Charlie Terence John Riches
Perth,WA
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
14
14
years of professional experience
Work History
Sous Chef
Tiisch Cafe And Bistro
08.2023 - Current
- Modified recipes to accommodate dietary restrictions and allergies.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Sous Chef
The Cabin Small Bar
11.2020 - 02.2022
- Managed food usage with proper stock rotation to prevent spoilage.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Supervised kitchen food preparation in demanding, high-volume environments.
Sous Chef
Tibooburra Hotel
07.2019 - 01.2020
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Trained kitchen workers on culinary techniques.
Chef De Partie
Frejas Restaurant
03.2019 - 09.2019
- My work involved daily food preparations, cooking meals to order, ordering and taking daily inventory of produce, meats and various items.
Chef De Partie
Sana Catering
03.2018 - 02.2019
- Preparing, plating and serving different styles of food for events, wich include birthdays, weddings, private events, etc
- We prepared everything from canapes to four course meals.
Chef de Partie
La Quinta Restaurant
05.2016 - 02.2017
- I was in charge of starters, salads and desserts, that includes preparation and serving during service, aswell as ordering supplies and stock for my work area.
Chef de Partie
The Pearl,
01.2014 - 05.2016
- I was in charge of the salads and deserts, preparations and serving them during the service, this restaurant was mainly lunch and dinner.
Pastry Chef
Aldiana Hotel
03.2013 - 08.2013
- My work involved preparing and plating pastries and deserts for a buffet style service, includes cooking and plating them infront of the clients,
- Also had to prepare and decorate the desert section of the buffet.
Chef Assistant
The Hairy Lemon
06.2010 - 09.2012
- I often performs inventory and supply ordering duties, as well as assists in kitchen preparation, I also helped the kitchen porter.
Education
Tecnical Diploma - Patisserie, Bakery and Confectinary
I.E.S. Escuela De Hosteleria
Timeline
Sous Chef
Tiisch Cafe And Bistro
08.2023 - Current
Sous Chef
The Cabin Small Bar
11.2020 - 02.2022
Sous Chef
Tibooburra Hotel
07.2019 - 01.2020
Chef De Partie
Frejas Restaurant
03.2019 - 09.2019
Chef De Partie
Sana Catering
03.2018 - 02.2019
Chef de Partie
La Quinta Restaurant
05.2016 - 02.2017
Chef de Partie
The Pearl,
01.2014 - 05.2016
Pastry Chef
Aldiana Hotel
03.2013 - 08.2013
Chef Assistant
The Hairy Lemon
06.2010 - 09.2012
Tecnical Diploma - Patisserie, Bakery and Confectinary
I.E.S. Escuela De Hosteleria
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