Summary
Overview
Work History
Education
Skills
Languages
Certification
Education and Training
Timeline
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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
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
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
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
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
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
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
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

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Michael Antonio