Lisa Marie Farrelly
Bronte,NSW
Summary
High-performing Chef offering multiple years of restaurant , hotel and production experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Menu development to the higest standard.
Overview
14
14
years of professional experience
Work History
Head Chef
Sweet Kiss Wholesale
06.2022 - Current
- Full time (40 hours per week)
- Elevated companys reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Production Pastry Chef
Le Patissier
11.2018 - 05.2022
- Full time (40 hours a week)
- Consistently met high standards of quality control for all prepared dishes.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
Head Pastry Chef
Cliff At Lyons
05.2016 - 11.2018
- Full time employee
- Enhanced customer satisfaction by creating innovative and visually appealing pastry designs.
- Increased bakery sales by introducing seasonal and trending dessert options.
- Streamlined production processes for improved efficiency and reduced waste in the kitchen.
- Mentored junior pastry chefs, fostering a positive learning environment and promoting professional growth.
Sous Chef
Brasserie Sixty6
06.2013 - 05.2016
- Full time employee
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
Chef De Partie
St. Andrews Country Club
10.2011 - 05.2013
- Full time employee (winter season)
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Commis Chef
Dunboyne Castle Hotel & Spa
06.2010 - 09.2011
- Full time employee
- Assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Education
Diploma - Professional Cookery
DIT
Cathal Brugha Street, Dublin10.2011
High School Diploma -
Hartstown Community School
Dublin, Ireland 06.2009
Skills
- Emergency First Aid
- Fire Awareness Training
- Food Safety Supervisor
- Menu Development
Languages
French
Elementary
Irish
Limited Working
English
Native or Bilingual
Timeline
Head Chef
Sweet Kiss Wholesale
06.2022 - Current
Production Pastry Chef
Le Patissier
11.2018 - 05.2022
Head Pastry Chef
Cliff At Lyons
05.2016 - 11.2018
Sous Chef
Brasserie Sixty6
06.2013 - 05.2016
Chef De Partie
St. Andrews Country Club
10.2011 - 05.2013
Commis Chef
Dunboyne Castle Hotel & Spa
06.2010 - 09.2011
Diploma - Professional Cookery
DIT
High School Diploma -
Hartstown Community School
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