Erika
Pyrmont,NSW
Summary
Experienced professional chef with a demonstrated history of working in multiple establishments in the hospitality industry.
Skilled in menu development and costing, kitchen management, staff training, operations management, Microsoft 365, assertive communication and staying up-to-date with food trends.
Overview
5
5
years of professional experience
Work History
Corporate Chef
Gastronomy Group Pty Ltd
03.2022 - Current
- Preparation, cooking, baking and service of food such as sandwiches, salads, breakfasts, buffet, savouries and sweet bites, formal lunch or dinner with offering menu of entree, mains, and desserts for in house cafe and corporate functions.
- Assist in seasonal menu planning and food production, properly handling food surpluses and cost control.
- Collaborated with staff members to create meals for high volume production.
- Assist with training of junior staff as necessary.
- Ensure all work practices are in compliance with WHS regulations, through driving safety conscious work environment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef De Partie
Bills Restaurants Pty Ltd
04.2021 - 02.2023
- Preparation and maintaining high standard of mise en plus according to standard recipes and minimise food wastage.
- Maintaining hygiene practices and safety food handling at all times.
- Put forward new ideas to Head Chef and Sous Chef based upon seasonal factors and their availability.
- Effectively supervise and manage shifts under area of responsibility to maximise and ensure performance and productivity of staff, according to set service standards and procedures.
- Monitoring all deliveries for quality, quantity, freshness and communicating with suppliers when required.
Chef
Casual Dining Concepts Pty. Ltd. (Bondi Pizza)
04.2019 - 05.2021
- Preparing ingredients such as pizza dough, meat, seafood, vegetable and sauces as standard recipes.
- Managed high-pressure situations during peak hours, maintaining focus on efficient service and consistent product quality and presentation.
- Ensuring hygiene practices and safety food handling.
- Organising stock and ordering on daily basis.
- Conduct training and assisting new and existing staff.
Education
Diploma - Hospitality
Le Culinaire Hospitality Institute
Ultimo, NSW08.2022
Certificate IV - Commercial Cookery
Kenvale College
Randwick, NSW01.2022
Bachelor of Arts - English Literature
Stba Itmi
Medan, Indonesia09.2013
Skills
- High-volume food service
- Recipes and Menu Planning
- Quality and Cost Control
- Dietary Restrictions
- Forecasting and Planning
- Banquets and Catering
- Safe Food Handling Practices
- Culinary Staff Operations
- Guest Experiences
- Microsoft 365
Timeline
Corporate Chef
Gastronomy Group Pty Ltd
03.2022 - Current
Chef De Partie
Bills Restaurants Pty Ltd
04.2021 - 02.2023
Chef
Casual Dining Concepts Pty. Ltd. (Bondi Pizza)
04.2019 - 05.2021
Diploma - Hospitality
Le Culinaire Hospitality Institute
Certificate IV - Commercial Cookery
Kenvale College
Bachelor of Arts - English Literature
Stba Itmi
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