Summary
Overview
Work History
Skills
Accomplishments
References
Timeline
Generic

Saint Vicencio

Auckland,New Zealand

Summary

I am hardworking and I am willing to learn new skills and I would also like a practical hands on job where I am on the move all day.

Overview

7
7
years of professional experience

Work History

Sous Chef

Ki Maha
Waiheke, New Zealand
11.2024 - Current
  • I am in charge of the grill, pans and pass. In charge of filleting the fish and butchering the meat.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Trained and mentored junior kitchen staff on culinary techniques and best practices.
  • Assisted in menu development, incorporating seasonal ingredients and local flavors.

Sous Chef

Sails Restaurant
Auckland, New Zealand
11.2022 - Current
  • I am in charge of the pass and pans section.
  • I prepare the meat, fish and seafood (Duck, Lamb, Steak, Pork Cheek, Crayfish, Prawns, Sashimi etc)
  • I do the ordering.
  • I can prep every section.
  • I bounce to every section that requires assistance. (Pass, Pans, Deep Fryer, Larder and Desserts)

Sous Chef

Palmer
Auckland, New Zealand
01.2022 - 06.2023
  • I was in charge of every section (Grill, Pass, Larder)
  • I made bread and desserts daily.
  • I was in charge of cutting meat and fish.

Chef de Partie

Bucks Bistro
Auckland, New Zealand
02.2021 - 04.2022
  • I am in charge of the Larder, Deep fry, Pizza and Breakfast section and Pans.
  • I am in charge of the stock levels.
  • I manage and train Commis Chefs.

Commis Chef - Chef de Partie

Goode Brothers
Auckland, New Zealand
01.2020 - 01.2021
  • I got promoted as Chef de Partie.
  • I was in charge of the Pizza, Salad, Pasta and Dessert section.
  • Stocktaking.

Commis Grill Chef

Genghis Khan
Auckland, New Zealand
01.2019 - 01.2020
  • I clean the grill and the vents, prepare the desserts, bring the stock in before the restaurant opens.
  • Managing the Grill Staff and assigning them to specific roles.
  • I am the main cook.

Commis Chef and FOH

Cinnamon Cafe
Auckland, New Zealand
08.2018 - 09.2019
  • I help the Head Chef by preparing the ingredients of the food that has been ordered by the customers.
  • I do the dishes.
  • I take and serve orders.
  • I keep the kitchen and the cafe neat and tidy.

Skills

  • Culinary fundamentals
  • Patisserie fundamentals
  • Knife skills
  • Menu development
  • Food costing
  • Staff training
  • Team leadership
  • Kitchen management
  • Front of house
  • Barista work
  • Customer service skills
  • Microsoft office skills
  • First Aid

Accomplishments

  • Food Safety Certificate, 01/01/22, I have renewed my Food Safety Certificate at New Zealand School of Food and Wine.
  • Customer Service Certificate, 01/01/18, I have achieved a Customer Service Certificate while at Macleans College.
  • First Aid Certificate, 01/01/18, I have achieved a First Aid Certificate while at Macleans College.
  • Food Safety Certificate, 01/01/18, I have achieved a Food Safety Certificate while at Manukau Institute Of Technology Trades Academy.

References

References available upon request.

Timeline

Sous Chef

Ki Maha
11.2024 - Current

Sous Chef

Sails Restaurant
11.2022 - Current

Sous Chef

Palmer
01.2022 - 06.2023

Chef de Partie

Bucks Bistro
02.2021 - 04.2022

Commis Chef - Chef de Partie

Goode Brothers
01.2020 - 01.2021

Commis Grill Chef

Genghis Khan
01.2019 - 01.2020

Commis Chef and FOH

Cinnamon Cafe
08.2018 - 09.2019

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