Noel Correa Sotoca
Byron Bay,NSW
Summary
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Overview
4
4
years of professional experience
Work History
Chef
Elements Of Byron Resort & Spa
11.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
Chef
Marvell Hotel
07.2023 - 11.2023
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef
Ember Restaurant
02.2023 - 04.2023
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
Demi Chef
The Loft Restaurant
07.2022 - 02.2023
- Increased speed of service by efficiently multitasking during peak dining hours while maintaining consistent dish quality.
- Mentored junior staff members, providing guidance on proper cooking techniques and kitchen best practices.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Contributed to a positive work environment through effective communication and teamwork among kitchen staff.
Commis Chef
Barrio Restaurant
11.2021 - 03.2022
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
Commis Chef
Three Blue Ducks- The Farm
03.2021 - 06.2021
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Created based ingredients for meals and garnishes for dishes.
- Assisted Senior kitchen staff with meeting demands of fast-paced kitchen operations.
Commis Chef
Beach Restaurant
11.2020 - 02.2021
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Increased productivity by effectively prioritizing tasks according to urgency or complexity during high-pressure situations.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
Education
Advanced Diploma - Hospitality Management
Envirotech Education
06-2023
Certificate IV - Commercial Cookery
Envirotech Education
12-2021
Bachelor in Tourism And Hotel Management - Hospitality
University of Girona (CETA)
Barcelona, Spain09-2014
Skills
- Time management abilities
- Adaptability
- Problem-solving aptitude
Cooking techniques
Timeline
Chef
Elements Of Byron Resort & Spa
11.2023 - Current
Chef
Marvell Hotel
07.2023 - 11.2023
Chef
Ember Restaurant
02.2023 - 04.2023
Demi Chef
The Loft Restaurant
07.2022 - 02.2023
Commis Chef
Barrio Restaurant
11.2021 - 03.2022
Commis Chef
Three Blue Ducks- The Farm
03.2021 - 06.2021
Commis Chef
Beach Restaurant
11.2020 - 02.2021
Advanced Diploma - Hospitality Management
Envirotech Education
Certificate IV - Commercial Cookery
Envirotech Education
Bachelor in Tourism And Hotel Management - Hospitality
University of Girona (CETA)
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