Summary
Overview
Work History
Education
Skills
Timeline
Generic

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
Marie Stephanie Christiane Mangalon