Kararaina Field
Woorinen
Summary
With a proven track record at both Spoons Riverside/Murray Downs Golf & Country Club and Swan Hill District Health, I excel in kitchen management and team collaboration, significantly reducing food waste while enhancing meal quality. My expertise in food safety and effective communication has fostered a learning-focused environment, driving both staff development and customer satisfaction.
Overview
11
11
years of professional experience
Work History
Chef/Temp Team Leader
Swan Hill District Health
02.2023 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
- Maintained well-organized mise en place to keep work consistent.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Sous Chef
Spoons Riverside/Murray Downs Golf & Country Club
11.2016 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Chef/2IC Manager
Quo Vadis Restaurant
01.2014 - 01.2016
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Education
Certificate III - Commercial Cookery
Bendigo Regional Institute of TAFE
Bendigo-Echuca, VIC01-2015
Skills
- Food safety and sanitation
- Customer service
- Cooking techniques
- Kitchen management
- Meal preparation
- Food quality
- Attention to detail
- Effective communications
- Team collaboration
- Verbal and written communication
- Inventory management
- Staff coordination
Timeline
Chef/Temp Team Leader
Swan Hill District Health
02.2023 - Current
Sous Chef
Spoons Riverside/Murray Downs Golf & Country Club
11.2016 - Current
Chef/2IC Manager
Quo Vadis Restaurant
01.2014 - 01.2016
Certificate III - Commercial Cookery
Bendigo Regional Institute of TAFE
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