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
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
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
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
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
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
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
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
Similar Profiles
Darren LieuDarren Lieu
In-Room Dining, Minibar, and No35 Restaurant Supervisor at Sofitel Melbourne on CollinsIn-Room Dining, Minibar, and No35 Restaurant Supervisor at Sofitel Melbourne on Collins
Meline EKOLLO--BORGHESEMeline EKOLLO--BORGHESE
Food and Beverage Attendant at Sofitel Melbourne on CollinsFood and Beverage Attendant at Sofitel Melbourne on Collins
Sushil SharmaSushil Sharma
Demi Chef at Sofitel Melbourne on CollinsDemi Chef at Sofitel Melbourne on Collins