Niel Caballero
Reservoir,VIC
Summary
Culinary professional with comprehensive experience in high-pressure kitchen environments, driving quality and efficiency. Known for exceptional culinary skills and ability to innovate while maintaining consistency. Reliable team collaborator with focus on achieving culinary excellence and adapting to evolving needs.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Sous Chef
Terminus Hotel
Fitzroy, Victoria
12.2024 - Current
Sous Chef
Riverside Cafe, Bar and Restaurant
Perth, Western Australia
01.2022 - 01.2024
Sous Chef
Oyster Bar
Perth, Western Australia
01.2020 - 01.2022
Chef de Partie
The Reveley Bar on Quay
Perth, Western Australia
01.2018 - 01.2020
- A modern-australian restaurant with three kitchens and dining areas, a pub on the groundfloor, fine dining on the second floor and a rooftop bar. I ran all sections including pizza on the rooftop bar.
Commis, Chef de Partie
Miky's Italian Restaurant
Perth, Western Australia
01.2015 - 01.2018
- Started as Commis chef running fryer section and cold and larder and occasionally doing pans for pasta dishes. Work myself up into becoming a Chef de Partie after a year, run the grill and steak sections and moving into the pass occasionally.
Manager Operations Department
Qualfon Contact Center
Cebu City, Philippines
01.2009 - 01.2017
- Telecommunication companies such as AT&T, Verizon, T-Mobile, Sprint, Tracfone, Safelink and others with its head office in Miami, Florida, USA.
Marketing Manager
McDonald's Restaurant
Cebu City, Philippines
01.2007 - 01.2009
Education
Graduate Diploma - Commercial Cookery
Frontier Institute of Technology
Glenroy, VIC01-2024
Graduate Diploma - Project Management
Academies AustralAsia Institute
Perth, WA01-2022
Bachelor of Arts - Philosophy
San Carlos Seminary College
PHILS01-2019
Bachelor of Science - Business Management
Cebu Institute of Technology University
PHILS01-2015
Bachelor of Arts - English
Cebu Technological University
PHILS01-2012
Skills
- Rostering
- Recipes and menu planning
- Graphic Design
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Supervising food prep
- Safety management
- Mentoring and coaching
- Menu development
- Staff training
- Detail-oriented
- Cost control
- Employee scheduling
- Kitchen management
- Ordering and requisitions
- Vendor relationship management
- Quality control
- Team Training
Websites
Accomplishments
- Managed 14 kitchen staff in restaurant with 780-seat capacity.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Supervised team of 14 staff members.
Certification
- Supervisor Food Safety Certificate 2025
- Food Handling Certificate
Languages
English
Full Professional
Timeline
Sous Chef
Terminus Hotel
12.2024 - Current
Sous Chef
Riverside Cafe, Bar and Restaurant
01.2022 - 01.2024
Sous Chef
Oyster Bar
01.2020 - 01.2022
Chef de Partie
The Reveley Bar on Quay
01.2018 - 01.2020
Commis, Chef de Partie
Miky's Italian Restaurant
01.2015 - 01.2018
Manager Operations Department
Qualfon Contact Center
01.2009 - 01.2017
Marketing Manager
McDonald's Restaurant
01.2007 - 01.2009
Graduate Diploma - Project Management
Academies AustralAsia Institute
Bachelor of Arts - Philosophy
San Carlos Seminary College
Bachelor of Science - Business Management
Cebu Institute of Technology University
Bachelor of Arts - English
Cebu Technological University
Graduate Diploma - Commercial Cookery
Frontier Institute of Technology