MANASA KACIVAKAWALU
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Motivated and dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.
Overview
11
11
years of professional experience
Work History
Executive Chef
Lomani Island Resort and Spa
Malolo Lailai Island
11.2024 - 05.2026
- Oversee daily kitchen Operation.
- Supervised kitchen staff to ensure high standards of food preparation and presentation.
- Managed inventory and procurement of fresh, local ingredients for optimal quality.
- Maintaining food cost.
- Collaborated with restaurant manager to enhance guest dining satisfaction and service.
- Implemented strict hygiene and safety protocols in line with health regulations.
- Created daily specials based on seasonal ingredients and customer feedback.
Sous Chef
Lomani Island Resort and Spa
Malolo Lailai Island
09.2024 - 11.2024
- Supervised kitchen staff in daily food preparation and cooking tasks.
- Developed new menu items to enhance guest dining experiences.
- Collaborated with management to maintain high food safety standards.
Junior Sous Chef
Pacific Resort Aitutaki
Cook Islands
10.2021 - 07.2024
- Assisted Executive Chef in menu planning, recipe development and kitchen operations.
- Organized and maintained the daily mise en place for all stations.
- Managed food inventory, ordering and receiving of products from vendors.
- Maintained a clean work area to ensure compliance with health regulations.
- Ensured accurate completion of prep lists and production sheets on a daily basis.
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control.
- Monitored food temperatures during storage, preparation and service to meet safety standards.
Chef De Partie
Pacific Resort Aitutaki
Cook Islands
03.2019 - 10.2021
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Chef De Partie
Kokomo Private Island
Fiji
01.2017 - 02.2019
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Teppanyaki Chef
Laucala Private Island Resort
Fiji
03.2016 - 01.2017
- Maintained a sanitary and safe work environment by adhering to all safety standards.
- Prepared ingredients for teppanyaki dishes, including slicing, dicing, and chopping vegetables.
- Grilled meats, fish, seafood and other items in accordance with customer orders and restaurant recipes.
- Cleaned and maintained the teppanyaki grill throughout the shift.
- Assisted in preparation of sauces according to recipes.
- Demonstrated cooking techniques to customers while entertaining them with jokes and stories.
- Monitored food quality while grilling to ensure maximum flavor potential.
- Controlled portion size of each dish served to ensure cost control measures are met.
- Provided excellent customer service by answering questions about menu items or making recommendations when asked.
- Set up the teppanyaki station prior to service hours ensuring everything is ready for meal preparation.
- Promoted safe and fun environment for individuals.
- Conversed with patrons and explained different menu items and what ingredients would be used in meal preparations.
- Greeted restaurant guests and explained processes for teppanyaki dining.
Commis Chef
Lomani Island Resort
Fiji
07.2015 - 03.2016
- Followed proper plate presentation techniques when serving dishes.
- Assisted higher-level chefs in the preparation of more complex dishes.
- Monitored stock levels of ingredients and kitchen supplies.
- Controlled usage of all products to reduce wastefulness.
- Checked quality of raw materials before use to ensure freshness.
- Maintained a clean working area at all times in compliance with health codes.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
- Performed basic knife skills such as dicing, slicing, mincing vegetables.
- Tracked inventory levels of foods and supplies used in daily production.
- Maintained knowledge of common allergens present in kitchen's recipes and dishes.
- Rotated food stock, using up older items first and rejecting expired goods.
Education
Commercial Cookery
Training Productivity Authority of Fiji
FijiSkills
- Workflow Optimization
- Recipe Planning
- Farm to Table
- Vendor Relations
- Inventory Processes
- Kitchen Management
- Special Dietary Requirements
- Positive and Professional
- Special Requests
Nationality
Fijian
Timeline
Executive Chef
Lomani Island Resort and Spa
11.2024 - 05.2026
Sous Chef
Lomani Island Resort and Spa
09.2024 - 11.2024
Junior Sous Chef
Pacific Resort Aitutaki
10.2021 - 07.2024
Chef De Partie
Pacific Resort Aitutaki
03.2019 - 10.2021
Chef De Partie
Kokomo Private Island
01.2017 - 02.2019
Teppanyaki Chef
Laucala Private Island Resort
03.2016 - 01.2017
Commis Chef
Lomani Island Resort
07.2015 - 03.2016
Commercial Cookery
Training Productivity Authority of Fiji