Meike Helen
Cooma,NSW. Australia
Summary
Culinary professional with 22 years of experience in menu development and food presentation. Expertise in creating seasonal menus and optimizing kitchen operations. Demonstrated leadership through effective management of junior staff and adherence to food safety standards. Achievements include enhanced customer satisfaction and improved restaurant reputation.
Overview
26
26
years of professional experience
Work History
Chef de Partie
Alpine Hotel
Cooma, NSW, Australia.
09.2024 - Current
- Monitored food preparation techniques to ensure consistent dish quality.
- Adhered to health and safety regulations during all food preparation processes.
- Prepared and presented high-quality dishes in a fast-paced kitchen environment.
- Collaborated with team members to develop seasonal menu items and specials.
- Assisted in training new employees on proper food preparation and sanitation procedures.
- Managed inventory by tracking sales, rotating stock, and replenishing supplies as needed.
FIFO Chef
Northern Rise
Perth, Australia
05.2020 - 09.2024
- Oversaw breakfast and dinner service for hot and crib menu items.
- Planned menus and ordered supplies to ensure timely availability.
- Managed kitchen staff effectively to enhance operational efficiency.
- Maintained cleanliness by adhering to sanitation policies and procedures.
- Monitored kitchen area and staff to uphold safety standards and proper food handling techniques.
Junior Sous Chef
Sydney Cricket Ground
Sydney, Australia
10.2018 - 05.2020
- Consulted with sous chef and executive chef on requirements and events.
- Assisted in developing recipes for special events or catering functions.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Maintained high standards of cleanliness and organization in the kitchen.
- Trained new team members on culinary techniques and safety protocols.
- Managed food inventory, ordering and receiving of products from vendors.
Chef De Partie
Kings Canyon Resort
NT, Australia
07.2017 - 10.2018
- Oversaw hot and larder sections at Carmichael's A La Carte Restaurant.
- Managed five-course set menu for outdoor dining experience at Under a Desert Moon.
- Monitored food preparation techniques to ensure consistent quality of served products.
- Adhered to health and safety regulations during food preparation in kitchen.
- Executed basic cooking tasks, including frying meats and vegetables using grills and fryers.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
Junior Sous Chef
CAMBRIDGE BEACHES RESORT AND SPA RESORT AND SPA
Sandy's, Bermuda
06.2014 - 05.2017
- Assisted executive chef with menu planning and recipe development for kitchen operations.
- Managed supply purchasing for daily operations and special events.
- Maintained high cleanliness and organization standards in kitchen environment.
- Guided staff on recipes, plating techniques, garnishes, and portion control.
Junior Sous Chef
Al Najada Boutique Hotel
Doha, Qatar
01.2012 - 05.2014
- Assisted executive chef with menu planning, recipe development, and kitchen operations.
- Managed food inventory by ordering and receiving products from vendors.
- Guided staff on recipes, plating techniques, garnishes, and portion control standards.
- Maintained cleanliness and organization throughout kitchen environments.
- Implemented food safety guidelines to ensure consistent compliance with health regulations.
- Prepared diverse dishes aligned with venue's culinary style.
- Oversaw employee scheduling in kitchen to optimize labor efficiency.
Chef De Partie
BEACH ROTANA HOTEL
ABUDHABI, UAE
09.2009 - 11.2010
- Executed basic cooking tasks, including frying meats and vegetables with grills and deep fryers.
- Prepared and presented high-quality dishes in accordance with culinary standards.
- Complied with health and safety regulations during food preparation in kitchen area.
- Assisted in managing inventory by tracking ingredient usage and supplies.
Demi Chef De Partie
Jumeirah Group Restaurant
Dubai, UAE
02.2007 - 09.2009
- Optimized kitchen operations by managing appetizer, salad, grill, fryer, and dessert sections.
- Upheld high culinary standards through rigorous quality control of dishes before serving.
- Adhered to state and local health and safety regulations for food handling and disinfection of kitchen surfaces.
- Trained newly hired cooks on job duties, kitchen protocols and safety measures.
Kitchen Trainer
PLANET HOLLYWOOD
Jakarta, Indonesia
03.2004 - 02.2007
- Delivered hands-on training to new kitchen staff on food safety and sanitation procedures.
- Assisted with menu development through contributions on recipes, ingredients, and preparation methods.
- Monitored inventory levels to ensure adequate supplies while minimizing waste.
- Maintained cleanliness and organization of storage areas for food and beverage products.
- Prepared a variety of foods according to precise instructions and recipe specifications.
Cook
It's Rains Fishes Restaurant
Denhaag, The Netherland
07.2000 - 07.2001
- Prepared meals according to recipes and adjusted cooking times as needed.
- Executed daily prep work for efficient meal assembly during peak hours.
- Maintained clean working environment by sweeping, mopping floors, washing surfaces, and emptying trash cans.
- Monitored food item stock levels and ordered supplies when necessary.
- Followed established procedures for safe food handling, storage, and service.
Education
AHA Hospitality & Tourism Covid 19 Hygiene Officer Course -
07-2020
certificate
Food Safety National Restaurant Association -
12-2012
certificate
Level 2 Award Food Safety in Catering -
06-2007
certificate
Graduated -
02-2002
Duration: 1997 - 2002
Graduated -
06-1996
Duration: 1993 - 1996
Some College (No Degree) -
- Duration: 07/10/00 - 07/03/01
- Certificate
Skills
- Microsoft word
- Excel
- Food Service Operations
- Menu Supervision
- Food Preparation Techniques
- Food Safety and Sanitation
- Grilling and Deep Frying Skills
- Recipe Development
Timeline
Chef de Partie - Alpine Hotel
09.2024 - Current
FIFO Chef - Northern Rise
05.2020 - 09.2024
Junior Sous Chef - Sydney Cricket Ground
10.2018 - 05.2020
Chef De Partie - Kings Canyon Resort
07.2017 - 10.2018
Junior Sous Chef - CAMBRIDGE BEACHES RESORT AND SPA 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
- AHA Hospitality & Tourism Covid 19 Hygiene Officer Course,
- Food Safety National Restaurant Association,
- Level 2 Award Food Safety in Catering,
Trisakti Institute of Tourism - Graduated,
SMAN 63, Government Senior High School - Graduated,
CHRISTELIJKE HOGESCHOOL NOORD - NEDERLAND - Some College (No Degree),
Languages
Indonesian
Native/ Bilingual
English
Professional
Personal Information
- Gender: Female
- Date of Birth: 05/08/78
- Nationality: Indonesian
Languages
Indonesia, Native English, Good
References
- Anita Rai, Sous Chef, Alpine Hotel Cooma, NSW - Australia. Anitarai4840@gmail.com
- Stuart Webb, Executive Chef Sydney Cricket Ground, Sydney - Australia, SWebb1@delawarenorth.com
- Alicia O'Shaughnessy, HR Manager, Sydney Cricket Ground, Sydney - Australia, aoshaughnessy1@delawarenorth.com
- Nisha Nair, HR Operational Partner Northern Rise, Perth - Australia. nisha.nair@sirromcorp.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, and Chef de Cuisine, FINZ Restaurant (Beach Rotana Hotel), Abu Dhabi - UAE. danielsmeenk@gmail.com
- Edward Nurul Islam, Sous Chef, Sana Bonta Restaurant (Jumeirah Group Restaurant), Dubai - UAE, edwardnurulislam@yahoo.com
Personal Information
- Gender: Female
- Date of Birth: 05/08/78
- Nationality: Indonesian
Languages
Indonesia, Native English, Good
References
- Anita Rai, Sous Chef, Alpine Hotel Cooma, NSW - Australia. Anitarai4840@gmail.com
- Stuart Webb, Executive Chef Sydney Cricket Ground, Sydney - Australia, SWebb1@delawarenorth.com
- Alicia O'Shaughnessy, HR Manager, Sydney Cricket Ground, Sydney - Australia, aoshaughnessy1@delawarenorth.com
- Nisha Nair, HR Operational Partner Northern Rise, Perth - Australia. nisha.nair@sirromcorp.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, and Chef de Cuisine, FINZ Restaurant (Beach Rotana Hotel), Abu Dhabi - UAE. danielsmeenk@gmail.com
- Edward Nurul Islam, Sous Chef, Sana Bonta Restaurant (Jumeirah Group Restaurant), Dubai - UAE, edwardnurulislam@yahoo.com