Marcus May
Vasse,Western Australia
Summary
Adept Chef with a proven track record in high-volume environments, notably at Lamonts, where I enhanced food quality and kitchen efficiency. Skilled in food safety and sanitation, my knife skills and team collaboration significantly improved service delivery and reduced food waste. Achievements include streamlining operations and elevating dish flavors through local sourcing. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level breakfast chef position. Ready and eager to join a new team
Overview
6
6
years of professional experience
Work History
Chef
Josh Wilson
Popeyes Nozawa Onsen Japan
12.2023 - 03.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Al la carte service grill, fryer, oven
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Samantha Bottegal
Peko Peko Dunsborough
09.2022 - 12.2023
- Prepared high-quality seafood, rice and ingredients for sushi.
- Established strong working relationships with colleagues through clear communication, teamwork, and mutual respect.
- Maintained well-organized mise en place to keep work consistent.
- Supported front-of-house staff during busy periods by efficiently executing orders according to guest specifications.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Chef
Kate Lamont
Lamont's Wine Store Cottesloe
07.2021 - 12.2021
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Wine tasting events
- Weddings
- Al la carte grill, oven and fryers
Chef
Kate Lamont
Lamonts Smith's Beach
11.2017 - 06.2021
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Al la carte service breakfast/lunch/dinner
- Service on grill, fryer, oven, pans
Education
Cert III Commercial Cookery - Commercial Cookery
South West Regional Tafe
Margaret River, WA11.2019
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
Snowboarding
I lived in Japan for 5 months and during that period of time I fell in love with snowboarding which led me to a job on the ski mountain that gave me an opportunity to snowboard to a restaurant where I used to work at everyday
Languages
Japanese
Limited Working
Timeline
Chef
Josh Wilson
12.2023 - 03.2024
Chef
Samantha Bottegal
09.2022 - 12.2023
Chef
Kate Lamont
07.2021 - 12.2021
Chef
Kate Lamont
11.2017 - 06.2021
Cert III Commercial Cookery - Commercial Cookery
South West Regional Tafe