Talented kitchen leader and team motivator successful at maintaining staff focus, efficiency and productivity in high-volume, fast-paced operations. Experienced with Australian cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Hi, I’m
Heraldo De Farias
Head Chef
Robina,Queensland
Summary
Overview
1
18
Work History
Corretto Dee Why Dee Why , NSW
Head Chef
07.2017 - Current
Job overview
- Maintained well-organized mise en place to keep work efficient and consistent.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Arranged for kitchen equipment maintenance and repair when needed.
- Created recipes and prepared advanced dishes.
- Verified compliance in preparation of menu items and customer special requests.
- Hired, managed and trained kitchen staff.
- Forecasted supply needs and estimated costs.
- Developed and cooked exciting, memorable dishes that brought new customers into establishment and bolstered restaurant revenues.
SandbarDee Why , NSW
Head Chef
03.2010 - 08.2016
Job overview
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes.
- Hired, managed and trained kitchen staff.
Wild Water GrillDee Why , NSW
Sous Chef
07.2008 - 07.2010
Job overview
- Maintained well-organized mise en place to keep work efficient and consistent.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Disciplined and dedicated to meeting high-quality standards.
Education
TafeBrookvale
Certificate III from Comercial Cookery
2009
University Overview
Catholic University Of Salvador Bahia Brazil
University Overview
Skills
- Workflow Optimization
- Team Leadership
- Employee Training
- Problem-solving
- Menu planning
- Vendor relations
- Recipes and menu planning
- Budgeting and Cost Control
- Food Preparation
- Staff Management
- Employee training and development
- Cost reduction
- Baking and broiling skills
- Food plating and presentation
Timeline
Head Chef
Corretto Dee Why
07.2017 - Current
Head Chef
Sandbar
03.2010 - 08.2016
Sous Chef
Wild Water Grill
07.2008 - 07.2010
Tafe
Certificate III from Comercial Cookery
Catholic University Of Salvador
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