Summary
Overview
Work History
Education
Skills
Personal Qualities
Timeline
Generic

Catherine Soriano

Greta,Australia

Summary

Results-driven Chef de Partie with a strong focus on kitchen organization and safety. Expertise in menu development and inventory management. Dedicated to enhancing operational efficiency and exceeding guest expectations through high-quality food preparation. Versatile culinary professional with over 10 years of experience in high-pressure kitchen environments. Proven ability in menu planning, kitchen management, and staff training. Committed to delivering exceptional food quality and fostering a collaborative team atmosphere.

Overview

18
18
years of professional experience

Work History

Chef de Partie

Bimbadgen Estate PTY LTD
Pokolbin, NSW
12.2023 - Current
  • Prepared high-quality dishes using seasonal ingredients and innovative techniques.
  • Managed kitchen stations to ensure timely service and smooth operations.
  • Collaborated with head chef on menu planning and recipe development.
  • Trained junior staff in cooking techniques and kitchen safety standards.
  • Assisted in inventory management, ensuring stock availability for daily operations.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.

Chef de Partie

Circa 1876 Restaurant
Hunter Valley, Australia
12.2020 - 12.2023
  • Ensure high standards are practiced when handling, storing, preparing and cooking food.
  • Contributes to menu planning and development taking in consideration the seasonality of the product to be cost efficient and ensure produce are at its best.
  • Monitors in-coming functions and sees to it that food items are ordered and prepared in the highest quality and based on specifications of the customers, and to ensure dietary requirements are met.
  • Able to work in pastry, larder, pans and grill section whenever needed.
  • Manage the pass in the absence of the head chef and/or sous chef, and ensure the quality of the food before serving it to the guests.
  • Trains entry level and/or apprentices in the section.
  • Responsible for ordering ingredients for the section and made sure that ingredients are maximised so as to keep any wastages to a minimum.
  • Implementing and monitoring work health and safety practices.

Chef de Partie

KAH Australia PTY Ltd
Bayview Eden Hotel, Australia
10.2019 - 12.2020
  • In charged of menu planning on a daily basis that includes curry of the day, soup of the day, meat of the day, fish of the day and potato of the day.
  • Planning, developing and preparing menu depending on events, seasons, product availability and dietary requirements of the guests.
  • Monitors in-coming functions and sees to it that food items are ordered and prepared in the highest quality and based on specifications of the customers.
  • Monitoring overall kitchen operation and training staff to participate in safe food handling practices.
  • Implementing and monitoring work health and safety practices.

Sous Chef

ROCKPOOL DINING GROUP
EL CAMINO CANTINA, Australia
04.2019 - 10.2019
  • Managing ordering, inventory, stock management and budgeting.
  • Maintaining high quality of produce from suppliers, receiving and reviewing quality goods, preparation and serving the customers.
  • Monitoring overall kitchen operation and training staff to participate in safe food handling practices.
  • Rostering of staff according to service demands and labour budget.
  • Planning, developing and preparing menu depending on events, seasons, product availability and dietary requirements of the guests.
  • Implementing and monitoring work health and safety practices.

Chef de Partie

ROCKPOOL DINING GROUP
EL CAMINO CANTINA, Australia
04.2018 - 04.2019
  • Handling of the back-up, taco, fajita and larder section.
  • In charge of cooking and/or producing quality dishes such as tacos, enchiladas, and fajitas.
  • Ensure that all food are prepared and sent out to the customers as ordered and based on the company’s standard.
  • Responsible that all food for the functions are prepared and cooked based on the quality of the company thus adhering to the time frame set by the customers.
  • Supervise and train junior entry level chefs and cooks.
  • Organise and maintain the cleanliness of the kitchen.

Demi Chef de Partie

ROCKPOOL DINING GROUP
MUNICH BRAHAUS, Australia
10.2016 - 04.2018
  • Handling of the back-up, larder, schnitzel, pans and grill, and burger section.
  • In charge of cooking and/or producing quality dishes such as schnitzels, burgers, sausages, ravioli pasta.
  • Ensures that lamb rump and scotch fillet are cooked based on the preference of the customers.
  • Produce quality salads and dressing adhering to the standards of the company.
  • Responsible that all food for the functions are prepared and cooked based on the quality of the company thus adhering to the time frame set by the customers.
  • Organise and maintain the cleanliness of the section.

Chef de Partie

ST FRANCIS SUITES AND RESORT
Makati, Philippines
12.2011 - 02.2016
  • Prepare and cook buffet items for breakfast, lunch and dinner services.
  • Serve snacks for meetings and conferences for both private and government functions.
  • Delivers quality local and international dishes for local and foreign clienteles.
  • Develop menus for people with special dietary requirements such as vegetarian dishes, halal food, gluten allergy, etc.
  • Develop menus for room service operations that covers breakfast, lunch, snacks and dinner.
  • Training and supervising of commis chefs and other entry level chefs, making sure that they adhere to the standards and quality of the food service operation and hygiene standards.
  • Ensures safe handling of food, maintaining the quality of perishable and non-perishable food supplies by observing HACCP.

Demi Chef de Partie

SLOANE SQUARE HOTEL
CHELSEA BRASSERIE, UK
08.2009 - 10.2011
  • Handled larder, pastry, fish and grill section.
  • Produced starters such as lobster bisque, steak tartare, gazpacho with soft shell crab, foie gras terrine and gnocchi.
  • Prepare and cook fish and shell fish such as scallops, mussel, filleting of cod, salmon, bream, sea bass and monk fish for lunch and dinner services.
  • Prepare and cook egg dishes for brunch meal such as eggs Florentine, salmon royale, egg benedict, and full English breakfast.
  • Prepare and cook meat and poultry for grilling, stewing, braising such as beef bourguignone, coq au vin, and osso bucco.
  • Prepare and cook game meat such as pheasant, grouse and venison for seasonal menu.
  • Prepare and cook rice and pasta dishes such as risotto, parpadelle, tagliatelle and gnocchi.
  • Responsible for stock taking thus ensuring that perishable and non-perishable ingredients are quality maintained.

Pastry Commis Chef

LE MERIDIEN HOTEL PICCADILLY
Pokolbin, NSW
07.2007 - 08.2009
  • Assisted in preparing pastries for high-profile events and daily service.
  • Maintained cleanliness and organization of pastry station and tools.
  • Executed precise baking techniques to produce various pastry items consistently.
  • Collaborated with chefs to design seasonal dessert menus for guests.

Education

International Culinary Arts Management - Kitchen and Larder

University of West London
UK
07.2011

Chef and Restaurant NVQ levels 1 to 3 with BTEC Diploma -

Thames Valley University
UK
07.2009

Hotel and Restaurant Management -

St. Scholastica’s College
Manila, Philippines
03.2004

Skills

  • HACCP
  • Food hygiene and safety
  • Kitchen organization
  • Special events
  • Meat preparation
  • Fish preparation
  • Vegetable preparation
  • International cuisine
  • Pastry preparation
  • Food costing
  • Cost control
  • Hospitality customer service
  • Organizational skills
  • Proper food handling
  • E-mail
  • Internet navigation

Personal Qualities

I am a friendly, hardworking and reliable person who work well in a diverse, multi-cultural and highly pressurized environment. I am focused on achieving my goals to be an effective employee and/or leader in order to deliver total customer satisfaction, and am willing to take on new challenges that will help me mold and develop my skills and talents personally and professionally.

Timeline

Chef de Partie

Bimbadgen Estate PTY LTD
12.2023 - Current

Chef de Partie

Circa 1876 Restaurant
12.2020 - 12.2023

Chef de Partie

KAH Australia PTY Ltd
10.2019 - 12.2020

Sous Chef

ROCKPOOL DINING GROUP
04.2019 - 10.2019

Chef de Partie

ROCKPOOL DINING GROUP
04.2018 - 04.2019

Demi Chef de Partie

ROCKPOOL DINING GROUP
10.2016 - 04.2018

Chef de Partie

ST FRANCIS SUITES AND RESORT
12.2011 - 02.2016

Demi Chef de Partie

SLOANE SQUARE HOTEL
08.2009 - 10.2011

Pastry Commis Chef

LE MERIDIEN HOTEL PICCADILLY
07.2007 - 08.2009

International Culinary Arts Management - Kitchen and Larder

University of West London

Chef and Restaurant NVQ levels 1 to 3 with BTEC Diploma -

Thames Valley University

Hotel and Restaurant Management -

St. Scholastica’s College
Catherine Soriano