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
Sydney, NSW
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
Dublin, Ireland
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
Kildare, Co.Meath
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
Dublin, Ireland
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
Boca Raton, Florida
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
Dunboyne, Co.Meath
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