Service Food
Resume:
ALDRIN REI DIAZ CORTEZ
Unit **, *-** Beresford Road, Strathfield, Sydney NSW 2135, Australia
******.******@*****.***
Profile
A well-disciplined, hardworking and reliable individual with relevant
culinary experience and qualifications; comprehensive understanding of
the food manufacturing and hospitality management industry; extensive
cooking knowledge, able to comply to all legal requirements, food hygiene
regulations and food safety laws; sound culinary abilities, able to
prepare a wide variety of food and contribute to the smooth running of
any kitchen area and catering service; solid organizational and
multitasking skills, able to supervise and manage kitchen operations;
strong business acumen, experienced in operations, sales, budget
development, staffing and cost control; adept at communicating
effectively with customers, vendors and staff.
Key Skills
. Relevant academic foundation; graduated cum laude with a bachelor's
degree in international hospitality management majoring in culinary
arts.
. Skilled and knowledgeable in food preparation and presentation
methods, techniques, and quality standards; creative and proactive,
able to experiment and formulate new recipes such as hot food and
pastries.
. Considerable comprehension of healthy foods and nutritional matter;
committed in enforcing strict health and hygiene standards in the
cooking and preparation areas.
. Good leadership, organizational and decision making skills; valuable
exposure to overseeing the preparation of food, menus and beverages
with full authority over inventory and ordering as well as
coordinating and managing staff members to develop strategic plans
to increase productivity and customer satisfaction.
. Tactful and professional with sensible social intelligence, able to
communicate well with both superiors and subordinates.
Education and Qualification
Apr. 2012
Enderun Colleges
BS International Hospitality Management Major in Culinary Arts
(Honors/Cum Laude)
Career Profile
Oct. 2014 - Present Demi Chef
The Gantry Restaurant - Pier One Sydney Harbour
Marriott Autograph Collection
. Responsible for completing Mis en Place for Breakfast, and other
food prep for Lunch and Dinner Service
. Prepares food from the breakfast menu (a la Carte and In-Room
Dining)
. Sets up, maintains and breaks down breakfast section and live waffle
station
. Attends the live waffle station; interacting and serving guests
needs
. Keeps the buffet stocked and ensuring high food quality
. Prepares cold plate entrees, salads and fresh seafood for lunch
service when short of staff
Mar. 2013 - March 2014 Room Service/Banquet Cook
Marriott Atlanta Marquis
. Prepared food from the Room Service Menu (Entrees, Mains and
Dessert)
. Ensured high quality of food; logging in the daily food and storage
temperatures
. Prepared food according to set guidelines and standards; sets up
stations for service; readies items and ingredients for production.
. Attended live cooking stations for banquets and events
. Read BEO's and ensuring that menu and/or food items are prepped for
every functions
. Made and Prepared food for people with special diet (such as Vegan,
Gluten Free, etc)
. Plated dishes for the line and banquets for events; performs
production of food items for banquet events.
. Maintained the cleanliness of the kitchen and station; inventories
supplies being used and to be used; reports products needed to be
purchased.
April. 2012 - Feb. 2013
Chef / Owner
Infineaty Eat-All-You-Can Restaurant
. Acted as the manager and chef
. Administered the over-all planning of the restaurant, which included
finding contractors, purchasing materials, designing furniture,
budgeting, rostering and staffing, contacting suppliers, human
resourcing, menu planning and costing, and sales and marketing
. Booked events and deals with clients to cater for functions and
parties
. Dealt with the finances of the company; tallying finance reports
Nov. 2011 - Mar. 2012
Pastry Kitchen Volunteer
Enderun Colleges
. Performed the preparation of ingredients and other products needed
for the production of food for banquets and events; handled plating
and baking; assisted pastry chefs during classes and lectures
Nov. 2010 - Nov. 2011
Assistant Pastry Chef
The Parker Palm Springs
. Prepared desserts and other baked goods; carried out tasks such as
baking, plating, decorating, designing, and preparing stations for
service or line and banquets.
. Created specials for the line
. Facilitated clients and presented possible cakes and desserts during
cake tastings for weddings or events; manned the pastry kitchen
during service for a fine dining, casual restaurant and room
service.
. Created and Helped in creating wedding cakes, birthday and/or
anniversary cakes.
. Ensured all the food and beverage outlets get the right dessert or
pastry product.
Mar. 2010 - Oct. 2010
Enderun Colleges
Pastry Kitchen Volunteer
. Feb. 2010
Event Volunteer - Kitchen Helper and Service Crew
Before Cuisine there was Nature" with Alain Ducasse
Enderun Colleges
Aug. 2009 - Dec. 2009
Kitchen hand
Resto101
. Responsible for completing the Mis en Place for functions, events
and classes
. Assisted chefs during classes, lectures/kitchen demonstrations
Reference available upon request
Contact this candidate