Adrian Manalansan
Chef
Melbourne
Summary
Dynamic culinary professional with experience at Hobsons Bay Hotel, skilled in supply ordering and ingredient sourcing. Proven ability to enhance kitchen efficiency and morale through effective communication and teamwork. Recognized for reducing food waste and maintaining high standards of food safety and presentation. Committed to continuous improvement and excellence in culinary arts.
Overview
3
3
years of professional experience
1
1
Language
Work History
Demi Chef/ Level 4 Cook
Hobsons Bay Hotel
08.2024 - Current
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Boosted kitchen morale and productivity through genuine respect for colleagues, open communication, and a commitment to ongoing personal and professional growth.
- Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
Commis Chef
Orlo
07.2024 - 08.2024
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
Commis Chef
St. Cloud Eating House
10.2023 - 06.2024
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Level 4 Cook
Bissel B. Bagels and Coffee
11.2022 - 06.2023
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
Diploma - Hospitality Management
Ashton College
Melbourne VIC 05.2001 -
Certificate 3 - Commercial Cookery
Ashton College
Melbourne VIC 05.2001 -
Certificate 4 - Kitchen Management
Ashton College
Melbourne VIC 05.2001 -
Skills
Supply ordering
Food presentation
Ingredient sourcing
Recipe development
Timeline
Demi Chef/ Level 4 Cook
Hobsons Bay Hotel
08.2024 - Current
Commis Chef
Orlo
07.2024 - 08.2024
Commis Chef
St. Cloud Eating House
10.2023 - 06.2024
Level 4 Cook
Bissel B. Bagels and Coffee
11.2022 - 06.2023
Diploma - Hospitality Management
Ashton College
05.2001 -
Certificate 3 - Commercial Cookery
Ashton College
05.2001 -
Certificate 4 - Kitchen Management
Ashton College
05.2001 -