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Head Chef
I am a Hands on Professional Chef with extensive Modern Australian,Asian, Italian and indigenous cooking experience mainly in award winning hotel and up market restaurant.   In this time I have gained a great deal of fine dining, catering and cafe experiences. I have been involved in training of staff and earned a reputation of producing first class food. And of good natured, highly organised flexible and hard working chef.   I take pride of myself and work. I communicate effectively with management and staff and of being a profit conscious well with management guidelines with small to large teams.   I look forward to providing high level of service to any national or international organisations in need of first class chef.

Career Objective

To work in a stimulating environment that continually challenges and provides opportunities to further my professional advancement within a first class catering venue.

Work experience


Head Casual Chef

The Beach Shed at Deewhy Beach

Mainly healthy breakfast and lunch meals in a small and very busy environment


Casual Chef

Vulcan Hotel, The Bourbon, Function Centre Taronga zoo

Made a decision to work   for a year in different venues from function centre, bistro and boutique hotel. From big volume at function centre taronga zoo to a fast pace food serving at  the bourbon at Kingscross serving bistro meals and  working casual at Vulcan Hotel at Ultimo.



L'amour Kosher Wedding Catering

2012 best caterer Kosher foods. a small award winning business Kosher Catering in Sydney. Catered from high profile clients, celebrities, weddings and big concert venue like " Spendour in the Grass" at Byron Bay. At this i have learnt  on going changes of menus every week and being hands on, alert , energetic and attentive of what we do especially handling of Kosher foods.


Head Chef

The Hughenden Boutique Hotel

Responsible of training of staff, seasonal menu development from A' la carte,buffet, weddings, corporate events, functions (high tea, christmass party celebrations) ranging from 20 to 300 guest.As a Head Chef clients also allow me to make special cakes for their special occasion.


Head Chef


Responsible from wedding, special events, sport personalities, vips. On going menu development from  cocktails, set menus, buffets covering from 20 t0 800 guest.At this time I've learned how to be involved in a small team, to be organized, coped under pressure and  loving my profession.


Head Chef/Casual Chef

Cocos Cafe/Battuta Restaurant

Small up market cafe located at Circular Quay and Darlinghurst. Mostly Italian food and International cuisine style of cooking with speed and simplicity.


Head Chef

Northbridge Chacutiere

First hand encounter of  a small catering/cafe.Responsible of training of staff, on location catering, stock control and menu planning.


4th year - 2nd year Apprentice Chef

Ednas Table Restaurant (1 Hat)

Learned modern Australian/Indigenous fine dining cuisine

Apprenticed by Raymond Kirsch


Assistant Pastry Chef

Close Encounter
  1. assist the pastry chefs
  2. made pastries, weddings cakes, birthday cakes, sweets

1st year Apprentice Chef

La Belle Helene Restaurant (1 Hat)

Learned French Mediteranian fine dining cuisine

Apprenticed by Michael de Laurence



High School Certificate

Blacktown Boys High School

Certificate Trade

Ryde College of Tafe

Commercial Cookery Trade Certificate for apprenticeship


When Im not working I usually go and take dance classes at the sydney dance company to get fit. I like spending sometimes painting to keep me relax and occupied.I also make  cakes especially wedding cakes for my friends. And most of all  being a pilipino I like singing to keep me balance of what I do as a chef.


Mark Eldridge

John Svinos

 The Beach Shed Cafe 0448886776