NATALIA LAVADO
Eight Mile Plains,Australia
Summary
Commis Chef with 3 years of experience in Mediterranean restaurants. Assists other chefs in food prep, ingredient measurement and station maintenance. Work well in fast-paced cooking and food prep environment.
Overview
3
3
years of professional experience
Work History
Commis Chef
HELLENIKA
04.2021 - Current
- My role changes depending on the area I am assigned every week: In the Larder section, washing, cutting, peeling and measuring ingredients to proceed to cook them in the oven or flat top
- Use of Thermomix to prepare dips
- Fill the fridge and count the inventory before the service starts
- Checking the pass in order to know if it is the right time to make the dish.
- In the breakfast section, for hot dishes, use of the oven, grill and flat top to prepare eggs, sausages, different types of bread and other elements that are part of the menu
- For cold dishes, cut fresh fruit plates, preparation of Bircher, portion yogurt, clean and cut vegetables like parsley, tomatoes, avocados, etc
- In the pastry section, production of baked desserts using filo pastry in most of them, preparation of different types of custard, production of ice creams, count of inventory, do the pass
- In the fryer section, use of combi ovens, deep fryers and flat tops, working with proteins like beef and seafood, massive production of zucchini chips and chips.
- In the raw section, handle different types of seafood for raw plates ( sea cucumber, eel, sardines, etc.), shucking oysters, clean and cut fish for dishes like ceviche or carpaccio and plating caviar.
Commis Chef
SUNSHINE
04.2022 - 12.2022
- My role was changing depending on the section I was assigned every week: In the prep section: clean, cut, wash vegetables
- Measure ingredients and portion food
- In the hot section: Use of industrial ovens and pans to cook approximately 30 – 45 kg of food in a batch
- In the cold section: Preparation of ingredients for salads and dressings, check the quality of the salads and fruits and replacing them every certain period of time to maintain the freshness of products in the buffet
- Update the temperature records every 2 hours.
Breakfast chef
BLACK FIRE
11.2021 - 01.2022
- My role was mainly as a breakfast chef and it consisted on: Opening the kitchen
- Check that everything is turned on and working properly
- Check the prep list of the day and the bookings to know what needed to be added
- Gather all the ingredients needed for the breakfast dishes and allocate them in their appropriate section
- Start preparing the dishes for dine in or take away
- At the end of the service, clean the section, count the inventory to inform the head chef about the stock and prepare the station for the lunch service.
Education
TAFE Queensland
Brisbane, QLD06.2022
TAFE Queensland
Brisbane, QLD06.2022
TAFE Queensland
01.2021
TAFE Queensland
01.2020
Instituto Cultural Peruano Británico-Lima-Perú
01.2019
Peruvian Red Cross-Lima-Peru
01.2019
Skills
- High hygienic standards
- Knife Skills
- Inventory Management
- Food Preparing, Plating, and Presentation
- Quality Control
Availability
MONDAY : 06:00 A.M - until close
TUESDAY: 06:00 A.M - until close
WEDNESDAY: 17:00 P.M -until close
THURSDAY: 17:00 P.M - until close
FRIDAY: 06:00 A.M - 12 P.M
SATURDAY: 06 A.M - 13:00 P.M
SUNDAY: 06 A.M - 13:00 P.M
Personal Information
- Date of Birth: 01/13/99
- Nationality: Peruvian
Timeline
Commis Chef
SUNSHINE
04.2022 - 12.2022
Breakfast chef
BLACK FIRE
11.2021 - 01.2022
Commis Chef
HELLENIKA
04.2021 - Current
TAFE Queensland
TAFE Queensland
TAFE Queensland
TAFE Queensland
Instituto Cultural Peruano Británico-Lima-Perú
Peruvian Red Cross-Lima-Peru
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