Marie Grace MANUEL
Evans Head,NSW
Summary
Aiming for full time job as a sous chef
Been working as sous chef for 3-4 years at the illawong hotel evans head and rod n reel hotel wood burn in nsw.
I’ve been running the illawong kitchen along with my head chef for few years and only need to stopped last year just before the turnover of the new owner because I was having a baby back then. And now I’m ready to work full time again..
I’ve started working again as a casual chef at the illawong hotel since towards the end of November 2021 until now..
The opportunity came up again and they looking for sous-chef and I think I’ll fit into the job as I know the kitchen pretty well and handled it pretty well in the past without any issues..
High-performing Chef offering 7 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef
Illawong Hotel
Evans Head, NSW
12.2017 - Current
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw grill, stove and oven and cleaned equipment after every shift.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to lower grocery costs.
- Mentored kitchen staff to prepare each for demanding roles.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Verified compliance in preparation of menu items and customer special requests.
- Collaborated with other personnel to produce and modify menus and selections.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Developed and cooked memorable dishes that brought new customers into establishment.
- 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.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
Certificate III Commercial Cookery - Commercial Cookery
Tafe Wollongbar
Wollongbar, NSW11.2018
Skills
- cooking
- Quality Assessment
- Decision Making
- Creative Thinking
- Food Preparing, Plating and Presentation
- Team Leadership
- Special Events and Catering
- Customer Service
- Relationship Building
- Sanitation and Cleaning
- Supply Ordering
- Instruction and Delegation
- Coordinating Kitchen Staff
- Order Delivery Procedures
- Prioritization and Organization
Certification
cert 3 in commercial cookery
Timeline
Chef
Illawong Hotel
12.2017 - Current
Certificate III Commercial Cookery - Commercial Cookery
Tafe Wollongbar