LUZ EVELYN ANDRES
Melbourne,VIC
Summary
Experienced and innovative chef with a passion for delivering exceptional customer experiences. Known for driving and sustaining remarkable restaurant growth, specializing in breakfast, larder, and bulk production. Keen eye for concept development and commitment to high-quality restaurant or hotel operation consistently exceed expectations. Creative approach to culinary arts ensures that every dish is crafted with precision and flair, leaving a lasting impression on diners.
Overview
3
3
years of professional experience
Work History
Commis Chef - Banquet
Sofitel Melbourne on Collins
Melbourne, VIC
07.2024 - Current
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Maintained well-organized mise en place to keep work consistent.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Learned menu items produced by assigned station to achieve proper quantities of approximately 200 to 500 pax.
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Improved kitchen efficiency by streamlining the preparation process for large-scale events.
- Wrote, maintained and updated banquet menu specifications, recipes and production forecasts.
- Reduced food waste by implementing efficient portion control practices during plating processes.
Demi Chef / Cook Grade 4
L'Unico Trattoria Italian
Cairns, QLD
04.2024 - 06.2024
- Assist senior chefs with stock control, food safety audits, and the operational requirements as directed
- Ensure and maintain readiness of workstation for service by being fully equipped and stocked
- Follow proper plate presentation for all dishes
- Managed breakfast service with approximately 35 to 50 orders alone.
- Correctly date and store food, sanitize equipment and take other measures to ensure integrity and quality of food products
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
- Making prep list and ordering item for the following days service.
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
- Actively participated in menu planning meetings with the head chef to provide valuable input based on expertise in specific cuisines or techniques.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
Chef
Crystalbrook Hotel
Cairns, QLD
04.2024 - 06.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Designed and executed approximately 20 to 40 menus for a dinner fine dining service.
Breakfast Chef
InterContinental Hotel -The Rialto
Melbourne, Victoria
05.2023 - 03.2024
- Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
- Coordinated with front-of-house staff to ensure seamless communication between kitchen and service teams.
- Cooked specialty French toast, poach egg and omelettes for breakfast buffet with 100 to 300 plus booking.
- Developed special event menus for holiday brunches or themed breakfasts, driving increased business during promotional periods.
- Managed inventory and ordered supplies, reducing costs while maintaining quality standards.
- Successfully managed multiple orders simultaneously without sacrificing attention-to-detail or presentation standards.
- Implemented creative plating techniques, enhancing the presentation of dishes and elevating the dining experience.
- Enhanced customer satisfaction by preparing high-quality breakfast dishes in a timely manner.
- Placed orders to restock items before supplies ran out.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening shift kitchen tasks.
- Assisted in menu development, incorporating seasonal ingredients for fresh and vibrant dishes.
Cook Grade 4 (Demi-Chef) / Commis Chef
Lucas Group of Restaurant - Hawker Hall / Yakimono
Melbourne, VIC
02.2022 - 03.2024
- Handled food deliveries, processing items and accurately placing into inventory
- Rotated food stock, using up older items first and rejecting expired goods
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Cleaned and sanitized kitchen equipment, utensils and work stations
- Monitored temperatures of prepared food and cold-storage areas
- Prepared variety of foods according to exact instructions and recipe specifications
- Pack all produce cook food and label before storing at freezer.
- 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.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
- Ensure all the menu on the docket was correctly served in standard platting and managed docket/order approximately 100 to 200 booking during weekdays and more than 200 booking during weekends.
Production Chef
Rococo Italian Restaurant
St Kilda, Melbourne, Victoria
06.2021 - 04.2022
- Executed proper techniques when preparing menu item ingredients
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Received and stored food and supplies
- Performed workstation prep prior to shift start
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste
- Sanitized workstation at end of shift to minimize risk of salmonella and other foodborne illnesses
- Served as a liaison between management and culinary team to address any concerns or issues promptly.
- Ensured accurate ingredient measurements for recipes, maintaining consistency in taste and presentation across all dishes served.
- Consistently met high standards of quality control for all prepared dishes, ensuring customer satisfaction.
- Packing foods that to be deliver at IGA and branch store with approximately 20 to 50 packs
Breakfast Cook / FSA
Arcare Age Care - Caulfield
Melbourne, Victoria
08.2021 - 12.2021
- Handled food deliveries, processing items and accurately placing into inventory
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Observed food safety and sanitation protocols to reduce germ spread
- Cleaned and sanitized kitchen equipment, utensils and work stations
- Monitored temperatures of prepared food and cold-storage areas
- Checked quality of food products to meet high standards
- Managed inventory levels efficiently, proactively ordering supplies as needed to prevent shortages.
- Consistently maintained a positive attitude under pressure, fostering a supportive team environment within the kitchen staff.
- Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
- Preparing breakfast foods for more than 100 residents
Education
Diploma in Hospitality Management -
Victorian Institute of Technology
Melbourne, Victoria02.2023
Certificate in Commercial Cookery 3 and 4 -
Victorian Institute Of Technology
Melbourne, Victoria09.2022
Diploma of Leadership Management -
Melbourne City Institute of Education
Melbourne, Victoria05.2019
Certificate IV in Small Business -
Melbourne City Institute of Education
Melbourne, Victoria05.2018
Skills
- Hygiene practices
- Sauce making and Vegetable Cutting
- Basic cooking methods
- Knife Skills
- Bulk Food Preparation and Catering background
- Stock Rotation
- Food Preparing, Plating, and Presentation
- Stock management and Ordering and Requisitions
- Food safety knowledge and Allergen awareness
- Detail Oriented and Reliability
- Mentoring, Coaching, Teamwork and Collaboration
- Multitasking Abilities and Work Under pressure
- Excellent Communication and Active Listening
References
- Yeong An, 0421 950 749, Sous Chef, Yakimono
- Andrea Kok, 0434 675 992, Head Chef, Hawker Hall
- Daeseok Seong (Alvin), 0478 074 572, Sous Chef, InterContinental Hotel
- Young Rok Jung(Rocky), 0434 433 135, Head Chef, InterContinental Hotel
Timeline
Commis Chef - Banquet
Sofitel Melbourne on Collins
07.2024 - Current
Demi Chef / Cook Grade 4
L'Unico Trattoria Italian
04.2024 - 06.2024
Chef
Crystalbrook Hotel
04.2024 - 06.2024
Breakfast Chef
InterContinental Hotel -The Rialto
05.2023 - 03.2024
Cook Grade 4 (Demi-Chef) / Commis Chef
Lucas Group of Restaurant - Hawker Hall / Yakimono
02.2022 - 03.2024
Breakfast Cook / FSA
Arcare Age Care - Caulfield
08.2021 - 12.2021
Production Chef
Rococo Italian Restaurant
06.2021 - 04.2022
Diploma in Hospitality Management -
Victorian Institute of Technology
Certificate in Commercial Cookery 3 and 4 -
Victorian Institute Of Technology
Diploma of Leadership Management -
Melbourne City Institute of Education
Certificate IV in Small Business -
Melbourne City Institute of Education