MARIE CHRISTELLE PAPILLON
Torquay,Australia
Summary
Reliable Housekeeping Room Attendant skilled in room inspection, restocking and turnover. Delights guests with thoroughness of room cleaning and quick response to requests. Dependably meets daily housekeeping performance goals. Stays on top of demands in fast-paced environments by effectively using slow periods. Maintains organized, clean, and safe work areas with diligent attention to important details.
Detail-oriented Chef with 20 years of kitchen experience. Develops unique and delicious recipes and creates seasonal menu items with local ingredients. Proven leader with strong workflow coordination and communication skills. Experienced Chef with demonstrated proficiency in kitchen management and inventory planning. Bringing culinary expertise, excellent knife skills and unmatched menu planning. Committed to food safety and sanitation best practices.
Overview
19
19
years of professional experience
Work History
Housekeeping Room Attendant
The Sands Resort Torquay
03.2024 - Current
- Responded promptly to guest room calls for personal care items and linens.
- Maintained cleanliness of guest rooms through vacuuming, dusting and spot cleaning stains.
- Inspected rooms following guest departure for damage or missing items.
- Cleaned guest rooms, including making beds, vacuuming floors, and dusting furniture.
Junior Sous Chef
Barwon Head Hotel
07.2023 - 03.2024
- Participated and led daily pre-shift meetings to discuss shift related issues and provide staff with necessary information.
- Worked with chef-partner to coach and counsel employees, promoting high-performance standards.
- Supervised food preparation and production, maximizing productivity and minimizing waste.
- Maintained clean and sanitary kitchen environment by following proper cleaning procedures.
- Implemented new cooking techniques or equipment to improve efficiency in kitchen.
Casual Chef
GORCI
04.2023 - 07.2023
- Implemented quality control measures, ensuring consistency in food presentation and taste.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
Relief Chef
Atlas People Pty
01.2023 - 07.2023
- Enforced food safety regulations and best practices across all kitchen staff.
- Managed food, labor and operating costs with stringent food cost analysis and forecasting.
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
- Implemented safety protocols in adherence with OSHA guidelines within kitchen environment.
Chef
Doc Hughes
02.2022 - 01.2023
- Enforced food safety regulations and best practices across all kitchen staff.
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
- Modified standard recipes to accommodate customer allergies and dietary restrictions.
- Prepared menu items to suit unique preferences and win patron loyalty.
Casual Chef
Churchill island Cafe: Delaware North
11.2021 - 02.2022
- Enforced food safety regulations and best practices across all kitchen staff.
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
- Collaborated with management to develop creative catering options for special events.
Chef
San Remo Hotel
01.2020 - 11.2021
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
- Enforced food safety regulations and best practices across all kitchen staff.
- Communicated well with wait staff and front of house.
Chef
The Middle Korumburra Hotel
06.2017 - 01.2020
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
- Enforced food safety regulations and best practices across all kitchen staff.
- Created seasonal specials to attract new customers.
- Stayed up-to-date on industry trends by attending culinary conferences and workshops.
Chef de Partie
Beau Rivage Restaurant
06.2012 - 04.2017
- Supervised food preparation and production, maximizing productivity and minimizing waste.
- Participated and led daily pre-shift meetings to discuss shift related issues and provide staff with necessary information.
- Worked with chef-partner to coach and counsel employees, promoting high-performance standards.
- Fostered positive work environment among team members through open communication and constructive feedback.
Commis Chef
Heritage Awali Golf and Spa
10.2006 - 06.2012
Education
National Certificate level 4 -
Hotel School Sir Gaetan Duval
07.2011
National Trade Certificate level 3 - undefined
Hotel School Sir Gaetan Duval
07.2006
Introduction to Food Production - undefined
Beachcomber Training Academy
07.2004
Skills
- Guest Relations
- Problem Solver
- Organised
- Urgency
- Eye for Detail
- Pro-active
- Creative
- Punctual
Languages
English
Professional Working
French
Native or Bilingual
Timeline
Housekeeping Room Attendant
The Sands Resort Torquay
03.2024 - Current
Junior Sous Chef
Barwon Head Hotel
07.2023 - 03.2024
Casual Chef
GORCI
04.2023 - 07.2023
Relief Chef
Atlas People Pty
01.2023 - 07.2023
Chef
Doc Hughes
02.2022 - 01.2023
Casual Chef
Churchill island Cafe: Delaware North
11.2021 - 02.2022
Chef
San Remo Hotel
01.2020 - 11.2021
Chef
The Middle Korumburra Hotel
06.2017 - 01.2020
Chef de Partie
Beau Rivage Restaurant
06.2012 - 04.2017
Commis Chef
Heritage Awali Golf and Spa
10.2006 - 06.2012
National Trade Certificate level 3 - undefined
Hotel School Sir Gaetan Duval
Introduction to Food Production - undefined
Beachcomber Training Academy
National Certificate level 4 -
Hotel School Sir Gaetan Duval
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