Kaoru Ito
Lorne
Summary
Professional culinary specialist with 10 years of experience in the industry. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in team work, food preparation, and quality control.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Senior Sous Chef(BISTRO)
Merivale
04.2025 - Current
- Supervised kitchen staff to ensure efficient food preparation and service.
- Collaborated with Head chef/ Executive chef to create seasonal menu offerings aligned with customer preferences.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Ensured compliance with all health department regulations and food safety regulations
- Assisted in cost control measures to optimize kitchen operations profitability.
- Mentored junior chefs and provided constructive feedback for professional growth.
Head Chef
Umiko Izakaya
03.2024 - 04.2025
- Opening a new restaurant
- Create a new menu with local seafood and ingredients
- Managed food cost, labour cost to maximise the business profit
- Hired, managed, and trained kitchen staff
- Implemented and monitored kitchen work safety
- Developed a very strong culture of team work betwenn FOH and BOH
Senior Sous Chef(BISTRO)
Merivale
03.2023 - 03.2024
- Collaborated with Head chef/Executive chef to create seasonal menu offerings aligned with customer preferences.
- Managed inventory levels, ensuring freshness of ingredients while minimizing waste.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Costing food and labour to meet business requirement
- Participated in senior operations meetings to enhance customer service and business growth
Sous Chef (CODA)
Merivale
02.2022 - 03.2023
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Managed inventory levels, effective ordering and reducing food waste
- Trained junior chefs in culinary techniques and safety procedures to improve skillsets.
- Executed cost control measures, optimizing ingredient usage without compromising quality.
- Led daily kitchen briefings, communicating priorities and fostering a cohesive team environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Managed roster to meet the labour budget
Sous Chef (MOVIDA)
Lorne Hotel
08.2020 - 02.2022
- Supervised kitchen staff to ensure efficient meal preparation and delivery.
- Creating seasonal specials using local produce
- Managing staff rosters
- Ordering and keeping the inventory level
- Planned and directed high-volume food preparation in fast-paced environment.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Chef De Partie/Sous Chef
Mestizorestaurant
02.2017 - 08.2020
- Maintained high standards of food safety and sanitation compliance throughout the kitchen operations.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes to meet the high volume
Chef De Partie
Grand Pacific Hotel
06.2016 - 02.2017
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Commis Chef
The Kettle Black
01.2015 - 07.2015
- Optimize food preparation processes for improved speed and quality.
- Coordinate daily tasks to maintain high standards of service.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
Factory Production Worker
Toyota Auto Body
05.2010 - 11.2014
- Crane operator for press molds
- Forklift operator loading and unloading the pallets for pressed car panels( roof, side quarter, doors etc)
- Line worker inspecting the panels
- Monitored daily and weekly safety check for the log book
- Conducted a weekly safety training
Education
Advanced Diploma - Hospitality Management
AVETA
Melbourne, VIC03-2019
Certificate 4 - Commercial Cookery
AVETA
Melbourne, VIC02-2018
Skills
- Team leadership
- Food safety
- Customer service
- Kitchen organization
- Safety management
- Mentoring and coaching
- Attention to detail
- Skilled in managing stress
Certification
- Food safety supervisor
- Crane operator(Japanase)
- Forklift Operator(Japanese)
Languages
English
Professional Working
Japanese
Native or Bilingual
Timeline
Senior Sous Chef(BISTRO)
Merivale
04.2025 - Current
Head Chef
Umiko Izakaya
03.2024 - 04.2025
Senior Sous Chef(BISTRO)
Merivale
03.2023 - 03.2024
Sous Chef (CODA)
Merivale
02.2022 - 03.2023
Sous Chef (MOVIDA)
Lorne Hotel
08.2020 - 02.2022
Chef De Partie/Sous Chef
Mestizorestaurant
02.2017 - 08.2020
Chef De Partie
Grand Pacific Hotel
06.2016 - 02.2017
Commis Chef
The Kettle Black
01.2015 - 07.2015
Factory Production Worker
Toyota Auto Body
05.2010 - 11.2014
Advanced Diploma - Hospitality Management
AVETA
Certificate 4 - Commercial Cookery
AVETA
Similar Profiles
Maria SticcaMaria Sticca
Assistant Operations Manager at MerivaleAssistant Operations Manager at Merivale
Jecel AlferezJecel Alferez
Cook at MerivaleCook at Merivale
Cainan TalisitamaCainan Talisitama
Storesperson at MerivaleStoresperson at Merivale
Joaquin FossatiJoaquin Fossati
Bar Back at merivaleBar Back at merivale
Nicholas EsligerNicholas Esliger
Pipe Welder at CIMCO RefrigerationPipe Welder at CIMCO Refrigeration