Marcelo Urbano Kokura
Raglan,WKO
Overview
3
3
years of professional experience
Work History
Chef De Partie
The Shack
Raglan
12.2023 - Current
- Due to limited prep-time I have learnt strong multitasking and prioritising abilities to manage mise en place and service simultaneously.
- Provided support in all areas of the kitchen as needed ;larder, grill, pastry demonstrating versatility and adaptability under pressure.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Demi Chef
Kauri Cliffs
10.2022 - 10.2023
- Running Meat section, responsible for preparing and cooking proteins for the main dishes
- Improved mise in place structure and how to organise my week based on deliveries
- Working on a hot section, I learned how to cook and plate hot dishes on the fly
- Learned how to break down poultry and fish
- A skill that I also improved on, taking 40 min to break 10 chickens, a job that would take me 2 hours
- Strengthened my knowledge on stocks
- Feel confident in running my own section, due to amazing teaching and support from my chefs.
Commis Chef
Amisfield
04.2021 - 10.2022
- Ran snack section with 15 snacks, including dietaries and 30 - 150 covers daily across 1 - 2 services
- Organised mise en place to keep work and quality consistent
- Become efficient in completing prep
- Develop eye for detail to maintain high standards
- Built resilience
- Assisted in stock takes.
Kitchen hand
Loretta
01.2021 - 04.2021
- Work efficiently to assist kitchen in pushing out 150 - 300 covers daily
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads
- Followed proper handling and sanitization procedures to comply with food safety standards.
Education
Diploma in Cookery Level 5 -
Le Cordon Bleu
06.2021
Certificate in Cookery Level 4 -
Southern Institute of Technology
09.2020
Certificate in Cookery Level 3 -
Southern Institute of Technology
12.2019
Timeline
Chef De Partie
The Shack
12.2023 - Current
Demi Chef
Kauri Cliffs
10.2022 - 10.2023
Commis Chef
Amisfield
04.2021 - 10.2022
Kitchen hand
Loretta
01.2021 - 04.2021
Diploma in Cookery Level 5 -
Le Cordon Bleu
Certificate in Cookery Level 4 -
Southern Institute of Technology
Certificate in Cookery Level 3 -
Southern Institute of Technology