook and delivery times.
  • Wrapped, dated and labeled food items in storage for optimal safety and freshness in appropriate temperature and storage locations.

Catering Staff Member

Zesta Gourmet Catering
01.2022 - 09.2022
  • Prepared food for catering events by following established recipes and catering manager instructions.
  • Set up banquet tables according to event specifications.
  • Maintained comprehensive knowledge of menu items to assist guests with information about event offerings.
  • Stocked beverage stations and food stations with necessary supplies prior to service periods.
  • Inspected equipment on site before and after use to ensure efficient service periods.
  • Served food items including appetizers, entrees, salads, desserts and beverages promptly as needed.
  • Performed general cleaning tasks in accordance with health and safety regulations.
  • Ensured compliance in regard to hygiene standards throughout catering operations.

Cook

Bar 38
12.2021 - 08.2022
  • Inspected kitchen and food workstations for sanitary conditions prior to and at the end of each shift.
  • Cleaned kitchen equipment, utensils, surfaces, work areas and storage areas thoroughly, regularly.
  • Prepared meals according to Head Chef’s provided recipes, whilst adjusting meals as per customers’ requests.
  • Adhered to food safety standards for preparation of ingredients, meals and the storage of food items.
  • Conducted inventory counts before and after shifts to manage stock efficiently during service periods and create inventory order lists as required.
  • Operated grills, fryers, broilers, ovens and etc. ensuring quality cooking standards.
  • Collaborated with fellow kitchen staff to efficiently deliver food to customers.

Cook

Senor Churros
01.2018 - 08.2018
  • Operated grills, fryers, and broilers to prepare quality food products.
  • Conducted regular stock inventory counts prior to disembarking and travelling with food truck to service locations, for efficient food service.
  • Cleaned kitchen equipment, utensils, surfaces and work areas thoroughly before and after food service periods.
  • Prepare food ingredients to be used and cooked menu items in accordance to provided recipe and customer requests.
  • Adhered to food safety standards for storage and preparation of foods to minimize food safety risk.

Lead Cook

San Antonios Pizzeria
12.2013 - 01.2018
  • Started as a food delivery driver and worked through the ladder learning to cook and eventually Lead cook.
  • Performed opening and closing duties, and inspected workplace cleanliness before and after service hours, to ensure hygiene standards are met.
  • Conducted daily inspections and cleaning of kitchen work areas, utensils, equipment and storage facilities, ensuring high standard of cleanliness.
  • Managed inventory levels by conducting stock take, receiving orders, stock rotation and preparing order lists for senior chefs to place orders as required.
  • Lead kitchen team to cook and manage the flow of incoming and outgoing food orders efficiently and to a high quality.
  • Prepared food items to be used as ingredients for mise en place daily, ensuring that safe food handling is performed at all stages.

Education

Commercial Cookery Certificate II and III -

Tafe SA Regency Campus
12.2023

Bachelor of Registered Nursing - Incomplete

University of South Australia City Campus
11.2021

Diploma of Enrolled Nursing -

Australian Nursing & Midwifery Education Centre
02.2020

Bachelor of Medical Science - Incomplete

Flinders University
11.2014

Highschool Diploma -

Blackfriars Priory School
12.2013

Skills

  • Sound Numerical and Technological literacy
  • Food Preparation
  • Inventory Management
  • Customer service focused skills
  • Temperature control
  • Collaborative work skills
  • Hygiene Compliance
  • Self-management
  • Kitchen organization
  • Quick learning and Adaptability
  • Critical Think and Problem Solving
  • Proper Food Handling and Sanitation practices
  • Quality Monitoring
  • Mise en place

Certification

  • Commercial Cookery Certificate II
  • Commercial Cookery Certificate III
  • Food Safety Certificate
  • Full Working Rights in Australia

Hobbies and Interests

  • Cooking and Baking
  • Various sports including Basketball
  • Movies and TV Shows
  • E-Sports

References

  • Kym Turner

Co-Owner and Operator 

The Astor Hotel, The Elephant British Pub, and Britannia Hotel

admin@theastor.com.au

0409 763 302

  • Ben Bingham

Executive Chef

The Astor Hotel, The Elephant British Pub, and Britannia Hotel

pomofanarchy@gmail.com

0430 223 934

Timeline

Chef de Partie

Britannia Hotel
08.2024 - Current

Chef de Partie

The Elephant British Pub
10.2023 - Current

Commis Chef

The Astor Hotel
08.2023 - 12.2023

Catering Staff Member

Zesta Gourmet Catering
01.2022 - 09.2022

Cook

Bar 38
12.2021 - 08.2022

Cook

Sorrento Pizza Bar
11.2021 - 01.2023

Cook

Senor Churros
01.2018 - 08.2018

Lead Cook

San Antonios Pizzeria
12.2013 - 01.2018

Commercial Cookery Certificate II and III -

Tafe SA Regency Campus

Bachelor of Registered Nursing - Incomplete

University of South Australia City Campus

Diploma of Enrolled Nursing -

Australian Nursing & Midwifery Education Centre

Bachelor of Medical Science - Incomplete

Flinders University

Highschool Diploma -

Blackfriars Priory School

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Mark Jude Espada Sison