MARK NAVASCA
Unit 2/4 Mccracken Ave. Northcote,Victoria
Summary
High-performing Chef with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
3
3
years of professional experience
Work History
Sr. Sous Chef
Garden State Hotel
06.2024 - Current
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
Head Chef
Sarah Sands Hotel
11.2023 - 06.2024
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Arranged for kitchen equipment maintenance and repair when needed.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
Sous Chef ( Full Time)
Sarah Sands hotel
11.2022 - 11.2023
- Directing the food preparation process and delegating tasks.
- Assisting the Head Chef to create menu items, recipes and develop dishes.
- Supervising, motivating and working closely with other Chefs of all levels
- Ensuring food quality and excellent standards are maintained for all dishes created.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food and labor costs to verify budget targets were met.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef De Partie (Part Time)
Sarah Sands Hotel
02.2022 - 09.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cooked memorable dishes that brought new customers into establishment.
Chef De Partie ( Full Time)
Melissa Cafe
11.2021 - 02.2022
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Developed and cooked memorable dishes that brought new customers into establishment.
Commis Chef ( Full Time)
Emirates One&Only Wolgan Valley
06.2021 - 10.2021
- 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.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Positive Assesment Outcome - TRA Occupation of Chef And Cook
Trade Recognition Australia
03.2023
Diploma of Hospitality Management - Hospitality
Australian Business & Culinary Institute
11.2021
Certificate IV In Commercial Cookery - Commercial Cookery
Pax Institute of Education
09.2021
Certificate III Commercial Cookery - Commercial Cookery
Pax Institute of Education
03.2021
Associate - Hotel and Restaurant Management
Lyceum of The Philippines University ( Batangas)
03.2007
Skills
- Communication Skills
- Focused and disciplined
- ServSafe certified
- High volume production capability
- Food presentation
- Team-oriented
- Foodservice sanitation
- Multitasking
- Motivational Team Management
- Team Leadership
- Commanding Leadership Style
- Ordering and Requisitions
- Dietary Requirements
- Menu Planning
- Food Preparing, Plating and Presentation
- Safe Handling
Currently in 482 visa (working visa)
With full working rights
Timeline
Sr. Sous Chef
Garden State Hotel
06.2024 - Current
Head Chef
Sarah Sands Hotel
11.2023 - 06.2024
Sous Chef ( Full Time)
Sarah Sands hotel
11.2022 - 11.2023
Chef De Partie (Part Time)
Sarah Sands Hotel
02.2022 - 09.2022
Chef De Partie ( Full Time)
Melissa Cafe
11.2021 - 02.2022
Commis Chef ( Full Time)
Emirates One&Only Wolgan Valley
06.2021 - 10.2021
Diploma of Hospitality Management - Hospitality
Australian Business & Culinary Institute
Certificate IV In Commercial Cookery - Commercial Cookery
Pax Institute of Education
Certificate III Commercial Cookery - Commercial Cookery
Pax Institute of Education
Associate - Hotel and Restaurant Management
Lyceum of The Philippines University ( Batangas)
Positive Assesment Outcome - TRA Occupation of Chef And Cook
Trade Recognition Australia
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