MARICA LAU NAIKASO
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Experienced Baker with passion for creating delicious desserts, pastries and breads. Detail-oriented and works well in fast-paced environments. Skilled in using variety of baking tools and equipment.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef/Baker
Black & White Cafe Ashburton
09.2024 - Current
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Chef
Kellys Bar & Cafe
03.2020 - 11.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and
- Trained kitchen staff to perform various preparation tasks under pressure
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Cooked memorable dishes that brought new customers
Chef
Cleavers Corner Gastro Pub
12.2019 - 03.2020
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and
- Trained kitchen staff to perform various preparation tasks under pressure.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Modernized work processes to reduce guest wait times and boost daily output.
Pastry Chef D Partie
Pacific Resort Aitutaki
06.2015 - 12.2019
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment
- Cooked memorable dishes that brought new customers into establishment.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
Head Pastry Chef
The Pearl South Pacific Resort & Spa
06.2012 - 06.2015
- Delivered training sessions on advanced baking techniques to fellow staff members, sharing valuable industry knowledge
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Managed daily operations of the pastry department, ensuring timely completion of tasks while maintaining high quality standards.
- Developed customized wedding cake designs, resulting in increased bookings for special
- Collaborated with culinary team to develop well-balanced and complementary dessert menus for various
- Mentored junior pastry chefs, fostering a positive learning environment
- Maintained well-organized mise en place to keep work consistent.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
Chef
Tanoa Plaza Hotel
06.2009 - 06.2010
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef
Aitutaki Lagoon Resort & Spa
02.2006 - 12.2008
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Maintained well-organized mise en place to keep work consistent.
Chef
Rarotongan Resort & Spa
12.2004 - 06.2006
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Trainee Chef
Raffles Gateway
06.2003 - 12.2003
- Cleaned kitchen counters, refrigerators, and freezers.
- Mastered proper knife skills to efficiently complete vegetable cuts, meat trimming, and filleting tasks.
- Prepared mise en place prior to service hours for seamless execution of menu items during peak times.
- Assisted head chef in creating innovative dishes for daily menus, resulting in increased customer satisfaction.
Education
Trade certificate - Culinary Arts
Fiji Institute of Technology
12.2006
High School - undefined
St Josephs Secondary School
Suva11.2002
Primary School - undefined
Stella Maris
12.1999
Skills
- Food safety and sanitation
- Cooking techniques
- Knife Skills
- Food quality
- Food presentation
- Meal preparation
- Kitchen management
- Kitchen equipment operation and maintenance
Certification
Trade certificate in culinary Arts
Accomplishments
- Awarded Award name in Date for Reason for award.
- Prepared Number meals, including appetizers and desserts, for high-volume catering event.
- Recruited, trained and supervised Number bakery staff.
Timeline
Chef/Baker
Black & White Cafe Ashburton
09.2024 - Current
Chef
Kellys Bar & Cafe
03.2020 - 11.2024
Chef
Cleavers Corner Gastro Pub
12.2019 - 03.2020
Pastry Chef D Partie
Pacific Resort Aitutaki
06.2015 - 12.2019
Head Pastry Chef
The Pearl South Pacific Resort & Spa
06.2012 - 06.2015
Chef
Tanoa Plaza Hotel
06.2009 - 06.2010
Chef
Aitutaki Lagoon Resort & Spa
02.2006 - 12.2008
Chef
Rarotongan Resort & Spa
12.2004 - 06.2006
Trainee Chef
Raffles Gateway
06.2003 - 12.2003
Trade certificate - Culinary Arts
Fiji Institute of Technology
High School - undefined
St Josephs Secondary School
Primary School - undefined
Stella Maris
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