Gustha Sannie
Summary
Professional Chef with 13 years of culinary experience. Maintains and handles all operations for establishment and staff. Understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
16
16
years of professional experience
Work History
Head Chef
Fika On Brix
02.2017 - Current
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Mentored kitchen staff to prepare each for demanding roles.
- Arranged for kitchen equipment maintenance and repair when needed.
- Hired, managed, and trained kitchen staff.
Junior Sous Chef
Merrywell Crown Perth
08.2012 - 01.2017
- Prepped daily menu items to quickly deliver upon request.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Ordered new ingredients and supplies to meet expected needs.
- Ordered food items for upcoming events per sous chef request.
- Led team by example in preparing items accurately and according to high-quality standards.
- Delivered verbal culinary instruction and assignments to 20 kitchen staff members daily to promote successful dining experiences for clients.
Commis Chef
Atrium Crown Casino
03.2012 - 08.2012
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Food and Beverage Attendant
Hilton Adelaide
10.2011 - 12.2011
- Maintained clean and organized restaurant to comply with hygiene and health regulations.
- Collaborated with other food and beverage attendants to provide prompt, smooth and excellent service.
- Greeted and seated guests to provide friendly and welcoming experience.
- Cleared area, cleaned and wiped tables and chairs to remove residue and comply with hygiene standards.
- Provided guests with information about menu items, specials and promotions to provide quality service.
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
Cook
Atrium Crown Casino
11.2010 - 05.2011
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed opening and closing shift kitchen tasks.
- Prepared and served various food items in fast-paced environment.
Commis Chef
Voyages Ayers Rock Resort
03.2010 - 06.2010
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Food and Beverage Attendant
Voyages Ayers Rock Resort
12.2009 - 03.2010
- Maintained clean and organized restaurant to comply with hygiene and health regulations.
- Collaborated with other food and beverage attendants to provide prompt, smooth and excellent service.
- Greeted and seated guests to provide friendly and welcoming experience.
- Cleared area, cleaned and wiped tables and chairs to remove residue and comply with hygiene standards.
- Supported and assisted team members in handling guest inquiries and requests and in resolving guest complaints.
- Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
Line Cook Intern
Flutes At The Fort
07.2008 - 12.2008
- Cleaned and sanitized work areas, utensils and equipment.
- Followed company recipes and production standards to satisfy customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Operated grills, fryers and ovens to cook food items.
Line Cook Intern
The Coffee Conisseur
12.2007 - 06.2008
- Cleaned and sanitized work areas, utensils and equipment.
- Followed company recipes and production standards to satisfy customers.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Operated grills, fryers and ovens to cook food items.
Education
Bachelor of Business - International Restaurant Management
Le Cordon Bleu
Adelaide, SA2011
Diploma in Culinary Arts - Culinary
At-Sunrice Singapore Culinary Academy
Singapore12.2008
Skills
- Create Recipes
- Tool Preparation
- Forecasting and Planning
- Cooking Technique Demonstrations
- Staff Meetings
- Scheduling
- Food Safety
- Kitchen Staff Management
- Active Listening
- High-Volume Environments
- Critical Thinking
- Workflow Optimization
- Corrective Actions
- Purchasing
Accomplishments
- Supervised team of 30 staff members.
- Awarded MLA (Meat and Livestock Australia) in 2016 for Winner.
- Prepared high number of meals, including appetizers and desserts, for high-volume event.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Part of the Opening teams for several Kitchen, including Atrium Buffet, Merrywell Pub and Fika on Brix cafe.
Timeline
Head Chef
Fika On Brix
02.2017 - Current
Junior Sous Chef
Merrywell Crown Perth
08.2012 - 01.2017
Commis Chef
Atrium Crown Casino
03.2012 - 08.2012
Food and Beverage Attendant
Hilton Adelaide
10.2011 - 12.2011
Cook
Atrium Crown Casino
11.2010 - 05.2011
Commis Chef
Voyages Ayers Rock Resort
03.2010 - 06.2010
Food and Beverage Attendant
Voyages Ayers Rock Resort
12.2009 - 03.2010
Line Cook Intern
Flutes At The Fort
07.2008 - 12.2008
Line Cook Intern
The Coffee Conisseur
12.2007 - 06.2008
Bachelor of Business - International Restaurant Management
Le Cordon Bleu
Diploma in Culinary Arts - Culinary
At-Sunrice Singapore Culinary Academy
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