Summary
Overview
Work History
Education
Skills
Interests
Timeline
Generic

Rohan Talisayon

Summary

Experienced chef with over 15 years in the culinary industry, specializing in modern Australian, European, and Mediterranean cuisines. Well-versed in all kitchen operations, with a strong ability to oversee and optimize processes. Committed to maintaining the highest standards in food safety, with strict adherence to HACCP procedures and enforcing hygienic preparation practices. Proven success in executing à la carte, buffets, special events, and large-scale catering. Skilled in leading teams, coordinating private functions, banquets, corporate events, and addressing dietary needs

Overview

24
24
years of professional experience

Work History

Event Chef (Casual)

ATC - The Australian Turf Club
01.2025 - Current
  • Production of bulk preparation for simultaneous large-scale events across multiple outlets.
  • Collaborated within large, high-performing kitchen brigades to ensure seamless execution of complex functions and high-volume service.
  • Executed diverse service styles and menu formats, including buffets, grazing tables, breakfasts, canapes, alternate drop sit-downs and retail outlet offerings.
  • Maintained strict adherence to HACCP standards and food safety protocols, ensuring consistent quality, hygiene and compliance.

Head Chef (Casual)

TWO80 Cabaret & Twin Peeks
01.2025 - Current
  • Coordinated and prepared mise en place for pre-booked functions and special celebration events.
  • Supported team in refining food quality, consistency, and enhancing current menu offerings.
  • Contributed to menu ideas and creation, offering input on new dishes, flavour combinations and presentation styles.
  • Improving kitchen workflow, service efficiencies and maintaining high hygiene standards
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Senior Sous Chef

THE ALCOTT, NORTHS COLLECTIVE
12.2021 - 01.2025
  • Supervised and coordinated kitchen operations in the absence of the Head Chef, maintaining high service standards and operational efficiency.
  • Led daily food preparation, cooking, and presentation, upholding the restaurant’s exceptional culinary standards.
  • Managed a team of chefs, ensuring consistent quality, precise portion control, and impeccable presentation across all dishes.
  • Trained, mentored, and developed junior staff, fostering a collaborative and high-performance kitchen environment.
  • Assisted with recruitment, rostering, and onboarding, ensuring a skilled and motivated kitchen team ready for peak service.
  • Conducted performance reviews, offering coaching, constructive feedback, and necessary disciplinary actions to promote staff growth.
  • Collaborated with the Head Chef on menu planning, recipe development, and costings, contributing to creative and innovative culinary offerings.
  • Designed, costed, and executed seasonal monthly specials, maintaining a target GP of 75% while showcasing seasonal and local ingredients.
  • Played an integral role in seasonal menu development, balancing creativity with current trends to enhance the dining experience.
  • Worked closely with FOH and marketing teams to ensure smooth menu transitions and effective communication with customers.
  • Led catering operations for special events, ensuring food quality, efficient service, and client satisfaction in line with expectations.
  • Managed food delivery and quality control, ensuring every dish met the restaurant’s high standards and resulted in positive guest feedback.
  • Utilized "Cooking the Books" software to manage inventory and supply orders, minimizing waste and optimizing stock levels.
  • Coordinated regular health and safety inspections, ensuring full compliance with sanitation and safety regulations.
  • Enforced strict adherence to food safety and hygiene protocols, maintaining a clean and organized kitchen environment.
  • Assisted with budgeting, focusing on waste reduction, portion control, and improving financial efficiency across kitchen operations.
  • Managed and implemented strategies to maintain a healthy COGS, ensuring cost-effective and sustainable kitchen practices.
  • Oversaw kitchen equipment maintenance and repairs, ensuring operational continuity and minimizing downtime.
  • Actively participated in monthly internal HACCP committee meetings, upholding food safety and hygiene standards across all kitchen operations.
  • Contributed to weekly management meetings, planning and discussing financial and operational performance to enhance kitchen efficiency.
  • Led weekly meetings with the events team to forecast and plan labour requirements for upcoming events and functions.
  • Managed staff absenteeism, including sick leave, by quickly adapting to ensure adequate kitchen coverage and operational efficiency.
  • Awarded the 2022 Club NSW Perfect Plate Award for culinary excellence and innovative approach to menu development.

Sous Chef /Chef De Partie

Armani Restaurant (previously Titanic)
01.2010 - 12.2021
  • Played a key role in the venue's growth and expansion, efficiently scaling operations to serve over 400 guests while maintaining exceptional service standards.
  • Directed, and overlook the preparation, cooking, and presentation of dishes in a fast-paced dining setting, ensuring consistency and quality at all times.
  • Ensured presentation and plating, meeting the restaurant’s prestigious culinary standards and elevating the overall guest experience.
  • Led kitchen operations during peak hours, efficiently delegating tasks to ensure smooth, on-time order delivery even in the busiest conditions.
  • Oversaw food preparation and quality control, maintaining strict adherence to the restaurant’s high standards and receiving glowing feedback from guests.
  • Mentored and trained junior chefs and kitchen assistants, fostering a collaborative and results-driven kitchen environment.
  • Enforced rigorous health, safety, and food hygiene standards, ensuring a clean, organized, and compliant kitchen at all times.
  • Delivered exceptional customer service by addressing dietary needs and allergies with precision, ensuring guests’ satisfaction and repeat visits.
  • Actively reduced labor costs when required by optimizing kitchen staff schedules and workflow to maintain efficiency without compromising service quality.
  • Worked with the Executive Chef in menu development to create seasonal menus, modernizing traditional Mediterranean dishes.
  • Coordinated and ran the pass, ensuring smooth communication between kitchen staff and front-of-house to maintain efficient service.
  • Relieved sections as needed, ensuring the kitchen remained well-staffed and operations continued without delay during high-demand periods.
  • Oversaw food preparation and quality control, ensuring all dishes met high standards and earned positive feedback.
  • Trained and mentored junior chefs and kitchen assistants, building a strong, efficient kitchen team.
  • Ensured strict adherence to health, safety, and food hygiene standards, maintaining a clean and organized kitchen.
  • Managed inventory, controlled stock levels, and minimized waste to keep kitchen operations efficient and cost-effective.
  • Provided excellent customer service by addressing dietary needs and allergies to ensure guest satisfaction.
  • Reduced labor costs when needed by optimizing staff schedules and kitchen workflows without compromising quality.
  • Managed bulk food preparation and service for Ramadan buffets, serving up to 500 guests, and swiftly reset the kitchen to transition back to à la carte dining service.
  • Extensive knowledge and experience in preparing and serving halal food, ensuring compliance with halal dietary requirements and customer preferences.

Kitchenhand /Food Prep Cooking Assistant

Sportsman Hotel
02.2010 - 12.2010
  • Assisted chefs in the preparation and execution of food orders during busy service periods.
  • Supported chefs by assembling dishes and garnishing plates, ensuring presentation standards were met.
  • Ensured compliance with food safety guidelines, including proper food handling, storage, and temperature controls.
  • Assisted in washing dishes, pots, and utensils, maintaining a constant flow of clean equipment for kitchen staff.
  • Collaborated with the kitchen team to ensure efficient and timely food service during peak hours.
  • Contributed to waste management by following procedures to minimize food waste and ensure proper disposal.

Retail Assistant

Salvation Army
01.2009 - 12.2009
  • Sorted, priced, and organized donations for display, ensuring attractive presentation.
  • Provided excellent customer service, assisting with product selection and recommendations.
  • Maintained a clean, organized store environment to enhance the shopping experience.
  • Contributed to store layout and merchandising to boost sales and highlight promotions.
  • Managed inventory, tracked stock levels, and communicated shortages to management.
  • Processed customer transactions accurately using the point-of-sale system.
  • Assisted with loading, unloading, and timely display of donated goods.
  • Ensured adherence to store policies, including returns, refunds, and loss prevention.

Customer Service /Customer Sales Representative

CCS Customer Contact Solutions
02.2006 - 08.2008
  • Conducted outbound calls to promote services and drive sales for a media company.
  • Provided exceptional inbound customer service, addressing inquiries and facilitating sales.
  • Conducted market research across sectors (Agriculture, Finance, Telecommunications) to support strategy.
  • Managed administrative duties, including data entry and client record maintenance.
  • Collaborated with team leaders to onboard, train, and mentor new staff.
  • Built strong client relationships, driving repeat business and referrals.
  • Addressed and resolved customer issues promptly, increasing satisfaction.
  • Assisted call-in customers with inquiries and orders.

New Business Administrator

AON - National Risk Services
01.2005 - 12.2007
  • Managed client and external advisor inquiries, providing exceptional service and timely resolutions.
  • Coordinated and processed insurance applications (Term Life, TPD, Trauma, Income Protection, etc.) from lodgement to activation.
  • Collaborated with clients to ensure accuracy and compliance in insurance applications.
  • Arranged medical exams and financial assessments to complete policies.
  • Acted as liaison between insurers, financial planners, and clients for smooth policy administration.
  • Followed up on outstanding premiums and insurance payments to ensure timely activation.
  • Maintained and updated client databases and filing systems, ensuring accuracy and confidentiality.
  • Handled incoming calls, directed inquiries, and sorted internal mail efficiently.
  • Coordinated client communications, including thank-you letters and premium rebates.
  • Provided first aid and ensured medical supplies were up-to-date.
  • Assisted with fire protection meetings and annual evacuation procedures for a safe environment.

Office Services Clerk

Gadens Lawyers
02.2001 - 12.2001
  • Managed and organized all incoming and outgoing correspondence, including faxes, mail weighing and franking, and coordinating internal and external courier deliveries.
  • Executed photocopying, binding, and preparation of internal office documentation with attention to detail.
  • Coordinated the setup and preparation of meeting rooms, ensuring proper equipment, seating arrangements, and catering services were in place.
  • Reorganized and streamlined office equipment to enhance workflow and efficiency.
  • Monitored and replenished office supplies across departments, ensuring seamless daily operations.
  • Maintained and updated filing systems, and coordinated secure storage of sensitive documents.

Education

First Aid & Advanced Resuscitation

MACBEC PTY LTD
01-2024

Managing Finances With A Budget

TACTICAL TRAINING GROUP PTY LTD
01-2023

Food Safety Supervisor & Food Handlers Certificate

AUSTRALIAN INSTITUTE OF FOOD SAFETY
01-2022

Commercial Cookery III

NORTHERN SYDNEY INSTITUTE OF TAFE
01-2011

Statement of Attainment - Diploma of Tourism

CASS TRAINING
01-2009

Certificate III in Tertiary Preparation

WESTERN SYDNEY INSTITUTE OF TAFE
Blacktown
01-2004

Certificate III in Business Administration

WESTERN SYDNEY INSTITUTE OF TAFE
NIRIMBA
01-2004

Certificate II in General & Vocational Education

WESTERN SYDNEY INSTITUTE OF TAFE
Blacktown
01-2002

Certificate II in Security Guarding

SECTA TRAINING ACADEMY
Parramatta
01-2002

Skills

  • Kitchen Leadership & Team Collaboration
  • Menu Development & Food Presentation
  • Inventory Management & Cost Control
  • Quality Assurance & Time Management
  • Staff Training & Problem-Solving

Interests

  • Health, Fitness & Well-being – Passionate about maintaining an active lifestyle and promoting overall wellness
  • Culinary Arts & Nutrition – Enthusiastic about exploring the relationship between food, health, and innovative cooking techniques
  • Martial Arts – Dedicated to discipline, self-improvement, and physical fitness through consistent trainingHealth, Fitness and Well-being


Timeline

Event Chef (Casual)

ATC - The Australian Turf Club
01.2025 - Current

Head Chef (Casual)

TWO80 Cabaret & Twin Peeks
01.2025 - Current

Senior Sous Chef

THE ALCOTT, NORTHS COLLECTIVE
12.2021 - 01.2025

Kitchenhand /Food Prep Cooking Assistant

Sportsman Hotel
02.2010 - 12.2010

Sous Chef /Chef De Partie

Armani Restaurant (previously Titanic)
01.2010 - 12.2021

Retail Assistant

Salvation Army
01.2009 - 12.2009

Customer Service /Customer Sales Representative

CCS Customer Contact Solutions
02.2006 - 08.2008

New Business Administrator

AON - National Risk Services
01.2005 - 12.2007

Office Services Clerk

Gadens Lawyers
02.2001 - 12.2001

First Aid & Advanced Resuscitation

MACBEC PTY LTD

Managing Finances With A Budget

TACTICAL TRAINING GROUP PTY LTD

Food Safety Supervisor & Food Handlers Certificate

AUSTRALIAN INSTITUTE OF FOOD SAFETY

Commercial Cookery III

NORTHERN SYDNEY INSTITUTE OF TAFE

Statement of Attainment - Diploma of Tourism

CASS TRAINING

Certificate III in Tertiary Preparation

WESTERN SYDNEY INSTITUTE OF TAFE

Certificate III in Business Administration

WESTERN SYDNEY INSTITUTE OF TAFE

Certificate II in General & Vocational Education

WESTERN SYDNEY INSTITUTE OF TAFE

Certificate II in Security Guarding

SECTA TRAINING ACADEMY

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Rohan Talisayon