Rangi Tane Luff-White

• Ensured consistent customer satisfaction by consistently delivering high-quality grilled steak, lamb, seafood and vegetarian dishes.
• Improved kitchen efficiency by streamlining grill station processes and organization.
• Collaborated with fellow chefs to create innovative and flavorful specials and menu items, keeping in mind food costing and product turnaround.
• Increased ticket turnaround time by effectively prioritizing tasks while maintaining a high level of culinary excellence.
• Maintained a clean and sanitary work environment, adhering to food safety regulations and guidelines.

Reference - Luigi De Santos (Head Chef) +61 479 044 808

• Employed extensive knowledge of seafood preparation and storage to preserve ingredients and present the freshest possible products to our customers.
• Collaborated with head and executive chefs in the creation and design of the new seafood-orientated menu after the restaurants recent renovations.
• Collaborated with head and executive chefs in the design and organisation of the newly renovated kitchen, to accommodate for the workflow of the new menu.
• Enhanced dining experience by creating visually appealing and waste-conscious menu items.
• Streamlined kitchen operations for increased efficiency and improved food quality.
• Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients to suit our high end seafood dishes.
• Became proficient in the ordering of differing types of products, ensuring par levels stayed correct, FIFO systems were followed and storage cleanliness was maintained.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.

Reference - Darren Jones (Head Chef) + 61 435 863 931

As a cook I -

• Worked as a fry cook in a fast paced fish and chip/seafood restaurant environment, operating up to 4 double deep fryers simultaneously.
• Oversaw the cleaning and maintenance of a large seafood processing/cooking area, employed use of high powered cleaning chemicals and methods.
• Prepped both salads and seafood before service, ensuring correct hygiene practise was followed and no cross contamination was present in a highly dangerous environment.

As a Fishmonger I -

• Oversaw and ran the fresh wholesale side of the business, opening and closing the shop, providing retail service and organising the processing and sale of every product.
• Performed the butchery of multiple types of fish and seafood, including filleting, skinning and pinboning differing species accurately.
• Employed the correct methods of storing different types of seafood, using salt and ice for whole fish, mixing brines for prawns, and ensuring appropriate drainage systems were in use and products stayed fresh.
• Oversaw the pricing of different wholesale products, applying markups, creating deals and specials on expiring items, arranging fresh seafood cabinets in an attractive way to pike customer interest.
• Gave friendly and intuitive customer service, helping people decide what ingredient would suit the dish they were looking to make, kept good contact with regular customers, and ensured every person was satisfied with the product they purchased.

Reference - Kel White (Owner) +61 431 903 577

• Made and served brand-specific café beverages with focus on speed, quality and consistency.
• Operated a multi-group-head coffee machine in an extremely busy cafe service environment, serving high quality specialty beverages to customers promptly.
• Used POS system to accurately enter orders and process payments.
• Helped other team members in busy periods serve customers in the bakery, take orders for in-house food and drinks, and additionally run food and drinks to tables in the cafe when required, promoting a healthy team attitude.
• Repaired minor issues and maintained espresso equipment and coffee machines for smooth functioning.

As a Bartender I -

• Mixed unique and interesting cocktails for customers, including bar specials and house recipes.
• Poured beers, wines and champagnes deftly, neatly and with flair for customers both tableside and from behind the bar.
• Created attractive bar displays by strategically arranging bottles and glasses, and decorations in a beach-side restaurant/bar setting.
• Gave exceptional customer service, was attentive to requests, memorising regulars preferential beverages, and maintained friendly conversation with customers while working consistently throughout.

As a Waiter I -

• Managed multiple tables simultaneously while maintaining high levels of accuracy on order placement and delivery.
• Demonstrated knowledge of diverse menu offerings, guiding guests towards optimal meal choices based on preferences or dietary requirements.
• Helped create a jovial atmosphere with tables upon entering the restaurant, in order to provide a comfortable situation in which to upsell particular products.