Lea T. Lawrence
Meadow Springs,Western Australia
Summary
Experienced culinary professional with a strong background in Western and Asian cuisines. Committed to upholding the highest standards of quality, teamwork, and food safety. Passionate about sharing knowledge, values, and expertise with colleagues, while continuously striving for personal and professional growth.
Overview
21
21
years of professional experience
Work History
Sous Chef and Catering Manager
Mataya
02.2024 - 03.2025
- 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.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- 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.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- 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.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Monitored food production to verify quality and consistency.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef
Raafa Club
10.2022 - 01.2024
- 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.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- 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.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Larder Chef
Murphy Irish Pub
03.2021 - 09.2022
- Showcased attention-to-detail while assembling visually appealing plates that adhered to restaurant''s brand identity.
- Continuously expanded knowledge of global cuisine trends, integrating diverse flavors into menu offerings as appropriate.
- Actively participated in menu planning meetings, contributing valuable input based on larder station expertise and industry trends.
- Managed inventory for the larder section, reducing food waste through proper storage techniques and timely ordering of supplies.
- Maintained high standards of food safety and hygiene, ensuring all prepared items met or exceeded quality expectations.
- Supported cost control initiatives by monitoring portion sizes and minimizing product waste during preparation stages.
- Improved overall kitchen efficiency by streamlining larder station processes and maintaining a clean and organized workspace.
- Streamlined communication between suppliers and the kitchen team, ensuring timely delivery of fresh produce for daily use.
- Provided guidance to junior staff members, fostering a supportive learning environment within the larder station team.
- Implemented new ways to preserve ingredients with modern techniques such as sous vide, resulting in longer shelf life and fresher flavors.
- Received frequent positive feedback from customers on the quality and presentation of larder-based dishes.
- Increased overall guest satisfaction through consistent adherence to dietary restrictions and customization requests for plated dishes.
- Exhibited strong time management skills by prioritizing tasks appropriately during busy services periods without compromising quality.
- Demonstrated versatility in supporting other kitchen stations when needed, showcasing strong teamwork abilities.
- Enhanced menu offerings by incorporating seasonal ingredients and creating innovative cold dishes and salads.
- Strengthened communication between front-of-house staff and kitchen team, resulting in smoother operations during peak times.
- Efficiently executed daily prep tasks, ensuring a consistent variety of fresh options available for service.
- Collaborated with executive chef to develop new menu items, combining creativity with culinary expertise.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Modified recipes to accommodate dietary restrictions and allergies.
Short order cook/sandwich artist
Tribeca & Co Southern River
07.2020 - 10.2020
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
Food runner /Salad section /Dips/Preps
Pancho's Mexican restaurant
07.2020 - 10.2020
Pizza Maker/ decorator/ salads/ desert /Till/ All-rounder
Theo & Co Pizzeria
10.2017 - 07.2020
Food & Beverages Production Department
La Carmela Boracay Resort Hotel
04.2012 - 05.2012
Housekeeping Department
Citi Grand Inn
05.2011 - 06.2011
Operations Department
Merci Bakeshop
04.2011 - 05.2011
House cook, housekeeping, marketing
Singapore Foreign Domestic Worker
05.2004 - 02.2010
Education
Certificate 2 Level Food safety Supervision Skill Set -
11.2023
Commercial Cookery Cert 3 -
06.2021
Bachelor of Science - Commercial Cookery
La Consolacion College
Bacolod City11.2012
National Certificate 2 - Commercial Cooking
Technical Education And Skills Development Authority
Talisay City04.2012
Certificate of Actual Board Training -
Negros Navigation Oceanlink Institute
Manila09.2010
Home Skills Training Program -
Technical Education & Skills Development Authority
Manila03.2003
Bachelor of Science - Hospitality Management
John B. Lacson Colleges foundation
Bacolod city03.2001
Skills
- Knife proficiency and safety
- Food safety and workplace hygiene (HACCP)
- Cooking, Western and Asian cuisine
- Baking, Decorating and Pizza making/decorating
- Making Salads, Sandwiches, Condiments, Desserts
- Cooking Pastas
- Bartending and cocktails mixing
- Waitressing/Food Serving
- Till/ Cash handling/End of day reconciliation
- Customer Service
- Catering, Stock Take, and Ordering
- Breakfast Chef
Attributes
- Proficient in English and Tagalog
- Quick learner with a team-oriented mindset
- Hardworking, reliable, and dedicated to high standards
- Ability to work well under pressure
- Trustworthy and responsible
Personal Information
Citizenship: Australian
Awards
- Certificate of Recognition - Cake Fondant Decorating Competition (2nd place)
- Certificate of Recognition - Student Chefs War (3rd place)
- Certificate of Participation - Educational Tour of Werdenberg Intl. Corporation Warehouse & Cold Storage Facilities, Santis Delicatessen Shop, Euroswiss Meat Manufacturing And Food & Wine Tasting, Makati Philippines
- Certificate of Participation - Hospitality and Tourism Management Regional Summit with the theme: "A Path to a Progressive Tourism Industry", L' Fisher Hotel Bacolod City Philippines
- Certificate of Participation - Single Day Tour, Monde M.Y. San Corporation, Philippines
- Certificate of Participation - Exposure Tour, Istituto Culinario, Manila Philippines
- Certificate of Participation - Hotel Familiarization and Exposure, Philippines
- Certificate of Participation - Eco Tour Exposure, Department of Tourism, Lake Sebu Philippines
- Certificate of Participation - Personality Development Seminar Workshop, Bacolod City Philippines
- Certificate of participation - Seminar with the theme: "Building Personality with Confidence and Living a Culture of Excellence", Bacolod City Philippines
- Certificate of Attendance - Seminar with the theme: "What's in, What's out in Human Resource Management", Bacolod City Philippines
- Certificate of Attendance- Mock Seminar Entitled "Exhibition and Trade Show & Conference Arrangement Committee", Bacolod City Philippines
- Certificate of Attendance - Dining Experience, Lolo Dad's Brasserie, Philippines
Timeline
Sous Chef and Catering Manager
Mataya
02.2024 - 03.2025
Chef
Raafa Club
10.2022 - 01.2024
Larder Chef
Murphy Irish Pub
03.2021 - 09.2022
Short order cook/sandwich artist
Tribeca & Co Southern River
07.2020 - 10.2020
Food runner /Salad section /Dips/Preps
Pancho's Mexican restaurant
07.2020 - 10.2020
Pizza Maker/ decorator/ salads/ desert /Till/ All-rounder
Theo & Co Pizzeria
10.2017 - 07.2020
Food & Beverages Production Department
La Carmela Boracay Resort Hotel
04.2012 - 05.2012
Housekeeping Department
Citi Grand Inn
05.2011 - 06.2011
Operations Department
Merci Bakeshop
04.2011 - 05.2011
House cook, housekeeping, marketing
Singapore Foreign Domestic Worker
05.2004 - 02.2010
Certificate 2 Level Food safety Supervision Skill Set -
Commercial Cookery Cert 3 -
Bachelor of Science - Commercial Cookery
La Consolacion College
National Certificate 2 - Commercial Cooking
Technical Education And Skills Development Authority
Certificate of Actual Board Training -
Negros Navigation Oceanlink Institute
Home Skills Training Program -
Technical Education & Skills Development Authority
Bachelor of Science - Hospitality Management
John B. Lacson Colleges foundation
Similar Profiles
Alisi MataeleAlisi Mataele
Co-Founding Partner at Mataya GroupCo-Founding Partner at Mataya Group
Larence LongLarence Long
Carpenter at Mataya Construction Co IncCarpenter at Mataya Construction Co Inc
Elisabeth SelenkowitschElisabeth Selenkowitsch
Camp Manager/Administrator at Rosslyn Hill MiningCamp Manager/Administrator at Rosslyn Hill Mining