Maria Angela Mancilla Malimet
Riverstone,NSW
Summary
In my years of working and travelling in different places, I have learned a lot of things in the culinary world. Cuisines vary from various places, different generations and diverse cultures. In every place that I’ve worked at, I always learn different techniques on how to cook. As a chef, I love to learn more and later in life inspire younger generations from good people who I have worked at and will work for in the future and share the genuine beauty of food. I have learned to love and respect my job as a culinarian. Although it is a high pressure occupation, I wouldn’t change it for the world. This job has taught me how to be a strong minded woman that I always wanted to be.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Chef De Partie
The Marsden Brewhouse By Laundy Hotels
05.2019 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Knowledge of all sections of the kitchen from larder, fryer, pans, grill and wood fire pizza.
- Streamlined kitchen operations by implementing effective standard operating procedures that increased overall productivity and consistency in dish preparation.
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Commis Chef /Assistant Cook
Brentwood Suites
05.2018 - 08.2018
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Responsible for the preparation of function Filipino desserts like Buko Panda, Mango Panna Cotta, Crème brulee, Leche flan, buchi, Mango Sago cream, and many other Filipino delicacies.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Commis Chef /Breakfast Line Cook
The Downeyflake
05.2016 - 10.2016
- Prepared food items in compliance with recipes and portioning control guidelines.
- Responsible for preparation for breakfast and lunch services.
- Works in garde manger station of the restaurant such as salads and desserts.
- Responsible for the pastries for The Downyflake bakery such as muffins, pan cakes, biscuits, assorted Danish pastries, Scotch Irish cake and Blueberry cake.
Commis Chef / Line Cook
Fiddler's Creek Club And Spa
11.2015 - 04.2016
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Worked for the banquet events of the members of the country club.
- Worked in action stations such as carving, pasta stations and salad stations during events.
- Worked in larder section and middle person in the Fine Dining Restaurant of the Club and Spa, Caxambas.
Commis Chef/ Line Cook
The Gaylord Texan Hotel
05.2014 - 05.2015
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
Commis Chef / Apprentice Chef
Sorrel River Ranch Resort & Spa
02.2012 - 10.2012
- Worked along side chef de partie in learning skills in the kitchen.
- As a line cook in hot kitchen (grill and sautee’) and cold kitchen (pantry and desserts)
- Maintained well-organized mise en place to keep work consistent.
- Measured and mixed ingredients according to precise recipes for best results.
- Helped kitchen hands in washing dishes and kitchen equipment during busy times.
Student Cook
Miriam College
11.2009 - 03.2011
- Training for basic knife, cooking and cleaning skills for industrial kitchen.
- Prepared and served pastas, rice meals and sandwiches.
- Served the guests like cleaning of tables, mopping the floor and in the preparation of Café Entrep before it opens and closes.
- worked as a kitchenhand.
Education
Bachelor of Science - Entrepreneurship
Miriam College
Quezon City, Manila, Philippines03.2013
Culinary Arts in International Cuisine
American Hospitality Academy
Makati, Manila, Philippines03.2013
Skills
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling Techniques
- Pizza making / knowledge of wood fire pizza oven
- Allergen awareness
- Special Diets Knowledge
Certification
Certificate III in Commercial Cookery
2017
William Angliss Institute
Additional Information
References:
Joven Vizcarra
0432088919
The Marsden Brewhouse
Marsden Park, NSW 2765
Overseas references:
Chef Ron Oldham
+1 508-228-4533
The Downyflake Restaurant
Nantucket, MA 02554, United States
+1 239-732-9300
Chef Mattias Stumpff
Fiddlers’ Creek Club and Spa
Naples, FL 34114, United States
+1 817-778-2215
Chef Sascia Marchesi
The Gaylord Texan Hotel
Grapevine, TX 76051, United States
Timeline
Chef De Partie
The Marsden Brewhouse By Laundy Hotels
05.2019 - Current
Commis Chef /Assistant Cook
Brentwood Suites
05.2018 - 08.2018
Commis Chef /Breakfast Line Cook
The Downeyflake
05.2016 - 10.2016
Commis Chef / Line Cook
Fiddler's Creek Club And Spa
11.2015 - 04.2016
Commis Chef/ Line Cook
The Gaylord Texan Hotel
05.2014 - 05.2015
Commis Chef / Apprentice Chef
Sorrel River Ranch Resort & Spa
02.2012 - 10.2012
Student Cook
Miriam College
11.2009 - 03.2011
Bachelor of Science - Entrepreneurship
Miriam College
Culinary Arts in International Cuisine
American Hospitality Academy
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