Christine Page
Brisbane,QLD
Summary
I believe using fresh produce, organic where possible, good menu planning, spending within your budget and presenting your food to the best of your ability all go towards producing exceptional food. I am dedicated to my employers and will go above and beyond the call of duty to ensure the job gets done.
Overview
26
26
years of professional experience
Work History
Head chef
Columbus coffee
09.2023 - 02.2025
- Ordering and stock control
- Menu planning
- Baking, cabinet and menu
- Allergen and dietary requirements
- Working in a mall environment
- Staff supervision
- Staff training
- New Zealand council audit and food control plan
- safety procedures and temperature checks
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Head chef
Cafe Brie
02.2019 - 09.2023
- Stock ordering and control
- Catering and functions
- Liaising with customer catering orders
- Baking, cabinet and menu
- Intensive allergen and dietary requirements
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices and temperature control throughout the kitchen area.
- Implemented new recipes and modern cooking techniques to continuously improve the menu offerings and overall dining experience for guests.
- Delivery of some catering orders
- Maintaining the kitchen
- Security of premises
- Staff training
- Staff supervision
- New Zealand council audit and food control plan
- kitchen safety procedures
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Food wastage is kept to a minimum
Full Time Carer
09.2013 - 01.2019
- Took care of my mother
- Did all her cares 24/7
- Administered medication, injections
- Cleaned cooked appointments and anything else that need to be done daily
Head chef
Cafe Sosky
03.2011 - 12.2013
- Menu planning
- Stock control and ordering
- Baking, cabinet and menu
- Catering/customer liaison
- Staff supervision
- Staff training
Head chef sole charge
Passion cafe and delicatessen
03.2010 - 12.2010
- Menu design and costing
- Baking, cabinet and menu
- Stock control and ordering
- Catering/customer liaison
- Maintaining equipment
- A lot of food was nut free and wheat free
- Staff supervision
- Staff training
Head Chef
Kokako - Parnell / Eden Terrace, Auckland
09.2005 - 02.2010
- Company Overview: Fair Trade Organic Coffee Roasters, Wholesale Caterers, Organic Vegetarian Cafe
- Menu design and costing
- Menu & cabinet food
- Wholesale & function catering
- Consulting with clients over menu planning
- Providing clients with special dietary requirements & food allergies
- Presentation and quality of food is of the highest standard
- Ensure we meet client delivery expectations
- Food wastage is kept to a minimum
- Stock take, control and ordering
- Insuring the kitchens are run at a profit
- Staff rosters
- Team management and training
- Insuring good staff grooming and hygiene practice
- Maintaining the kitchen & equipment
- Security of premises
- Delivery of some catering orders
- Fair Trade Organic Coffee Roasters, Wholesale Caterers, Organic Vegetarian Cafe
Head Chef
Palm Coffee House - Browns Bay, Auckland
03.2004 - 08.2005
- Stock take, control and ordering
- Rosters
- Functions
- Menu food, cabinet and catering
- Menu designing and costing
- Maintaining the kitchen
- Security of premises
- Maintaining equipment
- Customer Service
- Delivery of some catering orders
- Staff training
- Staff supervision
Chef
HHES (Temping Agency) - Auckland
02.2004 - 05.2004
- Various temporary chef assignments
Head Chef
Seamart Barrique Brasserie - City, Auckland
09.1999 - 01.2004
- Management of two kitchens - ala carte, wood grill, wood fired pizzas and takeaway meals
- Stock take, control and ordering
- Rosters
- Ala carte, functions, hors d,ourves
- Menu designing and costing
- Maintaining the kitchen
- Hiring and dismissal of staff
- Staff training and supervision
- Security of premises
- Insuring the kitchens are run at a profit
- Insuring good grooming and hygiene practice
- Maintaining equipment
- Kitchen safety
- Food wastage is kept to a minimum
- Presentation of food is of high standard
Relieving Executive Chef
Surry Hotel and Conference Centre - Grey Lynn, Auckland
03.1999 - 09.1999
- Kitchen Management
- Stock take, control and ordering
- Menu designing and costing
- Ala carte and function food
- Maintaining the kitchen
- Hire and dismissal of staff
- Staff training and supervision
- Rosters
- Food wastage is kept to a minimum
- Good presentation of food
- Kitchen safety
- Good grooming and hygiene practices
Education
No Degree -
Feilding Agricultural High School
Feilding, New ZealandSkills
- Ability to work in a team environment
- Management skills
- General computer skills
- Reliable and consistent
- Punctual and well presented
- Honest and trustworthy
- Good organization skills
- Excellent hygiene and safety standards
- Extensive knowledge with allergen and dietary requirements
- Food safety
- Kitchen management
- Menu development
- Waste reduction
- Banquets and catering
- Food presentation
Timeline
Head chef
Columbus coffee
09.2023 - 02.2025
Head chef
Cafe Brie
02.2019 - 09.2023
Full Time Carer
09.2013 - 01.2019
Head chef
Cafe Sosky
03.2011 - 12.2013
Head chef sole charge
Passion cafe and delicatessen
03.2010 - 12.2010
Head Chef
Kokako - Parnell / Eden Terrace, Auckland
09.2005 - 02.2010
Head Chef
Palm Coffee House - Browns Bay, Auckland
03.2004 - 08.2005
Chef
HHES (Temping Agency) - Auckland
02.2004 - 05.2004
Head Chef
Seamart Barrique Brasserie - City, Auckland
09.1999 - 01.2004
Relieving Executive Chef
Surry Hotel and Conference Centre - Grey Lynn, Auckland
03.1999 - 09.1999
No Degree -
Feilding Agricultural High School
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