Emily Mayhew

• A food focused pub with a wood fire oven and an Italian themed food concept.
• Elevated and maintained PHP's status in Solotel as the highest food to bev ratio in the company.
• Created recipes and prepared dishes in accordance with relevant food cost budget and direction of the pub.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Hired, managed, and trained kitchen staff.
• Arranged for kitchen equipment maintenance and repair when needed.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Interacted with guests to obtain feedback on product quality,service levels and build a relationship with the locals.
• Planned promotional menu additions based on seasonal pricing, current activations and product availability.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Mentored kitchen staff to prepare each for demanding roles including several in company promotions.
• Initiated training for new team members on cooking techniques to improve productivity and increase kitchen workflows.
• Coordinated employee schedules and developed staff teams to boost productivity using the rostering system Tanda.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders by doing monthly stock take.
• Cooked memorable dishes that brought new customers into establishment and kept locals coming back.
• Monitored line processes to maintain consistency in quality, quantity, and presentation.
• Obtained fresh, local ingredients to lower food costs.
• Modernized work processes to reduce guest wait times and boost daily output.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Collaborated with suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Met all financial budgets set i.e. labour cost and food cogs. I was the only kitchen in Solotel to do this consecutively for the whole two years.
• Created digital WHS, opening and closing sheets, making the processes much simpler and effective.
• Read P&L reports and participated in meetings regarding results.
• Organised and participated in photoshoots benefitting the business.
• Created several activations/ events to boost business.

• A busy, well renowned "ocean to plate" restaurant, specialising in utilising the best seafood Australia has to offer.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored food and labor costs to verify budget targets were met.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Led daily staff meetings to communicate expectations and review safety procedures.
• Assisted with menu development and planning.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• 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.
• Modified recipes to accommodate dietary restrictions and allergies.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Implemented food cost and waste reduction initiatives to save money.
• Participated in food tastings and taste tests.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Developed close relationships with suppliers to source best ingredients.
• Learnt all about seafood and how to prepare the amazing dishes at NBF.

• A large venue with events that could cater for 100s of guests, a busy "paddock to plate" style restaurant and an extremely busy cafe.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Collaborated with staff members to create meals for large banquets.
• Monitored food and labor costs to verify budget targets were met.
• Planned and did menus for several bespoke events and activations with the art gallery.
• Day to day running of all three kitchens in the venue- the restaurant, the events, and the cafe.
• Developed close relationships with suppliers to source best ingredients.
• Developed and remained accountable for safety, quality, consistency and adherence to standards in accordance with HACCP certifications.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Participated in food tastings and taste tests.
• Implemented food cost and waste reduction initiatives to save money.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Modified recipes to accommodate dietary restrictions and allergies.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• 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.
• Assisted with menu development and planning for the restaurant, cafe and the events.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Was sent to various different venues and was successful enough for Solotel to be interested in hiring me.

Working agency for 1 to 2 days a week gave me an amazing opportunity to see venues that I would never have thought of before.

• Restaurant in the CBD with a modern twist on Sri Lankan and Southern Indian food.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Monitored food and labor costs to verify budget targets were met.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Coordinated with vendors to order supplies and maintain high quality standards.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Utilised the Deputy and Oracle online systems.
• Assisted with menu development and planning.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• 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.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Participated in food tastings and taste tests.

• Fine dining wine bar serving modern Quebecois (French Canadian) food.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.

• Production kitchen with a focus on healthy, local sustainable food.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Participated and lead the opening of several other kitchens across North America.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Assisted with menu development and planning.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Set up and broke down kitchen for service.
• Modified recipes to accommodate dietary restrictions and allergies.
• Monitored food production to verify quality and consistency.

• Mordeo has three kitchens- a modern European restaurant with a wood fire oven, a take away pasta bar using in house made fresh pasta and a healthy, take away salad bar.
• Organised and served function/ catering food.
• Was a part of the crew that opened and set up all three kitchens from scratch.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.

Whilst in red carnation, I worked in three fine dining venues and received the "rising star of of Red Carnation hotels" award.

-Monatgue on the Gardens (2 rosettes, 5 star hotel). I was the pastry chef. This venue specialised in "high tea" and offered everything from corporate events, room service, an awarded bistro.

- Old Government House (2 rosettes, 5 star hotel). I was the pastry chef. but also covered the other savoury sections. Here, I also learnt ordering, rostering etc.

-Rhubarb, Prestonfield House (2 rosettes, recommended for a Michelin star. I was on both pastry and and pan section.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Complied with portion and serving sizes as per restaurant standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Maintained up-to-date knowledge of current culinary trends and techniques.
• Collaborated with staff members to create meals for large banquets.
• Planned and directed high-volume food preparation in fast-paced environment.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

• An Italian wine bar in the QVB.
• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.

A small izakaya in Tokyo. I started off on basic duties and progressed to the noodle station. I was trained to make sushi and prepare dishes in traditional ways.

Cool, funky restaurant situated in Rydges Hotel, Perth serving modern Australian fare with a wood fired oven.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Placed orders.
• Acted as head chef when required to maintain continuity of service and quality.

Cypriot fine dining restaurant specialising in seafood with a mediterraen twist.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.
• Designed, costed and presented the desert menu which changed every week.

A fine dining restaurant, specialising in seafood.

I was on the pastry section.

• Set up food stations by following chef's orders.
• Prepared cooking ingredients for chef.
• Maintained well-organized mise en place to keep work consistent.
• Operated commercial cooking and baking equipment in support of head chef.
• Performed other tasks as assigned by sous chef or chef