Loïc Aza
Wyndham Vale,Vic
Summary
Passionate about food and particularly interested in American barbecue, French, Mauritian, Creole and Japanese cuisine, I am a 24-year-old Mauritian chef. With a strong dedication to creating exceptional culinary experiences, I constantly seek to expand my knowledge and skills in the culinary arts. Through my experience and creativity, I strive to bring unique flavors and innovative techniques to the table.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Cook
Up in Smoke
Footscray, VIC
08.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- American barbecue restaurant
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
Kitchen Hand/ Prep Hand
Bistro Thierry
Toorak, VIC
05.2022 - 10.2022
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Managed time to juggle multiple tasks simultaneously with ease.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Labeled and stored all food items correctly and checked expiration dates routinely.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
- Followed recipes and chef instructions to prepare food correctly.
- Transported food items from storage areas to kitchen for prepping.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Learned other teammates' work tasks to train as backup.
- Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
Cook
Melbourne Racing Club
Point Cook, VIC
11.2022 - 08.2023
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
Education
Cambridge school certificate
Cambridge High School certificate
Diploma In Hospitality Management - Hospitality Administration And Management
Academia international, Melbourne
Melbourne, VIC05.2024
Skills
- Customer Service
- Cooking
- Cleaning and organization
- Food handling
- Food Preparation
- Strong attention to safe food handling procedures
- Frying
- Cooking techniques
- Knife Skills
- Sanitation
- Supply Restocking
- Surface cleaning
- Hospitality and service industry background
- Food presentation
- Kitchen equipment operation and maintenance
- Sanitation Practices
- Grilling
- Contamination prevention
- Food Waste Reduction
- Performance Improvement
- Food plating and presentation
- Portion Control
- Food Plating
- Food Handler Certification
- Order Verification
- Sauce making
- Ingredients measuring
- Plating and presentation
- Allergen awareness
- Nutrition Awareness
- Food spoilage prevention
- Event Catering
- International Cuisine Knowledge
- Regional cuisine knowledge
- Food photography
- Food Storage
- Teamwork and Collaboration
- Cleaning and sanitization
- Works Well Under Pressure
- Safe Food Handling
- Meal Preparation
- Frying and sautéing
- Menu Memorization
- Food Processing
- Food Production
- Bulk Food Preparation
- Product Rotations
- Measurements and Calculations
- Garnishing and Plating
- OSHA Regulations Knowledge
Certification
- Certificate 3 in commercial cookery
- Certificate 4 in commercial cookery
- Diploma in hospitality management
Languages
French
Native or Bilingual
English
Full Professional
Timeline
Cook
Up in Smoke
08.2023 - Current
Cook
Melbourne Racing Club
11.2022 - 08.2023
Kitchen Hand/ Prep Hand
Bistro Thierry
05.2022 - 10.2022
Cambridge school certificate
Cambridge High School certificate
Diploma In Hospitality Management - Hospitality Administration And Management
Academia international, Melbourne