JAIMEE HATI-HARRIS
Gold Coast,Qld
Summary
I believe I am hard working committed to the role fast learner and honest. Very capable of supervising staff as well as working in a team.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management,ordering
Overview
11
11
years of professional experience
1
1
Certification
Work History
Chef
Chartwells Compass Group
Gold Coast, QLD
02.2022 - Current
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Stock ordering
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
HEAD CHEF
Ashmore Gardens Care Community
Ashmore, Qld
06.2021 - Current
- Oversee team and keep them in compliance with food safety standards
- Monitored the operation of the kitchen to check for proper sanitation
- Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit
- Created new recipes and developed pricing structures to meet financial targets
- Prepare dinner meals for 123 residents
CHIEF COOK
Bluecare Kirrahaven
Coolangatta, Qld
07.2019 - Current
- Cook daily meals for 70 residents
- Manage staff rosters
- Manage a team of kitchen staff, laundry staff and cleaners
- Monitored inventory and placed timely orders for fruits, vegetables, meats, and other products to meet production requirements
- Kept kitchen staff in full compliance with meal service presentation requirements
- Rotated stock correctly to maintain freshness and reduce waste
Chef
Aquis Turf Club
Gold Coast, Qld
09.2013 - Current
- Work alongside the Sous Chef
- Cooked food products following established instructions for the preparation of particular menu items
- Paid close attention to presentation to give customers attractive dishes in line with restaurant standards
- Determined special requests from guests and prepared food accordingly
- Cleaned and disinfected food preparation areas, workstations, and equipment
- Added garnishes to completed dishes to complete looks for customers
- Worked well with front-of-house staff to consistently meet customers' needs
COOK/KITCHEN HAND
Bluecare Woodlands
Gold Coast, Qld
06.2013 - 07.2019
- Ensured that food was stored at the proper temperature as required by food safety regulations
- Cleaned and disinfected food preparation areas, workstations, and equipment
- Determined special requests from guests and prepared food accordingly
- Handled daily checklists consistently, including cleaning and restocking requirements for efficient kitchen operations
Education
Certificate 3 - Hospitality
Certificate 4 - Commercial Cookery
Food Safety Supervisor -
Skills
- Attention to detail
- Strong organisational skills
- Kitchen operations management
- Supervisor Experience
- Work well in a team
Certification
- Certificate 3 in Hospitality
- Certificate 4 in Commercial Cookery
- Food Safety Supervisor
References
Ben Sidebotham, Executive Chef, Aquis Park Gold Coast Turf Club, 0409345462
Timeline
Chef
Chartwells Compass Group
02.2022 - Current
HEAD CHEF
Ashmore Gardens Care Community
06.2021 - Current
CHIEF COOK
Bluecare Kirrahaven
07.2019 - Current
Chef
Aquis Turf Club
09.2013 - Current
COOK/KITCHEN HAND
Bluecare Woodlands
06.2013 - 07.2019