Jessica Hosken

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Creating new cakes and desserts on a daily basis.
• Effectively manage multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
• Developing new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
• Produce allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Manage in-store, pick-up orders and catering needs.
• Training new staff.

My responsibilities at Ricky’s consist of assisting the Head chef with Pastry menu changes, training new staff in the Pastry section, cake orders and pastry function prep.

• Maintained well-organized mise en place to keep work efficient and consistent.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

• Planned and directed high-volume food preparation in fast-paced environment.
• Accelerated service times by efficiently organizing mise en place during busy shifts without sacrificing the quality of the final product.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.
• Ordered new ingredients and supplies to meet expected needs.
• Demonstrated adaptability by quickly learning new recipes and techniques to accommodate guest dietary restrictions or preferences.
• Collaborated with staff members to create meals for large banquets.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Modified recipes to accommodate dietary restrictions and allergies.

• Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
• Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
• Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
• Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
• Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
• Managed in-store, pick-up orders and catering needs.
• Oversaw purchasing, storage, and use of kitchen supplies.
• Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
• Trained kitchen staff to perform various preparation tasks under pressure.

I was responsible for the larder section at the Surfclub as well as assisting with function prep and and service.

• Maintained well-organized mise en place to keep work efficient and consistent.
• Complied with portion and serving sizes as per restaurant standards.q
• Prepared items for roasting, sautéing, frying and baking.
• Worked closely with head chef to create banquet menu for wedding guests.

• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Collaborated with Executive chef and Sous chef to create delicious meals for large banquets, including weddings and corporate events for up to 180 people.

I was responsible for the Pass, Larder section and Pastry section. Little Humid is a quaint little restaurant on Gympie terrace that serves modern Australian cuisine.

At Season I was responsible for writing the dessert menu, providing breakfast items such as granola, pancakes etc. I was responsible for pastry function prep and training of apprentices on Pastry

My responsibilities at Jam Corner included writing A la Cart dessert menu, function prep, making birthday and special occasion cakes as well as providing cakes, cup cakes, macaron’s, slices etc for the cake cabinet

I worked for A Touch of Salt and it‘s sister restaurant Salt Cellar. I was responsible for writing dessert menus for both restaurants, the dessert prep, function prep as well as birthday and speciality cakes for the restaurant.