Cassandra Wills
Rochester,VIC
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. [Number]-year background in high-end restaurant industry.
Overview
10
10
years of professional experience
Work History
Sous Chef
Morrisons Winery
03.2017 - Current
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Utilized culinary techniques to create visually appealing dishes.
Head Chef
MV Maryann / Moama RSL
02.2014 - 03.2017
- Developed close relationships with suppliers to source best ingredients.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Hired, managed, and trained kitchen staff.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Set up and broke down kitchen for service.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
Education
No Degree - Certificate 3 Commercial Cookery
BRIT - Echuca Campus
Echuca2013
Skills
- Purchasing management
- Equipment Inspection and Maintenance
- Portion and cost control
- Food spoilage prevention
- Ingredient Knowledge
- Menu development
- Food Preparation
- Vendor relationships
- Safety Management
- Recipe Development
references
Troy Jarrett
Previous Head Chef Morrisons
0450608054
Cam Sutton
Previous Restaurant Manager Morrisons
0401678554
Micah Bachelor
Previous Sous Chef Morrisons
0419859088
Timeline
Sous Chef
Morrisons Winery
03.2017 - Current
Head Chef
MV Maryann / Moama RSL
02.2014 - 03.2017
No Degree - Certificate 3 Commercial Cookery
BRIT - Echuca Campus
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