Highly motivated and recently graduated chef, seeking an opportunity to expand and diversify my skillset including learning new cuisine and culinary techniques.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Justin Lane Establishment
02.2021 - Current
Maintain a well-organised mise en place to keep work consistent.
Plated meals, paying special attention to garnishes and overall presentation.
Managed and organised daily prep lists to ensure all ingredients and dishes were prepared in a timely manner.
Oversee stocktake and orders, maintaining optimal inventory levels and minimising waste.
Rotating stock to use items before expiration date.
Effectively liaise with floor staff to coordinate seamless service and address customer needs and special requests.
Collaborate with senior management to streamline kitchen operations and enhance overall efficiency.
Oversee temperature logs to ensure the proper storage and handling of food items, maintaining compliance with food safety standards.
Conduct goods receivable checks, inspecting incoming ingredients and supplies for quality and accuracy.
Assist in planning monthly specials based on seasonal pricing and product availability.
Comply with portion and serving sizes as per restaurant standards.
Prevent cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Set up and pack down kitchen for service.
Modifiy recipes to accommodate dietary restrictions and allergies.
Bakery All-rounder
Fuel Bakehouse
06.2018 - 02.2021
Utilised pastry blenders, wire whisks and sifters to combine measured ingredients into bowls.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Effectively liaised with wholesale customers and suppliers.
Oversaw purchasing, storage, and use of kitchen supplies.
Replenished bakery items in display cases.
Changed and sanitised cutting boards, benches and surfaces to avoid cross-contamination.
Oversaw pastry coolers and storage areas to monitor ingredient and supply inventory levels.
Scaled out and mixed ingredients according to recipes and procedures.
Operated ovens and bakery equipment to prepare products according to recipes.
Trained new employees on baking methods and procedures.
Supervised junior staff.
Conducting stocktake, ordering and receipt of deliveries
Opening and closing of shop
Operating POS system
Education
Certificate III - Commercial Cookery
Icon Training Academy
Robina
07.2023
Diploma - Hospitality
Ignite Education
Currumbin
01.2021
Skills
High-Volume Environments
Food Preparing, Plating and Presentation
Safe Work Practices
Developing Menus
Portion and Cost Control
Food Stock and Supply Management & Rotation Procedures