Zachari Falcao
MELBOURNE,VIC
Summary
To grow within a professional kitchen where I can combine creativity, efficiency, and strong teamwork. My aim is to contribute to smooth operations while developing my career and achieving long-term success in hospitality.
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
11
11
years of professional experience
1
1
year of post-secondary education
1
1
Certification
Work History
chef de partie / commis chef
1 Hotel Melbourne
Melbourne , Victoria
10.2025 - Current
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Collaborated with the head chef to design seasonal menus and daily specials.
- Managed inventory, ensuring freshness and quality of ingredients for culinary preparation.
- Maintained cleanliness and organization of kitchen stations throughout service hours.
- Assisted in the development of new recipes, emphasizing local ingredients and sustainability.
- Monitored food presentation standards to align with the hotel's upscale dining experience.
- Coordinated with front-of-house staff to ensure seamless service during peak hours.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Managed food usage with proper stock rotation to prevent spoilage.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
Chef
Showtime Event Group
Melbourne, Victoria
08.2024 - 09.2025
- Work across multiple venues and the Production Kitchen: Melbourne Town Hall, Showtime, Cargo Hall, SEA LIFE Aquarium, Hellenic Museum, and Rippon Lea Estate.
- Prep menus efficiently for a variety of events (dinner, lunch, cocktail)
- Support and manage cocktail service when required
- Deliver wedding, corporate, and gala events to a consistent standard
- Maintain kitchens to standard and complete close-down procedures
- Help coordinate and support BOH staff during events
- Prepared diverse dishes for large-scale events and catering services.
Cook
Peter Rowland Group
11.2023 - 07.2024
- Worked across BOH activities in retail, functions, and events.
- Food preparation for daily residents' breakfast and dinner
- Cooked and supported service at multiple venues (La Trobe University, Ivanhoe, Buttle Lane, Abbotsford Convent, and private events)
- Assisted with finalization and pass during service
- Prepped for events, and closed kitchens
Food Prep (Casual)
Peter Rowland Group
La Trobe University
02.2023 - 10.2023
- Prepared sandwiches and basic items; cut vegetables and meat
- Set up buffet and supported service
- Completed kitchen cleaning and deliveries
- Monitored event food service as required
Chef (Full-time)
Bistro Of Park
02.2015 - 06.2022
- Food preparation and service for buffet and events
Education
Advanced Diploma In Hospitality Administration And Management - Advanced Diploma
Greenwich Hospitality College
03.2026 - 05.2026
Diploma of Hospitality - Hospitality Administration And Management
Greenwich Hospitality College
Melbourne, Victoria 05.2025 - 11.2025
General English - Advanced
Greenwich College
MelbourneCertificate IV in Commercial Cookery -
Greenwich Hospitality College
MelbourneBachelor's Degree - Nutrition
UNICESUMAR University
Time Management -
University of California, Irvine
Skills
- Event and high-volume prep
- BOH operations
- Team coordination
- Menu development
- Basic cost control
- Buffet setup
- Food safety
- Allergen awareness
- Inventory support
- Culinary preparation
- Food safety standards
- Time management
- Recipe innovation
- Event catering
- Customer service
- Nutrition principles
- Special events
- Recipe creation
- Kitchen organization
- Food presentation
- Food allergy safety
- Dish preparation
- Hospitality
- Team management
- Knife skills
- Performance improvement
- Menu pricing
- Kitchen management
- Cooking techniques
Certification
- HLTAID011 Provide First Aid
- HLTAID010 Provide Basic Emergency Life Support
- HLTAID009 Provide Cardiopulmonary Resuscitation (CPR)
- Food Safety
- All About Allergens
References
Available upon request.
Languages
- Portuguese
- Spanish
- English
- Portuguese
- Spanish
Systems
- Square
- Microsoft Word
- Microsoft Excel
Timeline
Advanced Diploma In Hospitality Administration And Management - Advanced Diploma
Greenwich Hospitality College
03.2026 - 05.2026
chef de partie / commis chef
1 Hotel Melbourne
10.2025 - Current
Diploma of Hospitality - Hospitality Administration And Management
Greenwich Hospitality College
05.2025 - 11.2025
Chef
Showtime Event Group
08.2024 - 09.2025
Cook
Peter Rowland Group
11.2023 - 07.2024
Food Prep (Casual)
Peter Rowland Group
02.2023 - 10.2023
Chef (Full-time)
Bistro Of Park
02.2015 - 06.2022
General English - Advanced
Greenwich College
Certificate IV in Commercial Cookery -
Greenwich Hospitality College
Bachelor's Degree - Nutrition
UNICESUMAR University
Time Management -
University of California, Irvine