Natasha Chaplain
Broken Hill,NSW
Summary
At Demo Club, as a Sous Chef, I spearheaded kitchen operations, enhancing team performance and guest satisfaction through innovative menu development and rigorous food safety practices. My leadership and inventory management skills played a pivotal role in surpassing health inspection standards, demonstrating a blend of creativity and precision in high-pressure environments.
Overview
2022
2022
years of professional experience
Work History
Sous Chef
Demo Club
- Oversaw kitchen operations by coordinating staff schedules.
- Interacted with guests to gather feedback on menu offerings.
- Conducted regular inventory checks for freshness of ingredients.
- Developed new dishes with innovative techniques.
- Supported head chef in managing kitchen staff for smooth operations.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Publican
Self Employed Services
02.2019 - 12.2021
- Streamlined inventory processes by utilizing inventory management software and conducting regular audits.
- Analyzed consumption trends to optimize product selection and minimize excess stock.
- Directed team efforts to create a cohesive and collaborative atmosphere for optimal service.
- Monitored revenue and expenses by implementing budgeting practices and cost control measures.
- Closed out cash register and prepared cashier report at close of business.
- Enhanced guest experiences by training staff in personalized service techniques and active listening.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
- Streamlined inventory management for optimal stock levels and reduced waste.
- Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
- Developed strong relationships with suppliers, negotiating favorable terms and pricing.
- Safeguarded compliance with health, safety, and sanitation regulations in all operations.
- Recruited, hired and trained staff on bar practices, customer service standards, and productivity strategies, providing Number% improvement over prior onboarding process.
Chef
Royal Australian Navy
04.1997 - 12.2001
- Responded to customer feedback, improving menu offerings and service quality.
- Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
- Mastered various cooking techniques by preparing diverse cuisines and menu items.
- Implemented strict food safety protocols by monitoring kitchen sanitation practices.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
Education
Cobar High School
Cobar, NSW1994
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
Timeline
Publican
Self Employed Services
02.2019 - 12.2021
Chef
Royal Australian Navy
04.1997 - 12.2001
Sous Chef
Demo Club
Cobar High School
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