Marilia Fakih

Event Chef at Gold Coast’s leading Catering Company working close to Executive Chef and Kitchen Manager to bring expertise and excellence to top clients such as Pacific Fair Shopping Centre, Kollosche, The Southport School, KPMG, The Capital Group and private functions. Responsible for preparing and executing Canape Menu and Sit Downs, with large variety of dishes and dietary requirements.

Responsible for maintaining food quality and menu standards, running service and prep kitchens along with the head chef, ordering and receiving goods, as well as acting in all kitchen stations for prepping and during service hours.

Responsible for running not only the kitchen but the restaurant dynamic at the first Australian 100% vegan Ramen shop. The role includes not only the everyday tasks as ordering goods and rostering staff but also developing and improving the quality of the dishes, as well as searching for better prices and ingredients. This job requires good knowledge of both Plant Based and Asian Infused cuisine, combining these two worlds together to bring customers a great experience.

Responsible for catering for The International House Students, preparing breakfast, morning tea, lunch and dinner on a daily basis.

Worked close to Head Chef to create recipes and prepare advanced dishes, always maintaining high food quality standards by checking delivery contents to verify product quality and quantity.

Responsible for running the Back of House at Gold Coast's first 100% Vegan Restaurant, supervising all kitchen areas on service and prep times, rostering staff, ordering and receiving supplies, storing goods, cooking and acting in all kitchen sections, working in a team with other Chefs, developing new recipes and menu specials, training new Chefs and looking after the kitchen staff. Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.