Perttu Makkonen
Sydney,NSW
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
12
12
years of professional experience
Work History
Commis Chef
Elements Of Byron Resort & Spa
10.2022 - 11.2023
- 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.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
Chef
Eezy Staff Leasing Comppany
11.2017 - 08.2020
- 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.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Head Chef
Hotel Levi Panorama
01.2019 - 03.2019
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
Chef De Party
Restaurant Marien Anna
05.2018 - 07.2018
- 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.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
Chef De Partie
Korjaamo Group Oy
05.2016 - 08.2017
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef De Partie
Hotel Levi Panorama
01.2016 - 04.2016
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Demi Chef
Hotel Levi Panorama
01.2015 - 04.2015
- Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstation organization.
- Reduced food waste by implementing effective portion control and utilizing surplus ingredients in creative dishes.
- Collaborated with head chef to develop new menu items, incorporating seasonal ingredients and current culinary trends.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with local health codes and regulations.
Chef De Partie
Restaurant Sipuli
11.2011 - 06.2014
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Education
MBA - Chef
Varia
Tennistie 1, 01370 Vantaa, Finland06.2011
Skills
- Measuring and Portioning
- Sanitation
- Meal Preparation
- Cleanliness and Sanitation
- Food preparation
- Cleanliness
- Food presentation
- Mise en place
- Knife skills
- Fish filleting
Languages
English
Full Professional
Timeline
Commis Chef
Elements Of Byron Resort & Spa
10.2022 - 11.2023
Head Chef
Hotel Levi Panorama
01.2019 - 03.2019
Chef De Party
Restaurant Marien Anna
05.2018 - 07.2018
Chef
Eezy Staff Leasing Comppany
11.2017 - 08.2020
Chef De Partie
Korjaamo Group Oy
05.2016 - 08.2017
Chef De Partie
Hotel Levi Panorama
01.2016 - 04.2016
Demi Chef
Hotel Levi Panorama
01.2015 - 04.2015
Chef De Partie
Restaurant Sipuli
11.2011 - 06.2014
MBA - Chef
Varia
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