Prue Harvey
Busselton
Summary
Innovative Chef known for high productivity and efficiency in task completion. Skilled in menu development, inventory management, and culinary arts. Excel in time management, teamwork, and adaptability, ensuring smooth kitchen operations and exceptional dining experiences.
Overview
11
11
years of professional experience
Work History
Chef
Kyst
Busselton
09.2024 - Current
- Supervised team members during meal service to ensure accuracy of orders.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Sous Chef
Hilton Garden Inn
Busselton
09.2023 - 09.2024
- Monitored food products, driving quality, freshness and integrity.
- Checked quality of food products to meet high standards.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Assisted in menu development and recipe testing.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Created a positive work environment by encouraging teamwork among staff members.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Sous Chef
Firestation
Busselton
05.2023 - 09.2023
- Created a positive work environment by encouraging teamwork among staff members.
- Distributed food to service staff for prompt delivery to customers.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Sous Chef
The Good Egg
Busselton
02.2021 - 05.2023
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Created a positive work environment by encouraging teamwork among staff members.
- Assisted in menu development and recipe testing.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Chef
Magpie Coffee Cafe
Busselton
02.2017 - 02.2021
- Supervised team members during meal service to ensure accuracy of orders.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Prepared variety of foods according to exact instructions and recipe specifications.
Chef
Knee Deep Winery
Metricup
01.2015 - 01.2017
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
Chef
The Deck
Busselton
06.2014 - 01.2015
Education
High School Diploma -
St Hildas
Perth11-1995
Skills
- Food preparation
- Inventory management
- Menu development
- Quality control
- Sanitation practices
- Team leadership
Timeline
Chef
Kyst
09.2024 - Current
Sous Chef
Hilton Garden Inn
09.2023 - 09.2024
Sous Chef
Firestation
05.2023 - 09.2023
Sous Chef
The Good Egg
02.2021 - 05.2023
Chef
Magpie Coffee Cafe
02.2017 - 02.2021
Chef
Knee Deep Winery
01.2015 - 01.2017
Chef
The Deck
06.2014 - 01.2015
High School Diploma -
St Hildas
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