RIZA Hinolan
Unit 3, 26 Mackie Street, Victoria Park
Summary
Personable and attentive candidate with passion for culinary arts and strong foundation in kitchen operations. Well-versed in essentials of food preparation and presentation, with skills in various cooking techniques and ingredient handling. Focused on contributing to team-oriented environment and delivering high-quality dishes.
Overview
7
7
years of professional experience
1
1
Certification
Work History
CHEF DE PARTIE
Social Manna
12.2022 - Current
- Manage the kitchen team in the executive chef’s absence.
- Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible.
- Managing inventory of stock and ordering raw materials from different suppliers including specific platforms.
- Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards.
- Adhere to and implement sanitation regulations and safety regulations.
SOUS/CAFÉ CHEF
Source Foods Cafe
05.2020 - 11.2022
- Ensuring that all food is of excellent quality and served in a timely manner.
- Planning the menu, keeping in mind budget, and availability of seasonal ingredients.
- Coordinating kitchen staff, and assisting them as required.
- Training staff to prepare and cook all the menu items.
- Taking stock of ingredients and equipment, and placing orders to replenish stock.
- Keeping up to date with industry trends.
SOUS CHEF
Prince Lane Bar
10.2019 - 11.2021
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.
- Oversees and organizes kitchen stock and ingredients.
- Hires and trains new kitchen employees to restaurant and kitchen standards.
- Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.
- Supervises all food preparation and presentation to ensure quality and restaurant standards, ability, and training opportunities.
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.
CHEF DE PARTIE
The Local Shack
05.2019 - 10.2019
- Prepare cook, serve and store appropriately entrée items (both hot and cold), Main course items, and Vegetable items.
- Responsible for setting up pastries.
- Pack any food not required for service in the restaurant in suitable containers for deliveries such as take away and UBER services.
- Obtain all service equipment for entrées prior to service.
COMMIS CHEF
Tiisch Cafe & Bistro
01.2019 - 04.2019
- Served breakfast and lunch services.
- Prepared all cold food according to recipes, guidelines and standards set by the Head Chef.
- Implemented food storing procedures, checked on portion control especially for specific cuts of meat to maintain product quality.
- Organised all refrigeration, equipment, storage and working areas in clean working conditions to comply with health department regulations.
- Coordinated inventory, preparation and presentation of food products.
CHEF DE PARTIE
Bueno Chico
08.2017 - 11.2018
- Coordinated lunch, grill and pan section.
- Organised service set and stocked stations with all necessary supplies.
- Prepared a variety of meats, poultry, vegetable, dairy and other food items using and electric mixers.
- Stocked inventory as per guidelines and waste management.
- Adhered accurate time management to ensure meals came out high quality and simultaneously.
Education
Certificate III - Commercial Cookery
North Metropolitan TAFE
Joondalup, WA01.2020
Bachelor of Science - Hospitality Management
University of St. La Salle
Philippines03.2017
Events Management Class and Tourism
University of St. La Salle
11.2014
Competitive Activities and Enhancement of Cooking Skills
University of St. La Salle
05.2014
Food and Beverage Skills Training Workshop
University of St. La Salle
11.2013
Intercultural Tour Guiding Seminar
University of St. La Salle
08.2013
Skills
- Kitchen organization
- Team management
- Plating and presentation
- Kitchen leadership
- Ordering and requisitions
- Catering background
Certification
- TRA Skills Assessment Certificate (May2024 — Present)
- Environmental Health Australia FoodSafe Food Handler Training Program (Apr2024 — Present)
- AHA Hospitality & Tourism COVID-19 Hygiene Officer Course Certificate (Jan2019 — Present)
- Convergys Corporation Communication and Culture Training Certificate (Jul2019 — Present)
- Best Event Organiser Awardee - Events Management Course, Tourism and Hospitality Management Education (May2017 — Present)
Languages
English
Full Professional
Spanish
Limited Working
Tagalog
Native or Bilingual
Timeline
CHEF DE PARTIE
Social Manna
12.2022 - Current
SOUS/CAFÉ CHEF
Source Foods Cafe
05.2020 - 11.2022
SOUS CHEF
Prince Lane Bar
10.2019 - 11.2021
CHEF DE PARTIE
The Local Shack
05.2019 - 10.2019
COMMIS CHEF
Tiisch Cafe & Bistro
01.2019 - 04.2019
CHEF DE PARTIE
Bueno Chico
08.2017 - 11.2018
Events Management Class and Tourism
University of St. La Salle
Competitive Activities and Enhancement of Cooking Skills
University of St. La Salle
Food and Beverage Skills Training Workshop
University of St. La Salle
Intercultural Tour Guiding Seminar
University of St. La Salle
- TRA Skills Assessment Certificate (May2024 — Present)
- Environmental Health Australia FoodSafe Food Handler Training Program (Apr2024 — Present)
- AHA Hospitality & Tourism COVID-19 Hygiene Officer Course Certificate (Jan2019 — Present)
- Convergys Corporation Communication and Culture Training Certificate (Jul2019 — Present)
- Best Event Organiser Awardee - Events Management Course, Tourism and Hospitality Management Education (May2017 — Present)
Certificate III - Commercial Cookery
North Metropolitan TAFE
Bachelor of Science - Hospitality Management
University of St. La Salle
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