Korri Blyth
Hill River
Summary
Accomplished Head Chef with a proven track record at Badgingarra Roadhouse, adept in kitchen leadership and cost management. Excelled in fostering team unity and elevating food quality, significantly enhancing customer satisfaction. Mastered regulatory compliance and sanitation practices, ensuring a safe dining experience. Skilled in multitasking and problem-solving, consistently delivering exceptional culinary experiences.
Overview
15
15
years of professional experience
Work History
Head Chef
Badgingarra Roadhouse
11.2019 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- 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.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Arranged for kitchen equipment maintenance and repair when needed.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
Head Chef
Cervantes Pinnacles Edge Resort
06.2016 - 08.2019
- Hired, managed, and trained kitchen staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Ensured optimal food quality and safety, rigorously adhering to health and sanitation guidelines.
- Negotiated with vendors for better pricing, improving profit margins without compromising on ingredient quality.
- Maintained high standards of kitchen cleanliness, consistently passing inspections with exemplary ratings.
- Developed close relationships with suppliers to source best ingredients.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Sous Chef
George Street Bistro
09.2014 - 08.2015
- 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.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
Sous Chef
Lamont's Cottesloe
10.2011 - 09.2014
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
Apprentice Chef
Lamonts
09.2009 - 10.2011
- Set up food stations by following chef's orders.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Performed other tasks as assigned by sous chef or chef
- Acquired knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently.
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
- Developed strong knife skills through regular practice under the guidance of experienced chefs.
- Improved kitchen efficiency with effective time management and prioritization of tasks.
- Collaborated with senior chefs to develop innovative menu items, attracting new clientele.
- Assisted in inventory control, ensuring optimal levels of ingredients and supplies were available for daily operations.
- Meticulously followed recipes and instructions, producing consistent results that met the restaurant''s standards.
- Demonstrated versatility by working across various stations within the kitchen, enhancing overall productivity.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
Education
Certificate III - Tourism And Hospitality
Australian School of Culinary Arts - ASCA
Perth, WAHigh School Diploma -
Jurien Bay DHS
Jurien Bay, WA09-2009
Skills
- Food safety
- Kitchen leadership
- Kitchen safety
- Kitchen management
- Sanitation practices
- Team management
- Safety management
- Regulatory compliance
- Cost management
- Problem-solving
- Teamwork
- Multitasking
Languages
English
Native or Bilingual
Interests
- Cooking
- Gardening
- Tech enthusiast, passionate about exploring the latest advancements and innovations
- Camping
- I like working with my hands and fixing things
Timeline
Head Chef
Badgingarra Roadhouse
11.2019 - Current
Head Chef
Cervantes Pinnacles Edge Resort
06.2016 - 08.2019
Sous Chef
George Street Bistro
09.2014 - 08.2015
Sous Chef
Lamont's Cottesloe
10.2011 - 09.2014
Apprentice Chef
Lamonts
09.2009 - 10.2011
Certificate III - Tourism And Hospitality
Australian School of Culinary Arts - ASCA
High School Diploma -
Jurien Bay DHS
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