Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Languages
Interests
Timeline
Generic

Rodel Velasco

Augusta

Summary

Dynamic Chef Manager with extensive experience at Augusta SISS Pty Ltd, excelling in culinary expertise and team leadership. Proven track record in menu development and cost control, enhancing customer satisfaction and driving repeat business. Adept at fostering vendor relationships and mentoring staff, ensuring high food quality and safety standards.

Experienced with leading kitchen teams and managing food preparation in busy environments. Utilizes culinary skills and knowledge of kitchen operations to maintain high standards of food quality and safety. Track record of fostering collaborative team environments and driving operational efficiency.

Overview

22
22
years of professional experience
1
1
Certification

Work History

Chef Manager

Augusta SISS Pty Ltd ATF The SISS Family Trust
03.2023 - Current
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Conducted regular equipment maintenance checks to ensure efficient functionality and reduce downtime due to malfunctions.
  • Improved operational processes by implementing new technologies such as digital ordering systems or advanced cooking appliances.
  • Established positive relationships with local suppliers to secure fresh produce and support the community economy.
  • Introduced creative specials that catered to customer preferences, contributing to an increase in repeat business.
  • Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
  • Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
  • Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
  • Effectively managed food allergen and cross-contamination concerns, ensuring the safety of patrons with dietary restrictions.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
  • Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.

Head Chef

Albies Bar and Bisro
09.2016 - 12.2022
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
  • Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
  • Reduced food waste and improved sustainability practices with farm-to-table approach and efficient resource management.
  • Implemented rotating special menu to showcase culinary creativity and attract food enthusiasts.
  • Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.

Sous Chef

Albies Bar and Bistro
04.2013 - 09.2016
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
  • Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
  • Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
  • Achieved consistency in dish presentation, setting high standards that were replicated across all servings.

Chef De Partie, Demi Chef Ddp, Commi, Cook Trainee

Crystal Cruises
10.2003 - 05.2012
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.

Education

No Degree - SITSS00069 Food Safety Supervision Skill Set

Australian Institute of Food Safety
Brisbane, QLD
11-2023

No Degree - Skill Assessment

VETASSESS
Skills Recognition International
01-2013

Skills

  • Food safety
  • Food safety regulations
  • Culinary expertise
  • Supply ordering
  • Menu planning
  • Recruiting and hiring
  • Kitchen management
  • Food spoilage prevention
  • Cooking skills
  • Team management
  • Training and mentoring
  • Food presentation
  • Menu development
  • Cleaning and sanitation
  • Inventory supervision
  • Sanitation standards
  • Equipment inspection
  • Kitchen operations
  • Food safety management
  • Order control
  • Kitchen staff management
  • Staff training
  • Quality control
  • Food preparing, plating, and presentation
  • Coaching and mentoring
  • Safe food handling
  • Cost control
  • Food inventories
  • Purchasing
  • Team leadership
  • Recipe development
  • Portion and cost control
  • Staff scheduling
  • BOH operations
  • Food stock and supply management
  • Staff recruiting and hiring
  • Vendor relationships
  • Purchasing management
  • Staff performance assessments
  • Time management
  • Attention to detail
  • Team building and development
  • Multitasking Abilities
  • Reliability

Accomplishments

  • Supervised team of 8 staff members.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • successfully generated seasonal menu during my head chef position.
  • successfully maintain high quality of food according to company standard for 6 consecutive year being a head chef
  • creating new menu and food costing for Augusta fish and chips

Certification

Certificate 3 Commercial cookery

Food Safety Supervision Skill Set

Work Related Certificate

Languages

English
Professional Working

Interests

  • Outdoor Recreation
  • I enjoy cooking for friends and family gatherings
  • Camping
  • I like trying new recipes and food trends
  • Road Trips

Timeline

Chef Manager

Augusta SISS Pty Ltd ATF The SISS Family Trust
03.2023 - Current

Head Chef

Albies Bar and Bisro
09.2016 - 12.2022

Sous Chef

Albies Bar and Bistro
04.2013 - 09.2016

Chef De Partie, Demi Chef Ddp, Commi, Cook Trainee

Crystal Cruises
10.2003 - 05.2012

No Degree - SITSS00069 Food Safety Supervision Skill Set

Australian Institute of Food Safety

No Degree - Skill Assessment

VETASSESS

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Rodel Velasco