Brendan Clarkin
Glenwood,New South Wales
Summary
2nd Year Apprentice Chef with 1-year AGFG hatted restaurant experience doing canapes, entrees and desserts. I am seeking to further my skills in an environment that offers greater learning opportunities across a wider range of culinary skills and cuisine types.
Overview
2
2
years of professional experience
Work History
Cafe All Rounder
Beans N Bites Rouse Hill
2021.09 - 2022.10
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Managed time to juggle multiple tasks simultaneously with ease.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Transported food items from storage areas to kitchen for prepping.
- Unloaded food deliveries and stored items in proper locations for easy access.
- Cleaned counters, machines, utensils, and seating areas daily.
- Made and served café beverages with focus on speed, quality and consistency.
- Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
Apprentice Chef
Quoi Dining
2022.10 - Current
- Maintained well-organized mise en place to keep work consistent.
- Performed other tasks as assigned by sous chef or chef
- Enhanced dining experience by preparing visually appealing and delicious dishes for customers.
- Maintained a clean and sanitary work environment, adhering to strict health and safety guidelines.
- Collaborated with senior chefs to develop innovative menu items, attracting new clientele.
- Assisted in inventory control, ensuring optimal levels of ingredients and supplies were available for daily operations.
- Meticulously followed recipes and instructions, producing consistent results that met the restaurant''s standards.
- Demonstrated versatility by working across various stations within the kitchen, enhancing overall productivity.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
Education
Commercial Cookery Certificate III
TAFE Ryde
12.2024
Skills
- Teamwork Skills
- Food Presentation
- Knife Skills
- Kitchen Safety
- Recipe Execution
- Stress Management
- Cleanliness and Sanitation
- Food Allergy Awareness
- Food Storage
References
Angela Prajogo - Ex-Sous Quoi Dining (Currently Commis Chef at Brae Restaurant)
0434 120 845
Casey Bryant - Ex FOH Manager Quoi Dining
0422 558 720
Peter Bowly - Instructor TAFE Ryde
0421 051 030
Timeline
Apprentice Chef
Quoi Dining
2022.10 - Current
Cafe All Rounder
Beans N Bites Rouse Hill
2021.09 - 2022.10
Commercial Cookery Certificate III
TAFE Ryde
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