Leidy Marcela Perea Infante
Richmond,VIC
Summary
Dedicated and energetic Chef with an exceptionally good attitude. Possess expertise as following recipes and presentation with meticulous detail. Adept at multitasking in a high-volume, fast-paced work environment, able to maintain cordial and professional working relationships with other staff, supervisors, and customers. Seeking for an opportunity to fully use my skills in the creation of tasty meals for Name of the Place.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Commis Chef
Sofitel Melbourne On Collins Hotel
11.2021 - 04.2024
- Working in conjunction with the Sous Chef to plan seasonal menus
- Assisting in the food preparation process
- Cooking and preparing elements of high quality dishes
- Preparing vegetables, meats and fish
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Helping with deliveries and restocking
- Assisting with stock rotation cleaning stations
- Contributing to maintaining kitchen and food safety standards
- Helping to maintain a climate of smooth and friendly co-operation
- Cooking, preparing and serving the High Tea section.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Placed orders to restock items before supplies ran out.
- Assisted in training new staff members on kitchen procedures and best practices, fostering a supportive team environment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Participated in food tastings and taste tests.
Chef
Melbourne ZOO – Compass Group
10.2019 - 11.2021
- Cooked and prepared a variety of salads: Vegans, Gluten Free and Mix
- Cooked and prepared a variety of fresh nutritious midday meals
- Ensured that appropriate levels of hygiene and cleanliness are maintained in the kitchen
- Controlled stock rotation to ensure the kitchen and larder are always well stocked
- Ensured the food at point of delivery is of the highest quality
- Enquired for allergies and cooked meals accordingly
- Regulated temperatures of ovens, grills and other cooking equipment
- Periodic stock control in freezers, pantries and storerooms
- Controlled stock rotation to ensure the kitchen and larder are well stocked
- Prepared and cooked at Bistro and for Functions.
Cook, work-based training
Melbourne Marriott Hotel
12.2020 - 04.2021
- Organized, prepared and cooked a variety of food items
- Ensured ingredients were sourced fresh and discarded any expired foods
- Portioned dishes according to recipe and ensured plates were presentable
- Maintained food quality control
- Completed 400 hours of work-based training
- This work-based training describes the performance outcomes, skills and knowledge required to work as a cook
- It incorporates all aspects of organizing, preparing and cooking a variety of food items across different service periods and menu types, using a range of cooking methods and team coordination skills
- It also integrates key technical and organizational skills required by a qualified commercial cook.
Education
Diploma of Hospitality Management -
Academies Australasia Polytechnic - AAPoly
01.2021
Certificate IV in Commercial Cookery -
Academies Australasia Polytechnic - AAPoly
01.2021
Certificate III in Commercial Cookery -
Academies Australasia Polytechnic - AAPoly
01.2021
Master in Business Project Management -
APIC - Melbourne
01.2017
Bachelor of Trade Emphasis on Logistics Distribution -
Santo Tomas University - Colombia
01.2016
Specialization in Marketing Management -
Jorge Tadeo Lozano University - Colombia
01.2011
Skills
- Multitasking
- Planning and Organizing
- Attention to Detail
- Adaptability
- Self-starter
- Collaborative
- Punctual
- Friendly and Approachable
- Passion for cook
- Quick Learner
- Team collaboration
- Effective Time Management
Languages
Spanish
English
City
VIC
State
3121
Street
Richmond
Other Training Or Licenses
- Allergen Training – Compass Group
- Use Hygienic practices for food safety (SITXFSA001) – AAPoly
References
- Garth Channing, Executive Sous Chef Sofitel Hotel, 0415 539 404, garth.channing@sofitel.com
- Lindsay Jamison, Chef Consultant, 0422 149 417, jamisonlindsay82@gmail.com
Certification
- Certified [Job Title], [Company Name] - [Timeframe]
Timeline
Commis Chef
Sofitel Melbourne On Collins Hotel
11.2021 - 04.2024
Cook, work-based training
Melbourne Marriott Hotel
12.2020 - 04.2021
Chef
Melbourne ZOO – Compass Group
10.2019 - 11.2021
Diploma of Hospitality Management -
Academies Australasia Polytechnic - AAPoly
Certificate IV in Commercial Cookery -
Academies Australasia Polytechnic - AAPoly
Certificate III in Commercial Cookery -
Academies Australasia Polytechnic - AAPoly
Master in Business Project Management -
APIC - Melbourne
Bachelor of Trade Emphasis on Logistics Distribution -
Santo Tomas University - Colombia
Specialization in Marketing Management -
Jorge Tadeo Lozano University - Colombia
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