Lina Martinez
Melbourne,Australia
Summary
Passionate and creative Chef with 3 years of professional kitchen experience across wedding catering, Australian pub kitchens, bakeries, and traditional Italian restaurants. Skilled in pizza dough preparation, stone oven cooking, and full-spectrum kitchen operations-from prep to plating to large-scale functions. Known for being highly reliable, creative, adaptable, and consistently delivering high standards of quality and hygiene. Currently seeking a long-term opportunity with sponsorship transfer to continue contributing to the Australian hospitality industry.
Overview
7
7
years of professional experience
Work History
Chef de Partie
Woods Yards Restaurant
08.2024 - Current
- Preparing a variety of italian-fusion cuisine.
- Hand-stretched pizza bases and managing a traditional stone oven for consistent quality and texture.
- Ensuring high standards of mise en place and maintaining excellent hygiene across all kitchen sections.
- Collaborating with the Head Chef on menu specials and seasonal offerings.
- Looking after ordering while the head chef is away.
- Maintaining efficiency and quality in both à la carte and function service.
Chef de Partie
General Assembly
04.2022 - 12.2023
- Prepared daily mise en place across multiple kitchen sections including cold larder, Josper grill, and hot sections.
- Operated charcoal oven to have steaks in different temperatures.
- Delivered seamless service during large functions and private events, working collaboratively with FOH staff.
- Maintained excellent cleaning standards, ensuring a hygienic and organised work environment.
Chef de Partie, Bakery
Rays Café
06.2022 - 11.2022
- Prepared a variety of cakes and baked goods, gluten free and vegan options.
- Ensured cleanliness and hygiene in the prep areas.
- Assisted with front-of-house pastry display setup and rotation.
- Supported other kitchen sections during peak times, including sandwich and breakfast.
- Assisted in menu development for baked items and collaborated on seasonal specials.
- Adhered to strict hygiene and allergen control procedures.
Chef de Partie
Australian Venue Co
08.2021 - 03.2022
- Managed prep and execution for lunch, dinner, and function services in a high-volume pub kitchen.
- Led deep frying and grill sections during peak hours.
- Crafted and plated canapés and function items for corporate and private events.
- Ensured consistent portion control and presentation across all menu items.
- Maintained a positive team environment and supported junior staff training.
Work Placement, Lunch & Functions
Yarra Valley Hotel
01.2021 - 06.2021
- Assisted in prep and service for weddings, corporate functions, and à la carte lunch service.
- Supported large-scale catering operations, coordinating with kitchen team members.
- Gained valuable experience in time management and section coordination during multicourse events.
- Maintained high standards of food quality and presentation under tight service timelines.
Chef
Mary Eats Cake
01.2020 - 11.2020
- Produced a wide variety of baked goods and desserts, including gluten-free and allergy-friendly options.
- Decorated cakes and pastries with a focus on creative and visually appealing designs.
- Prepared scones and signature menu items to a consistently high standard.
- Worked closely with customers to accommodate special dietary needs.
- Maintained kitchen cleanliness and supported inventory management.
Work Placement, Breakfast Chef
Arbory Cafe
01.2019 - 12.2019
- Assisted the breakfast chef with daily mise en place and service.
- Prepared poached and scrambled eggs, seasonal salads, and hot breakfast dishes.
- Operated the deep fryer for breakfast items and sides.
- Developed strong understanding of speed and precision in a busy, high-turnover breakfast service.
- Supported cross-training across other kitchen sections.
Education
Plant-based Chef Diploma -
National Institute of Food and Nutrition (INAT)
07.2025
Advanced Diploma of Hospitality Management -
Pax Institute of Education
10.2021
Healthy Desserts Course -
04.2021
Diploma of Hospitality Management -
Pax Institute of Education
02.2021
Certificate III - Commercial Cookery
Pax Institute of Education
08.2020
Certificate IV - Commercial Cookery
Pax Institute of Education
12.2019
Skills
- Pizza dough preparation
- Stone oven cooking
- Creative menu execution
- Efficient under pressure
- Strong kitchen hygiene
- Team leadership
- Collaboration
- Fast learner
- Versatile
- Multitasking
- Organisation
- Outstanding reliability
- Professionalism
Availability
Monday to Saturday, Flexible: Morning or afternoon shifts
References
Available upon request
Timeline
Chef de Partie
Woods Yards Restaurant
08.2024 - Current
Chef de Partie, Bakery
Rays Café
06.2022 - 11.2022
Chef de Partie
General Assembly
04.2022 - 12.2023
Chef de Partie
Australian Venue Co
08.2021 - 03.2022
Work Placement, Lunch & Functions
Yarra Valley Hotel
01.2021 - 06.2021
Chef
Mary Eats Cake
01.2020 - 11.2020
Work Placement, Breakfast Chef
Arbory Cafe
01.2019 - 12.2019
Plant-based Chef Diploma -
National Institute of Food and Nutrition (INAT)
Advanced Diploma of Hospitality Management -
Pax Institute of Education
Healthy Desserts Course -
Diploma of Hospitality Management -
Pax Institute of Education
Certificate III - Commercial Cookery
Pax Institute of Education
Certificate IV - Commercial Cookery
Pax Institute of Education
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