Toshiyuki Morishima
Melbourne,VIC
Summary
I'm Highly-motivated with desire to take on new challenges in a new environment and have strong worth ethic, adaptability. Adept at working effectively unsupervised and keep trying to master new skills.
Skilled in working under pressure and adapting to new situations and challenges.
Overview
3
3
years of professional experience
Work History
Chef
Shyun Japanese restaurant
Melbourne, Victoria
11.2020 - Current
- Maintain records of the quantity of food used daily and restock.
- Prepare each ingredients and some sauce according to recipes (e.g. salad, tartar sauce, cutting chicken and beef stake)
- Cook meats, fish, vegetables and other foods according to recipes or customer's requirements.
- Handle the fish with safety points
- Making tamagoyaki( japanese style omelet)
- Making sushi-roll
Chef (commis Chef)
Grand Hyatt
Melbourne , Victoria
11.2021 - 07.2022
- Organize and maintain work station for opening service.
- Prepare work station and breakfast items such as, dumpling, bacon, sausage, etc to order.
- Cook and serve breakfast item by order such as omelets, poached eggs, fried rice.
- Restock supplies and ingredients for the day's menu items.
- Restock the breakfast items such as each condiments, fruits plate, egg mixture.
Education
Cookery
Academia International
Melbourne, VIC04-2022
Skills
- Following Cooking Methods
- Cooking Meals
- Food Preparation Techniques
- Effective Communication
- Pan frying and Deep Frying Skills
- Cooking Skills
Visa status
Graduation Visa (Subclass 485) - expire date: 29th November 2024
** I will extend the visa**
Availability
Monday - Sunday **
Timeline
Chef (commis Chef)
Grand Hyatt
11.2021 - 07.2022
Chef
Shyun Japanese restaurant
11.2020 - Current
Cookery
Academia International
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