Wilson Kabigting
Glenmore Park, Sydney,NSW
Summary
Results-driven chef adept at leading kitchen operations, menu development, and team management. Known for crafting innovative dishes that satisfy diverse palates while maintaining rigorous food safety standards. Proven track record of enhancing dining experiences and boosting guest satisfaction through effective leadership and culinary expertise.
Overview
13
13
years of professional experience
Work History
Senior Sous Chef
Sofitel Sydney Wentworth - Housemade Hospitality
Sydney, NSW
07.2023 - Current
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Developed inexpensive ingredient selections which amplified patron gratification and earnings.
- Oversaw procurement of food supplies, tracked inventory, and managed resource budget.
- Facilitated the orientation of new team members, emphasizing the importance of complying with food safety and sanitation regulations.
- Managed food production ensuring equality among taste, appearance, and quantity.
- Effectively resolved conflicts and offered support to the kitchen team as required.
- Contributed to the innovation of culinary offerings, consistently exceeding customer expectations.
- Maintained strict quality control standards for all finished products.
- Collaborated with wait staff to prevent confusion in orders due to patrons' food allergies or restrictions.
Senior Sous Chef
Food Rascal - Luna Park
North Sydney, NSW
05.2023 - 06.2024
- Crafted unique menu options and culinary creations tailored to clients' specific requirements.
- Ensured compliance with health regulations and upheld food safety standards while preparing meals.
- Managed the scheduling of the kitchen staff and assigned duties accordingly.
- Supervised and directed the cook team in various food preparation techniques.
- Facilitated the onboarding process for new hires by teaching essential culinary skills.
- Administered frequent quality assessments of food items by conducting taste tests prior to serving customers.
- Adhered to safety procedures while maintaining a clean work environment.
- Evaluated optimal dish arrangements based on event specifications.
- Evaluated guest surveys with respect to food excellence and customer satisfaction.
- Coordinated decoration, utensil, and plate arrangements for event buffets.
- Implemented effective partnership between waitstaff and kitchen team, facilitating the smooth delivery of food items.
- Conducted ongoing research and experimentation to stay informed on the latest cuisine styles and flavors.
- Directed food presentation and portioning for banquet functions
- Directed food production for various company and private functions.
- Developed efficient work system that facilitated timely completion of tasks during high-pressure catering events.
- Consulted with the chef on forecasted attendance to accommodate special dietary needs.
- Developed schedules to meet staff requirements for efficient food preparation.
Chef De Cuisine
Intercontinental Sydney
Sydney, NSW
05.2019 - 05.2023
- Developed and executed customer-driven menu innovations.
- Maintained a clean and organized kitchen environment.
- Maintained a consistent flow of fresh ingredients for daily use through effective supplier coordination.
- Ensured efficient coordination among all members of the kitchen team.
- Adhered to established rules and regulations for ensuring food safety.
- Crafted irresistible dishes that fostered customer loyalty
- Menu was strategically devised keeping in view the seasonal availability of ingredients
- Performed analysis of financial statements to find ways to reduce costs.
- Assessed client feedback and pinpointed areas of potential growth.
- Organized the timing of kitchen staff hours based on pertinent needs of various events.
- Devised plans aimed at improving efficiency in food preparation area.
- Aided in food preparation during rush hours.
- Enhanced the effectiveness of plating techniques adopted by staff via proficient guidance.
- Maintained a consistent practice of assessing employee performance and delivering valuable feedback.
- Facilitated learning opportunities for fellow chefs and cooks through interactive teaching methods.
- Streamlined financial operations by developing and executing strategic plans for managing budgets, labor, and direct operating expenses.
- Worked closely with front-of-house team to ensure smooth operations and excellent customer experience.
- Crafted customized recipes and meticulously designed menus that catered to customer preferences while staying up-to-date with the latest culinary trends.
- Managed vendor relationships to ensure consistent access to fresh, quality ingredients at competitive prices.
- Assessed staffing needs based on schedule demands for efficient food production.
Sous Chef/Executive Sous Chef
Intercontinental Sydney Double Bay
Double Bay, NSW
05.2016 - 05.2019
- Ensured smooth functioning of kitchen operations with effective management of production schedules and adequate supervision.
- Crafted innovative, budget-friendly menus that drove customer satisfaction and positively impacted business profitability.
- Managed food preparation process to maintain taste, appearance and proportion consistency
- Scheduled recurring meetings with the staff to brainstorm ideas for improving menus while evaluating overall performance.
- Performed frequent evaluations to guarantee compliance with local health department protocols.
- Implemented tactics boosting productivity, cutting down on inefficiencies.
- Maintained desired profit margins through weekly monitoring of food costs
- Collaborated extensively with ingredient suppliers to optimize cost savings in recipe creation.
- Successfully resolved interpersonal conflicts within the kitchen staff while providing necessary guidance.
- Implemented action plans to optimize team's productivity.
- Ensured daily cleanliness of cooking surfaces, utensils, and equipment adhering to health regulations.
- Contributed to recipe development by supporting Executive Chef with new food ideas.
- Ensured exact financial records by logging all food-related transactions comprehensively.
- Suggested enhancements for the kitchen team including training necessities and workflow modifications.
- Elevated operational efficiency by efficiently managing staffing schedules, especially during busy times such as holidays or special occasions.
- Coordinated with kitchen personnel to optimize workflow and improve productivity.
- Developed flavorful and visually stunning dishes through the incorporation of different culinary techniques.
- Procured necessary goods by monitoring inventory status and tracking manufacturer's delivery time.
- Facilitated implementation of recommended cost-saving measures.
- Executed oversight of inventory management by promptly ordering ingredients to restock freezers, fridges, and pantry.
Commis Chef/Junior Sous Chef
Sofitel Sydney Wentworth - Garden Court Restaurant
Sydney, NSW
04.2011 - 05.2016
- Prepared and cooked food items according to recipes, portioning, and presentation specifications.
- Ensured all food was stored properly in accordance with safety regulations.
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Adhered to established standards for product presentations, flavor profiles, and plate design set forth by Head Chef.
- Communicated effectively with the team regarding menu changes or special requests from customers.
- Tracked inventory levels of foods and supplies used in daily production.
- Trained kitchen workers on culinary techniques.
- Performed as head chef to maintain team productivity and restaurant quality.
- Managed purchasing of supplies and ingredients for normal operations and special events.
Education
Some College (No Degree) - Commerical Cookery Certificate 3
Western Sydney Tafe
Penrith, NSWSome College (No Degree) - First Aid Certificate
St John Ambulance
Sydney, NSWSome College (No Degree) - Food Safety Supervisor
Prime Skill Pty Ltd
Sydney, NSWSkills
- Aesthetic Food Arrangement
- Seasonal Menu Creation
- Financial Resource Control
- Culinary Team Oversight
- Collaborative Team Management
- Cooking Methodologies
Accomplishments
- Nominated at 2021 for hotel chef of the year
References
References available upon request.
Timeline
Senior Sous Chef
Sofitel Sydney Wentworth - Housemade Hospitality
07.2023 - Current
Senior Sous Chef
Food Rascal - Luna Park
05.2023 - 06.2024
Chef De Cuisine
Intercontinental Sydney
05.2019 - 05.2023
Sous Chef/Executive Sous Chef
Intercontinental Sydney Double Bay
05.2016 - 05.2019
Commis Chef/Junior Sous Chef
Sofitel Sydney Wentworth - Garden Court Restaurant
04.2011 - 05.2016
Some College (No Degree) - Commerical Cookery Certificate 3
Western Sydney Tafe
Some College (No Degree) - First Aid Certificate
St John Ambulance
Some College (No Degree) - Food Safety Supervisor
Prime Skill Pty Ltd
Similar Profiles
BEKTAS MUSTAFA OzcanBEKTAS MUSTAFA Ozcan
Executive Chef/ Hotel ,C&E/ F&B Leader at Sofitel Sydney WentworthExecutive Chef/ Hotel ,C&E/ F&B Leader at Sofitel Sydney Wentworth
Yelim ImYelim Im
FRONT OFFICE ALL ROUNDER at Sofitel Sydney WentworthFRONT OFFICE ALL ROUNDER at Sofitel Sydney Wentworth
Nguyen (Nikki) LuongNguyen (Nikki) Luong
Group Reservations Executive at Sofitel Sydney WentworthGroup Reservations Executive at Sofitel Sydney Wentworth