Ratu Vilitati Komainalovo
53 Bertram Street, Maddington,Fiji
Summary
Experience
Professional culinary worker committed to high standards and achieving results in fast-paced kitchen environments. Skilled in ingredient preparation, maintaining kitchen cleanliness, and supporting meal service. Known for reliable teamwork and flexibility in adapting to changing kitchen needs, while bringing strong attention to detail and collaborative spirit.
Overview
16
16
years of professional experience
Work History
Cook's Assistant
Harbour Cafe
01.2025 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Monitored food production to verify quality and consistency.
Head Chef
Nai'a Cruises
02.2020 - 12.2024
- Company Overview: It is a Liveonboard dive boat.
- Preparing and Cook breakfast, lunch and a 3 course dinner for our guests.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Stock-taking after every trip.
- Ordering of all our food commodities.
- Monitor galley area to ensure overall safety and use of proper food handling techniques.
- Establish clear standards for cooking, garnishing and presenting food.
Senior Sous Chef
First Landing Resort
08.2019 - 02.2020
- Ensured appropriate storage of fresh produce to maintain quality and minimise waste.
- Demonstrated exceptional leadership and team motivation skills to ensure timely, precise food delivery in fast-paced kitchen environments.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Receiving and checking on quality of all stock coming in.
- Doing orders weekly and stocktaking.
- Filling in for other staffs when needed.
- Organizing and helping in deep cleaning.
Chef De Partie
Mamacita Restraunt
10.2018 - 07.2019
- Prepped foods to be roasted, sautéed, fried and baked.
- Butchered meat to minimize wastage and deliver quality cuts.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Followed strict health and safety guidelines in kitchen.
- Managed team of 12 Commis chefs.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Cooking up different sauces.
Chef De Partie
Pacific Resort Rarotonga
02.2016 - 02.2018
- Food Preparation to ensure food is served efficiently and of high quality.
- Saucier
- Poissioner (Fish & Seafood)
- Grillardian (Griller)
- Friturier (Fryer)
- Butchering
- Helping the head chef and sous chef with the monthly stock take.
- Assisting both the head chef and sous chef with development of menus and local dishes.
- Adhere to food health and safety guidelines and to ensure that all junior chefs also meet the required Food hygiene standards.
- General cleaning of the kitchen after dinner service.
- Report on breakages and breakdowns to the sous chef on duty.
- Front line Chef (Hot & Cold section) for A'la Carte.
Commis Chef
Rarotonga Beach and Spa Resort
03.2013 - 11.2015
- Produce proper and efficient food on time and of quality.
- Maintaining basic kitchen equipment e.g: grillers, fryers, salamander, etc.
- Providing American and continental breakfast.
- Abiding by the OHS regulations.
- Front line Chef (Hot & Cold section) for A'la Carte
- Prepared salad and vegetables precisely and efficiently, storing appropriately to maintain freshness.
- Stored food safely and appropriately to maintain hygiene standards and to ensure fresh, usable ingredients.
- Worked with energy and enthusiasm to deliver high-quality meals in fast-paced restaurant environments
- Performed opening mise-en-place duties, maintaining professionalism of restaurant
- Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene
- Chopped, mixed and prepared ingredients for line cooks ahead of busy periods
- Safely and swiftly performed food preparation tasks such as vegetable chopping and meat butchering
Assistant Cook
Blue Lagoon Cruises
07.2009 - 07.2011
- Prepared range of meals including soups, salads and carvery where required, following chef orders
- Kept kitchen preparation tables hygienic by clearing areas after handling food and using appropriate tools for different ingredients
- Maintained kitchen order by thoroughly cleaning all cooking areas, including grills, stoves, counters and tables
- Conducted kitchen cleaning tasks, including mopping floors, wiping walls and assisting in washing utensils where required
- Prepared dish ingredients by chopping vegetables, meats and garnishes
- Helped chefs prepare and plate meals, completing following chef instructions and set recipes
- Removed waste and inadequate food items regularly to keep work spaces neat and clean
- Maintained cleanliness and organisation of kitchen stations and storage areas
- Kept all utensils, dishes and glasses clean and ready for customer use
- Followed recipes and customer request details to prepare high-quality, delicious meals
- Monitored temperatures in refrigerators, freezers and warming lamps
- Helped with buffet preparations and set up
Assistant Cook
Blue Lagoon Cruises
07.2009 - 07.2011
- Prepared range of meals including soups, salads and carvery where required, following chef orders
- Kept kitchen preparation tables hygienic by clearing areas after handling food and using appropriate tools for different ingredients
- Maintained kitchen order by thoroughly cleaning all cooking areas, including grills, stoves, counters and tables
- Conducted kitchen cleaning tasks, including mopping floors, wiping walls and assisting in washing utensils where required
- Prepared dish ingredients by chopping vegetables, meats and garnishes
- Helped chefs prepare and plate meals, completing following chef instructions and set recipes
- Removed waste and inadequate food items regularly to keep work spaces neat and clean
- Maintained cleanliness and organisation of kitchen stations and storage areas
- Kept all utensils, dishes and glasses clean and ready for customer use
- Followed recipes and customer request details to prepare high-quality, delicious meals
- Monitored temperatures in refrigerators, freezers and warming lamps
- Helped with buffet preparations and set up
Education
Diploma in Culinary Arts - Culinary Arts
Fiji National University
Namaka01.2012
Tafe Certificate III In Commercial Cookery - Commercial Cookery
Trade and Productivity Authority of Fiji
Namaka01.2009
Skills
- Grilling and deep frying skills
- Kitchen equipment and tools
- Cleaning and sanitizing methods
- Portion and cost control
- Meal preparation
- Forecasting and planning
- Sanitation guidelines
- Food preparation techniques
- Recipes and menu planning
- Food hygiene enforcement
- Purchasing decision-making
- Budgeting and cost control
- Inventory rotation
- Heat control
- Customer service orientated
- Food plating and presentation
- Pantry restocking
- Leadership skills
- Cleaning and sanitizing
- Food preparation
- Attention to detail
- Safe food handling
- Customer service
- Team collaboration
Referees
Sumit Kumar
Head chef
Brydone Hotel
Otago
Sudesh_sumit@hotmail.com
Phone Contact: +64 272871070
Timeline
Cook's Assistant
Harbour Cafe
01.2025 - Current
Head Chef
Nai'a Cruises
02.2020 - 12.2024
Senior Sous Chef
First Landing Resort
08.2019 - 02.2020
Chef De Partie
Mamacita Restraunt
10.2018 - 07.2019
Chef De Partie
Pacific Resort Rarotonga
02.2016 - 02.2018
Commis Chef
Rarotonga Beach and Spa Resort
03.2013 - 11.2015
Assistant Cook
Blue Lagoon Cruises
07.2009 - 07.2011
Assistant Cook
Blue Lagoon Cruises
07.2009 - 07.2011
Diploma in Culinary Arts - Culinary Arts
Fiji National University
Tafe Certificate III In Commercial Cookery - Commercial Cookery
Trade and Productivity Authority of Fiji
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