Summary
Overview
Work History
Skills
Languages
Timeline
Generic

RENNA NIGULIS

7 Andreive Court, LEEMING

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. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

6
6
years of professional experience

Work History

HEAD CHEF

MERAKI CAFE
01.2020 - Current
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Created recipes and prepared advanced dishes.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Ensured timely delivery of all orders during busy services by implementing efficient workstations and streamlined plating processes.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.

HEAD CHEF

CERVANTES BAR AND BISTRO
02.2019 - Current
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Hired, managed, and trained kitchen staff.
  • Created recipes and prepared advanced dishes.
  • Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
  • Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
  • Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.

SENIOR CHEF De PARTIE

HOTEL ROTTNEST
10.2018 - 06.2020
  • Control the pass with a team of chef's for services up to 1500 people per day.
  • Training of junior chefs and kitchen porters to support them in achieving their duties.
  • Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
  • Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.

CHEF

RAMBUTAN
09.2019 - 03.2020
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

Skills

  • Nutritional knowledge
  • Food Safety
  • Kitchen Management
  • Team Management

Languages

Estonian
Native or Bilingual
Finnish
Elementary
Norwegian
Elementary

Timeline

HEAD CHEF

MERAKI CAFE
01.2020 - Current

CHEF

RAMBUTAN
09.2019 - 03.2020

HEAD CHEF

CERVANTES BAR AND BISTRO
02.2019 - Current

SENIOR CHEF De PARTIE

HOTEL ROTTNEST
10.2018 - 06.2020

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RENNA NIGULIS