Marie Aurelie Armandine

Vasey RSL Brighton Aged Care - 3months

Duties:

Make sustagen and prepare fruit platter

Meanwhile will make soup and do the prep for the lunch and the dinner together

Bake cake for afternoon tea and prep everything for the dinner dessert- facility have 40 residents

Melbourne Zoo

Outlets: Giraffe, Elephant, Meerkat,

Macaw, Bistro, Sushi

Main kitchen and Bakery

Not Busy days 800-3000

Busy days 8000-10,000 visits

Duties:

Giraffe - In charge of making jaffles and toasting jaffles

Meerkat- In charge of cutting veggies + fruits for the detox fruit cups and have to blend veggies and fruits for the customers

Macaw and Elephant - Is the most busy of all and have been working there quite a lot and mostly under pressure

On school holidays and long weekend holidays, frying chips, nuggets, making burgers, hot dogs,

Frying chicken nuggets, chicken cutlets , fish battered, popcorn chicken, loads of fries with slow brisket beef and rich bechamel sauce with pico de gallo on top

Sweet potatoes fries with feta and fried basil, garlic oil and powdered black olives, curried fries

Main Kitchen : Food production, packing up salad,fruit salad, cupcakes, danishes, pies, pre cooked fried chicken which is sent to each outlets, prep for next day

Sushi :

Making sushi rolls california rolls, crispy chicken rolls, veggie cucumber rolls, tofu sushi , salmon rolls

Tuna rolls , prawns rolls 300-400 sushi per day chicken sliders, poke bowl, prep cutting 20kg of salmon for sushi

Bakery:

Making shortbread dough and flattened, shape into animals shape , bake biscuits 300-400 per day, make scones and brownies, filling up allergens requirements

Preparation of muffin mixture, bake muffins and decorate, knowledge of fondant and how to flattened for biscuits and decorate them

St Catherine School
The Prepping for the Breakfast, Lunch and Dinner + Next Day Prep:-

• Tray up bacon, cooked them
• Made Scrambled eggs
• Roasted Tomatoes with herbs and olive oil and salt and mushroom separately
• Fried the hash brown
• Prepared the muffin tray and had put mixture in each muffin tray
• Chopping and slicing, chilies , coriander, spring onions, cucumber, onions
• Made chicken, Avo and egg sandwiches for dietary requirements
• Steamed a batch of brown rice and cooked the quinoa in boiling water (4 bags)
• Prepping for the fruit salad
• Marinated the chicken drumstick with soy sauce, honey, ginger, garlic and sesame oil
• Steamed Rice
• Frying eggs and bacon and was placed on an English muffin with tomato relish,
• was heated up before service
• Tray up assorted Savory pastries to heat up in oven
• Tray up sushi in large plate and spring rolls with vermicelli,
• minced chicken and Vietnamese basil(Functions)
• Cucumber, carrots and celery all cut in batonnet for dipped and prep salad
• Marination of lamb kofta: mint, cumin, onion, garlic, chili flakes, mint leaves, coriander,
• parsley, paprika, ginger and garam masala
• Marination of gyros chicken: yoghurt, garlic, lemon juice, mixed herbs,
• paprika, oil and honey
• Making of tzatziki
• Salsa Verde for the Mexican night
• Chili con carne was made and was spread on top of the Doritos once it was cold and mozzarella cheese were later added on top
• and was put in the oven to melt the cheese
• Marinated the lamb and it was left to cook overnight in the oven
• Gravy made with gravy mix
• Mashed Potatoes
• Steamed snake beans, carrots, broccoli and green peas
• Fried Chips, fried eggplant and zucchini coated with panko
• Tray up Dumplings & Dim sims and steamed in oven
• Roasted oats with maple syrup, honey, nuts and dried fruits were added at last
• Usually, this prep is for 150 to 226 people including (Teachers, Primary School and Boarding school Students)
• Maintained well-organized Mise En Place to keep work consistent
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs

Exchange House
Preparation for Lunch and Dinner:-

• Washed the lettuce, herbs and put them in containers
• Chopped and sliced veggies
• Prep of salad
• Blanched lobsters and removed the shell (Function Dinner)
• Slice roasted chicken and portioned them
• Created an incision in the scallops and inserted the liquorice in (Function Dinner)
• Helped the Head Chef with the bisque soup (Function Dinner)
• Cut bread and spread butter and added turkey breast cos lettuce and cranberry jam
• Cut bread and spread butter and added mix chicken with kewpie mayonnaise, cos lettuce and cheese
• Cleaning the bench and sanitizing before ending the shift

Flemington Racecourse/Main Kitchen (Functions)
Lunch Service Preparation:-

• Grilled, King fish and tray up
• Grilled beef and tray up
• Sliced beef
• Cut wedges of lemon
• Assisted the Head Chef and Sous Chef by plating up 500 plates for entree
• (Functions held by Peter Rowland)
• Plate up steak on a bed of cauliflower puree, with gravy and small legumes with garnish
• Plate up grilled king fish with mashed potatoes, sliced marinated fennels with herbs, a glazing sauce
• with pomegranate seeds sprinkled on top
• Grilled Burgers and Assembling mini hamburgers for kids
• Fried chips for kids' meal
• Chopped nuts
• Prep for next day
• Helped the kitchen staff when needed and when required extra help
• Cleaning utensils and sanitizing them for others to use and also, by preventing cross contamination

MCG/ Main Kitchen

• Tray up 40 kgs of cauliflower and were roasted in the oven
• Peeled prawns 3 big containers
• I assisted the Sous Chef in the making of gravy (Scottish recipe)
• whiskey, beef stock, bay leaf, thyme and plain flour
• Plated for functions
• Cooked risotto with mixed mushrooms
• Tray up Savoury muffins, croissant, chocolate croissant, mini quiche
• mini tarts with dried tomatoes and heated up in oven
• Chopped vegetables for stock
• Spread basil leaves, mozzarella cheese
• Chopped herbs three big containers
• Cut wedges of lemon
• Removed fat off meat
• Prevented cross-contamination from utensils, surfaces and pans when cooking and
• plating meals for food allergy sufferers

Aged Care Bayswater
Lunch Service Preparation:-

• Prep of caramelized onion quiche
• Prep of pumpkin soup and peas soup
• Making of sponge cake and baking it also decorating with whipped cream for
• a resident birthday
• Getting ready for service fried chips, fried beer fish batter,
• lemon sliced, tartare sauce, cocktails of seafood
• Preparation of coleslaw
• Vitamized Food for unwell resident
• Prep Charcuterie board, cheese platter
• Prep Fruit platter
• Making of Sandwiches for residents
• Marination of lamb and was cooked in oven overnight
• Checked temperatures of each fridges
• Cleaning and sanitizing bench after ending shift

Americano Grill
Preparation for Dinner Service:-

• Slicing and Chopping vegetables
• Blanching the octopus and removing the skin off the octopus
• Cos lettuce was washed and cut in a shape for hamburgers
• Baby carrots was blanched and peeled 1 full container
• Shredded the cheddar cheese and diced the smoked cheese
• Sliced beef brisket
• French trim a rack of lamb
• Vacuum pack the gravy and weighted each of them
• Handled and stored food to eliminate illness and prevent cross-contamination

Duties:-

• Prepared Breakfast : poached eggs, sauteed mushroom, grilled bacon, grilled sausages, fried eggs
• Make Bircher
• Prepared Sauces: Hollandaise, Bernaise, Gravy, Bechamel, Salsa verde, Pesto, Tzatziki, onion relish and sambal
• Marination of brisket, pork and lamb and cook overnight in oven and smoked in the morning and pulled when hot
• Made Hamburgers and club sandwich
• Making and baking of banana bread and blueberries muffin
• Made cheesecake with thyme flavored
• Prep of Asian salad, pickle onions. coleslaw and Greek salad
• Slicing and chopping
• Char grilled veggies
• Cooked stew
• Placed Orders and purchased goods (By phone or online)
• Monitor Delivery
• General Cleaning

Duties:-

• Preparation of egg, chicken mix, veg sandwiches
• Vitamised food for the week and weekend
• Made scones for afternoon tea
• Prepared Porridge
• Deep fry hash browns
• Sliced Meats
• Assisted the Chef during Lunch service
• Plating of vitamized during Lunch Service
• Whipped cream for dessert
• Baked cake for afternoon Tea
• Chopped vegetables for stew
• Dessert hummingbird cake, sticky pudding cake, red velvet cake, marble cake, lemon curd tart, flummery, mousse, panna cotta etc...
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Mentored staff in expectations and parameters of kitchen goals and daily work.
• General Cleaning

Duties:-

• Prepared of sandwiches for the café 100 per day
• Diced of fruits, cut vegetables in batonnet such as celery and carrots for dips
• Prepared chicken, fish and vegetable stock
• Grilled bacon, mushroom and tomatoes, make poached eggs, hollandaise and hash brown for morning shift for customers
• Food preparation for daily service (cutting, peeling and chopping) ·
• Assisting chef in cooking duties; heating of food and platting up on trays
• Knowledge of vegetarian food, varieties of salads or main meals.
• Baked muffin, banana bread and croissants for the café
• General cleaning

Placement

Duties:-

• Worked all sections in the kitchen department
• Prep vegetables chopping and slicing
• In charged of prep for soup and stew
• Prep Sandwiches
• Sliced Ham, Roasted Beef and Lamb
• Fried chicken pieces with curry leaves and chillies
• Plating for 300 persons for function
• Identified inefficiencies leading to improved productivity.
• Cleaning and sanitizing before ending shift

Duties:-

• Food preparation; peeling, slicing, chopping and dicing
• Batter preparation for pan fried fish
• Preparation for mix salad
• Helping as front of house on busy days
• General cleaning