Rachel Rabaud

Relief pool chef throughout Qld

Bulk catering from 300pax - 1500 pax

Buffet style Breakfast/ dinner / pastry

Cook to order

Sound knowledge of most cuisines

Advance knowledge of dietary requirements

Stock / wastage control

Maintaining strict guidelines in HWS

Maintaining strict guidelines Advanced Allergens

Maintaining strict guidelines HASAP

Maintaining strict guidelines sanitation

Ability to be placed in any section at a moment’s notice

Ability to work under high pressure whilst remaining calm .

Ability to work in a fast paced environment / long hours and day or night shift

• Understanding boundaries within the home and remaining professional
• Absolute Discretion was paramount
• Understanding the individual family members likes and dislikes
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Prepared high-quality meals for the principle and the family to suit diverse palates, emphasizing the use of fresh, local ingredients.
• Maintained a clean and organized kitchen workspace,
• Maintained an organised refrigerator/ freezer
• Prepared all meals including meals / snacks for the freezer
• Shopping for produce, and selecting always the freshest ingredients
• Adhering to a monthly budget
• Worked closely with the principle and each family member ( on request) regarding their nutritional goals and implemented meal plans accordingly.
• Planing / preparing / serving regular functions from intimate dinner parties to black tie events
• Weekly Floral arrangements

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all WHS regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.
• Managed inventory control, reducing food waste and optimizing budget allocation.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.