Nicolas Ignacio Aguilar Baquedano
Fremantle,Australia
Summary
Industrial Engineer and Cook. I speak three languages, have lived in four countries, and have three years of experience in the hospitality industry. Passion for cooking, and the dynamic environment of a kitchen. Former professional basketball player. I'm used to living in a high-paced environment with high physical and mental demands. I see heaps of similarities between basketball and cooking. I enjoy the job.
Overview
12
12
years of professional experience
Work History
FIFO Chef
Sodexo Sites
Perth, Australia
02.2025 - 06.2025
- FIFO Chef at Sodexo Sites: Goldfields and Granny Smith; as Dinner, Crib and Breakfast Chef for mine sites up to 550 people.
- Breakfast Chef; cooking bacon, fried eggs, scrambled eggs, baked beans, mushrooms, roasted tomato, wet dish, vegetarian dish, rice, a deep fried item, porridge and condiments.
- Crib Chef; roasting chicken, lamb, meat, and pork for crib. Preparing dips, salads and fruit salads. Baking bread rolls.
- Dinner Chef; preparing garnish and toppings for hot section, custard, gravy, vegan dish, main dish (usually meat), soups, and desserts.
- Reference: Brandon/ Head Chef/ Phone Number: +61 0422 512 757 ;
- Random assignments to work at School Kitchens, Stadium Events, Restaurants and Industrial Kitchens.
Chef
Flexi Staff Hospitality Agency
WA, Australia
01.2025 - 06.2025
- Random assignments to work at School Kitchens, Stadium Events, Restaurants and Industrial Kitchens.
Chef, Cook, Kitchen Hand
Pinnacle Hospitality Agency
WA, Australia
09.2024 - 01.2025
- Random assignments to work at School Kitchens, Stadium Events, Restaurants and Industrial Kitchens.
Chef
Montreal Local Restaurant
Fremantle, Australia
09.2024 - 11.2024
- Breakfast, lunch and dinner Chef. Same menú for breakfast and dinner.
- Breakfast; poach, scrambled and fried eggs, different sort of sourdough toasts, chia pudding, pancakes, and other breakfast ítems. Non fry ítems.
- Breakfast/Dinner; pre-baked pizzas, lobster, romesco sauce, garlic prawns, burrata and fior di late salads.
- Reference: Luke Parker /Owner/ Phone Number: +61 422 059 117
Chef
General Store
Melville, Australia
06.2024 - 08.2024
- IGA Business model; fruit, vegetables, fresh salads for grab and go, different rolls, soup of the day, grab and go dishes such as pastas and risotto.
- I was in charge of cooking meat and pork for Rolls at the hot section;
- Preparing fresh salads for the cold section, cooking dishes, soups and salads as grab and go ítems;
- Fryer station for chips and chicken snitzels.
- Reference: Jerome Richou/ Head Chef/ Phone Number: +61 422 029 400 ; e-mail: j.richou@allfoodsmarket.com.au
Pizza Chef
Terra Mare Restaurant
Bicton, Australia
03.2024 - 06.2024
- Pizza chef; stretching and baking. Working with a wooden fire oven, fitting between 4-5 pizzas at the same time. Dough made from scratch every day for the next one, doughs resting in cold room. Mainly worked at the pizza station.
- Reference: Sheldon Nazareth/ Head Chef/ Phone Number: +61 481 540 015
Cook
Lure Restaurant
Port Douglas, Australia
07.2023 - 11.2023
- Breakfast preps; such as coleslaws, rice, slicing vegetables, skinned out prawns, soft shield crabs, eggs benedict, hollandaise sauce, scones from scratch, egg and bacon rolls, wraps.
- Lunch preps and service; calamari tempura butter, fish and chips. Mainly at the fryer station.
- Reference: Kelly Caughey / Head Chef and Director / Phone Number: +61 400 682 694 ; email: info@lurerestaurant.com.au
Dishwasher, Kitchen Hand, Pastry Cook and Cook
Jardineiro Restaurant
Porto, Portugal
06.2022 - 12.2022
- Company Overview: Fine Dining Vegan Restaurant in the center of Porto. High Tourist City.
- Dishwasher duties; prioritizing washing dishes and pots more used during service and preparation time by continuously asking to the team what are the plates and pots they need as soon as possible.
- Kitchen Hand; assisting Line Chef and Head Chef chopping vegetables.
- Pastry Cook; responsible of the pastry items of the menu and stock control of all the ingredients involved in my pastry preparations; coconut crème brulé, apple crumble, cinnamon ice-cream, chocolate cake, rum caramel, spicy apple puree, mixed berries coulis, lime mousseline, lemon gel, blueberry tiramisu, among other preps.
- Cook; Cook back up when Head Chef or Chef weren't working on a day.
- Fine Dining Vegan Restaurant in the center of Porto. High Tourist City.
- Reference: Jeronimo de Abreu / Head Chef / Phone Number: +351 918 539 622 ; e-mail: ajtrpa@gmail.com
Dishwasher, Kitchen Hand
Heavenly Mountain Resort
California, USA
10.2013 - 05.2014
- Dishwasher duties during breakfast.
- Kitchen hand assisting in the preparations of sandwiches and salads.
- Reference: Scott Peterlin / Lodge Manager / E-mail: speterlin@vailresorts.com
Education
Plant Based Cooking Program - Cuisine and Pastry
Escola de Hotelaria e Turismo de Porto
Porto, Portugal03.2023
Professional Coffee Barist -
Bar Academy
Valparaiso, Chile08.2021
Industrial Engineering -
Universidad Adolfo Ibáñez
Santiago, Chile01.2016
Honor Program - Visionaries, Adaptative Leadership, R. Heifetz, Harvard University
Strategic Leadership Center of the Universidad Adolfo Ibañez
Santiago, Chile01.2015
Skills
- Very social and adaptable
- Used to high-paced environments
- Calm under pressure
- Detail-oriented
- Team player, all the time
- Focus on my individuality
- Aware of mastering time management
- Open and fluid communication
- Willing to receive constructive criticism to improve my performance and overall team outcomes
- Problem-solving oriented Mindset from my first bachelor
- Fail, learn, improve, try again approach From sports philosophy
- Compassion in mind and heart
- Understanding general business aspects
Documents
- TFN
- Driver Licence with NAATI Translation
- International Passport
- Food Safety Certificate
- RSA (WA)
Personal Information
- Date of Birth: 11/14/92
- 32 years old
- Nationality: Chilean
Languages
English: Fluent (90 points score in TOEFL iBT)
Portuguese: Advanced B2 level certificate by the Portugal government Government)
Spanish: Native
Availability To Work
Every day except Wednesday and Thursday between 8.30 am and 4.30 pm where my classes take place.
Visa Situation
Bridging Visa A with full rights to work. Student Visa application outcome will be ready between 6-9 months from July 2025. Meanwhile I received the outcome of the application I have full rights to work.
Timeline
FIFO Chef
Sodexo Sites
02.2025 - 06.2025
Chef
Flexi Staff Hospitality Agency
01.2025 - 06.2025
Chef, Cook, Kitchen Hand
Pinnacle Hospitality Agency
09.2024 - 01.2025
Chef
Montreal Local Restaurant
09.2024 - 11.2024
Chef
General Store
06.2024 - 08.2024
Pizza Chef
Terra Mare Restaurant
03.2024 - 06.2024
Cook
Lure Restaurant
07.2023 - 11.2023
Dishwasher, Kitchen Hand, Pastry Cook and Cook
Jardineiro Restaurant
06.2022 - 12.2022
Dishwasher, Kitchen Hand
Heavenly Mountain Resort
10.2013 - 05.2014
Plant Based Cooking Program - Cuisine and Pastry
Escola de Hotelaria e Turismo de Porto
Professional Coffee Barist -
Bar Academy
Industrial Engineering -
Universidad Adolfo Ibáñez
Honor Program - Visionaries, Adaptative Leadership, R. Heifetz, Harvard University
Strategic Leadership Center of the Universidad Adolfo Ibañez
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