Amy Hale
Adelaide Hills,SA
Summary
Passionate Chef De Partie with a proven track record at IHG - InterContinental Hotels Group, where I honed my knife skills and team management abilities. Excelled in creating memorable dining experiences through expert sauce preparation and fostering a collaborative kitchen environment. Achieved a significant improvement in kitchen efficiency and food presentation standards.
Overview
5
5
years of professional experience
Work History
Chef De Partie
IHG - InterContinental Hotels Group
Hayman Island Resort, Queensland
07.2022 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Commis Chef
Tanunda Pub
Tanunda, SA
05.2022 - 07.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Appreciate Chef
Lyndoch Hill
Lyndoch, SA
05.2019 - 03.2022
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Education
Certificate III - Commercial Cookery
Quality Training And Hospitality College
Adelaide, SA04.2019
Year 12 High School Diploma -
Xavier College
Gawler Belt, SA11.2017
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Proper food handling
- Garnishing Techniques
- Stock making
- Plating and presentation
- Sauce preparation
- Grilling Techniques
- Menu development
- Recipe creation
- Hospitality
- Frying techniques
- Portion standards
Timeline
Chef De Partie
IHG - InterContinental Hotels Group
07.2022 - Current
Commis Chef
Tanunda Pub
05.2022 - 07.2022
Appreciate Chef
Lyndoch Hill
05.2019 - 03.2022
Certificate III - Commercial Cookery
Quality Training And Hospitality College
Year 12 High School Diploma -
Xavier College