Anne Taniwha
Brisbane
Summary
Qualified chef with a variety of Knowledge in a kitchen, Many years of exprience in a wide range of working in a variety of catering kitchens (eg; child/age care, bulk,restaurant cooking. 10+ years of progressive responsibilities in Food preparation/ safety for front &back of house. People orintated, self motivated, focused, reliable team member making sure Food/Safety is priority. willing and able to take on any challenge that will keep me thriving in such a demanding industy.
Overview
10
10
years of professional experience
Work History
Sous Chef/Head Chef
ALH Group
2020.08 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Chef Supervisor
Catering Industries
2017.07 - 2020.08
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Acted as head chef when required to maintain continuity of service and quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
Sous Chef
Beenleigh Sports Club
2013.03 - 2017.06
- Planned and directed high-volume food preparation in fast-paced environment.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Modernized work processes to reduce guest wait times and boost daily output.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Evaluated food products to verify freshness and quality.
Education
Food Safety Supervisior - Food Safety Supervisor
Australia Institute of Food Safety
QLD09.2022
Catering - Catering Cert 3
Auckland Hotel & Chef
New Market,NZ10.2007
Skills
- Equipment Maintenance
- Disciplinary Action
- Optimal Inventory Levels
- Special Dietary Requirements
- Budgeting and Cost Control
- Serve Safe Certified
- Purchasing
- Food Preparation Techniques
- Staff Performance Assessments
- Food Safety
Timeline
Sous Chef/Head Chef
ALH Group
2020.08 - Current
Chef Supervisor
Catering Industries
2017.07 - 2020.08
Sous Chef
Beenleigh Sports Club
2013.03 - 2017.06
Food Safety Supervisior - Food Safety Supervisor
Australia Institute of Food Safety
Catering - Catering Cert 3
Auckland Hotel & Chef
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