Katherine Forrester
Chatswood,NSW
Summary
Senior Chef de Partie with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Organized and creative.
My chef instagramis @xkat_forresterx
Overview
12
12
years of professional experience
Work History
Senior Chef De Partie
Liquid & Larder
4 Bligh St Sydney
10.2023 - 02.2024
- Senior Chef de Partie at their three restaurants. Bistecca , The Gidley & Alfies. Mainly Alfies .
- Supported Sous chef in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
Junior Sous Chef
Katering
Redfern, NSW
02.2024 - Current
- Private catering for high end clients - PM , Frank Lowy, Harry Trigaboff
- Enhanced customer satisfaction by creating visually appealing and delicious dishes using fresh, high-quality ingredients.
- Streamlined kitchen operations by implementing efficient food preparation techniques and maintaining a clean work environment.
- Supported executive chef in menu development, resulting in diverse and innovative culinary offerings that attracted new clientele.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing practices as needed.
Chef / Private Chef
Canva
Surry Hills, NSW
11.2018 - 04.2023
- Trained kitchen staff to perform various preparation tasks under pressure.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Developed close relationships with suppliers to source best ingredients.
- Managed farm operations for daily produce ( we had our own farm for majority of veg produce )
- Shopped for ingredients.
- Created customized meal plans based on client dietary restrictions and preferences.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Modernized work processes to reduce guest wait times and boost daily output.
Head Chef Coordinator
Three Queens On King
Newtown
06.2012 - 06.2016
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Private Yacht Chef
Private
Palm Beach
05.2015 - 02.2018
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
Skills
- Rotation Procedures
- Company Safety Standards
- Forecasting and Planning
- Hand Tools
- Ingredient Preparation
- Workflow Optimization
- Recipe Development
- Food presentation
- Cooking methods mastery
- Menu planning
- Adaptability in kitchen
- Pasta making
Timeline
Junior Sous Chef
Katering
02.2024 - Current
Senior Chef De Partie
Liquid & Larder
10.2023 - 02.2024
Chef / Private Chef
Canva
11.2018 - 04.2023
Private Yacht Chef
Private
05.2015 - 02.2018
Head Chef Coordinator
Three Queens On King
06.2012 - 06.2016