Summary
Overview
Work History
Education
Skills
Timeline
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ANDRÉS FELIPE MEJÍA FAJARDO

Brisbane,Australia

Summary

Dedicated and passionate culinary professional with a Professional Technician in Hospitality, with a strong focus on gastronomy. Experienced as a cook and chef in diverse culinary settings, including Mediterranean and French cuisine, as well as grill and kitchen operations. Skilled in menu planning, food preparation, pastry and baking and table service. Strong focus on food quality, hygiene, and customer satisfaction, with proven ability to work efficiently in fast-paced kitchen environments. Creative, adaptable, and committed to delivering exceptional dining experiences.

Overview

10
10
years of professional experience

Work History

Kitchen Attendant

ACS – Australia Catering Service, Sleeman Sport Complex
08.2024 - Current
  • Buffet and freestyle cooking for large-scale events.
  • À la carte menu preparation.
  • Preparation and storage of fresh products in compliance with HACCP standards.
  • Responsible for cold kitchen production, including the preparation of salads, baked goods, and ready-to-serve items for large-scale catering.
  • Handle deep-frying products, ensuring proper cooking times, temperatures, and quality control.
  • Maintained high standards of hygiene, portion control, and presentation in high-volume service environments.

Chef

Catch and Kiss Seafood – Salty Sailor
05.2024 - Current
  • Manage grill, fryer, and general kitchen operations, ensuring efficient and high-quality food preparation.
  • Prepare seafood, vegetables, and other ingredients with precision to maintain freshness and flavor.
  • Ensure strict compliance with hygiene and safety standards in all kitchen activities.
  • Support and guide kitchen team members to promote smooth operations and maintain quality standards.

Chef Instructor & Cook

Fundación de Educación Superior San José
03.2022 - 09.2023
  • Led professional kitchen training programs and supervised hands-on practical sessions for culinary students.
  • Designed and updated culinary curricula, incorporating industry trends, HACCP standards, and innovative cooking techniques.
  • Mentored students in both technical skills and professional kitchen etiquette.

Cook

Humo Café y Bistro S.A.S
08.2018 - 03.2022
  • Preparation of menu items, grill station, and mise en place.
  • Maintained high standards of cleanliness and customer service.
  • À la carte menu preparation.
  • Preparation and storage of fresh products in compliance with HACCP standards.

Cook Grill & Line Cook

Balsámico Campestre & Balsámico Bar 72
11.2015 - 04.2018
  • Grill cook and food preparation.
  • Maintained consistency in food quality and service.
  • À la carte menu preparation.
  • Preparation and storage of fresh products in compliance with HACCP standards.

Education

Certificate IV in Kitchen Management - Kitchen Management

Shafston School
Gold Coast, QLD
04-2026

ILSC AUSTRALIA
Brisbane
05-2024

Professional Technician in Hospitality - Hospitality And Tourism

Politecnico Internacional
Bogotá D.C Colombia
12-2022

Skills

  • French & Mediterranean Cuisine
  • Grill, Fryer & Cold Kitchen Operations
  • Seafood & Ingredient Preparation
  • Buffet & Freestyle Event Service
  • Food Safety & HACCP Compliance
  • Inventory Management & Portion Control

Timeline

Kitchen Attendant

ACS – Australia Catering Service, Sleeman Sport Complex
08.2024 - Current

Chef

Catch and Kiss Seafood – Salty Sailor
05.2024 - Current

Chef Instructor & Cook

Fundación de Educación Superior San José
03.2022 - 09.2023

Cook

Humo Café y Bistro S.A.S
08.2018 - 03.2022

Cook Grill & Line Cook

Balsámico Campestre & Balsámico Bar 72
11.2015 - 04.2018

Certificate IV in Kitchen Management - Kitchen Management

Shafston School

ILSC AUSTRALIA

Professional Technician in Hospitality - Hospitality And Tourism

Politecnico Internacional

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