Darcie Whitelock
YAKAMIA,Western Australia
Summary
Enthusiastic Sous Chef eager to develop high-quality menus for new and established restaurants. Highly competent at operating in fast-paced, demanding environments. Reliable, hardworking and driven to give guests top-quality food. 10 years of experience in the Hospitality Industry. Excellent reputation for resolving problems and improving customer satisfaction.
Overview
10
10
years of professional experience
1
1
Certification
Work History
Sous Chef
White Star Hotel
Albany, WA
08.2019 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Disciplined and dedicated to meeting high-quality standards.
Chef De Partie
White Star Hotel
Albany, WA
03.2016 - 08.2019
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying and baking.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Placed orders to restock items before supplies ran out.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Apprentice Chef
Liberte At The London
Albany, WA
10.2014 - 03.2016
- Set up food stations by following chef's orders.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Mentored kitchen staff to prepare each for demanding roles.
Apprentice Chef
Three Anchors
Albany, WA
12.2012 - 10.2014
- Set up food stations by following chef's orders.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Performed other tasks as assigned by sous chef or chef
- Cleaned kitchen counters, refrigerators and freezers.
- Placed orders to restock items before supplies ran out.
Education
Cert III Commercial Cookery
Great Southern Institute of Technology
Albany, WA2014
Cert III Business
Great Southern Institute of Technology
Albany, WA2011
Denmark High School
Denmark, WA2010
Skills
- Kitchen Management
- Special Events and Catering
- Chef Assistance
- Staff Training
- Recipe Development
- Coordinating Kitchen Staff
- Conflict Resolution
- Learning Techniques
- Heavy Lifting
- Complex Problem-Solving
- Active Listening
- Organization and Prioritization
Reference
The White Star
Danny Venter
Head Chef
Contact - Can supply upon request
David Steytler
Previous Owner, White Star
Contact - Can supply upon request
Certification
Seniors First Aid
Manual C Class Licence
Timeline
Sous Chef
White Star Hotel
08.2019 - Current
Chef De Partie
White Star Hotel
03.2016 - 08.2019
Apprentice Chef
Liberte At The London
10.2014 - 03.2016
Apprentice Chef
Three Anchors
12.2012 - 10.2014
Cert III Commercial Cookery
Great Southern Institute of Technology
Cert III Business
Great Southern Institute of Technology
Denmark High School
Seniors First Aid
Manual C Class Licence
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