Karren Jara
Melbourne
Summary
An organised and highly-motivated employee with desire to take on new challenges that is eager to apply time management and organisational skills in various environments. With strong work ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Seeking entry-level opportunities to expand skills while facilitating company growth.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef
Di Francesco Cucina
12.2024 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
Commis Chef
Bornga Korean Restaurant
12.2021 - 11.2024
- Rotated food stock, using up older items first and rejecting expired goods
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Handled food deliveries, processing items and accurately placing into inventory
- Supervised kitchen food preparation in demanding, high-volume environments
- Assessed inventory levels and placed orders to replenish goods before supplies were depleted
- Checked food portioning for optimal presentation and cost control
- Streamlined kitchen processes to shorten wait times and serve additional guests
- Trained kitchen workers on culinary techniques
- Cleaned and sanitised kitchen equipment, utensils and work stations
- Prepared variety of foods according to exact instructions and recipe specifications
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods
- Prepared workstations with ingredients and tools to increase efficiency
- Placed frequently used ingredients in proper storage containers and placed perishable items in the refrigerator
- Checked quality of food products to meet high standards
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons
Junior Chef
Hanabishi Japanese Restaurant
01.2021 - 12.2021
- Maintained cleaned and organised work areas at all times to bring safety and quality to the food preparation process
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximising customer satisfaction, and repeat business
- Prepared food items in compliance with the recipes and portioning control guidelines
- Checked for quality, kept track of old and new items and stock to confirm freshness of food and ingredients
Education
Diploma - Hospitality Management
Acumen College
12.2022
Certificate III and IV - Commercial Cookery
Acumen College
05.2022
Diploma of Business Management - Business Administration And Management
JTI Institute
10.2020
Bachelor of Science - Pharmacy
University of The Immaculate Conception College
Davao04.2002
Skills
- Team Management skills
- Have a great work of ethic
- Ability to work under pressure
- Meticulous attention to detail
- Customer service experience
- Cleanliness and Sanitation
- Food quality
- Ingredient knowledge
- Frying techniques
- Recipes and menu planning
- Allergen awareness
- Sauce preparation
Certification
TRA Job Ready Final Assessment Certificate
Food Safety Certificate
Allergen certificate
Positive Skills Assessment
Chef: 351311
Cook : 351411
Timeline
Chef
Di Francesco Cucina
12.2024 - Current
Commis Chef
Bornga Korean Restaurant
12.2021 - 11.2024
Junior Chef
Hanabishi Japanese Restaurant
01.2021 - 12.2021
Diploma - Hospitality Management
Acumen College
Certificate III and IV - Commercial Cookery
Acumen College
Diploma of Business Management - Business Administration And Management
JTI Institute
Bachelor of Science - Pharmacy
University of The Immaculate Conception College
TRA Job Ready Final Assessment Certificate
Food Safety Certificate
Allergen certificate
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