Natalia Aristizabal
Adelaide,SA
Summary
Organized and passionate Qualified Chef successful at managing multiple priorities with a positive attitude. Efficient and committed to keeping high standards of food safety and sanitation. Willingness to take on added responsibilities to meet team goals.
Overview
7
7
years of professional experience
Work History
Senior Chef De Partie
The Crown and Anchor Pty Ltd, Chateau, Apollo
02.2023 - 12.2023
- Participated and led daily pre-shift meetings to discuss shift related issues and provide staff with necessary information
- Supervised food preparation and production, maximizing productivity and minimizing waste
- Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual and bistro themes
- Prepared and cooked foods of all types on regular basis or for special guests and functions
- Protected staff and guests with fully enforced safety and sanitary practices.
Chef de Partie
House of George
02.2023 - 08.2023
- Created decorative food displays to enhance customers dining experience
- Prepared and cooked foods of all types on regular basis or for special guests and functions
- Met demanding delivery timelines, actively managing stations
- Communicated well with wait staff and front of house.
Chef de Partie
Bloom
09.2022 - 01.2023
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Produce a high standard and quality of food at all times, in line with client expectations
- Lead by example, train and motivate junior staff and apprentices in their day to day performance
- Managing and working closely with other Chefs of all levels
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety
Chef de Partie
Peel St. Restaurant. Adelaide
09.2021 - 07.2022
- Created decorative food displays to enhance customers dining experience
- Developed recipes for restaurant menu, selecting ingredients with target customer base in mind
- Modified standard recipes to accommodate customer allergies and dietary restrictions
- Worked diligently to meet deadlines in high-volume culinary environment
- Prepared meals within acceptable time limits and quality standards
- Enforced food safety regulations and best practices across all kitchen staff.
Head Chef
Nine 8 on Bank
12.2020 - 08.2021
- Met budget and operational productivity targets using dynamic resource allocation and inventory management
- Developed innovative seasonal menu offerings in alignment with brand vision, resulting in increased patron satisfaction
- Enforced food quality, plating and presentation standards, guiding staff to follow established procedures to support consistency
- Monitored sanitation practices for standard and regulation compliance.
- Supervised and coordinated meal preparation activities of cooks and workers
- Maintained team productivity through training and monitoring
- Reduced waste and expenses using effective supply management, storing food and ingredients properly and rotating stock to prevent spoilage.
Chef de Partie
Siberia
07.2020 - 12.2020
- Preparing European Cuisine, cooking and presenting high quality dishes within the speciality section
- Assisting the Head Chef in creating menu items, recipes and developing dishes
- Assisting with the management of food hygiene practices
- Monitoring portion and waste control
- Overseeing the maintenance of kitchen and food safety standardsNaan Indian flavours
- Colombia | Medellín, Antioquia, Colombia
Kitchen hand
Naan Indian Flavors
01.2017 - 01.2018
- Cleaning and maintaining cooking utensils, dishes, cutlery and other equipment
- Assisting with food preparation or assembly and food storage as required
- Perform general cleaning to maintain a safe and hygienic work environment
- Organize and source all ingredients needed for every item on the menu for all events
Education
Qualified Chef -
Quality Training And Hospitality College
Adelaide, SA04.2023
Skills
- Detail oriented
- Time management
- Team work
- Effective communication
- Safe Food Handling
- Flexibility
Languages
English
Spanish
Referees
Greg Watkins / Vocational Education Trainer at Quality Training and Hospitality College / 0424 930 402
Ben Lucas / Former owner Nine 8 on Bank / 0415 946 419
Pablo Zamelson / Head chef owner Opa Alfajores Bakery / 0401 734 133
Timeline
Senior Chef De Partie
The Crown and Anchor Pty Ltd, Chateau, Apollo
02.2023 - 12.2023
Chef de Partie
House of George
02.2023 - 08.2023
Chef de Partie
Bloom
09.2022 - 01.2023
Chef de Partie
Peel St. Restaurant. Adelaide
09.2021 - 07.2022
Head Chef
Nine 8 on Bank
12.2020 - 08.2021
Chef de Partie
Siberia
07.2020 - 12.2020
Kitchen hand
Naan Indian Flavors
01.2017 - 01.2018
Qualified Chef -
Quality Training And Hospitality College
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