Sous Chef
Banoockburn Railway Hotel
Bannockburn , victoria
01.2025 - Current
- Supervised kitchen food preparation in demanding, high-volume environments.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Complied with all health department regulations regarding proper food handling methods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Monitored inventory levels to ensure adequate supplies on hand.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Monitored temperatures of prepared food and cold-storage areas.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Supervised cooks and other kitchen personnel during meal services.
- Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
