Laura Penuela
Summary
Accomplished Chef De Partie at Riceboi, adept in team management and safe food handling, I led the preparation team to ensure quality and consistency, significantly enhancing customer satisfaction. My leadership and staff training skills, coupled with a commitment to excellence, have consistently elevated kitchen operations and culinary standards.
Overview
5
5
years of professional experience
Work History
Chef De Partie
Green Zebra
07.2024 - Current
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Prepared items for roasting, sautéing, frying, and baking.
Chef De Partie
Riceboi
08.2021 - 07.2024
- Led the preparation team with precision and efficiency, particularly during high-demand weekends. My responsibilities were diverse and demanding, requiring a blend of leadership and organization.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Ensured the quality and consistency of our dishes by meticulously monitoring cooking temperatures and techniques, maintaining the highest standards of food safety and taste.
- Handling orders and meticulously checking deliveries to ensure accuracy and freshness.
Line Cook
Yoko Dining
10.2019 - 08.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Chef
Opa Bar & Mezze
04.2021 - 06.2021
- 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.
Education
Diploma of Hospitality Management -
Queensland Academy of Technology
Brisbane, QLD11.2021
Certificate IV in Commercial Cookery -
Queensland Academy of Technology
Brisbane, QLD04.2021
Skills
- Team Management
- Safe Food Handling
- Knife Skills
- Kitchen leadership
- Staff Training
- Supervising Food Prep
Timeline
Chef De Partie
Green Zebra
07.2024 - Current
Chef De Partie
Riceboi
08.2021 - 07.2024
Chef
Opa Bar & Mezze
04.2021 - 06.2021
Line Cook
Yoko Dining
10.2019 - 08.2021
Diploma of Hospitality Management -
Queensland Academy of Technology
Certificate IV in Commercial Cookery -
Queensland Academy of Technology
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