Osea Nakanacagi
Sydney,NSW
Summary
I am a culinary professional with a strong foundation in classical training. My passion for the culinary arts is matched by my ability to build meaningful relationships and develop high-performing teams. I am a leader in delivering exceptional customer service and bring extensive restaurant operational experience to the table. My dedication to food safety, customer service best practices, and quality food service is unwavering. I am highly motivated and eager to take on new challenges. My strong work ethic, adaptability, and exceptional interpersonal skills enable me to work effectively both independently and as part of a team. I am adept at quickly mastering new skills, and my customer service, multitasking, and time management abilities are second to none. I am committed to providing every customer with a positive and memorable experience. My history of meeting company needs with consistent and organized practices is a testament to my commitment to excellence. I am skilled in working under pressure and thrive in new situations and challenges, always striving to enhance the organizational brand. In summary, I bring a wealth of experience, expertise, and dedication to any team or organization I am a part of.
Overview
11
11
years of professional experience
1
1
Certification
Work History
High Reach Forklift Operator
Total Tyres
Sydney, NSW
03.2023 - Current
- Operated high reach forklift to transport and stack materials in warehouse.
- Performed daily safety checks on forklift before operating.
- Loaded and unloaded pallets from trucks according to customer instructions.
- Organized warehouse by placing items in designated areas for easy retrieval.
- Assisted with unloading of containers using the forklift when necessary.
- Followed company policies and procedures regarding safe operation of equipment.
- Inspected load securement devices, such as straps, chains, or shrink wrap prior to lifting a load.
- Ensured that loads were properly balanced before transporting them to their destination.
- Reported any malfunctions or damages to the supervisor immediately upon discovery.
- Provided assistance with loading and unloading of goods onto trucks using the forklift when needed.
- Stacked products into storage racks according to size and weight specifications.
- Monitored stock levels on shelves and replenished as needed.
- Utilized RF scanner technology for tracking product movement throughout warehouse.
- Adhered to all safety regulations while operating high reach forklifts.
- Communicated effectively with co-workers and supervisors regarding job tasks.
- Performed minor maintenance duties on the lift truck such as changing oil, checking fluids.
- Received training from supervisors on proper use of high reach equipment.
- Observed all precautions concerning hazardous material handling.
- Participated in weekly safety meetings to stay up-to-date on changes in policy or procedure.
- Operated power material handling equipment to accurately select and palletize loads.
- Maneuvered forklift over and around loaded pallets, boxes and other materials.
- Reported safety and quality issues to management.
- Packaged, labeled and tagged goods before transfer.
- Communicated with supervisor and other warehouse staff to coordinate work.
- Maintained current forklift training and certification as required by company policies.
- Moved freight, stock and other materials to and from storage and production areas and loading docks.
- Communicated with team members to coordinate efficient and accurate movements.
Railroad Track Laborer
Martinus Rail
Sydney, NSW
10.2023 - 11.2023
- Loaded and unloaded materials onto trucks for delivery to job sites.
- Cleaned tools, equipment, and work areas in order to maintain a safe and organized workspace.
- Assisted tradespeople with tasks such as measuring, cutting, and preparing materials.
- Operated hand tools and power tools to complete construction projects.
- Moved heavy objects using dollies, carts, hoists, or other manual labor techniques.
- Ensured that all safety regulations were followed while working onsite.
- Repaired damaged structures by replacing broken boards or shingles.
- Sealed joints between sections of precast concrete structures with waterproof sealant.
- Collaborated with team members to complete assigned tasks and meet tight deadlines.
- Performed repetitive assembly tasks with hand and power tools and automated equipment.
- Unloaded building supplies from delivery trucks using forklifts or cranes.
- Sorted and placed materials or items on racks, shelves or in bins to keep warehouse organized.
- Participated in company training sessions to improve skills and boost process knowledge.
- Reported safety violations to supervisor to reduce risks and accidents.
- Performed physical activities requiring heavy lifting, walking and standing for long periods of time.
- Completed variety of physical labor tasks.
- Maintained clean, safe working environment by removing debris from job site prior to shift completion.
- Operated and maintained a variety of equipment including hand and power tools.
- Read plans, instructions or specifications to determine work activities.
- Understood how to operate and maintain job site equipment safely and for maximum productivity.
- Displayed high standards for quality workmanship and routinely double-checked work.
- Demonstrated best safety practices working at heights and lifting various objects.
- Dug ditches or trenches, backfilled excavations or compacted and leveled earth to grade specifications.
- Signaled equipment operators to facilitate alignment, movement or adjustment of machinery.
- Inspected railroad track and components for defects, such as broken ties, misaligned rails, and deteriorated ballast.
General Laborer Railway
Advance Recruitment
Sydney, NSW
07.2023 - 10.2023
- Inspected railroad track and components for defects, such as broken ties, misaligned rails, and deteriorated ballast.
- Repaired or replaced damaged railroad ties utilizing jackhammers, crowbars, pickaxes, and other tools.
- Installed new rail sections with the help of a crane operator and ensured proper alignment with adjacent sections.
- Assisted in installation of new crossties by hand-digging holes for them to be placed into.
- Used power tools to cut away old railway ties when needed.
- Maintained work area cleanliness while performing various tasks on the tracks.
- Operated equipment including hydraulic jacks, drills, grinders, saws and impact wrenches to repair track beds and structures safely.
- Loaded and unloaded supplies from trucks onto the railroad tracks using forklifts or cranes.
- Performed routine maintenance on all types of mechanical devices used in track construction projects.
- Cleared debris from railroad tracks using shovels, rakes and brooms.
- Removed vegetation along sides of tracks using weed whackers or sickles.
- Conducted visual inspections on various parts of the train system such as switches, signals and crossings.
- Adjusted switch points according to instructions provided by supervisor.
- Completed maintenance and repairs on tracks and adjacent equipment.
- Ensured safety regulations were followed at all times while working onsite near active train lines.
- Provided assistance during emergency situations such as derailments or collisions by helping clear debris from the tracks quickly.
- Adjusted previously laid track parts to promote long-term maintenance objectives and maintain safety targets.
- Reshaped worn or damaged railroad switch points with portable power grinders.
- Inspected parts of tracks to identify areas needing repair or maintenance service.
- Identified and reported damaged track following patrol of designated track sections.
- Studied work schedules to plan and carry out timely and efficient repairs.
Railroad Track Laborer
GTE Rail Australia Pty Ltd Sydney
Sydney, NSW
08.2023 - 09.2023
- Inspected railroad track and components for defects, such as broken ties, misaligned rails, and deteriorated ballast.
- Repaired or replaced damaged railroad ties utilizing jackhammers, crowbars, pickaxes, and other tools.
- Installed new rail sections with the help of a crane operator and ensured proper alignment with adjacent sections.
- Assisted in installation of new crossties by hand-digging holes for them to be placed into.
- Used power tools to cut away old railway ties when needed.
- Maintained work area cleanliness while performing various tasks on the tracks.
- Operated equipment including hydraulic jacks, drills, grinders, saws and impact wrenches to repair track beds and structures safely.
- Loaded and unloaded supplies from trucks onto the railroad tracks using forklifts or cranes.
- Performed routine maintenance on all types of mechanical devices used in track construction projects.
- Measured distances between railroad ties accurately with tape measurer or laser leveler.
- Tested rail joints manually or with specialized testing equipment to ensure that they meet industry standards.
- Cleared debris from railroad tracks using shovels, rakes and brooms.
- Conducted visual inspections on various parts of the train system such as switches, signals and crossings.
- Adjusted switch points according to instructions provided by supervisor.
- Attached cables between two pieces of the track in order to provide electrical connection for trains passing through.
- Provided assistance during emergency situations such as derailments or collisions by helping clear debris from the tracks quickly.
- Ensured safety regulations were followed at all times while working onsite near active train lines.
- Completed maintenance and repairs on tracks and adjacent equipment.
- Adjusted previously laid track parts to promote long-term maintenance objectives and maintain safety targets.
- Reshaped worn or damaged railroad switch points with portable power grinders.
- Inspected parts of tracks to identify areas needing repair or maintenance service.
- Identified and reported damaged track following patrol of designated track sections.
- Welded newly laid track parts to existing parts and verified proper joining and work quality.
- Verified leveling indicator arms to align tracks.
- Studied work schedules to plan and carry out timely and efficient repairs.
Chef
RSL Bistro
Sydney, NSW
02.2022 - 03.2023
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Established controls to alleviate supply and food waste.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Distributed food to service staff for prompt delivery to customers.
Kitchen Attendant
Governors Lodge
Sydney, NSW
07.2022 - 02.2023
- Cleaned and organized the kitchen, including wiping down countertops and taking out the trash.
- Stocked shelves with food supplies, utensils, and other items as needed.
- Assisted cooks in preparing meals by washing vegetables and fruits, cutting ingredients to size, and measuring ingredients for recipes.
- Prepared a variety of hot and cold beverages according to customer orders.
- Set up salad bars with fresh fruit, vegetables, dressings. in accordance with health regulations.
- Served meals to customers in a timely manner while following health and safety guidelines.
- Plated dishes according to established presentation standards.
- Monitored food temperatures to ensure safe consumption for customers.
- Maintained cleanliness of work areas at all times throughout shifts.
- Followed proper sanitation procedures when handling food items or disposing of waste materials.
- Conducted regular inventory checks on kitchen supplies to ensure adequate levels were maintained.
- Utilized dishwashers and other cleaning equipment correctly during daily operations.
- Received deliveries from vendors and checked them against invoices for accuracy before stocking shelves or refrigerators.
- Ensured that all storage areas were properly labeled so that ingredients could be easily identified when needed by staff members.
- Kept records of stock used during meal preparation as well as any leftovers that need to be discarded or stored away safely.
- Assisted in setting up events such as buffets or banquets by arranging tables, chairs, decorations.
- Replenished condiments such as salt, pepper, sugar packets when needed.
- Operated cash registers accurately when necessary.
- Provided excellent customer service by addressing complaints promptly and professionally.
- Adhered strictly to all local health codes regarding food safety practices.
- Maintained cleanliness and organization of kitchen stations and storage areas.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Utilized kitchen equipment according to manufacturer's instructions and company safety protocols.
- Prepared dishes for catering events or during high-volume shifts.
- Maintained order and cleanliness of work areas to conform with health codes.
- Cleaned and sterilized dishes, countertops and utensils to prevent bacteria growth.
- Peeled and cut fruit and vegetables to prepare for cooking or serving.
- Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
- Transported trash to dumpster, properly disposing of expired food items.
- Followed recipes and customer requests to prepare meals.
- Acquired new skills to support team and further accommodate customer needs.
- Checked and recorded refrigerator and freezer temperatures to maintain food quality and freshness.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Monitored inventory to keep adequate stock of food items and supplies.
- Partnered with chef to cook food and comply with food preservation guidelines.
- Prevented spoilage or cross-contamination by storing food in designated containers and areas.
- Prepared garnishes to complement dishes on menu.
- Restocked pantry with nonperishable food items to prevent stock from running low.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Cleaned and sanitized utensils, dishes or silverware.
- Removed trash and cleaned kitchen garbage containers.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
Pick Packer
Multi Spares
Sydney, NSW
01.2022 - 02.2022
- Unloaded and loaded trucks with merchandise for distribution.
- Organized inventory in the warehouse according to established procedures.
- Inspected packages for accuracy and completeness before shipping.
- Packed products in accordance with specified instructions.
- Wrapped items securely using appropriate packing materials.
- Labeled boxes, crates, and other containers accurately.
- Maintained records of shipments, returns, and damages.
- Weighed packages to determine shipping costs.
- Checked stock levels on a daily basis to ensure availability of items for shipment.
- Ensured that all safety regulations were followed at all times during loading and unloading operations.
- Reported any damaged goods or discrepancies between actual product received versus what was ordered to management immediately upon discovery.
- Performed regular maintenance checks on vehicles being used for delivery purposes.
- Assembled cardboard boxes according to customer specifications.
- Calculated dimensions of packages prior to shipment.
- Assisted customers with inquiries regarding their orders.
- Prepared documents such as bills of lading, invoices, manifests, and purchase orders.
- Utilized barcode scanners to track incoming and outgoing shipments.
- Provided assistance in the assembly line when needed.
- Responded promptly to customer complaints about packaging issues.
- Collaborated with colleagues from other departments in order to coordinate efficient workflow processes.
- Assembled customer orders from stock and packed items in boxes.
- Arranged items on pallets according to size and weight.
- Assembled cartons, crates and containers to prepare for shipping.
- Reviewed packing slips and other documentation to properly box requested items for shipment.
- Weighed or counted items for distribution to conform to company standards.
- Notified team leader of product discrepancies and equipment malfunctions.
- Adhered to product safety and hygiene guidelines for health and regulatory compliance.
Meat Processor
Thomas Foods International
Sydney, NSW
04.2021 - 08.2021
- Performed daily sanitation duties of meat processing equipment and facility according to health standards.
- Trained new employees on proper use of machines, safety procedures and quality control techniques.
- Inspected incoming raw material for quality and quantity accuracy prior to processing.
- Assisted in the development of new recipes and products utilizing fresh meats.
- Operated grinders, slicers, tenderizers, mixers, stuffers, cutters and other related machinery as needed.
- Maintained accurate records of product inventory levels, production output and waste quantities.
- Developed processes for efficient utilization of trim pieces from processed meats.
- Monitored temperatures throughout the process to ensure food safety regulations were followed.
- Ensured that all products met customer specifications before packaging and shipping out orders.
- Disposed of unusable materials in accordance with company policies and local laws.
- Utilized knives to portion large cuts into smaller sizes appropriate for further processing or sale as-is.
- Weighed ingredients accurately to meet recipe requirements prior to mixing them together in a batch mixer.
- Cleaned work areas between production runs by removing any debris or residue from machines or floors using cleaning chemicals.
- Labeled finished products correctly with expiration dates prior to packing them into boxes for shipment.
- Analyzed test samples from each batch run to verify product consistency and quality assurance standards.
- Packaged final product items into trays or containers based on size, weight and type specifications.
- Assisted with loading trucks when necessary during peak order periods.
- Examined packaged goods visually for defects such as discoloration before they were shipped out.
- Recorded details such as lot numbers, weights, temperatures and other data points at specified intervals throughout the production cycle.
- Provided technical support regarding equipment operation issues or troubleshooting problems encountered during production runs.
- Responded quickly to emergency situations involving contaminated materials or malfunctioning equipment.
- Used powered equipment such as saws, knives and skinner machines to complete efficient meat processing.
- Butchered carcasses to remove unwanted components and prepare for further processing.
- Vacuum-packed and labeled products for institutional use or sale to consumers.
- Used tools, sprayers and cleaning solutions to disinfect work areas.
- Used materials handling equipment such as pallet jacks to move large groups of raw meat and finished products.
- Placed prepared, marinated, processed and cut or cubed meat into styrofoam or plastic packs.
- Inspected meat products to identify defects and remove deficient products from line.
- Processed fresh meat items in walk-in cooler.
- Recorded quantity, product type and weight for quality control purposes.
- Prepared ground meat using grinder.
Chef
Fiji Marriot Resort Momi Bay
Fiji, Nadi
04.2017 - 03.2018
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised team members during meal service to ensure accuracy of orders.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Created weekly schedules for employees based on projected business volume.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef
Fiji Hilton Hotels
Fiji, Denarau
08.2016 - 04.2017
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Created weekly schedules for employees based on projected business volume.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
Chef
Nadina Restaurant
Fiji, Port Denarau
06.2015 - 12.2015
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
Chef
Wishbone Pizza King
Fiji , Martintar, Nadi
01.2013 - 02.2014
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Created weekly schedules for employees based on projected business volume.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Adjusted seasonings of dishes according to customers' tastes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Education
Certificate III in Commercial Cookery - Australia Pacific Technical College
Fiji National University
06-2014
Skills
- Workplace Organization
- Stock Control
- Order Picking
- Hand-Eye Coordination
- Heavy Lifting
- Warehouse Safety
- Pantry Restocking
- Regulatory Compliance
- Meal Preparation
- Workflow Optimization
- Staff Coordination
- Vendor Relations
- Menu Development
- Equipment Maintenance
- Cost Control
- Business Management
- Food Preparation Techniques
- Knife Skills
- Knife Use
- Grilling and Deep Frying Skills
- Kitchen Equipment Operations
- Grilling Techniques
- Operations Management
- Menu Supervision
- Kitchen Management
- Food Safety and Sanitation
- Verbal and Written Communication
- Food Presentation
- Seafood Preparation
- Sauce Preparation
- New Hire Training
- First-Aid and CPR
- Hazardous Materials Handling
- Heavy Equipment Operation
- Worksite Preparation
- Safety Regulations
- Equipment Operation
- Multitasking
- Problem-Solving Abilities
- Preventive Maintenance
- Safety Inspection
- Interpersonal Communication
- Teamwork and Collaboration
- Organizational Skills
Certification
- Work, Health and Safety (General Construction Induction)- White Card
- Skid Steer License
- Forklift License
- Work Safely at Heights
- Elevating Work Platforms
- National License to Perform High reach work (Boom Lift)
- Rail Industry worker- Certificate 1
- Rail Industry worker- Certificate 2
Accomplishments
- Certificate of Participation- Leadership and Management
- Certificate of attainment- Good Hygiene Practices Training
- Marriot Great food safe food training
- Certificate of Participation- Seeds of success training
- Certificate of completion- A fresh outlook on breakfast buffet merchandizing
- Certificate of completion- food safety and Sanitation training Acknowledgement
- Certificate of completion- Safety and security fire safety and extinguisher training
- Certificate of completion- Hilton make it right Leader Empowerment
Timeline
Railroad Track Laborer
Martinus Rail
10.2023 - 11.2023
Railroad Track Laborer
GTE Rail Australia Pty Ltd Sydney
08.2023 - 09.2023
General Laborer Railway
Advance Recruitment
07.2023 - 10.2023
High Reach Forklift Operator
Total Tyres
03.2023 - Current
Kitchen Attendant
Governors Lodge
07.2022 - 02.2023
Chef
RSL Bistro
02.2022 - 03.2023
Pick Packer
Multi Spares
01.2022 - 02.2022
Meat Processor
Thomas Foods International
04.2021 - 08.2021
Chef
Fiji Marriot Resort Momi Bay
04.2017 - 03.2018
Chef
Fiji Hilton Hotels
08.2016 - 04.2017
Chef
Nadina Restaurant
06.2015 - 12.2015
Chef
Wishbone Pizza King
01.2013 - 02.2014
Certificate III in Commercial Cookery - Australia Pacific Technical College
Fiji National University
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