Summary
Overview
Work History
Education
Skills
Timeline
Generic

Amanda Roberts

Glenmore Park,NSW

Summary

Adaptable and enterprising person with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.

Overview

14
14
years of professional experience

Work History

Chef Supervisor

Eurest
01.2009 - 01.2011
  • Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
  • Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Streamlined kitchen operations for increased efficiency through effective staff management and delegation.

Chef/Chef Apprentice

Eurest Compass Group
01.2004 - 01.2011
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Introduced unique fusion cuisine concepts that garnered widespread praise from both customers and food critics alike.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Worked with the head chef to create new cuisine that would "wow" people.


Work Experience

Parramatta Leagues Club
01.2004 - 01.2004
  • Enhanced intern productivity by assisting with project coordination and providing ongoing support.
  • Supported staff members in their daily tasks, reducing workload burden and allowing for increased focus on higher-priority assignments.
  • Participated in professional development opportunities to enhance skill set, contributing to overall intern growth and potential future employment prospects.
  • Monitored food production to verify quality and consistency.
  • Set up and broke down kitchen for service.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.

Chef/Apprentice Chef

O'malleys Sports Pub
01.2003 - 08.2003
  • Enhanced customer satisfaction by preparing high-quality dishes according to established recipes and presentation standards.
  • Reduced food waste and kitchen costs by effectively managing inventory and utilizing leftover ingredients in creative ways.
  • Improved kitchen efficiency with proper mise en place, ensuring all necessary ingredients were prepped before service.
  • Collaborated with head chef to develop innovative menu items, attracting new customers and increasing restaurant reputation.
  • Supported head chef with catering events, providing exceptional service and unique culinary experiences for clients.

Retail/Fish Frier

Two Dogs
01.2000 - 01.2003
  • Skilled at working independently and collaboratively in a team environment.
  • Self-motivated, with a strong sense of personal responsibility.
  • Proven ability to learn quickly and adapt to new situations.
  • Worked well in a team setting, providing support and guidance.
  • Worked effectively in fast-paced environments.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.
  • Passionate about learning and committed to continual improvement.
  • Proved successful working within tight deadlines and a fast-paced environment.
  • Strengthened communication skills through regular interactions with others.
  • Organized and detail-oriented with a strong work ethic.
  • Adaptable and proficient in learning new concepts quickly and efficiently.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.
  • Paid attention to detail while completing assignments.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Developed and maintained courteous and effective working relationships.
  • Identified issues, analyzed information and provided solutions to problems.
  • Participated in team projects, demonstrating an ability to work collaboratively and effectively.
  • Cultivated interpersonal skills by building positive relationships with others.

Cleaner

Teddy Capps
01.1997 - 01.2000
  • Enhanced workplace cleanliness by performing thorough daily cleaning tasks, including sweeping, mopping, and dusting.
  • Improved overall facility hygiene by sanitizing high-touch surfaces regularly to minimize the spread of germs.
  • Maintained a well-organized storage area for cleaning supplies to ensure easy access and efficient use of materials.
  • Promoted environmental sustainability by implementing eco-friendly cleaning practices and reducing waste.
  • Strengthened teamwork within the cleaning staff by actively communicating updates on tasks completed or pending work requirements.
  • Managed inventory levels of cleaning supplies efficiently while minimizing costs through strategic purchasing decisions.
  • Exceeded client expectations in providing quality services while adhering strictly to deadlines for project completion timelines.
  • Cleaned and sanitized bathrooms, kitchens and other similar areas according to established protocols.
  • Removed trash, debris and other waste materials from premises.
  • Cleaned and polished glass doors, mirrors and other surfaces to maintain professional appearance.
  • Used time management and efficient cleaning methods to meet deadlines.
  • Cleaned and maintained lobbies, offices and other common areas in commercial buildings.
  • Emptied trashcans and transported waste to collection areas.
  • Provided assistance to other staff members with cleaning of difficult areas.
  • Organized and used industrial cleaning products following strict safety procedures.

Education

Certificate IV - Hospitality

William Angliss Institute of TAFE
Melbourne, VIC
03.2011

Certificate II - Hospitality

TAFE
Mount Druitt, NSW
09.2005

High School Diploma -

Yeppoon State High School
Yeppoon, QLD
12.2004

Skills

  • Culinary Expertise
  • Sanitation Standards
  • Recipe Creation
  • Waste Reduction
  • Kitchen Operations
  • Food Presentation
  • Batch Cooking
  • Purchasing
  • Relationship Building
  • Food Handler Certification
  • Time Management
  • Food Safety Management
  • Problem Solving
  • Team Leadership
  • Allergen Awareness
  • Customer Service
  • Adaptability
  • Resource Allocation
  • Staff Training
  • Performance Evaluation
  • Portion Control
  • Quality Assurance
  • Workflow Optimization
  • Food Safety
  • Plating
  • Sanitation Procedures
  • Food Spoilage Prevention
  • Kitchen Management
  • Kitchen Leadership
  • Catering Background
  • Knife Skills
  • Heavy Lifting
  • Detail Oriented

Timeline

Chef Supervisor

Eurest
01.2009 - 01.2011

Chef/Chef Apprentice

Eurest Compass Group
01.2004 - 01.2011

Work Experience

Parramatta Leagues Club
01.2004 - 01.2004

Chef/Apprentice Chef

O'malleys Sports Pub
01.2003 - 08.2003

Retail/Fish Frier

Two Dogs
01.2000 - 01.2003

Cleaner

Teddy Capps
01.1997 - 01.2000

Certificate IV - Hospitality

William Angliss Institute of TAFE

Certificate II - Hospitality

TAFE

High School Diploma -

Yeppoon State High School

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