Summary
Overview
Work History
Education
Skills
Cateringskills
Professionalreferences
Keystrengthsandattributes
Timeline
Generic

Laval Emmanuel Tonta

Clyde

Summary

Bringing positive, upbeat attitude and passion for culinary excellence, with deep knowledge of food preparation and kitchen management combined with advanced skills in recipe creation and plating. Adept at maintaining high standards of kitchen hygiene and efficiency, ensuring smooth operations and exceptional dining experiences. Committed to delivering innovative dishes and enhancing guest satisfaction.

Overview

15
15
years of professional experience

Work History

Sous Chef

Club Officer
03.2023 - Current
  • Prepare food items consistently and in compliance with recipes
  • Cook and assist in platting in Pan section
  • Supported the Head chef in kitchen operation and food preparations
  • Monitor waste and portion control to maintain profit margins
  • Stocked and maintained sufficient levels of ingredients throughout busy period
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

HEAD CHEF

Watersedge Seafood Restaurant
02.2017 - 02.2023
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Handled and stored food to eliminate illness and prevent cross-contamination.

CHEF

Watersedge Seafood Restaurant
01.2015 - 01.2017
  • Shucking Oysters and work with Other seafood such as Lobster, fish, and others
  • Work as prep cook/chef
  • Prepared food items consistently and in compliance with recipes
  • Portioning, cooking and waste control guidelines
  • Instructed new staff in proper food preparation, storage and use of equipment and utensils
  • Look after sanitation and safety issues
  • Do ordering, Roster and manage stock level
  • Help as a barista and cashier
  • Deal with customer complaint

Kitchen hand

Shine Restaurant
12.2009 - 02.2011
  • Company Overview: Specialising in variety of Australian and European Cuisine
  • Preparation of all ingredients (washing/cutting/set-up)
  • Light cooking
  • Stock control, making sure there are sufficient supplies of items/ingredients
  • Training in overall restaurant management
  • Specialising in variety of Australian and European Cuisine

Education

Diploma - Hospitality Management

Chisholm Institute
Dandenong, Vic

Certificate II - Hospitality (RSA)

Chisholm Institute
Dandenong, Vic

First Aid certificate -

Food Safety Certificate -

02.2026

Certificate Ill - Hospitality (Commercial Cookery)

Chisholm Institute
Dandenong, Vic
01.2010

Skills

  • Immaculate presentation
  • Team member
  • Reliable
  • Punctual
  • Trustworthy
  • Friendly
  • Courteous
  • Positive
  • Hardworking
  • Dedicated
  • Good organisation
  • Time management
  • Adaptability
  • Multi-tasking
  • Willingness to learn
  • Food safety knowledge
  • Health regulations knowledge
  • Grill cooking
  • Pan cooking
  • Wok cooking
  • Cooking for large numbers
  • Ingredient preparation
  • Fresh food handling
  • Washing fruits
  • Cutting fruits
  • Peeling fruits
  • Cleaning
  • Disinfecting
  • Sanitizing
  • Stock taking
  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management

Cateringskills

  • Extensive knowledge of food safety and health regulations
  • Knowledge in grill, pan and wok cooking
  • Able to cook for large numbers
  • Accurately preparing ingredients for cooking
  • Able to work with all kinds of fresh food
  • Washing, cutting and peeling fruits and vegetables
  • Cleaning, disinfecting and sanitizing all areas of the kitchen
  • Stock taking

Professionalreferences

  • Christine Furner, Watersedge Restaurant Owner/Manager, 0402618928
  • Ross Fairleigh, Executive Chef, 0437725112
  • Christopher Thomson, Zee Box Owner, 0450 598 512
  • Greg Lane, Shine Owner, 0408 800 888
  • Shaun Nugara, Bertram’s Cleaning – part owner, 0406 065 127
  • Adi, Club Officer Head Chef, 0449831666

Keystrengthsandattributes

  • Immaculate presentation, well groomed
  • Active and helpful team member
  • Reliable, punctual and trustworthy
  • Friendly, courteous and positive
  • Hardworking and dedicated
  • Good organisation and time management skills, with the ability to meet deadlines
  • Can quickly adapt to changing situations
  • Multi-tasking
  • Keen to learn new skills and develop further

Timeline

Sous Chef

Club Officer
03.2023 - Current

HEAD CHEF

Watersedge Seafood Restaurant
02.2017 - 02.2023

CHEF

Watersedge Seafood Restaurant
01.2015 - 01.2017

Kitchen hand

Shine Restaurant
12.2009 - 02.2011

Diploma - Hospitality Management

Chisholm Institute

Certificate II - Hospitality (RSA)

Chisholm Institute

First Aid certificate -

Food Safety Certificate -

Certificate Ill - Hospitality (Commercial Cookery)

Chisholm Institute

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Laval Emmanuel Tonta