John Karini
Uralla,NSW
Summary
Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Maritime Logistics Chef
The Royal Australian Navy
01.2020 - 12.2022
- Contribute to maintaining professional skills & professional accountability.
- Provide advice consistent with management's intent.
- Communicate effectively (including presentations).
- Maintain equipment & resources in often difficult & demanding work conditions.
- Adopt & apply appropriate measures to ensure a safe workplace.
- Adopt & apply appropriate measures to ensure the security of the workplace.
- Comply with policies, directives, governance requirements & standard operating procedures.
- Comply with workplace expectations in often complex, difficult & challenging environments.
Chef
Charles Sturt University Bathurst Campus
04.2018 - 01.2020
- Working as part of a team to deliver a daily changing,seasonal menu for The University.
- Working in support of the kitchen team through various venues at Charles Sturt University,.
- All levels of Function work from small vip to large scale events,.
- Community engagement work, working in the community as part of Charles Sturt University,.
- Use of inventory management system.
- Adhering to HACCAP / Food Safety procedures.
- Cleaning and maintaining of kitchen premises Emirates Wolgan Valley One & Only (2016) 5 Star Hotel Jnr Sous Chef.
- Daily organization of kitchen through daily operations.
- Menu planning for daily changing menu.
- Cooking and service to the 5 star standards layed out by the hotel.
- Full Ala Carte service with menu changing daily.
- Working with seasonal and local produce,adhereing to the Blue Mountains Slow food Movement of menu sustainability.
- VIP function work.
Sous Chef
Emirates One&Only Wolgan Valley
Wolgan Valley, NSW
03.2017 - 04.2018
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
Junior Sous Chef
The Star Casino Sydney
03.2016 - 03.2017
- Running of kitchen through all daily operations.
- Mentoring and Training of Junior Staff.
- Ordering and stock take.
- Private Jet and Yacht catering for VIP guests.
- Events and function work.
- Daily service of al la carte menu through all sections.
- Delegating daily duties, prep sheets and function sheets.
- Being mindful of financial targets, revenue targets, and staffing costs.
- Cooking to a very high level of standard to The Star Casino's private guests.
Junior Sous Chef
The Hydro Majestic Hotel , Escarpment Group
Medlow Bath, NSW
01.2015 - 03.2016
- Developed unique menu items and plating presentations.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Led team by example in preparing items accurately and according to high-quality standards.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Ordered new ingredients and supplies to meet expected needs.
- Monitored recipe portioning to control food costs.
- Oversaw cleanliness of each station in kitchen.
- Planned menus and services for restaurant and off-site events.
- Planned and directed high-volume food preparation in fast-paced environment.
- Produced innovative menu offerings to promote company awareness and customer satisfaction.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Modernized work processes to reduce guest wait times and boost daily output.
Chef De Partie
Parklands Country Garden&Lodges Escarpment Group
Blackheath, NSW
01.2015 - 02.2016
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Worked closely with head chef to create banquet menu for up to 100 wedding guests.
- Cooked memorable dishes that brought new customers into establishment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Plated meals paying special attention to garnishes and overall presentation.
Chef de Partie
Lilianfels Blue Mountains Resort And Spa, Escarpment Group,
02.2014 - 01.2015
Events Chef
ANZ Stadium
Sydney Olympic Park, NSW
01.2009 - 01.2014
Demi Chef
The Crowne Plaza Hotel Terrigal, NSW
Terrigal, NSW
01.2013 - 01.2014
Chef
The Kings School
Sydney, NSW
01.2012 - 01.2013
Commis Chef
Star City Casino
01.2010 - 02.2011
Apprentice Chef
Barker College
Hornsby
01.2006 - 01.2010
Education
Food Safety Supervisors Certificate - Food Safety
Bathurst Tafe
Bathurst,NSW07.2018
Trade Certificate - Commercial Cookery
Ryde Tafe
Ryde,NSW07.2010
Skills
- Budget control
- Quality Control Of Product
- Decision Making
- Instruction and Delegation
- Menu Planning
- Supply Ordering
- Cooking Technique Demonstrations
- Creative Thinking
- Sanitation and Cleaning
- Team Leadership
- Coordinating Kitchen Staff
- Current in Culinary Trends
- Customer Service
- Recipe Development
- Special Events and Catering
- Quality Control and Oversight
- Staff Supervision and Coordination
- Cost Control and Budgeting
- Conflict Resolution
- Flexible & Adaptable
- Microsoft Office
- Active Listening
- Teambuilding
Accomplishments
Was Involved in 2 Multi- Million Dollar property Launches
Hydro Majestic Hotel, Medlow Bath, Blue Mountains NSW
and A New Concept Restaurant at The Star Casino,Darling Harbour,for Private Dining ,
Was a Junior Sous Chef at both restaurants, helped create, plating plans,create standard recipe cards, source produce and train junior chefs in all areas of the kitchen for these venues.
also involved in venue launch for both properties
Whilst running the signature restaurant at The relaunched Hydro majestic Hotel, was nominated for best regional restaurant in NSW, was involved in The Executive Chef being nominated and winning TAA Chef of the year for that year.
Apprenticed under celebrity Chef Sean Connolly
Mentored and worked with TAA Chef of the year Mate Herceg. @ The Hydro Majestic Hotel
Mentored and trained under TAA Chef of the year Jason Alcock @ The Star
Certification
Certificate III in Commercial Cookery (Trade Entry)Issued 2010 by TAFE NSWTrade Certificate in Commercial Cookery (obtained through the completion of an Australian Apprenticeship)Issued 2010 by The Department Of Education NSWFood Safety Supervisor Certificate Issued by Tafe western NSW Valid till 2028
Timeline
Maritime Logistics Chef
The Royal Australian Navy
01.2020 - 12.2022
Chef
Charles Sturt University Bathurst Campus
04.2018 - 01.2020
Sous Chef
Emirates One&Only Wolgan Valley
03.2017 - 04.2018
Junior Sous Chef
The Star Casino Sydney
03.2016 - 03.2017
Junior Sous Chef
The Hydro Majestic Hotel , Escarpment Group
01.2015 - 03.2016
Chef De Partie
Parklands Country Garden&Lodges Escarpment Group
01.2015 - 02.2016
Chef de Partie
Lilianfels Blue Mountains Resort And Spa, Escarpment Group,
02.2014 - 01.2015
Demi Chef
The Crowne Plaza Hotel Terrigal, NSW
01.2013 - 01.2014
Chef
The Kings School
01.2012 - 01.2013
Commis Chef
Star City Casino
01.2010 - 02.2011
Events Chef
ANZ Stadium
01.2009 - 01.2014
Apprentice Chef
Barker College
01.2006 - 01.2010
Food Safety Supervisors Certificate - Food Safety
Bathurst Tafe
Trade Certificate - Commercial Cookery
Ryde Tafe