Meike Helen
Thornlie,Australia
Summary
Well-rounded Chef offering 23 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests.
Overview
24
24
years of professional experience
Work History
FIFO CHEF
Northern Rise Village Services (Sirrom Corporation)
Perth, Australia
09.2023 - 09.2024
- In charge of hot and crib for breakfast and dinner service
- Planned menus, ordered supplies and managed kitchen staff
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area
- Trained new chefs on proper cooking techniques and menu items
- Maintained a clean work environment by adhering to sanitation policies and procedures
- Managed daily operations of the kitchen including scheduling shifts for staff
- Prepared high-quality dishes according to established recipes
- Stored foods correctly using correct storage containers and labeling systems
- Inspected kitchen equipment for cleanliness and functionality prior to use
- Adjusted seasonings of dishes according to customers' tastes
- Monitored quality, presentation and quantities of plated food across line
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.
FIFO CHEF
Northern Rise Village Services (Delaware North)
Perth, Australia
05.2020 - 09.2023
- In charge of hot and crib for breakfast and dinner service
- Planned menus, ordered supplies and managed kitchen staff
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area
- Trained new chefs on proper cooking techniques and menu items
- Maintained a clean work environment by adhering to sanitation policies and procedures
- Managed daily operations of the kitchen including scheduling shifts for staff
- Prepared high-quality dishes according to established recipes
- Stored foods correctly using correct storage containers and labeling systems
- Inspected kitchen equipment for cleanliness and functionality prior to use
- Adjusted seasonings of dishes according to customers' tastes
- Monitored quality, presentation and quantities of plated food across line
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.
JUNIOR SOUS CHEF
Sydney Cricket Ground (Delaware North)
Sydney, Australia
10.2018 - 05.2020
- Worked as directed on station of assignment
- Consulted with sous chef and executive chef on requirements and events
- Ensured accurate completion of prep lists and production sheets on a daily basis
- Monitored food temperatures during storage, preparation and service to meet safety standards
- Created new dishes by combining ingredients in accordance with customer preferences
- Checked quality of raw materials prior to use in order to maintain high standards of product presentation
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day
- Plated dishes according to established specifications for presentation purposes
- Assisted in developing recipes for special events or catering functions
- Coordinated with front-of-house staff when necessary regarding timing of meals during service hours
- Ensured adherence to sanitation procedures throughout the kitchen operation
- Supervised kitchen food preparation in demanding, high-volume environments.
CHEF DE PARTIE
Kings Canyon Resort (Delaware North)
NT, Australia
07.2017 - 10.2018
- In charge of hot and larder section at Carmichael's ala carte restaurant
- In charge at Under A Desert Moon, a 5-course set menu outdoor dining experience
- Organized the daily mise en place in order to prepare meals efficiently
- Supervised and trained kitchen staff to ensure quality standards of food production
- Monitored food preparation techniques to ensure that high-quality products were served consistently
- Adhered to health and safety regulations while preparing food items in the kitchen area
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements
- Prepared a variety of sauces from scratch according to recipes or customer requests
- Responded quickly and efficiently to any customer complaints regarding food quality or service
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts
- Prepped foods for dishes, including roasted, sautéed, fried and baked items
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
JUNIOR SOUS CHEF
CAMBRIDGE BEACHES RESORT AND SPA
Sandy's, Bermuda
06.2014 - 05.2017
- Assisted Executive Chef in menu planning, recipe development and kitchen operations
- Managed food inventory, ordering and receiving of products from vendors
- Organized and maintained the daily mise en place for all stations
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control
- Monitored food temperatures during storage, preparation and service to meet safety standards
- Created new dishes by combining ingredients in accordance with customer preferences
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day
- Created new menu items and interesting plating designs
- Managed purchasing of supplies and ingredients for normal operations and special events
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition
- Maintained a clean work area to ensure compliance with health regulations.
JUNIOR SOUS CHEF
Al Najada Boutique Hotel
Doha, Qatar
01.2012 - 05.2014
- In charge of cold, hot, and dessert section
- Assisted Executive Chef in menu planning, recipe development and kitchen operations
- Managed food inventory, ordering and receiving of products from vendors
- Prepared sauces, dressings, soups, stocks, marinades and other items as needed throughout the day
- Inspected food deliveries for freshness before storing them properly in designated areas
- Created new menu items and interesting plating designs
- Performed as head chef to maintain team productivity and restaurant quality
- Assessed inventory levels and placed orders to replenish goods before supplies depleted
- Liaised closely with kitchen and front-of-house personnel
- Maintained a clean work area to ensure compliance with health regulations
- Provided guidance to staff members regarding recipes, plating techniques, garnishes and portion control
- Coordinated tasks with sous chef or executive chef.
CHEF DE PARTIE
BEACH ROTANA HOTEL
ABUDHABI, UAE
09.2009 - 11.2010
- Worked as directed on station of assignment
- Consulted with sous chef and executive chef on requirements and events
- Organized the daily mise en place in order to prepare meals efficiently
- Adhered to health and safety regulations while preparing food items in the kitchen area
- Checked finished plates before they were served to guests, making sure all components met quality standards
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
DEMI CHEF DE PARTIE
Jumeirah Group Restaurant
Dubai, UAE
02.2007 - 09.2009
- In charge of appetizer, salad, grill, fryer, and dessert section
- Assisted Head Chef with daily food preparation and service in the kitchen
- Organized ingredients for each dish on station according to recipes and plating guidelines
- Monitored stocks of all food items, ensuring adequate supplies at all times
- Ensured quality control of dishes before they were served to guests
- Prepared sauces, soups and hot entrees according to set recipes
- Maintained cleanliness and hygiene standards throughout the kitchen area
- Followed established portion control procedures when plating dishes for customers
- Performed periodic deep cleaning operations of all kitchen appliances
- Set up workstations with needed ingredients, utensils and cooking equipment
- Plated food according to restaurant artistic guidelines to promote attractive presentation
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
KITCHEN TRAINER
PLANET HOLLYWOOD
Jakarta, Indonesia
03.2004 - 02.2007
- In charge of food and beverages promotion
- Provided hands-on training to new kitchen staff on proper food safety and sanitation procedures
- Developed and implemented individualized training plans for each new hire in the kitchen
- Assisted with menu development by providing input on recipe ideas, ingredients, and preparation methods
- Maintained a safe work environment by adhering to all health department regulations
- Monitored inventory levels of supplies needed for kitchen operations while minimizing waste as much as possible
- Performed regular inspections of kitchen staff uniforms, cleanliness, appearance, attitude
- Prepared variety of foods according to exact instructions and recipe specifications
- Prepared workstations with ingredients and tools to increase efficiency.
COOK
It's Rains Fishes Restaurant
Denhaag, The Netherland
07.2000 - 07.2001
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly
- Cleaned kitchen equipment, surfaces, utensils and dishes
- Ensured that all food was cooked at the correct temperature and stored correctly
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans
- Tasted all prepared dishes in order to check flavorings, texture and presentation prior to serving them to customers
- Operated grills, fryers and broilers to cook items to quality guidelines
- Coordinated orders to expedite food from kitchen according to cook time and delivery time.
Education
Covid 19 Hygiene Officer Course -
AHA Hospitality & Tourism
Australia07.2020
Food Safety -
Food Safety National Restaurant Association
Bermuda12.2012
Level 2 Award Food Safety in Catering
Dubai06.2007
Trisakti Institute of Tourism
Jakarta, Indonesia02.2002
Some College (No Degree) -
Christelijke Hogeschool Noord
The NetherlandsSkills
- Microsoft Word
- Excel
- Food Service Operations
- Menu Supervision
- Food Preparation Techniques
- Food Safety and Sanitation
- Grilling and Deep Frying Skills
- Recipe Development
Personal Information
- Date of Birth: 05/08/78
- Gender: Female
- Nationality: Indonesian
- Marital Status: Single
- Religion: Christian
Languages
- Indonesian, Native/Bilingual
- English, Professional
References
- Nisha Nair, Human Resources Operations Partner, Sirrom Corp, WA, Australia, Nisha.Nair@sirromcorp.com
- Alicia O’Shaughnessy, Talent Acquisition partner, Delaware North, Australia, aoshaugnessy1@delawarenorth.com
- Tevita Naiteitei, Chef de Partie, Kings Canyon Resort, Australia, tevita.naiteitei@gmail.com
- Keith de Shield, Executive Chef, Cambridge Beaches Resort and Spa, Bermuda, chef@cambeach.bm
- Michele Mingozzi, Executive Chef, Souq Waqif Boutique Hotel, Doha, Qatar, michelemingozzi@yahoo.com
- Daniel Smeenk, Hotel Chef, Al Najada Boutique Hotel, Doha, Qatar, danielsmeenk@gmail.com
- Daniel Smeenk, Chef de Cuisine, FINZ Restaurant (Beach Rotana Hotel), Abu Dhabi, UAE
- Edward Nurul Islam, Sous Chef, Sana Bonta Restaurant (Jumeirah Group Restaurant), Dubai, UAE, edwardnurulislam@yahoo.com
Timeline
FIFO CHEF
Northern Rise Village Services (Sirrom Corporation)
09.2023 - 09.2024
FIFO CHEF
Northern Rise Village Services (Delaware North)
05.2020 - 09.2023
JUNIOR SOUS CHEF
Sydney Cricket Ground (Delaware North)
10.2018 - 05.2020
CHEF DE PARTIE
Kings Canyon Resort (Delaware North)
07.2017 - 10.2018
JUNIOR SOUS CHEF
CAMBRIDGE BEACHES RESORT AND SPA
06.2014 - 05.2017
JUNIOR SOUS CHEF
Al Najada Boutique Hotel
01.2012 - 05.2014
CHEF DE PARTIE
BEACH ROTANA HOTEL
09.2009 - 11.2010
DEMI CHEF DE PARTIE
Jumeirah Group Restaurant
02.2007 - 09.2009
KITCHEN TRAINER
PLANET HOLLYWOOD
03.2004 - 02.2007
COOK
It's Rains Fishes Restaurant
07.2000 - 07.2001
Covid 19 Hygiene Officer Course -
AHA Hospitality & Tourism
Food Safety -
Food Safety National Restaurant Association
Level 2 Award Food Safety in Catering
Trisakti Institute of Tourism
Some College (No Degree) -
Christelijke Hogeschool Noord
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