JULIE RYDER
Perth,WA
Summary
Culinary professional skilled in delivering exceptional dining experiences through high-quality food preparation and collaboration. Proven adaptability in dynamic kitchen environments, maintaining quality control and driving efficiency. Recognized for consistent positive guest feedback and contributions to team development and training.
Overview
8
8
years of professional experience
Work History
Utilities
Compass Group
Perth , Western Australia
03.2026 - Current
- Maintained cleanliness and organization in dining and service areas daily.
- Provided exceptional customer service during food and beverage service.
- Collaborated with team members to ensure smooth operations during peak hours.
- Resolved guest complaints promptly to enhance overall satisfaction.
- Set up and broke down event spaces for various functions as needed.
- Trained new staff on hospitality standards and operational procedures effectively.
- Monitored inventory levels and restocked supplies to meet service demands.
- Served food and drinks to customers in a timely manner.
- Cleaned tables, chairs, dishes, cutlery and glassware after each meal period ended.
- Kept facilities in good condition through regular upkeep, cleaning and preventive maintenance.
- Restocked supplies of condiments, beverages and other items as needed.
- Assisted in training new hospitality workers on proper procedures for providing quality customer service.
- Minimized risks to guests by strictly following sanitizing procedures for different areas.
Apprentice Chef Level 3
ISS Intergrated Services
06.2021 - 02.2024
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Assisted with additional kitchen tasks to support team operations. as assigned by sous chef or chef
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
- Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
- Operated commercial cooking and baking equipment in support of head chef.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Received positive feedback from guests on exceptional food quality and presentation, contributing to the restaurant''s reputation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Improved kitchen efficiency with effective time management and prioritization of tasks.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- Collaborated with senior chefs to develop innovative menu items, attracting new clientele.
- Enhanced guest satisfaction through timely preparation of orders while maintaining high standards for taste and presentation.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prepped daily menu items to quickly deliver upon request.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Demonstrated versatility by working across various stations within the kitchen, enhancing overall productivity.
- Streamlined prep processes for increased efficiency, allowing for a smoother flow of service during peak dining hours.
- Placed orders to restock items before supplies ran out.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Placed orders for fresh ingredients to maintain stock levels. and supplies to meet expected needs.
- Rotated through all prep stations to learn different techniques.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Planned and directed high-volume food preparation in fast-paced environment.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Monitored food quality and presentation to maintain high standards.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Trained and supervised cooking staff to expertly meet daily needs.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Adjusted recipes based on ingredient availability or customer request.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Prepared and served various food items in fast-paced [Type] environment.Dietary requirments
- Measured and mixed ingredients according to precise recipes for best results.
- Planned menus for different events, seasons and customer requests.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Prepared and served various food items in fast-paced [Type] environment.Allergents requirments
Apprentice Chef
Compass Group ,ISS Integrated Services
09.2019 - 01.2021
- Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner.
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Maintained well-organized mise en place to keep work consistent.
- Improved kitchen efficiency with effective time management and prioritization of tasks.
- Adapted quickly to new menu items, ensuring seamless integration into service.
- Fostered team collaboration by assisting colleagues during peak service hours.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
- Operated commercial cooking and baking equipment in support of head chef.
- Prepared and organized cooking ingredients for the chef to ensure efficient meal preparation.
- Trained and supervised cooking staff to expertly meet daily needs.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Received positive feedback from guests on exceptional food quality and presentation, contributing to the restaurant's reputation.
- Maintained food safety and sanitation standards.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Suggested actionable improvements to streamline training procedures.
- Planned menus for different events, seasons and customer requests.
- Measured and mixed ingredients according to precise recipes for best results.
- Adjusted recipes based on ingredient availability or customer request.
- Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Prepared and served various food items in fast-paced [Type] environment.Dietary requirements
- Prepared and served various food items in fast-paced [Type] environment.Allergens requirments
- Executed various kitchen tasks to support daily operations.
- Received positive feedback from guests on exceptional food quality and presentation, contributing to the restaurant's reputation.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- Monitored food quality and presentation to maintain high standards.
- Followed strict standards for food handling and safety, minimizing risks to customers.
Utility Worker
Compass Group Management
02.2020 - 05.2020
- Verified compliance with safety procedures while working on utility systems, maintaining a safe work environment.
- Completed daily maintenance tasks in record time to maximize productivity.
- Kept work area clean, neat, and well-stocked to maximize productivity.
- Restocked service foods in cribs section, ensuring continuous availability for customer needs.
- Prepared vegan and vegetarian grab-and-go meals, enhancing customer convenience and dietary options.
- Safely and effectively handled wide range of cleaning products and solutions.
- Followed instructions from supervisor regarding daily job tasks and duties.
Utility Worker
Compass Group Management
02.2019 - 03.2019
- Verified that all safety procedures were followed while working on utility systems.
- Responded to emergency calls for utility repairs, ensuring timely resolution to minimize service disruptions.
- Safely and effectively handled a wide range of cleaning products and solutions.
- Facilitated positive work environment through effective communication and collaboration with colleagues across departments.
- Demonstrated flexibility in adapting to changing priorities and assisted in emergency situations while ensuring regular duties were completed on time.
- Fostered a culture of continuous improvement within the team by actively participating in ongoing training sessions, workshops, or seminars related to industry developments and best practices.
- Reported issues to the property manager so effective resolutions could be put into place.
- Positively engaged with customers and maintained professional appearance as company representative.
Education
High School Diploma -
Joondalup Tafe
Western Australia07-2023
No Degree - General Curriculum
Girrawheen Senior High School
Girrawheen, WA12-1987
Skills
- Kitchen Safety
- Food Preparation
- Knife Skills
- Cooking techniques
- Sanitation Practices
- Ingredient Knowledge
- Portion and cost control
- Food presentation
- Food Storage
- Food pairing
- Waste Reduction
- Culinary creativity
- Nutrition knowledge
- Basic Baking
- Outstanding multitasking abilities
- Baking procedures
- Basic cooking methods
- High hygienic standards
- Cleanliness and sanitation
- Hygiene practices
- Measuring and portioning
- Meal Preparation
- Stock Rotation
- Bulk Food Preparation
- Portion Control
- Teamwork and Collaboration
- Recipe Development
- Customer Service
- Problem-Solving
- Time Management
- Cleaning and organization
- Attention to Detail
- Problem-solving abilities
- Multitasking and Organization
- Efficient multitasking
- Cleaning and sanitization
- Reliability
- Excellent Communication
- Active Listening
- Effective Communication
- Adaptability and Flexibility
- Kitchen Organization
- Safe Food Handling
- Kitchen Sanitation
- Task Prioritization
- Cooking
- Analytical Thinking
- Goal Setting
- Professionalism
- Quality Control
- OSHA Regulations Knowledge
- Menu Memorization
- Garnishing and Plating
- Food Production
- Food Handler Certification
- Ingredient Selection
cooking ,camping,reading books,fishing ,
i enjoy cooking for family and friends
camping and nature walks
enjoy companions like minded people
love to entertain
love fishing with family and friends
love poetry
Nature walks
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REFERENCES
Pyidaf Sing assistant head chef, Compass group Spinifex Village
Brendan Sing Recruitment officer, Compass Group Perth Head Office
LIsa Ruff Site Manager ISS, Roy Hill Mine Site
Clayton Bellman Head Chef ,Compass Group Spinifex Village
Lisa Urlulu Head Chef ,Wheatstone Village
Aiden Garthrole ,supervisor Spinifex Village
Fiona Gee ,Supervisor ,Spinifex Village
Andrew Pratt ,Site Manager ,Spinifex Village
Yolander Forgarty,Assistant Site Manager ,Spinifex Village
Timeline
Utilities
Compass Group
03.2026 - Current
Apprentice Chef Level 3
ISS Intergrated Services
06.2021 - 02.2024
Utility Worker
Compass Group Management
02.2020 - 05.2020
Apprentice Chef
Compass Group ,ISS Integrated Services
09.2019 - 01.2021
Utility Worker
Compass Group Management
02.2019 - 03.2019
High School Diploma -
Joondalup Tafe
No Degree - General Curriculum
Girrawheen Senior High School