Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Lawrence Rojo

CLYDE NORTH,VICTORIA

Summary

Forward-thinking professional offering more than 4 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven skills.

Overview

9
9
years of professional experience

Work History

Chef Full Time

LAWRENCE KLYZER ROJO
02.2022 - Current
  • Ensure ingredients and final products are fresh
  • Follow recipes, including measuring, weighing and mixing ingredients
  • Present, garnish and arrange final dishes.
  • Assist with general kitchen duties under the direction of the Head Chef
  • Adhered to food safety standards when storing and preparing foods.
  • Planning menus, estimating food and labour costs, and ordering food supplies.
  • demonstrating techniques and advising on cooking procedures.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.

Casual Chef

Amstel Club
09.2019 - 02.2022
  • Accurately measuring meal ingredients for the Sous Chef
  • Preparing meal ingredients, which includes seasoning of different meats as well as washing, peeling, and chopping vegetables and fruits
  • Preparing basic salads and sauces as directed by the Chef de Partie
  • Receiving deliveries and verifying that all ordered items have been delivered and are of good quality
  • Taking inventory of restaurant supplies and notifying the supervisor of low or depleted supplies
  • Discarding all expired and spoiled food items stored in the stock rooms, refrigerators, and freezers
  • Performing basic cleaning duties and ensuring that workstations are properly sanitized
  • Plating and presenting meal items as per the Sous Chef's instructions.
  • Monitored quality, presentation and quantities of plated food across line.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.

Commis Chef

Villaluz by the Sea
06.2015 - 06.2018
  • Ensure ingredients and final products are fresh
  • Follow recipes, including measuring, weighing and mixing ingredients
  • Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
  • Present, garnish and arrange final dishes.
  • Assist with general kitchen duties under the direction of the Chef
  • Adhered to food safety standards when storing and preparing foods.
  • Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
  • Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.

Education

Certificate IV - Commercial Cookery RPL

Bright College Australia
04.2023

Certificate III in Commercial Cookery - RPL

Frontier Institute of Technology
03.2023

Food Handling Certificate Level 1

Food Safety First
10.2021

Hospitality Management - Associate in Hospitality Management

University of San Jose - Recoletos
03.2015

Skills

  • Extensive knowledge in culinary and food customer service with more than 4years of experience
  • A good eye for color and composition, and a well-developed sense of taste and smell
  • Multitasking individual, having several events on and off premise at the same time over several days
  • Capable of developing and creating trendy and menus and dishes by constantly reading, dining out and paying attention to current events and trends in my field

References

  • Glen Villaluz, (Head Chef) 0406448401
  • Dhan KC, (Sous Chef) 0423170428
  • Andrew Grayling ( Executive Chef) 0400150331

Timeline

Chef Full Time

LAWRENCE KLYZER ROJO
02.2022 - Current

Casual Chef

Amstel Club
09.2019 - 02.2022

Commis Chef

Villaluz by the Sea
06.2015 - 06.2018

Certificate IV - Commercial Cookery RPL

Bright College Australia

Certificate III in Commercial Cookery - RPL

Frontier Institute of Technology

Food Handling Certificate Level 1

Food Safety First

Hospitality Management - Associate in Hospitality Management

University of San Jose - Recoletos

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