Michael Antonio
Bahrs Scrub,QLD
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Professional culinary expert with strong focus on creativity, efficiency, and quality in high-pressure kitchen environments. Skilled in menu development, inventory management, and ensuring food safety standards. Valued for fostering teamwork, adaptability, and consistently delivering outstanding dining experiences. Known for excellent leadership, problem-solving abilities, and effective communication with staff.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Lead Chef
Hit Cafe
Bahrs Scrub, QLD
10.2024 - Current
- Developed innovative menu items to enhance customer satisfaction and drive repeat business.
- Oversaw kitchen operations, ensuring adherence to health and safety regulations.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Streamlined food preparation processes to improve efficiency and reduce waste.
- Prepared and cooked breakfast items according to menu specifications and quality standards.
- Handled special dietary requests with care, ensuring the satisfaction of all guests regardless of restrictions or preferences.
- Enhanced customer satisfaction by consistently preparing and serving high-quality breakfast dishes.
- Participated in regular equipment maintenance checks, ensuring all tools were functioning properly for optimal productivity.
- Prepared and served various food items in fast-paced cafe environment.
- Planned menus for different events, seasons and customer requests.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Head Chef
Irish Murphy and Trove
Brisbane, QLD
01.2023 - 09.2024
- Managed inventory levels, optimizing supply chain processes to minimize waste.
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Created recipes and prepared advanced dishes.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Optimized ingredient usage through meticulous waste tracking procedures, significantly reducing overall food waste levels within the establishment.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
Head Chef
Southbank Beer Garden
Brisbane, QLD
10.2022 - 01.2023
- Led culinary team in menu development, ensuring seasonal and locally sourced ingredients.
- Oversaw kitchen operations, maintaining high standards of food safety and sanitation.
- Trained and mentored junior chefs, enhancing team skills and performance.
- Developed innovative recipes that boosted customer satisfaction and repeat business.
- Streamlined kitchen workflows, reducing preparation time while improving dish quality.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Implemented cost-control measures without compromising food quality or customer experience.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Hired, managed, and trained kitchen staff.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
Head Chef
Caffe e Cucina
Albany , Auckland
10.2017 - 09.2022
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Improved performance of team members resulting in high-quality meals produced daily.
- Followed food safety and sanitary guidelines to comply with local and state regulations.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delivered customer service excellence by promptly filling orders, communicating food requests to kitchen personnel and offering assistance ahead of requests.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Prepared various local and seasonal specialties for boutique restaurant.
Head Chef
Dorothy's food and catering
Glenfield , Auckland
06.2012 - 09.2017
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Prepared various local and seasonal specialties for boutique restaurant.
Food and Beverage Attendant
The hotel Windsor
Melbourne, Australia
12.2011 - 04.2012
- Maintained dining and food service areas to maximize safety and cleanliness.
- Welcomed and thanked guests to demonstrate appreciation for patronage.
- Provided exceptional service that reflected restaurant standards and core values.
- Assembled and served meals according to specific guest requirements.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Prepared and led food service training programs to teach staff various tasks.
- Selected food items from serving or storage areas and placed on dishes or in serving trays or takeout bags.
- Operated cash registers to handle both cash and card transactions, providing customers with appropriate change and receipts.
- Collaborated with kitchen team to bus and set tables, prep food and stock salad bar.
- Requested photo identification from patrons ordering alcoholic beverages to verify legal age of consumption.
Sous Chef
Aubergine Restaurant
Takapuna, Auckland
06.2010 - 12.2011
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Monitored food products, driving quality, freshness and integrity.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
Education
University of Technology
2011
Skills
- Banquets and catering
- Purchasing
- Knowledge of kitchen tools
- Food preparation and presentation techniques
- Recipe creation and menu development
- Cleaning and sanitizing methods
- Portion and cost control
- Allergen awareness
- Food safety
- Cooking techniques
- Sanitation practices
- Kitchen management
Languages
English
Native/ Bilingual
Tagalog
Native/ Bilingual
Certification
- Food and Hygiene certificate (Auckland University of Technology)
- Certificate in Advanced Professional Cookery (Auckland University of Technology)
- Certificate of Completion-Responsible service of alcohol program (initial training)
Education and Training
other
Timeline
Lead Chef
Hit Cafe
10.2024 - Current
Head Chef
Irish Murphy and Trove
01.2023 - 09.2024
Head Chef
Southbank Beer Garden
10.2022 - 01.2023
Head Chef
Caffe e Cucina
10.2017 - 09.2022
Head Chef
Dorothy's food and catering
06.2012 - 09.2017
Food and Beverage Attendant
The hotel Windsor
12.2011 - 04.2012
Sous Chef
Aubergine Restaurant
06.2010 - 12.2011
University of Technology