Isabella Brennan Pastry Chef

I have been working at Rockpool Bar and Grill for one year now, originally as an apprentice but now as a full time Pastry Chef. I have learnt many skills from my highly trained colleagues and have spent my time as both their apprentice and as their coworker, some things I did whilst working here include catering work for the Australian Open in 2023, managing and prepping dessert, serving and conduction service periods both with and without colleagues as well as branching into multiple of the company's other restaurants, listed as well. to summarise most of my experience here I would say I mainly worked in service periods, mostly plating and time management, on average per week this restaurant would have 1000 or so bookings. 100-150 bookings between Monday and Thursday, with Friday and the Weekend ranging anywhere from 150-300 bookings per night.

Rosetta was a sister restaurant i worked for for several months to relive previous pastry chefs. It is an Italian restaurant that serves may staple Italian desserts including but not limited to, torte, panna cotta, tiramisu, light chocolate work, gelato, and a variety of layered sponge cakes. I worked here for multiple months independently, created prep lists, worked as a service and prep chef as well as managing inventory and undertaking heavy deep cleaning.

Spice Temple is an Chinese restaurant that I worked in for a few months as relief to the chef in charge, here i learnt many skills including but not limited to, mousses, baking, caramels, daquoise, light chocolate work and prep work.