Well-known Chef committed to driving and maintaining substantial restaurant growth with top-notch, unique menu offerings. Keen developer of new food concepts. Familiar with kitchen equipment, processes and health and safety guidelines.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Hunting Lodge
Kumeu, Auckland
2021.01 - 2022.01
Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Checked finished plates before they were served to guests, making sure all components met quality standards.
Ensured that all necessary equipment was available and properly functioning before service began.
Supervised and trained kitchen staff to ensure quality standards of food production.
Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
Monitored food preparation techniques to ensure that high-quality products were served consistently.
Adhered to health and safety regulations while preparing food items in the kitchen area.
Organized the daily mise en place in order to prepare meals efficiently.
Head Chef
Parkhouse
Whenuapai
2020.01 - 2021.01
Monitored food production to guarantee quality standards were met.
Created weekly work schedules for kitchen personnel based on anticipated business volume.
Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
Established portion control guidelines to reduce waste and maximize profits.
Ordered food supplies from vendors to maintain adequate stock levels.
Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Organized kitchen staff to ensure efficient operations during peak service hours.
Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Head Chef
Beekeeperswife
Riverhead
2018.01 - 2020.01
Created weekly work schedules for kitchen personnel based on anticipated business volume.
Monitored food production to guarantee quality standards were met.
Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
Established portion control guidelines to reduce waste and maximize profits.
Ordered food supplies from vendors to maintain adequate stock levels.
Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
Organized kitchen staff to ensure efficient operations during peak service hours.
Education
International Culinary - Professional Cookery Lvl04
Cornell College
2015-12
Associate of Applied Business - Business Management And Marketing
NZIE
Auckland
2013-12
Skills
Hospitality
Special Events
Team Management
Recipe creation
Grilling Techniques
Food allergy understanding
Menu development
Kitchen Organization
Knife Skills
Nutrition Principles
Inventory Management
Timeline
Chef De Partie
Hunting Lodge
2021.01 - 2022.01
Head Chef
Parkhouse
2020.01 - 2021.01
Head Chef
Beekeeperswife
2018.01 - 2020.01
International Culinary - Professional Cookery Lvl04
Cornell College
Associate of Applied Business - Business Management And Marketing
NZIE
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