Carmela Marie Cueto
Cornubia
Summary
Experienced restaurant cook with a strong understanding of kitchen safety and sanitation guidelines and regulations. Recognized for skillfully preparing meals to order and accommodating special dietary requests. Seeking opportunities in established organizations that value focus and dedication. Proven track record of managing projects effectively and delivering high-quality outcomes through leadership and team motivation. Collaborates with clients to identify requirements and consistently delivers excellent service.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Cook
Cafe 63 Loganholme
01.2024 - Current
- Managed kitchen operations and ensured smooth functioning.
- Prepares and serves meals by following recipes, assembling ingredients, and cooking them in a clean kitchen.
- Executes cold food production in accordance with standards of plating guide specifications.
- Attends to the detail and presentation of each order.
- To implement and ensure all Café 63 menu specifications are met, as set out in Menupedia 63.
- To implement and ensure Café 63 meal standards and timings are met, as set out in Atlas 63.
- To ensure that there is sufficient preparation for each service, minimise food wastage and prevent having to stock out any ingredients or dishes.
- To ensure the kitchen is kept clean and tidy at all times.
- To ensure all food safety and health safety procedures are implemented and followed at all times.
- To develop junior staff on standard operating procedures as detailed in the compliance audi and Menupedia 63.
- To coach and train the kitchen team and ensure they are regularly communicated with.
- To consistently achieve a positive outcome in all internal and external inspections and audits.
- To ensure all company policies and procedures are implemented and followed at all times.
- To work with the rest of the Café63 team to create a positive, respectful working environment.
Cook (Level 4)
Airport Retail Enterprises
11.2023 - 01.2024
- Set up work stations prior to opening to minimize prep time
- Requested supplies and equipment orders, explaining needs to managers
- Followed established procedures and requirements for safe food handling, storage and service
- Made meals in accordance with company standards and requirements
- Organized storage areas for efficient usage of space
- Monitored stock levels of food items and ordered more when necessary.
Cook (Level 3)
The Sporting Globe
11.2023 - 12.2023
- Distributed food to service staff for prompt delivery to customers
- Managed portion control using correct utensils during preparation and plating
- Grilled and deep fried various foods from meats to potatoes
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans
- Monitored temperatures of prepared food and cold-storage areas
- Checked quality of food products to meet high standards.
Cook (Level 2)
Pelican Cafe
06.2023 - 11.2023
- Distributed food to service staff for prompt delivery to customers
- Grilled and deep fried various foods from meats to potatoes
- Wrapped, dated and labeled food items in storage for safety and freshness
- Prepared and served meals by reviewing recipes and combining and cooking ingredients
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans
- Operated grills, fryers and broilers to cook items to quality guidelines
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly
- Made meals in accordance with company standards and requirements
- Checked quality of food products to meet high standards.
Owner/Line Cook
7 Days Cafe
03.2018 - 06.2023
- Cooked multiple orders simultaneously during busy periods
- Set up workstations with needed ingredients, utensils and cooking equipment
- Received and stored food and supplies
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections
- Conducted regular maintenance checks on equipment ensuring proper functioning order
- Tracked inventory levels of all products used in the kitchen on a daily basis
- Adhered to sanitation policies at all times when handling food products
- Determined pricing for products or services based on costs and competition
- Monitored progress by establishing plans, budgets and measuring results.
Education
Certificate IV in Commercial Cookery Diploma of Hospitality Management -
Hospitality Page Institute
Queensland, QLD10.2024
Skills
- Recipe-Based Cooking
- Food Handling
- Food Presentation
- Knife Skills
- Food Plating
- Sanitation Practices
- Food Preparation
- Cleaning and Organization
- Performance Improvement
- Recipe Development
- Cooking Techniques
- Frying
- Sanitation
- Grilling
- Supply Restocking
Certification
Driver's License
References
References available upon request
Timeline
Cook
Cafe 63 Loganholme
01.2024 - Current
Cook (Level 4)
Airport Retail Enterprises
11.2023 - 01.2024
Cook (Level 3)
The Sporting Globe
11.2023 - 12.2023
Cook (Level 2)
Pelican Cafe
06.2023 - 11.2023
Owner/Line Cook
7 Days Cafe
03.2018 - 06.2023
Certificate IV in Commercial Cookery Diploma of Hospitality Management -
Hospitality Page Institute
Driver's License
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