ORIZA ROSEMERY
Beeliar,Australia
Summary
Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
14
14
years of professional experience
Work History
Casual Sous Chef
Longview Cottesloe
Cottesloe, WA
11.2025 - Current
- Managed daily kitchen operations and ensured adherence to food safety standards.
- Assisted in menu development and implemented seasonal ingredient sourcing strategies.
- Coordinated food preparation and cooking schedules for efficient service delivery.
- Maintained inventory levels and ordered supplies to ensure uninterrupted operations.
- Developed recipes and presentation techniques to elevate dish quality and creativity.
- Conducted regular kitchen inspections to uphold cleanliness and organization standards.
- Created a positive work environment by encouraging teamwork among staff members.
Head chef
The Bridge House
North Fremantle, Australia
04.2025 - 11.2025
- Led kitchen operations and ensured high-quality food preparation standards.
- Oversaw daily kitchen operations, managed staff, and prepared food to ensure seamless service.
- Design and update seasonal menus to highlight fresh, local produce.
- Train and mentor kitchen staff, improving efficiency and maintaining high culinary standards.
- Controlled costs, managed supplier relations, and monitored stock to maintain budget compliance.
- Ensure compliance with food safety and hygiene protocols.
- Collaborated with front-of-house staff to coordinate service flow, enhancing dining experience during peak times.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Determined schedules and staff requirements necessary to prepare and plate food.
Senior Sous Chef and Head Chef
Moon and Mary
Fremantle, Australia
09.2025 - Current
- Led kitchen operations, developed seasonal menus, and managed culinary team.
- Led kitchen operations, enhancing menu quality and customer satisfaction.
- Developed innovative recipes that attracted new patrons and elevated restaurant's culinary reputation.
- Trained and mentored kitchen staff, fostering collaboration and enhancing overall team performance.
- Foster team collaboration, conduct training sessions, and establish effective communication between kitchen and service staff.
- Implement food cost controls and maintain quality standards.
- Established data-driven inventory management and cost-control protocols, significantly minimizing waste and increasing profit margin.
- Implemented cost control measures, reducing food waste and increasing profitability.
- Monitor quality control and maintain consistent service excellence.
Senior Sous Chef
The Old Synagogue
Fremantle, Australia
01.2024 - 08.2024
- Oversee daily kitchen operations, ensuring precision and timely service.
- Enhanced team collaboration, leading to improved dish quality and service speed.
- Mentored junior chefs, fostering skill development and culinary creativity.
- Implemented new cooking techniques, resulting in diverse menu offerings.
- Streamlined inventory management, reducing waste and controlling costs.
Senior Chef de Partie
Market Ground
01.2021 - 12.2023
- Direct high-volume food prep, ensuring allergen safety and menu innovation.
- Mentor kitchen staff, enhancing skills for demanding culinary roles.
- Develop diverse menus, maintaining strong customer engagement.
- Optimize food costs with seasonal ingredients and waste reduction.
- Conduct monthly stocktakes and contribute to new dish creation.
Sous Chef
Lions And Tigers
Fremantle, Australia
01.2019 - 01.2021
- Lead kitchen team ensuring seamless service and quality.
- Directed high-volume meal prep in bustling setting.
- Guided staff for readiness in challenging roles.
- Trained new hires in techniques boosting efficiency.
- Sourced local produce cutting ingredient costs.
- Developed creative seasonal menu items while maintaining food cost controls and establishing strong relationships with local suppliers.
- Enhanced kitchen efficiency through strategic staff scheduling and implementing cross-training programs that improved service delivery times.
- Fostered team excellence by leading daily briefings, conducting hands-on training sessions, and creating detailed recipe documentation.
Chef de partie and Junior Sous chef
Balthazar
01.2016 - 04.2019
- Led kitchen operations, ensuring timely and well-presented meals.
- Monitored inventory and managed cost-effective supply orders.
- Implemented food safety protocols, maintaining high hygiene standards.
- Collaborated in menu design, enhancing seasonal offerings.
- Supported and trained kitchen staff, improving team performance.
- Orchestrated daily kitchen procedures, maintaining rigorous food safety standards and coordinating with suppliers to ensure optimal inventory levels.
- Mentored kitchen staff while coordinating cross-functional teams, ensuring seamless service delivery and maintaining high culinary standards.
- Developed seasonal menus and executed specialized function catering, while implementing efficient kitchen workflow systems and cost control measures.
Apprentice chef and Commis chef
Bread in Common
01.2014 - 01.2016
- Preparing food for storage.
- Opening and closing of the kitchen.
- Check and receiving food delivery.
- Cooking meals to order on time and well presented.
- Assisting the head chef as well as other kitchen employees in food production.
- Cleaning of the grill, ovens, bench tops, cool room and floor.
- Maintaining the highest standard hygiene.
- Made sure all stations in the kitchen were clear and up to OHS standard.
- Apply the food safety program into daily basis at workplace.
- Checked stock levels.
- Taking charge of the deli and pastry section.
Apprentice chef
Little Creatures and Creatures Next door
01.2013 - 01.2014
- Prepared and stored food ensuring compliance with safety standards.
- Managed kitchen operations, maintaining cleanliness and hygiene.
- Cooked and presented meals promptly, enhancing customer satisfaction.
- Executed timely meal preparation while managing multiple stations, ensuring compliance with food safety protocols and operational excellence.
Chef Trainee
Lamont's bishop
Perth, Australia
01.2012 - 12.2013
- Food preparation.
- Cleaning of the kitchen.
- Assisting the, Preparing food for storage.
- Helped with all the garnishes.
- Checked food expire dates and discarded any outdated food.
Education
Certificate III - Commercial cookery
Challenger TAFE
Perth, WA01.2016
High school Diploma -
Atwell college
Perth, WA01.2012
Certificate II - Hospitality (Kitchen Operation)
Challenger TAFE
Perth, WA01.2012
Skills
- Food Preparation
- Menu Planning
- Food Safety
- Quality Control
- Inventory Control
- Cost Control
- Food costing
- Kitchen Management
- Staff Training
- Team Leadership
- Rostering
References
- Skye Faithfull, 0405 084 499
- Matthew Powell, 0484 333 677
- Scott Branigan, 0406 636 331
- James Webb, 0473 048 234
Timeline
Casual Sous Chef
Longview Cottesloe
11.2025 - Current
Senior Sous Chef and Head Chef
Moon and Mary
09.2025 - Current
Head chef
The Bridge House
04.2025 - 11.2025
Senior Sous Chef
The Old Synagogue
01.2024 - 08.2024
Senior Chef de Partie
Market Ground
01.2021 - 12.2023
Sous Chef
Lions And Tigers
01.2019 - 01.2021
Chef de partie and Junior Sous chef
Balthazar
01.2016 - 04.2019
Apprentice chef and Commis chef
Bread in Common
01.2014 - 01.2016
Apprentice chef
Little Creatures and Creatures Next door
01.2013 - 01.2014
Chef Trainee
Lamont's bishop
01.2012 - 12.2013
Certificate III - Commercial cookery
Challenger TAFE
High school Diploma -
Atwell college
Certificate II - Hospitality (Kitchen Operation)
Challenger TAFE