Raphael Noby
Melbourne,VIC
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with fine dinning cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational English skills.
Overview
17
17
years of professional experience
Work History
Pastry Sous Chef
Crown Melbourne
Melbourne , VIC
2017.06 - Current
- Create recipes and deliver throughout the Crown enterprise.
- In charge of the creation and delivering of menu.
- Hosted food tastings for Crown executives with accurate food cost and labor cost.
- Performances review of staff.
- Leading a team of 15 peoples.
- Rostering staff & approving time sheet.
- Ordering and stock control.
- Responding to suppliers and customer.
- Ensure health and safety procedures are maintained at a high standard.
- Cooking demonstration for Crown college.
Pastry Chef
Crown Metropol Melbourne & Mr. Hive
2015.06 - 2017.06
- Participated in staff training programs to stay updated on the latest food safety regulations and maintaining a safe working environment.
- Maintained well-organized mise en place to keep work consistent.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives.
Pastry Sous Chef
La Table Des Vignerons
2011.12 - 2015.04
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Ensured compliance with health regulations by maintaining a clean, organized, and sanitary workspace at all times.
- Followed food safety standards when handling ingredients.
- Developed custom dessert options for clients with dietary restrictions or preferences, resulting in increased customer satisfaction.
- Boosted team morale through effective communication, collaboration, and fostering a positive work environment among colleagues.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Prepared dough for variety of pastries, cakes and breads.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Commis Pastry Chef
L'Atelier De Joel Robuchon
2009.11 - 2011.09
- Managed display cases to verify freshness and attractiveness of products.
- Increased sales of signature desserts through strategic promotion efforts, such as implementing dessert tastings during slow periods or special events.
- Planned promotional menu additions based on seasonal pricing and product availability.
Demi Pastry Chef
Le Vieux Logis
2008.09 - 2009.09
- Operated ovens and bakery equipment to prepare products according to recipes.
- Established strong relationships with suppliers, ensuring the highest quality ingredients were consistently used in all pastries.
- Prepared dough for variety of pastries, cakes and breads.
Apprentice Pastry Chef
Le Perigord Restaurant
2006.09 - 2008.06
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Expanded knowledge of flavor combinations through continuous experimentation with new ingredients.
- Answered customer questions about products and services, helped locate merchandise, and promoted key items.
- Trained new employees on bakery methods and procedures.
Education
Bachelor of Professional Cookery - Cookery/Pastry
ICFA De Bordeaux
Bordeaux, FR06.2008
Brevet D'Etude Professionel - Cookery
Lycee Hotelier De Talence
Talence, FR09.2006
Skills
- Team Cooperation
- Stock Rotation
- Recipe Adaptation
- Flavor Pairing
- Reliable and Responsible
- Allergen awareness
- Training staff
- Menu Planning
- Client Presentation Delivery
- Attention to Detail
- Pastry Techniques
- Adaptive and creative
- Glazing and Icing application
- Chocolate work
Timeline
Pastry Sous Chef
Crown Melbourne
2017.06 - Current
Pastry Chef
Crown Metropol Melbourne & Mr. Hive
2015.06 - 2017.06
Pastry Sous Chef
La Table Des Vignerons
2011.12 - 2015.04
Commis Pastry Chef
L'Atelier De Joel Robuchon
2009.11 - 2011.09
Demi Pastry Chef
Le Vieux Logis
2008.09 - 2009.09
Apprentice Pastry Chef
Le Perigord Restaurant
2006.09 - 2008.06
Bachelor of Professional Cookery - Cookery/Pastry
ICFA De Bordeaux
Brevet D'Etude Professionel - Cookery
Lycee Hotelier De Talence
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