MARK JOSEPH BAJARO
Piara Waters,Australia
Summary
Experienced kitchen management professional with a strong history of leading culinary teams, overseeing food preparation, and streamlining kitchen operations. Skilled in fostering teamwork, adapting to changing needs, and striving for operational excellence. Proficient in inventory management, staff training, and maintaining health and safety standards. Recognized for reliability, goal-driven approach, and ability to make significant impacts in various culinary environments.
Overview
19
19
years of professional experience
Work History
Sous Chef-Kitchen Manager
TMG Group, Piara Waters
12.2020 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Chef de Partie
Civeo, Perth
03.2020 - 09.2020
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef de Partie
The Hamptons, City Beach
04.2019 - 09.2019
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Developed and cooked memorable dishes that brought new customers into establishment.
Chef de Partie
The Ashby, The Brook, The Gate Bar and Bistro (Tenfold Investments)
04.2015 - 03.2019
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Chef de Partie-Head Chef
Uncle Cheffy Group of Restaurants
08.2009 - 08.2014
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
Commis III-Line Cook
Duo Steakhouse and Wine Bar
10.2006 - 04.2009
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
Education
No Degree - Cyber Security
South Metropolitan TAFE
Perth, WA12-2024
No Degree - Commercial Cookery
William Angliss Institute of TAFE
Melbourne, VIC01-2014
Associate of Arts - Hotel And Restaurant Operation
Lyceum Alabang
Philippines01-2006
Skills
- Proficient in international culinary techniques
- Staff and culinary operations management
- Proficient in efficiency optimization techniques
- Customer service
- Allergen awareness
- Team leadership
- Stocktake management
- Safe food handling
- Proficient in computer applications
Timeline
Sous Chef-Kitchen Manager
TMG Group, Piara Waters
12.2020 - Current
Chef de Partie
Civeo, Perth
03.2020 - 09.2020
Chef de Partie
The Hamptons, City Beach
04.2019 - 09.2019
Chef de Partie
The Ashby, The Brook, The Gate Bar and Bistro (Tenfold Investments)
04.2015 - 03.2019
Chef de Partie-Head Chef
Uncle Cheffy Group of Restaurants
08.2009 - 08.2014
Commis III-Line Cook
Duo Steakhouse and Wine Bar
10.2006 - 04.2009
No Degree - Cyber Security
South Metropolitan TAFE
No Degree - Commercial Cookery
William Angliss Institute of TAFE
Associate of Arts - Hotel And Restaurant Operation
Lyceum Alabang
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