Kaiden Karu
Ocean Reef,WA
Summary
Forward-thinking professional offering more than four years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Dynamic and highly skilled FIFO Chef with a passion for culinary excellence and proven culinary skills, seeking a rewarding position with Mineral Resources Ltd. Committed to upholding the company's values and contributing to a positive team environment.
Overview
5
5
years of professional experience
Work History
Chef
Civeo/FMG Iron Bridge Mine (North Star)
11.2022 - 07.2023
- Demonstrated culinary expertise in batch/bulk cooking diverse menus for large groups in fast-paced environment for remote work site.
- Disciplined and dedicated to meeting high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Cook to order, pastry & fruit prep for crib and breakfast/dinner/tavern service; sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Effectively use items in stock to reduce food cost and waste reduction initiatives to save money.
- Observed the ordering/food costs and verify against budget.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sanitized all counters properly to prevent food-borne illness.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Chef De Partie
Alkimos Cafe & Grill
05.2022 - 11.2022
- Worked collaboratively with kitchen staff to ensure seamless operations.
- Managed inventory - stock rotation, storage, quality, and appearance.
- Maintained up-to-date knowledge of culinary techniques and practice.
- Maintenance, cleaning, and sanitising schedules for equipment, storage and work area to prevent food-borne illness.
- Maintained well-organized mise en place to keep work consistent.
- Food service and plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, frying and baking.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Planned and directed high-volume food preparation in fast-paced environment.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef Intern
The Westin Hotel
05.2018 - 03.2020
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Cleaned kitchen counters, refrigerators, and freezers.
- Checked expiration dates, rotated food and removed any items that were no longer usable.
- Checked items into inventory and stocked goods into proper locations.
- Read through recipes and set up ingredients for Sous & Head chef.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Assisted with cold larder, breakfast, hot entree, dessert, and banquet service.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality and safety standards.
Education
Certificate III Commercial Cookery
North Metropolitan TAFE - Kendrew Crescent Campus
Joondalup, WA2021
Certificate II Commercial Cookery
North Metropolitan TAFE - Kendrew Crescent Campus
Joondalup, WA2017
Skills
- Adaptable and resourceful, thriving in fast-paced and challenging settings
- Inventory or pantry restocking, storage, quality, and spoilage prevention
- Workflow optimization
- Strong knife skills, nutrition knowledge, allergen awareness
- Culinary techniques/expertise
- Meal preparation & attention to detail
- Complex problem-solving & multi-tasking abilities
- Effective communications & time management
- Efficient food service operations & kitchen management
- Strong verbal and written communication
- Kitchen equipment operation and maintenance
- Company quality standards
- Banquets and catering
- Food plating and presentation
- Food safety, utensils & equipment sanitation
Timeline
Chef
Civeo/FMG Iron Bridge Mine (North Star)
11.2022 - 07.2023
Chef De Partie
Alkimos Cafe & Grill
05.2022 - 11.2022
Chef Intern
The Westin Hotel
05.2018 - 03.2020
Certificate III Commercial Cookery
North Metropolitan TAFE - Kendrew Crescent Campus
Certificate II Commercial Cookery
North Metropolitan TAFE - Kendrew Crescent Campus
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