Katherine Brown
Dunolly,Vic
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards. Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards. Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
14
14
years of professional experience
Work History
Kitchen Hand
The Rinks
Nowra, Nsw
09.2023 - 05.2024
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Cleaned and sanitized utensils, dishes or silverware.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Helped in setting up and cleaning up before and after service, ensuring a ready-to-use kitchen.
- Managed garbage disposal and recycling in accordance with kitchen protocols.
- Participated in receiving deliveries and organizing supplies in storage areas.
- Ensured proper storage of food supplies to minimize waste and maintain freshness.
Chef De Partie
The Rinks
Huskisson, Nsw
01.2022 - 03.2023
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Managed food usage with proper stock rotation to prevent spoilage.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Operated industrial mixers and other food processing machinery to support kitchen operations.
Chef De Partie
Cooma Hotel
Cooma, Nsw
02.2021 - 10.2021
- Organized the daily mise en place in order to prepare meals efficiently.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
- Safely operated kitchen equipment, including industrial-size mixers and knife sharpening tools.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Cook Manager
Dj's Fish n Chips
Greenwell Point, Nsw
02.2010 - 05.2019
- Directed and supervised kitchen staff in the preparation, cooking, and presentation of food.
- Ensured compliance with health, safety, and sanitation standards in the kitchen area.
- Maintained accurate inventory of all food items; ordered supplies as needed.
- Monitored quality of dishes at every stage of preparation and presentation.
- Coordinated with other kitchen personnel to ensure proper functioning of the kitchen operations.
- Scheduled shifts for kitchen personnel based on forecasted volume levels.
- Trained new employees on proper cooking techniques, equipment use, recipe adherence.
- Organized special events such as banquets or catering services in accordance with customer requests.
- Implemented cost-saving measures while maintaining high quality standards.
- Adapted menu items to meet dietary restrictions or allergies upon request from customers.
- Maintained cleanliness throughout entire work area including floors, walls, counters, shelves.
- Identified potential problems within the kitchen environment and took corrective action when necessary.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Trained new employees to perform duties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw food preparation, production and presentation according to quality standards.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Assisted staff by serving food and beverages or bussing tables.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Sous Chef Apprentice 3rd Yr
Angels by the bay
Huskisson, Nsw
01.2017 - 11.2017
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Created a positive work environment by encouraging teamwork among staff members.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Improved performance of team members resulting in high-quality meals produced daily.
- Assisted with interviewing, hiring and training kitchen personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared variety of foods according to exact instructions and recipe specifications.
Chef 2nd/3rd Year Apprentice
Bomaderry Bowling Club
Bomaderry, Nsw
01.2016 - 01.2017
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Distributed food to service staff for prompt delivery to customers.
Apprentice Chef 1st Yr
Crooked river wines
Gerringong, Nsw
01.2015 - 01.2016
- Prepared, cooked and served meals according to recipes and menus.
- Assisted in ordering food supplies and maintaining inventories of ingredients.
- Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers.
- Maintained cleanliness and hygiene standards in the kitchen area.
- Organized workstations with necessary ingredients and cooking equipment.
- Helped experienced chefs prepare dishes for customers.
- Took direction from head chef on menu items and preparation techniques.
- Trained in proper food handling procedures while adhering to health codes.
- Kept up with current culinary trends by researching new recipes online.
- Monitored stock levels of ingredients to ensure availability for service periods.
- Plated dishes according to instructions provided by head chef or sous chef.
- Carried out basic knife skills including dicing, slicing and chopping vegetables.
Cook
Culburra bowling club
Culburra, Nsw
01.2014 - 11.2014
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Adhered to food safety standards when storing and preparing foods.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
Cook Shift Leader
redrock cafe
Callala Bay, Nsw
01.2012 - 12.2012
- Operated the pizza oven, ensuring pizzas were cooked to order.
- Prepared dough and sauce for pizzas according to recipes.
- Cleaned and sanitized kitchen surfaces and equipment.
- Assisted in loading and unloading food items from delivery trucks.
- Maintained inventory of ingredients such as cheese, vegetables, meats and spices.
- Handled customer orders in a timely manner, ensuring accuracy of order.
- Monitored quality of all products served to customers.
- Ensured compliance with health and safety regulations in the kitchen area.
Education
Cert 3 Hospitality - Hospitality
Tafe Nsw
Nowra, NSW11-2016
Skills
- Food safety understanding
- High-volume dining
- Stock management
- Food Storage
- Positive Attitude
- Food safety knowledge
- Portion Control
- Workplace Health and Safety
- Food Plating and Garnishment
- Verbal and written communication
- Hygiene standards
- Dedicated Work Ethic
- Punctual and Reliable
- Food presentation
- Health Code Compliance
- Continuous Improvement
- Stock Rotation
- Kitchen Organization
- Basic Recordkeeping
- Ingredient Preparation
- Inventory Oversight
Affiliations
- avid gardener
- seasonal food follower
Accomplishments
- chef qualifications
References
References available upon request.
Timeline
Kitchen Hand
The Rinks
09.2023 - 05.2024
Chef De Partie
The Rinks
01.2022 - 03.2023
Chef De Partie
Cooma Hotel
02.2021 - 10.2021
Sous Chef Apprentice 3rd Yr
Angels by the bay
01.2017 - 11.2017
Chef 2nd/3rd Year Apprentice
Bomaderry Bowling Club
01.2016 - 01.2017
Apprentice Chef 1st Yr
Crooked river wines
01.2015 - 01.2016
Cook
Culburra bowling club
01.2014 - 11.2014
Cook Shift Leader
redrock cafe
01.2012 - 12.2012
Cook Manager
Dj's Fish n Chips
02.2010 - 05.2019
Cert 3 Hospitality - Hospitality
Tafe Nsw
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