Summary
Overview
Work History
Education
Skills
Timeline
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Mark Gretchen Lara

Apollo Bay,VIC

Summary

Innovative Sous Chef with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities.

Overview

13
13
years of professional experience

Work History

Sous Chef

great ocean road brewhouse
Apollo Bay, Victoria
10.2024 - Current
  • Menu planning and pricing.
  • ordering and receiving goods
  • Negotiate with suppliers
  • Teaching and organizing small untrained team
  • weekly staff rostering and food costing

Chef De Partie

Queenscliff Brewhouse
Queenscliff, Victoria
01.2024 - 09.2024
  • Distributed food to service staff for prompt delivery to customers.
  • Negotiated contracts with suppliers to secure competitive prices for ingredients.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.

Chef De Partie

eaton hill hotel
Eaton Hill, Queensland
03.2023 - 01.2024
  • order and maintain inventory of food supplies
  • Plan and organize the functions room for the buffet, wedding, and plating up functions, including hors d'oeuvres, main courses, and desserts.
  • Supervise and coordinate the activities of the cook in the pub when we don’t have a functions booking.

Chef

Princess Cruise Line
12.2016 - 10.2020
  • Food preparations and cooking responsibilities, as directed.
  • prepare and service all food items for ala carte or buffet menus according to hotel recipes and standards
  • consistently offer professional, friendly, and proactive guest service while supporting fellow colleagues.
  • Maintain proper rotation of products in all chillers to minimize wastage and spoilage.
  • follow all safety and sanitation policies when handling food and beverage

Head Chef/Associate Chef

Modern shanghai
SM MALL OF ASIA, PHILIPPINES
09.2012 - 11.2015
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Developed recipes and menus to meet consumer demand and align with culinary trends.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Checked quality of food products to meet high standards.

Education

RECOGNITION PRIOR LEARNING(RPL) - CERTIFICATE IV IN KITCHEN MANAGEMENT

Frontier Institute of Technology
12-2023

NATIONAL CERTIFICATE III IN SHIPS CATERING(SHIPS COOK) -

TESDA
09-2022

PRINCESS CRUISE LINE GALLEY TRAINING -

MAGSAYSAY CENTER FOR HOSPITALITY AND CULINARY ARTS
01-2017

Skills

  • Menu planning
  • Food costing
  • Supply management
  • Inventory control
  • Recipe development
  • Contract negotiation
  • Team leadership
  • Safety compliance
  • Cooking techniques
  • Creative thinking

Timeline

Sous Chef

great ocean road brewhouse
10.2024 - Current

Chef De Partie

Queenscliff Brewhouse
01.2024 - 09.2024

Chef De Partie

eaton hill hotel
03.2023 - 01.2024

Chef

Princess Cruise Line
12.2016 - 10.2020

Head Chef/Associate Chef

Modern shanghai
09.2012 - 11.2015

RECOGNITION PRIOR LEARNING(RPL) - CERTIFICATE IV IN KITCHEN MANAGEMENT

Frontier Institute of Technology

NATIONAL CERTIFICATE III IN SHIPS CATERING(SHIPS COOK) -

TESDA

PRINCESS CRUISE LINE GALLEY TRAINING -

MAGSAYSAY CENTER FOR HOSPITALITY AND CULINARY ARTS

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Mark Gretchen Lara