ANNE CLARISSE CHENG
Towradgi
Summary
Experienced and passionate culinary professional with 6 years in the industry. Strong foundation in culinary techniques, kitchen safety, hygiene, and food preparation. Dedicated to delivering innovative flavors and efficient service to make a positive impact in any culinary setting.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Chef
H&H Cafe
05.2023 - 07.2024
- Creating Monthly Menu Specials and Costings
- Ordering Items needed for the menu
- Handling Catering High tea functions
- Covering all stations: Grill, Larder, Fryer
- Monitoring kitchen inventories and stock takes
- Café Cooking Service
Chef
Balgownie Hotel (ALH Group), Balgownie
10.2022 - 05.2023
- Ensure ingredients and final products are fresh
- Follow recipes, including measuring, weighing and mixing ingredients
- Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
- Present, garnish and arrange final dishes
- Occasionally serve food
- Maintain a clean and safe work area, including handling utensils, equipment and dishes
- Handle and store ingredients and food
- Maintain food safety and sanitation standards
- Clean and sanitize work areas, equipment and utensils
- Execute opening and closing procedures
- Set up workstations with required ingredients and equipment
- Check the quality and freshness of ingredients
- Monitor station inventory levels
- Accommodate guests’ special requests
- Operate kitchen equipment such as broilers, ovens, grills and fryers
Café Chef
Three Flamingos Espresso, Albion Park
05.2021 - 11.2021
- Handling and fabricating proteins such as beef, chicken, pork and eggs
- Production of sauces such as Caesar dressing, chipotle, aioli, avo lime dressing
- Production of vegetables such as cucumber, cherry tomatoes, smash avocado, Cos lettuce, oak lettuce, beetroot, mushrooms
- Cooking eggs in different techniques such as poaching, scrambled, fried, and boiled
- Production of baked products such as muffins, cookies, banana bread
- Ordering and Receiving of meat, vegetables, breads and dry items
- Handling catering and functions
- Hot Section/Cold Section
Pastry Production
Infinity Bakery, Homebush
12.2020
- Production of Baked goods such as muffins, boathouse muesli, tarts, lavosh, frangipane pies And meatpies
- Christmas Casual
Café Chef
The Picnic Burwood Café, Burwood NSW
04.2019 - 07.2020
- Started on Larder Section to Pans, Grill and Fryer
- Prepares all cold and hot foods according to recipe guidelines and standards
- Preparing and production of cold food items such as salads, desserts, sandwiches, curing of salmon, pickling vegs
- Preparing and production of hot food such as Rosti fritters, Housemade hash, Burger patties, Sujuk, Chicken Shnitzel
- Preparing and production of pastry items such as Japanese Pancakes, French toasts, cookies, muffins, banana bread
- Preparing production of Sauces and dressings such as hummus, pepper oil, animal sauce, yuzu sesame, lemon curd
- Preparing and Cooking Scrambled, Fried and Poach Eggs
- Prepare daily Requisitions for supplies and food items for production
- Ordering to suppliers from vegetables, dry items, breads, poultry and meat
Commis Chef
Myons French and Mediterranean Cuisine, Philippines
09.2018 - 03.2019
- Mise en place items in hot and cold section
- Cutting and Preparing Items for the Pasta menu such as Mussels, Deveining Shrimps, Black truffle paste, Minced Garlic, Diced Onion, Sliced Black Olives, Julienned Capsicum for Black truffle pasta, Pasta Mediterrania and Carbonara
- Portioning Vegetables upon storage
- Cut, Fillet and Prep for Chicken Pistachio Roulade
- Portioning and Marinating Baby back ribs
- Making Myons Sauces such as Barbecue Sauce, Garlic Aioli, Mango Cream and Mustard Vinaigrette
- Seasoning, Marinating and Portioning Burger Patties
- Assigned in the Grill station for stir fried Vegetables, for grilled proteins such as beef, pork, chicken for Salad and assembling sandwiches
- In-line Pasta/ Sauté
Line cook
Agape Pastries and Tartines – Italian Restaurant
03.2018 - 08.2018
- Rotation of stations every day ( Saute, Pizza Panizza, Pastry)
- Mise and Place in the Pasta station such as cooking pasta, cutting and slicing onions, bell peppers, olives, chorizo, prawns, squid
- Making sauce such as pomodoro sauce, pesto sauce, and black truffle paste
- Production in pizza, panizza and roti bread with no machine
- Grating parmesan, mozzarella and cheddar cheese, slicing, cutting and portioning deli meats such as prosciutto, ham, pepperoni, frankfurter
- Line cooking in sauté and pasta
- Line cooking of pizza, panizza and toasts
- Production in Baking lava tart, muffins and egg tarts
- Inventory of items and production endorsement
- Receiving Item Deliveries and Item Requisition
Prep Cook
Lourdes Estrallado Catering services
01.2015 - 10.2015
- Bulk Mise en Place for the Menu of the Event
- Cut Slice and Dice aromatics herbs and vegetables such as Onions, Garlic, Tomatoes, Chives, Leeks, Eggplant, Cucumber, Chilis, Squash, Corn, Mushrooms, Bell peppers, Ginger, Potatoes
- Portioning whole chickens to quarters in bulk portions, slicing and dicing pork and beef Deveining Bulk Portions of Shrimp and Cleaning Bulk portions of Squid as per the directions from the chef
Education
Commercial Cookery - Certificate IV
Victorian College of Vocational Excellence
Australia 04-2019
Diploma - Culinary Arts
Magsaysay Institute of Hospitality and Culinary arts
12.2016
Bachelor Science - Nursing
St.Luke’s College of Nursing
01.2010
Skills
- Recipes and menu planning
- Food plating and presentation
- Inventory management
- Portion and cost control
- Food inventories
Certification
- Trades Recognition Australia – Nominated Occupation: Cook William Angliss Institute JAN24,2020
- Cookery Cert IV - RPL Victorian College of Vocational Excellence APR2019
- English Test Score –6.8 Pearson English Test FEB2020
Timeline
Chef
H&H Cafe
05.2023 - 07.2024
Chef
Balgownie Hotel (ALH Group), Balgownie
10.2022 - 05.2023
Café Chef
Three Flamingos Espresso, Albion Park
05.2021 - 11.2021
Pastry Production
Infinity Bakery, Homebush
12.2020
Café Chef
The Picnic Burwood Café, Burwood NSW
04.2019 - 07.2020
Commis Chef
Myons French and Mediterranean Cuisine, Philippines
09.2018 - 03.2019
Line cook
Agape Pastries and Tartines – Italian Restaurant
03.2018 - 08.2018
Prep Cook
Lourdes Estrallado Catering services
01.2015 - 10.2015
Diploma - Culinary Arts
Magsaysay Institute of Hospitality and Culinary arts
Bachelor Science - Nursing
St.Luke’s College of Nursing
Commercial Cookery - Certificate IV
Victorian College of Vocational Excellence
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