Iliesa Vuniyayawa Vuki
Christchurch,Twizel
Summary
Forward-thinking professional offering more than 4 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven Cooking skills.
Overview
4
4
years of professional experience
Work History
Chef
Treasure Island Resort Fiji
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
Chef
Daikoku Restaurant
- Educated guests on different meal items and food combinations and provided insight into nightly specials.
- Used various types of knives, hand tools and utensils appropriately to fillet fish, cut meat and prepare seafood.
- Entertained patrons in 10-seat restaurant with exciting food demonstrations and preparations.
Chef
Tokoriki Resort
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef
Lulu Bar & Kokonui Restaurant
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained well-organized mise en place to keep work consistent.
Demi chef
Pullman Hotel
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
Chef De Partie
The Hermitage Hotel
07.2020 - Current
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Certificate IV - Hospitality
TAFE NSW
Fiji2011
Certificate III Commercial Cookery - Hospitality
TAFE NSW
Fiji2009
Skills
- Good command of oral and written English
- Pleasant speaking voice
- Assist in building better team relationship
- Strong skills in helping others with problem solving situations
- Meal Preparation
- Pantry restocking
Placeofbirth
Suva, Fiji Island
Residentialaddress
89 Terrace Road, Aoraki Mt Cook National Park, Christchurch
Academicqualification
Pacific Institute of Tourism Studies, Cake & Pastry Preparation, 2012, Training & Productivity Authority of Fiji, TAFE NSW Certificate IV in Hospitality (Commercial Cookery), 2011, Training & Productivity Authority of Fiji, TAFE NSW Certificate III in Hospitality (Commercial Cookery), 2009, Fiji School Leaving Certificate Examination, Central Collage, 2008, Fiji Junior Examination, Central Collage, 2006, Fiji Eighth Year Examination, Drasa Avenue, 2004
Maritalstatus
Married
Personal Information
- Date of Birth: 08/26/1991
- Nationality: Fijian
References
- Chef Kiris Filipo, Sous Chef Hermitage Aoraki Mt Cook, +62(0273265033)
- Chef Zahid Ullah, Sous Chef Hermitage Aoraki Mt Cook, +62(02102542657), Zahid.emp34@gmail.com
- Chef Christine Miliana, Sous Chef Hermitage Aoraki Mt Cook, +62(02108392443), Christine.miliana@yahoo.com
Hobbies and Interests
Watching movies, Listening to music, Playing rugby, Travelling, Cooking, Reading and Surfing the net.
Timeline
Chef De Partie
The Hermitage Hotel
07.2020 - Current
Chef
Treasure Island Resort Fiji
Chef
Daikoku Restaurant
Chef
Tokoriki Resort
Chef
Lulu Bar & Kokonui Restaurant
Demi chef
Pullman Hotel
Certificate IV - Hospitality
TAFE NSW
Certificate III Commercial Cookery - Hospitality
TAFE NSW
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