Paloma Buza Andrade
New Farm,QLD
Summary
Proficient Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Gifted Chef with undeniable talents in developing menus to draw in clientele. Reliable, hardworking and driven to give guests top-quality foods."I enjoy cooking and have a talent for creating a variety of dishes. One of my strengths is working efficiently and completing tasks quickly."
Overview
2
2
years of professional experience
Work History
Sous Chef
Champ Kitchen And Bar
09.2023 - 01.2024
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Chef
Monet in Paris
06.2023 - 09.2023
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Spearheaded successful catering events, showcasing the restaurant''s signature dishes while maintaining impeccable standards of service.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Kitchen Hand
Eat Street Turkish Gozleme
04.2023 - 06.2023
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Enhanced customer satisfaction by promptly addressing any concerns or special requests from guests regarding their meals.
- Assisted chefs in menu planning processes through providing input on seasonal ingredients availability or cost-effective options for dish creation.
- Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
Sous Chef
Greek on Events
07.2022 - 05.2023
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
Kitchen Hand
Greek on Soul
07.2022 - 02.2023
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
- Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
- Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
- Assisted chefs in menu planning processes through providing input on seasonal ingredients availability or cost-effective options for dish creation.
- Prepared simple menu items independently when necessary while maintaining high-quality standards set forth by chefs or supervisors.
Education
Commercial Cookery Imagine
Gold Coast, QLD08.2025
General Course of English - Imagine College
07.2023
Gastronomy - Estacio University
04.2022
Skills
- Approachable, helpful, adaptable and polite
- Pay attention to detail
- Quick and efficient
- Responsible, organized and punctual
- Very communicative and team worker always wanting to learn
- Menu Memorization
- Food Preparation
- Kitchen Leadership
- Menu Development
availability
Monday and Tuesday from 4pm
Wednesday to Sunday all day
references
- Jerry (Champ), +61 414931657
- Ulku (Eat Street Turkish Gozleme), +61 414 650 675
- Chris (Monet in Paris), +61 476 917 396
- Alexandre (Mestre Cervejeiro Brazil Restaurant), +55 31 98862 8893
- Andreza Prazelli (Bruges Brazil Restaurant), +55 31 98296 3603
Timeline
Sous Chef
Champ Kitchen And Bar
09.2023 - 01.2024
Chef
Monet in Paris
06.2023 - 09.2023
Kitchen Hand
Eat Street Turkish Gozleme
04.2023 - 06.2023
Sous Chef
Greek on Events
07.2022 - 05.2023
Kitchen Hand
Greek on Soul
07.2022 - 02.2023
Commercial Cookery Imagine
General Course of English - Imagine College
Gastronomy - Estacio University
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