Summary
Overview
Work History
Education
Skills
References
Timeline
Generic

Loren Puckeridge

Bathurst,NSW

Summary

I am a highly motivated chef with 8 years experience looking for a career change to challenge myself and learn new skills.

I have experience with management of staff and customer service.

I have the ability to work in fast paced environments and am a quick and enthusiastic learner who is willing to undergo any training to further my skills.

II am a determined person with a can do attitude and would like to succeed and grow within your company.

Overview

8
8
years of professional experience

Work History

Process Worker

Mars Petcare
03.2022 - Current
  • Maintained a clean and organized workspace, resulting in a safer environment for all employees.
  • Collaborated with team members to achieve daily production goals and consistently meet deadlines.
  • Maintained compliance with health, safety, and environment practices.
  • Weighed and measured items to prevent waste and meet quality standards.
  • Remained attentive throughout shifts, identifying potential safety hazards and promptly addressing them to maintain a secure work environment.
  • Prepared, boxed, and staged outgoing shipments.

Hygiene Cleaner

Mars Petcare Bathurst
03.2022 - Current
  • Cleaned and sanitized bathrooms, kitchens and other similar areas according to established protocols.
  • Enhanced workplace cleanliness by performing thorough daily cleaning tasks, including sweeping, mopping, and dusting.
  • Removed trash, debris and other waste materials from premises.
  • Used time management and efficient cleaning methods to meet deadlines.
  • Handled equipment, chemicals, and materials properly and with caution.
  • Confirmed all cleaning tools and equipment were stored properly after use.
  • Cleaned and polished glass doors, mirrors and other surfaces to maintain professional appearance.
  • Emptied trashcans and transported waste to collection areas.
  • Maintained a well-organized storage area for cleaning supplies to ensure easy access and efficient use of materials.
  • Cleaned and maintained lobbies, offices and other common areas in commercial buildings.
  • Improved overall facility hygiene by sanitizing high-touch surfaces regularly to minimize the spread of germs.
  • Provided assistance to other staff members with cleaning of difficult areas.
  • Organized and used industrial cleaning products following strict safety procedures.
  • Strengthened teamwork within the cleaning staff by actively communicating updates on tasks completed or pending work requirements.
  • Inspected building for potential safety hazards, reporting identified concerns to supervisor.
  • Promoted environmental sustainability by implementing eco-friendly cleaning practices and reducing waste.
  • Demonstrated an outstanding commitment to safety protocols by consistently wearing protective gear during cleaning tasks that involved hazardous materials or situations.
  • Developed strong relationships with clients through professionalism and consistent delivery of reliable services tailored to their specific needs.
  • Contributed to a positive working environment by addressing and resolving maintenance issues promptly.

Sous Chef

Sodexo Mars Bathurst
12.2021 - 02.2022
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Monitored food and labor costs to verify budget targets were met.
  • Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
  • 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.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Set up and broke down kitchen for service.

Head Chef

Banjo's Retreat Cafe
11.2015 - 11.2021
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • 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.
  • Created recipes and prepared advanced dishes.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • 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.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Education

Qualified Chef - Hospitality

Certificate 111 in Commercial Cookery
Lithgow, NSW
11.2017

Skills

  • Cleaning and sanitizing
  • Housekeeping
  • Customer Service
  • Reliability and punctuality
  • Knowledge of cleaning products
  • Efficient Cleaning Techniques
  • Health and safety compliance
  • Waste Management
  • Food safety and sanitation
  • Kitchen Management
  • Effective Communications
  • Verbal and written communication
  • Recipes and menu planning
  • Food plating and presentation
  • Allergen awareness
  • Menu development
  • Workplace Safety
  • Production Scheduling
  • Assembly line experience
  • Attention to Detail
  • Multitasking and Organizing
  • Teamwork and Collaboration
  • Critical Thinking
  • Sorting and Packaging
  • Interpersonal Communication
  • Quality Control
  • Process Control
  • Continuous Improvement

References

Sylvia Phillips

0468 914 536


Ann Mc Bryde

0499222969


Nathan Hammer

0418690604

Timeline

Process Worker

Mars Petcare
03.2022 - Current

Hygiene Cleaner

Mars Petcare Bathurst
03.2022 - Current

Sous Chef

Sodexo Mars Bathurst
12.2021 - 02.2022

Head Chef

Banjo's Retreat Cafe
11.2015 - 11.2021

Qualified Chef - Hospitality

Certificate 111 in Commercial Cookery

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Loren Puckeridge