Rieko Mitsui
Clifton Beach,QLD
Summary
Detail-oriented chef with strong food safety practices and culinary creativity. Proven ability to maintain high standards in food preparation and kitchen organization. Highly-motivated employee 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.
Overview
31
31
years of professional experience
1
1
Certification
Work History
Chef
Australian Venue Co.
Cairns, QLD
10.2024 - Current
- Prepared and cooked meals according to standard recipes and safety guidelines.
- Assisted in maintaining a clean and organized kitchen environment.
- Supported team members during busy service periods to ensure efficient operations.
- Followed food safety practices to prevent contamination and ensure quality.
- Learned to operate kitchen equipment, including ovens and mixers, safely.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labeling systems.
- 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.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Monitored quality, presentation, and quantities of plated food across line.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef
Australian Venue Co.
Brisbane, QLD
10.2022 - 09.2024
- Prepared and cooked meals according to standard recipes and safety guidelines.
- Assisted in maintaining a clean and organized kitchen environment.
- Supported team members during busy service periods to ensure efficient operations.
- Followed food safety practices to prevent contamination and ensure quality.
- Learned to operate kitchen equipment, including ovens and mixers, safely.
- Participated in training sessions to improve culinary skills and techniques.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labeling systems.
- 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.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Checked quality of food products to meet high standards.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef
Mekong
Brisbane, QLD
12.2021 - 10.2022
- Prepared and cooked meals according to standard recipes and safety guidelines.
- Assisted in maintaining a clean and organized kitchen environment.
- Supported team members during busy service periods to ensure efficient operations.
- Followed food safety practices to prevent contamination and ensure quality.
- Learned to operate kitchen equipment, including ovens and mixers, safely.
- Assisted in inventory management by restocking supplies as needed.
- Collaborated with chefs to create daily specials based on seasonal ingredients.
- Participated in training sessions to improve culinary skills and techniques.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labeling systems.
- 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.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Trained new chefs on proper cooking techniques and menu items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Checked quality of food products to meet high standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef
Sushi Yah-man
Noosa, QLD
11.2017 - 12.2021
- Prepared and cooked meals according to standard recipes and safety guidelines.
- Assisted in maintaining a clean and organized kitchen environment.
- Supported team members during busy service periods to ensure efficient operations.
- Followed food safety practices to prevent contamination and ensure quality.
- Learned to operate kitchen equipment, including ovens and mixers, safely.
- Collaborated with chefs to create daily specials based on seasonal ingredients.
- Participated in training sessions to improve culinary skills and techniques.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Stored foods correctly using correct storage containers and labeling systems.
- 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.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Exercised portion control for items served, eliminating waste.
- Planned menus, ordered supplies and managed kitchen staff.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Trained new chefs on proper cooking techniques and menu items.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Monitored quality, presentation, and quantities of plated food across line.
- Checked quality of food products to meet high standards.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Cook
Sakana sushi bar
Mooloolaba, QLD
08.2017 - 11.2017
- Prepared diverse menu items using fresh ingredients and seasonings.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with team members to ensure timely meal service and presentation.
- Managed food storage, including proper labeling and rotation of ingredients.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Used standardized recipes and other instructions to prepare food.
- Set up and performed initial prep work for soups, sauces, and salads.
- Set up work stations prior to opening to minimize prep time.
Front of House Employee
Gelateria Cremona
Brisbane, QLD
10.2014 - 10.2017
- Managed cash register operations and processed customer transactions.
- Prepared and served gelato while ensuring quality standards.
- Collaborated with team members to ensure smooth service flow.
- Educated customers about gelato flavors and ingredients offered.
Front of House Employee
Moga
Brisbane , QLD
06.2014 - 10.2017
- Greeted customers warmly and provided menu recommendations.
- Managed cash register operations and processed customer transactions.
- Collaborated with team members to ensure smooth service flow.
- Answered phone calls, took reservations, and answered inquiries.
Cook (Intern)
Four Point by Sheraton
Brisbane, QLD
10.2016 - 12.2016
- Prepared diverse menu items using fresh ingredients and seasonings.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Set up and performed initial prep work for soups, sauces, and salads.
- Set up work stations prior to opening to minimize prep time.
Store Manager
Profit Sports
, Japan
11.2008 - 01.2011
- Managed daily store operations and ensured high customer service standards.
- Trained and supervised staff to improve product knowledge and sales techniques.
- Prepared staff work schedules and assigned team members to specific duties.
Retail Sales Associate
Onward
, Japan
01.2005 - 11.2008
- Assisted customers in selecting products and resolving inquiries.
- Operated cash register, processing transactions accurately and efficiently.
Retail Sales Associate
Oga
, Japan
01.2003 - 03.2005
- Assisted customers with finding the right product for their needs.
- Organized displays to attract customers and promote sales.
Office Worker
Biki Japan
, Japan
04.1995 - 12.2002
- Managed daily office operations and maintained organized filing systems.
- Assisted in inventory management and ordered supplies as needed.
- Organized filing systems, maintained records, and updated databases.
Education
Certificate IV, Diploma of Hospitality Management - Commercial Cookery
Academia
Brisbane, QLD01-2018
Certificate III - Commercial Cookery
Academia
Brisbane, QLD12-2016
Certificate II - Customer Engagement
ILSC
Brisbane, QLD11-2015
Certificate III - Spoken And Written English
HETC
Brisbane, QLD03-2015
Certificate II - Spoken And Written English
HETC
Brisbane, QLD09-2014
Certificate II - Business
Viva College
Brisbane, QLD06-2014
Intensive General English Course
Viva College
Brisbane, QLD07-2013
Graphic Design
Kyoto College of The Arts
Kyoto,Japan03-1995
Skills
- Food preparation and menu planning
- Kitchen safety and cleanliness
- Cooking techniques and knife skills
- Quality control and food quality
- Inventory management and organization
- Time management and multitasking
- Effective communication in hospitality
- Food presentation and plating techniques
- Performance improvement in service
- Verbal and written communication
Languages
English
Professional
Japanese
Native/ Bilingual
Certification
Certificate III, IV.
Timeline
Chef
Australian Venue Co.
10.2024 - Current
Chef
Australian Venue Co.
10.2022 - 09.2024
Chef
Mekong
12.2021 - 10.2022
Chef
Sushi Yah-man
11.2017 - 12.2021
Cook
Sakana sushi bar
08.2017 - 11.2017
Cook (Intern)
Four Point by Sheraton
10.2016 - 12.2016
Front of House Employee
Gelateria Cremona
10.2014 - 10.2017
Front of House Employee
Moga
06.2014 - 10.2017
Store Manager
Profit Sports
11.2008 - 01.2011
Retail Sales Associate
Onward
01.2005 - 11.2008
Retail Sales Associate
Oga
01.2003 - 03.2005
Office Worker
Biki Japan
04.1995 - 12.2002
Certificate IV, Diploma of Hospitality Management - Commercial Cookery
Academia
Certificate III - Commercial Cookery
Academia
Certificate II - Customer Engagement
ILSC
Certificate III - Spoken And Written English
HETC
Certificate II - Spoken And Written English
HETC
Certificate II - Business
Viva College
Intensive General English Course
Viva College
Graphic Design
Kyoto College of The Arts