Marie Stephanie Christiane Mangalon
Eumemmerring,VIC
Summary
I Experienced and dependable general worker with a proven track record of efficiently completing tasks in various settings. Skilled in manual labor, equipment operation, and maintaining a clean and organized workspace. Safety-conscious with a strong work ethic and the ability to adapt to different environments. Ready to contribute to a dynamic team and make a positive impact.
Overview
3
3
years of professional experience
Work History
Chef
Frankies
Pakenham , Victoria
04.2024 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Established controls to alleviate supply and food waste.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chef
The butlers pantry
Rowville , Victoria
07.2023 - 03.2024
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Chef
The bosses boots cafe
Chirnside Park, Victoria
02.2022 - 12.2022
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
Education
Diploma Commercial Cookery - Hospitality
Melbourne City College Australia
Melbourne 06-2023
CER IV Commercial Cookery - Hospitality
Melbourne City College Australia
Melbourne 02-2022
Cer III Commercial Cookery - Hospitality
Melbourne City College Australia
Australia 07-2020
Skills
- Equipment Maintenance
- Meal Preparation
- Dish preparation
- Pantry restocking
- Food Service Operations
- Portion and cost control
- Knife Skills
- Grilling and deep frying skills
- Food preparation techniques
- Kitchen equipment operations
- Menu Planning
- Knife use
- Cooking techniques
- Grilling Techniques
- Food safety and sanitation
- Kitchen equipment and tools
- Sauce preparation
- Food Storage
- Sanitation Guidelines
- Food presentation
- Waste control
- Sanitation Practices
Timeline
Chef
Frankies
04.2024 - Current
Chef
The butlers pantry
07.2023 - 03.2024
Chef
The bosses boots cafe
02.2022 - 12.2022
Diploma Commercial Cookery - Hospitality
Melbourne City College Australia
CER IV Commercial Cookery - Hospitality
Melbourne City College Australia
Cer III Commercial Cookery - Hospitality
Melbourne City College Australia
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