Rhys Graf
Cobblebank
Summary
Been cooking for 12 years, I love to work as a Chef, it always excites me still learning but strive to learn as much as i can everyday. Love the tension of a busy service rush and make sure my food is best to make people happy. Only seek to get better and give myself higher standards with good opportunities
Overview
12
12
years of professional experience
Work History
Chef de Partie
Three Bags Full Cafe
05.2019 - Current
- Have started as commise chef, working all the prep also preparing salads and sides
- Worked myself up top Chef De Partie, cooking mains
- In charge once or twice a week in the mains section, also ordering fresh produce, meat, fish and bakery items
- Then got promoted to Sous chef, working closely with the head chef, helping with specials, making sure my own work and others are all consistent with each other
Chef De Partie
Classico & Fluer Depo De Pain
02.2014 - 04.2019
- This role I started at the bottom and worked my way up, Ive learnt all areas of the kitchen from all sections to Supervising the kitchen
Apprentice Chef
Donovans
04.2015 - 10.2015
- Apprentice Chef
- In charge of Larder section, working on hot/cold salads and side dishes
- Working on catering functions for upto 50 people
Apprentice Chef
Cricketers Arms Hotel
03.2013 - 01.2014
- Worked as a dishy then worked to Fries then Larder
- Mainly cooked standard pub food, learnt how to prep all food and how to run a section
Education
Certificate III - Commercial Cookery
Melbourne Polytechnic
01.2018
Skills
- Fast Worker
- Attention to detail
- Motivative
- Multitasker
- Food Preparation
- Positive Attitude
- Team Work
- Food Safety Standards
- Kitchen organization
- Team management
- Knife skills
Timeline
Chef de Partie
Three Bags Full Cafe
05.2019 - Current
Apprentice Chef
Donovans
04.2015 - 10.2015
Chef De Partie
Classico & Fluer Depo De Pain
02.2014 - 04.2019
Apprentice Chef
Cricketers Arms Hotel
03.2013 - 01.2014
Certificate III - Commercial Cookery
Melbourne Polytechnic
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