Clairene Suryadi

This was my first kitchen position after moving to Adelaide, some of my key roles and responsibilities were:

• Rotating efficiently and effectively across all kitchen sections including larder, pizza making, pans, prep, and oven / pass
• Manage par levels of stock ensuring correct 'first in first out' principles were followed at all times
• Assist in training new members of staff to ensure consistent standards were maintained
• Liaising with the front of house to ensure guests were served food in a timely and orderly manner

• Large-scale catering operation serving multiple Hospital sites across Victoria
• My key roles and responsibilities were:
• Working as part of a large team to manage par levels
• Conduct daily paperwork including temperature logs and allergen labeling etc
• Prep work as directed by Sous Chefs in a timely fashion
• Modified Diet production including minced moist and puree meals

• Responsible for working a section in a very busy and high-paced Pepper Lunch Restaurant
• Ensuring consistently delivered high-level food at all times
• Communicated effectively with a large kitchen team to ensure that food was able to be prepared in a timely and efficient manner
• Worked efficiently in the high volume, dedicated production kitchen ensuring consistency and standard recipes were followed at all times
• Successfully worked as part of the opening team, establishing kitchen systems and best practice methods for stock handling

• Worked successfully as part of a large front-of-house team to deliver high-quality service at all times
• Improved English speaking skills substantially after gaining this as my first job in Australia

• Significant contribution as part of a larger team toward all facets of the University's Design, Media, and Communications Department