Rogelio Jr Bonayon
Rogelio Jr Bonayon
Sous chef/Junior sous chef
Sector: Hospitality
Salary: AU$8085 / Yearly
(Age: 42 years)
Rhodes, New South Wales, AustraliaAbout
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Academic Level Certificate
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Industry Hospitality
PROFESSIONAL SUMMARY
I am deeply passionate about the art of cooking and dedicated to pursuing excellence in every aspect of my work. My diverse culinary background, combined with my creativity and commitment to quality, make me a valuable asset to any kitchen team. I thrive in fast-paced environments, embrace challenges with enthusiasm, and am always eager to contribute my skills and expertise to create memorable dining experiences for guests.
Education
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2023 - Present
Astral Skills Institute of Australia
Certificate IV in Kitchen Management and Diploma in Hospitality
Experience
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2023 - Present
North Collective League Club (The Alcott Bar and Restaurant) Sydney Australia
Chef de Partie
❖ Responsible for supporting the Head and Sous Chef in a busy kitchen delivering consistently high-quality food. ❖ Take charge of designated station within the kitchen, such as grill, sauces, pan and larder section. Ensure smooth operations, organization, and cleanliness of station always. ❖ Prepare and cook food items according to standardized recipes and specifications. ❖ Maintain high standards of food quality, taste, and presentation. ❖ Monitor inventory levels of ingredients and supplies for my station. Place orders, receive deliveries, and manage stock rotation to minimize waste and ensure freshness. ❖ Provide guidance and training to junior kitchen staff, such as commis chefs or apprentices, assigned to assist you. Ensure they understand their duties and perform them effectively. ❖ Contribute ideas and suggestions for menu items within my specialty.
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2022 - 2023
Pier One Sydney Harbour Hotel, Sydney Australia
Chef de Partie
❖ Responsible for supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food. ❖ Handling purchase orders and ensuring that items arriving without authorization are not received. ❖ Collaborate with the head chef or banquet manager to plan breakfast and banquet menus. ❖ Prepare and cook breakfast and banquet dishes according to established recipes and standards. ❖ Oversee the breakfast or banquet station, ensuring that all food items are prepared and presented in a timely manner and meet quality standards. ❖ Manage inventory levels of ingredients and supplies specific to the breakfast and banquet station.
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2013 - 2022
Aspire Katara Hospitality (L'wzaar Seafood Restaurant) Doha Qatar
Junior sous chef
❖ Responsibility to work as a Junior Sous Chef in Restaurant Outlet in LWZAAR SEAFOOD MARKET in the Department of European Cuisine. ❖ Communicate to the Chef de Cuisine to manage the daily operation of the outlet and to maintain the high quality of the food Menu standard. ❖ Monitoring all items Dry and Cold products are properly kept standard and the storage and checked always the date of production and expiration. ❖ Responsibilities for receiving the daily ordered product items came from suppliers and checking the quantity and the quality of the products. ❖ Conduct meetings with my department staff chef de partie and commis to maintain the food handle safety and the HACCP Standard System. ❖ Always checked and monitor the cleanliness of the entire kitchen department and the high standard of food quality. ❖ Assist in the execution of menu items, ensuring high-quality preparation, cooking, and presentation of seafood dishes. ❖ Help oversee the day-to-day operations of the kitchen, including food preparation, cooking, and plating. CHEF DE PARTIE AKH-Aspire Katara Hospitality Business consultant
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2010 - 2013
Aspire Katara Hospitality ( Le vesuvio Italian Restaurant) Doha Qatar
Chef de Partie
❖ Responsibilities to work the position of the Chef De Partie in LEVESOVIO RESTAURANT ITALIAN CUISINE. ❖ Provide training and experience to staff to adhere to the quality of the standard of the department. ❖ Ensure good customer relations were maintained at all times. ❖ Ensure all food preparation items products are in properly high standard. ❖ Ensure consistent delivery of quality and well presented food. ❖ Work effectively within the kitchen to ensure high customer service standard.
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2009 - 2010
Century Park Hotel Manila Philippines (Tsukiji Japanese Restaurant)
Commis III
❖ Ensure all stations were properly set prior to the service. ❖ Ensure all fridges and food storage areas were maintained. ❖ Preparing mis en plus for the daily operation. ❖ Assist in grilling meats, seafood, and vegetables using traditional Japanese techniques such as robata or teppanyaki. ❖ Learn and master the art of sushi and sashimi preparation under the guidance of experienced sushi chefs.
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2008 - 2009
Maimon Authentic Japanese Restaurant, Philippines
Line Cook
❖ Prepare a variety of foods including meat, seafood, poultry, vegetable, and cold food items. ❖ Cover date and correctly store all food items as per safe food handling procedure. ❖ Prepare noodle dishes such as ramen, udon, and soba, including cooking noodles and preparing broth and toppings. ❖ Prepare tempura batter and fry ingredients to crispy perfection, maintaining the delicate flavor and texture. ❖ Prepare and arrange garnishes, condiments, and decorative elements to enhance the presentation of dishes. ❖ Maintain cleanliness and organization in your workstation, including equipment, utensils, and food storage areas.
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2007 - 2008
First Italian Spaghetti Factory Restaurant,Philippines
Cook
❖ Adjusts the food to accommodate guests with allergies or specific diet concerns. ❖ Prepare ingredients for various Italian dishes, including chopping vegetables, grating cheese, and preparing sauces and doughs. ❖ Cook pasta and risotto dishes to perfection, following traditional Italian cooking techniques and recipes. ❖ Prepare pizza dough from scratch and stretch it into the desired shape and thickness. ❖ Prepare sauces such as marinara, Alfredo, pesto, and Bolognese, ensuring they are made from scratch using high-quality ingredients. ❖ Maintain cleanliness and organization in your workstation, including equipment, utensils, and food storage areas.
Honors & awards
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2013
Silver Medal (Live cooking Category)
Doha Qatar Chef Culinaire competition