- Gardening
- Outdoor Recreation
- I participate in a variety of outdoor recreational activities
- Hiking
- Wine Tasting
- Food justice advocate, working to address food insecurity and promote access to healthy, affordable food
- Music
- Gym Workouts
- Team Sports
- High-Intensity Interval Training
- Watching Movies and TV Shows
Lusiana Marama
Melbourne,NSW
Summary
Hardworking individual who strives to do more, learn more and to work in a challenging environment to put my knowledge, experience and skills to work.
Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
16
16
years of professional experience
Work History
Chef
Moama Bowling Club
12.2023 - Current
- Developed innovative recipes to enhance menu offerings and drive customer satisfaction.
- Trained and mentored junior kitchen staff on food preparation techniques and safety standards.
- Streamlined inventory management processes to reduce waste and optimize ingredient usage.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
- Analyzed customer feedback to refine dishes and improve overall dining experience.
- Implemented seasonal menu changes based on ingredient availability and customer preferences.
- Managed food cost controls, ensuring adherence to budgetary requirements while maintaining quality.
- Led kitchen team in maintaining high standards of cleanliness and sanitation compliance.
Demi Chef
InterContinental Fiji Golf Resort & Spa
11.2021 - Current
- To produce all food items relevant to his/her section to the highest possible quality and presentation standard.
- Prepares, cooks, serves and stores the following dishes:
- Hot and cold
- Eggs, Vegetables, Fruit, Rice and Farinaceous Dishes
- Poultry and Game dishes
- Meat dishes
- Meat marinades
- Carve meats
- Fish and shell fish
- Sauces for fish and shell fish
- Garnishing techniques and methods of service for fish
- Pastry, cakes and yeast goods
- Desserts
- Hot and cold deserts
- Decorate portion and present
- Communicates politely and display courtesy to guests and internal customers
- Provides direction to the Kitchen helpers, including Cooks, Kitchen Attendants and Stewards
- Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
- Establishes and maintains effective employee working relationships
- Attends and participates in daily briefings and other meetings as scheduled
- Attends and participates in training sessions as scheduled
- Prepares in advance food, beverage, material and equipment needed for the service
- Cleans and re-sets his/her working area
- Implements the hotel and department regulations, policies and procedures including but not limited to:
- House Rules and Regulation
- Health and Safety
- Grooming
- Quality
- Hygiene and Cleanliness
- Performs related duties and special projects as assigned
- Occupational Health and Safety Responsibilities:
- Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are Demonstrate awareness and understanding of OH&S policies and procedures
- Work in conjunction and cooperate with management in the implementation of OH&S related initiatives
- Avoid the promotion of or participation in any acts that may result in injury to themselves or colleagues.
- Actively report workplace hazards, injuries and accidents arising from workplace activities, providing recommendations for corrective actions to prevent or minimise the chance of recurrence.
- Where Personal Protective Equipment (PPE) is required to control exposure to hazards in the workplace, wear and maintain the PPE as directed or as required in OH&S procedures.
- Use, taking reasonable care, safety, emergency equipment , plant materials tools and substances provided in the workplace as directed or as required in OH&S procedures
Kitchen Attendant
InterContinental Fiji Golf Resort & Spa
01.2016 - 01.2020
- Responsible for the cleanliness and hygiene of all food and beverage outlets and the carrying out of set food handling duties when required.
- Adhere to local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
- Cleaning, checking and maintaining of dishwashing machines to a good condition and in continual working order
- Assist the chefs with preparation and/or general kitchen duties
- Work in accordance with the daily production schedule
- Ensure a constant and sufficient supply of equipment and clean utensils to all outlets at all times
- Collection of all garbage and maintain the cleanliness of bins and garbage room at all times
- Maintain the cleanliness and conduct regular checks on the staff dining area to ensure it is clean, tidy and replenished
- Mise en Place and food preparation
- Assist with Food presentation
- Assist with the received and storage of goods
- Maintain hygienic standards and practices
- Actively pursuing cost saving measures
- Recycle where-ever possible
- Work in line with business needs
- Perform other related duties, as assigned.
- Was laid off due to Covid-19 pandemic
Commis Chef
Radisson Blu Resort, Denarau Island
01.2010 - 01.2013
- Under the direction of the Sous Chef or section chef, prepares food in accordance with Inter-Continental Hotel and resorts policies and Procedures and local hotel standards.
- Planning and production of daily food.
- Able to cook in all sections of the kitchen.
- In accordance with basic knowledge and recipes
- Complete knowledge of all current menus and daily specials, and preparation of their dishes.
- Assume control of section in the absence of Senior Chef.
- Prepare food requisitions on commencement of shift.
- All dishes, from order to press within 20 minutes.
- Keep all kitchen equipment, utensils and refrigerators in good working order.
- To maintain correct security procedures.
- Report any health and safety hazards.
- To conduct daily briefing with the change of shift.
- To carry out any other duties when directed by a senior chef.
- Reliable and able to work with little supervision.
- To ensure that adequate stocks are available for complete shift.
- Customers receive a well presented, quality food item in a timely manner.
- To maintain all hygiene standards in accordance to government health and safety standards.
- To ensure that goods are secured in correct storage areas.
- In a timely manner.
- Clear communication to assist team members and ensure high standards are maintained.
- As required.
Education
Primary Education -
Delainamasi Government School
Primary Education - undefined
Moturiki District School
High School Diploma - undefined
Suva Sangam School
01.2008
Skills
- Skilled in delivering customer service
- Approachable and sociable demeanor
- Proficient in managing multiple tasks
- Experience in recipe adaptation and modification
- Experience in delivering results in stressful environments
- Collaborative team member
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
Accomplishments
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Selected to create and prepare unique dishes for private parties with well-known celebrities.
- Designed whole new menu, including meal selections, beverages and pricing.
- Oversaw foodservice operations for 5-star
Interests
Timeline
Chef
Moama Bowling Club
12.2023 - Current
Demi Chef
InterContinental Fiji Golf Resort & Spa
11.2021 - Current
Kitchen Attendant
InterContinental Fiji Golf Resort & Spa
01.2016 - 01.2020
Commis Chef
Radisson Blu Resort, Denarau Island
01.2010 - 01.2013
Primary Education - undefined
Moturiki District School
High School Diploma - undefined
Suva Sangam School
Primary Education -
Delainamasi Government School
INTERESTS
Cooking, Reading, Traveling, Swimming, Watching Rugby
ACHIEVEMENTS & AWARDS
OH&S rep. for the Kitchen Department, Fire Fighting rep. for the Kitchen Department, Health & Hygiene rep. for the Kitchen Department
ADDITIONAL INFORMATION
To provide friendly attentive service, in providing the best meals for our guests ensuring that they love the meals and being the best in what I’m passionate about, that is cooking.
ACHIEVEMENTS & AWARDS
> OHS rep for the kitchen department
> Fire fighting rep for the kitchen department
> Health & hygiene rep for the kitchen department