Charolyn Ziener
45 Owen Street,NSW
Summary
With a proven track record at Sugardock Limited, I excel in optimizing kitchen operations and mentoring teams for peak performance. My expertise in recipe development and hygiene practices, coupled with the ability to thrive under pressure, has significantly enhanced dining experiences and kitchen efficiency. I'm recognized for my strategic approach to food preparation and commitment to food safety, ensuring both high-quality standards and customer satisfaction.
Overview
7
7
years of professional experience
Work History
Commis Chef
Plazza Premium Lounge Australia Pty. Ltd
02.2024 - 10.2024
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
- Optimized kitchen workflow by organizing workstation layouts, leading to smoother service periods.
- Played pivotal role in catering special events, ensuring high-quality food and service for up to 200 guests.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Head Chef
Sugardock Limited
01.2021 - 12.2023
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
Sugardock Limited
03.2018 - 12.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Education
Certificate IV - Commercial Cookery
Evolution Hospitality Institute
Sydney, NSW11-2018
Certificate III - Commercial Cookery
Evolution Hospitality Institute
Sydney, NSW02-2015
Skills
- Hygiene practices
- Work under pressure
- Food Preparation
- Mise en place
- Recipe Development
- Bulk Food Preparation
- Stock Rotation
- Meal Preparation
- Team Collaboration
- Food Safety
- Food Preparing, Plating, and Presentation
- Safe Food Handling
Languages
German
Professional Working
Timeline
Commis Chef
Plazza Premium Lounge Australia Pty. Ltd
02.2024 - 10.2024
Head Chef
Sugardock Limited
01.2021 - 12.2023
Sous Chef
Sugardock Limited
03.2018 - 12.2020
Certificate IV - Commercial Cookery
Evolution Hospitality Institute
Certificate III - Commercial Cookery
Evolution Hospitality Institute
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