Paul Kane Gahisan Delda
Sydney,NSW
Summary
A well-rounded chef offering several years of comprehensive experience with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Experienced in fast-paced environments and adaptable to last-minute changes. Thrives under pressure and consistently earns high marks for work quality and speed. Well-rounded chef offering several years of comprehensive experience
Overview
19
19
years of professional experience
Work History
Chef
Maldini's By The River
08.2023 - Current
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Trained new chefs on proper cooking techniques and menu items.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Checked quality of raw materials before use.
- Adjusted seasonings of dishes according to customers' tastes.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Planned menus, ordered supplies and managed kitchen staff.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Supervised team members during meal service to ensure accuracy of orders.
- Stored foods correctly using correct storage containers and labelling systems.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Monitored quality, presentation and quantities of plated food across line.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Prepared workstations with ingredients and tools to increase efficiency.
- 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.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
Sous Chef
LonePineTavern RootyHill
07.2018 - 07.2023
- Coordinated ordering, receiving, storage, and distribution of food items.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored inventory levels to ensure adequate supplies on hand.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Established standard procedures for plating presentations.
- Supervised cooks and other kitchen personnel during meal services.
- Assisted in menu development and recipe testing.
- Trained new hires in proper cooking techniques and recipes.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted with interviewing, hiring and training kitchen personnel.
Sous Chef/ Head Chef
Tiger's Club Queanbeyan West
06.2016 - 07.2018
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Trained new hires in proper cooking techniques and recipes.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Monitored food products, driving quality, freshness and integrity.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained kitchen workers on culinary techniques.
- Monitored temperatures of prepared food and cold-storage areas.
- 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.
- 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/Cook
Quakers Inn
01.2015 - 05.2016
- Maintained accurate records for cost analysis purposes.
- Established standard procedures for plating presentations.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Trained new hires in proper cooking techniques and recipes.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Chef De Partie
Novotel Rooty Hill
10.2009 - 02.2014
- Coordinated ordering, receiving, storage, and distribution of food items.
- Established standard procedures for plating presentations.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised cooks and other kitchen personnel during meal services.
- Assisted in menu development and recipe testing.
- Performed weekly inspections of all equipment for safety compliance.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Created a positive work environment by encouraging teamwork among staff members.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Monitored food products, driving quality, freshness and integrity.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Demi Chef
The Royal Automobile Club Of Australia
07.2005 - 05.2009
- Contributed to the successful execution of catered events from start to finish.
- Assisted in menu development and recipe testing.
- Trained new hires in proper cooking techniques and recipes.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Improved performance of team members resulting in high-quality meals produced daily.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Observed food safety and sanitation protocols to reduce germ spread.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Education
Commercial Cookery Certificate III -
Mt. Druitt TAFE College
01.2008
Beverage -
Mt. Druitt TAFE College
01.2004
Evan's High School
01.2002
Skills
- Ala carte / mains/ cold section/ dessert
- Assisting function / buffet
- Supervising Apprentice/ Kitchen hand
- Stocktake / Ordering
- HACCP
- Check freshness of food and ingredients
- Supervise and coordinate activities of cooks and other food preparation workers
- Develop recipes and determine how to present the food
- Plan menus and ensure uniform serving sizes and quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Train, and supervise cooks and other food preparation workers
- Ordering and maintain inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
Currentjob
Maldini's By The River, Chef
Personal Information
- Date of Birth: 11/18/84
- Nationality: Filipino
Languages
English/Tagalog/Visayan
References
- LonePineTavern, Von Diaz, 0402 364 488
- Maldinis By The River, George Mateo, 0406 923 780
References
References available upon request.
Timeline
Chef
Maldini's By The River
08.2023 - Current
Sous Chef
LonePineTavern RootyHill
07.2018 - 07.2023
Sous Chef/ Head Chef
Tiger's Club Queanbeyan West
06.2016 - 07.2018
Chef/Cook
Quakers Inn
01.2015 - 05.2016
Chef De Partie
Novotel Rooty Hill
10.2009 - 02.2014
Demi Chef
The Royal Automobile Club Of Australia
07.2005 - 05.2009
Commercial Cookery Certificate III -
Mt. Druitt TAFE College
Beverage -
Mt. Druitt TAFE College
Evan's High School
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