Summary
Overview
Work History
Education
Skills
Timeline
Generic

Blayde Fulton

Perth,WA

Summary

To learn new techniques, skills and understandings of the culinary arts to grow everyday.


Creative Apprentice Chef adept at working in high-pressure culinary environments. Over 3 years of experience preparing large volumes of food efficiently. Strong butchery and food inventorying skills. Prompt and professional with excellent discipline.


Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef.

Overview

3
3
years of professional experience

Work History

Apprentice Chef 3rd Year

The Abbey At Chesters
04.2023 - Current
  • Enhanced dining experience by preparing visually appealing and delicious dishes for customers.
  • Improved kitchen efficiency with effective time management and prioritization of tasks.
  • Collaborated with senior chefs to develop innovative menu items, attracting new clientele.
  • Maintained a clean and sanitary work environment, adhering to strict health and safety guidelines.
  • Planned menus for different events, seasons and customer requests.
  • Adjusted recipes based on ingredient availability or customer request.
  • Monitored food quality and presentation to maintain high standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

Apprentice Chef 1st-2nd Year

Coventry Pavilion
03.2022 - 04.2023
  • Performed other tasks as assigned by sous chef or chef


  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Rotated through all prep stations to learn different techniques.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Signed for deliveries, checked items into inventory and stocked goods into proper locations.
  • Streamlined prep processes for increased efficiency, allowing for a smoother flow of service during peak dining hours.
  • Developed strong knife skills through regular practice under the guidance of experienced chefs.

Casual Kitchen Hand

Barrel House
02.2021 - 12.2021
  • First started at the beginning of 2021 while still attending school at year 11, not for paid work as it was for a program called workplace learning. This is where once a week i was attending a 8 hour shift for experience only to learn as many skill sets as possible.
  • In September that same year they offered me a position as a casual kitchen hand an started doing 20-30 hours a week.
  • Prepared ingredients for use by chefs, streamlining the cooking process and reducing wait times for customers.
  • Completed thorough cleaning of kitchen equipment and utensils, leading to a consistently high standard of cleanliness within the establishment.
  • Supported smooth operation during busy periods by washing dishes promptly and maintaining an organized dishwashing area.

Education

No Degree -

Kelmscott Senior High School
Kelmscott, WA
12.2022

Skills

  • Portion and cost control
  • Waste Reduction
  • Nutrition knowledge
  • Food Storage
  • Kitchen Safety
  • Cooking techniques
  • Food presentation
  • Knife Skills
  • Ingredient Knowledge
  • Stock Rotation
  • Working long hours
  • Culinary creativity

Timeline

Apprentice Chef 3rd Year

The Abbey At Chesters
04.2023 - Current

Apprentice Chef 1st-2nd Year

Coventry Pavilion
03.2022 - 04.2023

Casual Kitchen Hand

Barrel House
02.2021 - 12.2021

No Degree -

Kelmscott Senior High School

Similar Profiles

CREATE PROFILE
Blayde Fulton