Dylan Zielke
Kanwal,NSW
Summary
As a chef I have comprehensive background in hospitality, I am a Courteous, diligent, a hard working person and I am willing to go above and beyond.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Chef/cook
Budgewoi Hotel
08.2023 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Boosted employee morale through constructive feedback sessions and recognition of exceptional performance.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- 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.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Interacted with guests to obtain feedback on product quality and service levels.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Kitchen Supervisor
Brugge Bar And Grill
07.2021 - 07.2023
- Enhanced kitchen efficiency by streamlining processes and implementing time-saving techniques.
- Reduced food waste through effective inventory management and menu planning.
- Ensured consistent quality of dishes by overseeing recipe execution and conducting regular taste tests.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Trained new team members on kitchen procedures, safety protocols, and company standards.
- Maintained high sanitation standards through routine cleaning protocols and adherence to health regulations.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Collaborated with front-of-house staff to ensure seamless guest experiences from order placement to meal delivery.
- Assisted in menu development, considering seasonal ingredients, customer preferences, and profitability goals.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Reviewed employee performance regularly, providing constructive feedback for improvement opportunities.
- Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored food preparation, production, and plating for quality control.
Chef/Cook
Royal Hotel
- My responsibilities included; assisting the chef with preparation of food, cooking meals, cleaning, stock handling, stock take and ordering, working through POS systems while taking orders.
Cook
Royal Crown Hotel
06.2021 - 11.2021
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
Cook
Burbank
11.2020 - 05.2021
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Supported kitchen staff training and development, leading to increased productivity and efficiency.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
Education
Year 10 Certificate -
Brisbane Waters Secondary College
01.2009
Skills
- Service oriented
- Hospitality background
- Diligent
- Efficient
- Flexible
- Punctual
- Equipment Maintenance
- Meal Preparation
- Menu development
- Food Service Operations
- New Hire Training
- Kitchen Management
- Effective Communications
Certification
- RSA (expired)
- RCG (expired)
- First aid (expired)
References
- Brad Myers, 0424206660
- Steven Zielke, 0414710673
Timeline
Chef/cook
Budgewoi Hotel
08.2023 - Current
Kitchen Supervisor
Brugge Bar And Grill
07.2021 - 07.2023
Cook
Royal Crown Hotel
06.2021 - 11.2021
Cook
Burbank
11.2020 - 05.2021
Chef/Cook
Royal Hotel
Year 10 Certificate -
Brisbane Waters Secondary College
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