Frankie Beale
Millers Point,NSW
Summary
I’m a Chef De Partie from Ormeggio at the Spit, renowned for kitchen organization and innovative menu development. Leveraged knife skills and food presentation to enhance dish consistency and appeal. Pioneered time-saving techniques, boosting kitchen efficiency, and played a pivotal role in staff training, fostering a culture of teamwork and culinary excellence.
Overview
4
4
years of professional experience
Work History
Chef De Partie
Ormeggio at the Spit
07.2024 - Current
- Displayed flexibility by aiding in multiple kitchen areas on demand.
- Demonstrated multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Expanded culinary knowledge through continuous research on new techniques, flavours and trends within the industry.
Apprentice Chef
Ormeggio at the Spit
04.2021 - 07.2024
Education
Commercial Cookery Certificate III -
TAFE NSW
Ultimo, NSW07.2024
Skills
- Kitchen organization
- Knife skills
- Food presentation
- Recipe creation
- Menu development
- Making gelato
Timeline
Chef De Partie
Ormeggio at the Spit
07.2024 - Current
Apprentice Chef
Ormeggio at the Spit
04.2021 - 07.2024
Commercial Cookery Certificate III -
TAFE NSW
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