Summary
Overview
Work History
Education
Skills
Timeline
Generic

Danielle Knowles

Cudal,NSW

Summary

Accomplished Chef with a proven track record at Caleo, enhancing kitchen operations through effective resource management and workflow optimization. Skilled in signature dish creation and maintaining high standards of food safety, I have consistently trained teams to improve productivity by over 30%. Renowned for punctuality and a client-focused approach, I excel in delivering exceptional culinary experiences.

Overview

18
18
years of professional experience

Work History

Chef

Caleo
03.2021 - 12.2024
  • Placed orders to restock items before supplies ran out.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Chef

Girl and the Goat
04.2022 - 12.2023
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Collaborated with staff members to create meals for large banquets.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Cooked memorable dishes that brought new customers into establishment.
  • Participated in food tastings and taste tests.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Coordinated with team members to prepare orders on time.
  • Developed close relationships with suppliers to source best ingredients.
  • Disciplined and dedicated to meeting high-quality standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Modified recipes to accommodate dietary restrictions and allergies.

Head Chef

Briar Ridge Vineyard
02.2019 - 04.2021
  • Maintained well-organized mise en place to keep work consistent.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Hired, managed, and trained kitchen staff.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Chef

Burleigh Heads Surf Life Saving Club
09.2017 - 12.2019
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Coordinated with team members to prepare orders on time.
  • Developed close relationships with suppliers to source best ingredients.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Chef/Event Caterer

Alliance Catering
06.2011 - 07.2019
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Disciplined and dedicated to meeting high-quality standards.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Implemented food cost and waste reduction initiatives to save money.
  • Coordinated with team members to prepare orders on time.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Collaborated with clients to plan event venues, menus and budgets.

Residential Cook/Chef

Sandlewood Lodge
02.2007 - 03.2014
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Communicated closely with servers to fully understand special orders for customers.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

Education

Certificate III Individual Support (Aging) - Individual Support

ET Australia
Gosford, NSW
12.2024

Workplace Hygeine For Food Handlers - Hospitality

HYG
Brisbane
12.2015

Certificate IV Hospitality - Hospitality

Page Institute
Brisbane, QLD
07.2015

High School Diploma -

Northlakes High School
San Remo
12.1993

Skills

  • Resource Management
  • Workflow Optimization
  • Purchasing
  • Signature dish creation
  • WHS
  • Time Management
  • Reliable
  • Punctual
  • Organised
  • Client focused
  • Infection Control
  • Manual Handling

Timeline

Chef

Girl and the Goat
04.2022 - 12.2023

Chef

Caleo
03.2021 - 12.2024

Head Chef

Briar Ridge Vineyard
02.2019 - 04.2021

Chef

Burleigh Heads Surf Life Saving Club
09.2017 - 12.2019

Chef/Event Caterer

Alliance Catering
06.2011 - 07.2019

Residential Cook/Chef

Sandlewood Lodge
02.2007 - 03.2014

Certificate III Individual Support (Aging) - Individual Support

ET Australia

Workplace Hygeine For Food Handlers - Hospitality

HYG

Certificate IV Hospitality - Hospitality

Page Institute

High School Diploma -

Northlakes High School

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Danielle Knowles