Summary
Overview
Work History
Education
Skills
Hobbies and Interests
AVAILABILITY
Languages
Timeline
Generic
Margareth Natalia Fransisca

Margareth Natalia Fransisca

Neutral Bay,Australia

Summary

I am a student visa holder from Indonesia. Looking for good workplace to maintain full time position where can help me to grow my interpersonal skills in Kitchen. Also looking the opportunity for visa 482 in future. Experienced with food preparation, kitchen cleanliness, and inventory management. Utilizes teamwork and efficiency to ensure smooth kitchen operations. Knowledge of food safety protocols and effective time management.

Overview

2026
2026
years of professional experience

Work History

Customer Service

FISH MARKET
  • Delivered exceptional customer service, addressing concerns and providing product recommendations

Marinated & Prep Food

SIMPLY GOURMET AND CHICKEN
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked flexible hours across night, weekend, and holiday shifts.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Make all sauce based on recipe with high accurately

Cook, and all rounder

KAORI BENTO
  • As Cook, and all rounder (3 Years)
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • 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.
  • 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.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.

Kitchen staff

Missing spoons
10.2023 - Current
  • Work at Cold Section / Hot Section during Lunch service
  • Improved kitchen efficiency by streamlining food preparation processes and implementing best practices.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Washed, peeled and cut fruits and vegetables by hand and machine and assembled and mixed salad ingredients, gelatin molds and fruit crisps.
  • Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
  • Labeled and stored all food items correctly and checked expiration dates routinely.
  • Loaded dishes, glasses and tableware into dishwashing machines.
  • Do preparation dishes for our branch and another branch
  • Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
  • Made food according to standard recipes with requested changes for customer satisfaction.

Chef

RUSTIC FRENCH BISTRO
09.2021 - 11.2023
  • Work at Breakfast and Lunch
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.

Education

Diploma - Leadership and Management

Institute of Business and Management Australia
01.2021

Certificate IV - Kitchen Management

Le’Culinaire Hospitality Institute
05.2025

Advance of diploma - Leadership and Management

Institute of Business and Management Australia
01.2023

Skills

  • Motivated, well-disciplined individual
  • Food preparation
  • Cleaning and sanitizing
  • Safe food handling
  • Ingredient preparation
  • Supply restocking
  • Food storage
  • Salad assembly
  • Recipe-based cooking

Hobbies and Interests

I am Interested in studying different diversity fusion. love reading books, cooking, cleaning and the nature. Currently have biggest interest in Korea Cuisine :)

AVAILABILITY

  • Monday. : 07.00am - closed
  • Tuesday : 04.00pm - closed
  • Wednesday : School
  • Thursday : School
  • Friday. : 07.00 am - closed
  • Saturday. : 07.00am - closed
  • Sunday. : 07.00am - closed

(All timetable is negotiable) except Wed to Thur

Languages

Indonesian
Native or Bilingual
English
Professional Working

Timeline

Kitchen staff

Missing spoons
10.2023 - Current

Chef

RUSTIC FRENCH BISTRO
09.2021 - 11.2023

Certificate IV - Kitchen Management

Le’Culinaire Hospitality Institute

Advance of diploma - Leadership and Management

Institute of Business and Management Australia

Customer Service

FISH MARKET

Marinated & Prep Food

SIMPLY GOURMET AND CHICKEN

Cook, and all rounder

KAORI BENTO

Diploma - Leadership and Management

Institute of Business and Management Australia

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Margareth Natalia Fransisca