Aurelia Eloise Grezio
Coogee,WA
Summary
What first was only a hobby, has developed into a genuine interest in learning and mastering new cooking techniques and balancing creativity with attention to detail. I am currently looking for a part time or casual chef position that offers the possibility of further professional development, while contributing to maintain a positive kitchen environment through hard work and passion.
Overview
3
3
years of professional experience
Work History
Chef De Partie - Larder
Margaret River Brewhouse
2024.01 - 2024.04
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Senior Chef De Partie - Larder
The River
2022.03 - 2023.12
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef De Partie - Larder
The Studio Bistrot Restaurant
2021.07 - 2022.01
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie - Larder
La Scarpetta Trattoria
2021.01 - 2021.06
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Complied with portion and serving sizes as per restaurant standards.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
Education
Doctor of Osteopathy - Holistic Health And Manual Medicine
International College of Osteopathic Medicine
Rome, Italy12.2019
Skills
- Good time management and organisational skills
- Strong interpersonal skills
- Ability to work to tight deadlines both independently and as part of a team
- Food allergy understanding
- Food presentation
- Nutrition Principles
- Staff Training
- Supervising Food Prep
- Detail Oriented
References
Ben Beaton - Head Chef at Margaret River Brewhouse
+61405328972
Neil Riley - Head Chef at The River
+61407980802
Chris Mitchell - Head Chef at The Studio Bistro Restaurant
+61466688208
Languages
English
Full Professional
Timeline
Chef De Partie - Larder
Margaret River Brewhouse
2024.01 - 2024.04
Senior Chef De Partie - Larder
The River
2022.03 - 2023.12
Chef De Partie - Larder
The Studio Bistrot Restaurant
2021.07 - 2022.01
Chef De Partie - Larder
La Scarpetta Trattoria
2021.01 - 2021.06
Doctor of Osteopathy - Holistic Health And Manual Medicine
International College of Osteopathic Medicine
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