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Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines. Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.

Personable chef with mor than 7 years experience in kitchen environment ( Pastry section, Breakfast and Brunch chef ) . Creative innovative and highly pleasing for Cafe and Restaurant. Food safety knowledge. Fast learner in Western and Desserts section. A strong understanding of the principles of food design.

Determined Commis Chef promoting great stamina, passion and versatility. Flexible individual skilled working as part of busy team and interested in helping with different tasks. Over Number years of experience in busy, high-end restaurant environments.
Eager Commis Chef interested in learning and ready to tackle any kitchen task. Emerging professional with drive to work hard and be successful. Looking for new job opportunity with Type restaurant in Location.
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Type cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational Language skills.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level Job Title position. Ready to help team achieve company goals.
Reliable employee seeking Job Title position. Offering excellent communication and good judgment.

My name is Emrah and I was born and raised in Istanbul/Turkey.I start to learning some cooking techniques at Nısantası University which I got %100 scholarship.Also I worked some a'la carte restaurants in Turkey Istanbul. They were working on international cuisine then I decided finish my bachelor degree so I got %100 scholarship from Izmir university of Economics culinary arts and management. In the same time I started to work at Wyndham Grand Izmir Hotel as a commis chef. My schedule was night shift, I was starting midnight and I was in charge breakfast dishes (hot meals) and set up the buffet , moreover I was in charge of the ala carte room service orders as well. It was classic a 'la carte menu such as burgers, pastas, pizza, salads and variety of starters. Then I applied to work and holiday visa to come Australia. 4th February 2020, I came to Melbourne before covid restrictions happens. I started to work Food and Desire catering company as a casual chef in Melbourne but due to the covid restrictions affected to work process then I lost my job. After that , I found jobs to working in restaurants which close to my house. when the borders open , I moved to Hamilton Island,Queensland. I worked at Qualia Resort Hotel as a commis chef. I started to work for breakfast then after I always worked lunch service at Pebble Beach restaurant at Qualia Hamilton Island. Firstly , I was in charge in Larder section about 6 months then I worked in hot section to make the main dishes also I organised all fridge and focusing the ordering, delivery, the most important act is working clean and make the guest happy. After two years of this experience I decided to move back Melbourne.

Experienced in preparing fresh ingredients, crafting dishes with precision, and maintaining high standards of kitchen hygiene. Excel in fast-paced environments, collaborating seamlessly with team members, and consistently delivering quality meals. Enthusiastic about learning new recipes and techniques to enhance culinary skills.

Siu Shing Marico Lam

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Commis Chef

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學士學位 - 西餐廚藝系

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Commis Chef

學士學位 - 西餐廚藝系

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