Michael CAVELLIM
Campsie
Overview
8
8
years of professional experience
Work History
Line cook
Din Tai Fung
North Sydney
01.2016 - 01.2017
- While i was working in Din Tai Fung, I got to sharpen my Wok skills, knife skills and learn taiwanese & little chinese twist food
- This is the first kitchen I have worked in.
Line cook
Makanai Ramen House
Chatswood
01.2017 - 01.2018
- Working in a ramen house gave me little experience of japanese cuisine in making types of ramen broth, all basic ramen preparation ingredients
- As i know , cuisine can never be done explored, There always a new way in making a new dish.
KP to Kitchen Manager
169 Cafe
Darlinghurst
01.2017 - 01.2018
- Since I had no experience in western cooking
- I started from the bottom to learn all the ingredients, spices, and how to make a simple breakfast dish, until I finally can run the cafe without supervision
- In here I also handle canapes up to 200 weekly, providing such ideas for a new menu of seasons
- Here I also learn to make fresh traditional Italian ingredients from scratch such as pasta, gnocchi, focaccia, sauces, etc.
Line Cook
Happy as larry
Met Centre Wynyard
Cafe Cook
Fonomolo- Pure Collective
No 1 Martin place
Bistro Cook to Kitchen Manager
Sir Banks Joseph Hotel
Banksmeadow
Demi chef to Kitchen Manager
Silk Cafe & Restaurant
World Square
Breakfast & Display chef
Universal Cafetaria
UTS
Demi chef to Kitchen Manager
Phòmo
Barangaroo
Demi chef
Coogee Legion Club
Coogee
Demi Chef
Rag & Famish Hotel
North Sydney
Larder & Pastry Chef
I'M Angus Steakhouse (Nicks Group)
Darling Harbour
Demi Chef
Greengate Hotel
Killara
Casual Chef De Partie
Hotel CBD
Merivale
Chef de Partie (full-time)
Lotus Galleries, Lotus Dining Group
01.2020 - 01.2022
Chef De Partie
Mr Wong, Merivale
Sous Chef
Quick Brown Fox
05.2023 - 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.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Education
Advanced Diploma Of Hospitality -
WIC College
Certificate 4 Of Commercial Cookery -
WIC College
Certificate 3 Of Commercial Cookery -
WIC College
Timeline
Sous Chef
Quick Brown Fox
05.2023 - Current
Chef de Partie (full-time)
Lotus Galleries, Lotus Dining Group
01.2020 - 01.2022
Line cook
Makanai Ramen House
01.2017 - 01.2018
KP to Kitchen Manager
169 Cafe
01.2017 - 01.2018
Line cook
Din Tai Fung
01.2016 - 01.2017
Line Cook
Happy as larry
Cafe Cook
Fonomolo- Pure Collective
Bistro Cook to Kitchen Manager
Sir Banks Joseph Hotel
Demi chef to Kitchen Manager
Silk Cafe & Restaurant
Breakfast & Display chef
Universal Cafetaria
Demi chef to Kitchen Manager
Phòmo
Demi chef
Coogee Legion Club
Demi Chef
Rag & Famish Hotel
Larder & Pastry Chef
I'M Angus Steakhouse (Nicks Group)
Demi Chef
Greengate Hotel
Casual Chef De Partie
Hotel CBD
Chef De Partie
Mr Wong, Merivale
Advanced Diploma Of Hospitality -
WIC College
Certificate 4 Of Commercial Cookery -
WIC College
Certificate 3 Of Commercial Cookery -
WIC College