Summary
Overview
Work History
Education
Skills
Languages
References
Timeline
Generic

Anne Marie Erazo

Byron Bay,NSW

Summary

Forward-thinking professional offering more than +5 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

8
8
years of professional experience

Work History

DEMI CHEF

ELEMENT OF BYRON
06.2023 - Current
  • Assisted in inventory management, ordering supplies and ingredients as needed to maintain adequate stock levels.
  • Ensured consistency in taste and presentation for all dishes, adhering strictly to established recipes and plating guidelines.
  • Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
  • Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

CHEF

MARGARET RIVER BREWHOUSE
11.2022 - 04.2023
  • 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.

CHEF

PADDOCK BAKERY
02.2022 - 11.2022
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Maintained well-organized mise en place to keep work consistent.

FIFO CHEF

SKOUT SOLUTIONS
01.2021 - 01.2022
  • Line and prep Chef
  • Buffet style
  • Bulk cooking and production
  • Managing different stations (grill, fryer and line)
  • Making sure that all the food at point of delivery is of the highest quality
  • Controlling stock rotation to ensure the kitchen and larder are always well stocked.

CHEF

HAMILTON ISLAND ENTERPRISES
06.2021 - 11.2021
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.

CHEF

TOP SHOP
10.2020 - 05.2021
  • Line and prep Chef
  • Managing different stations (grill, fryer and line)
  • Making sure that all the food at point of delivery is of the highest quality
  • Controlling stock rotation to ensure the kitchen and larder are always well stocked.

CHEF

OSUSHI
06.2020 - 10.2020
  • Prepping food items for lunch and dinner service
  • Managing different stations (grill, fryer and line)
  • Making sure that all the food at point of delivery is of the highest quality
  • Encouraging junior staff in their training and development
  • Controlling stock rotation to ensure the kitchen and larder are always well stocked.

CHEF

PINK LOTUS
03.2020 - 09.2020
  • Prepping food items for lunch and dinner service
  • Cook line during lunch and dinner service
  • Managing the different stations (wok, fryer, grill and salad bar)
  • Making sure that all the food at point of delivery is of the highest quality
  • Enquiring if any clients have allergies and then cooking meals accordingly
  • Encouraging junior staff in their training and development
  • Controlling stock rotation to ensure the kitchen and larder are always well stocked.

CHEF

WINDMILL & CO
07.2019 - 12.2019

CHEF

ESPRESSO BONSAI
12.2018 - 05.2019

CHEF

ELIXIBA BAR
09.2018 - 11.2018

COOK

LAUNDRY BAR
04.2016 - 01.2018

KITCHEN HAND AND WAITRESS

PACHANGA MEXICAN RESTAURANTE
12.2015 - 03.2016

Education

DIPLOMA OF HOSPITALITY MANAGEME - Hospitality

Imagine Education
Gold Coast, QLD
09.2020

CERT. III & CERT IV OF COMMERCIAL COOKE - Hospitality

Imagine Education
Gold Coast, QLD
01.2020

ENGLISH COURSE -

NZLC Institute
Wellington, New Zeland
03.2016

Skills

  • Quick and efficient
  • High energy and hard worker
  • Leadership Qualities
  • Food safety knowledge
  • Adaptability in kitchen
  • Food presentation
  • Kitchen Organization
  • Cooking techniques

Languages

Fluent Spanish
Native or Bilingual
English
Professional Working

References

  • Adam Court, Executive Chef Margaret River Brewhouse, adam.court@live.com
  • Cameron Jong, Head Chef Paddock Bakery, cam@paddockbakery.com


Timeline

DEMI CHEF

ELEMENT OF BYRON
06.2023 - Current

CHEF

MARGARET RIVER BREWHOUSE
11.2022 - 04.2023

CHEF

PADDOCK BAKERY
02.2022 - 11.2022

CHEF

HAMILTON ISLAND ENTERPRISES
06.2021 - 11.2021

FIFO CHEF

SKOUT SOLUTIONS
01.2021 - 01.2022

CHEF

TOP SHOP
10.2020 - 05.2021

CHEF

OSUSHI
06.2020 - 10.2020

CHEF

PINK LOTUS
03.2020 - 09.2020

CHEF

WINDMILL & CO
07.2019 - 12.2019

CHEF

ESPRESSO BONSAI
12.2018 - 05.2019

CHEF

ELIXIBA BAR
09.2018 - 11.2018

COOK

LAUNDRY BAR
04.2016 - 01.2018

KITCHEN HAND AND WAITRESS

PACHANGA MEXICAN RESTAURANTE
12.2015 - 03.2016

DIPLOMA OF HOSPITALITY MANAGEME - Hospitality

Imagine Education

CERT. III & CERT IV OF COMMERCIAL COOKE - Hospitality

Imagine Education

ENGLISH COURSE -

NZLC Institute

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