Ri Rin
Epping,NSW
Summary
Highly motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
10
10
years of professional experience
Work History
Full time Chef
Bopp & Tone
11.2021 - Current
- Receiving, checking, and storing daily incoming stock
- Organising and rotating stocks/goods based on FIFO method
- Set up the kitchen appliances/ cooking stuff in the morning
- Perform workstation prep prior to shift start
- Planned and prepared food product orders to maintain appropriate stock levels
- Preparation ingredients for lunch and dinner service, including chopping, portioning, slicing, baking
- Check freshness of food and discard out of date items/ingredients
- Assist the sous chef/head chef during lunch and dinner service time
- Responsible/ cooking in charge in pan/larder/fryer/pastry section during lunch/dinner service
- Cook food in timely manner
- Training new kitchen staff member
- Docket and time management during service time
- Working in a team of 7-10 chefs in lunch/dinner service
- Monitor food stocks and place orders
- Delegate tasks to kitchen staff
- Checked temperature of freezer and fridge at the end of night to maintain proper storage of cold items
- Maintaining the cleanliness and hygiene of the kitchen, including deep cleaning and sanitizing.
Commis Chef / Cook Grade 3 - Casual 8h/week
Bopp & Tone
06.2021 - 10.2021
- Early morning preparation and production, including baking, chopping, and portioning
- Working solo/individually during breakfast service
- Receiving, checking, storing, organising incoming stock
- Communicating with FOH while sending the food
- Detailed attention to customer with dietary requirements
- Time and docket management during service time
- Checked temperature of freezer and fridge in the early morning to maintain proper storage of cold items.
Kitchen Attendant Grade 2 / Cook - Casual 15h/week
Acre Artarmon Cafe
04.2021 - 11.2021
- Ordering, Receiving, checking, storing, and organising daily incoming stock
- Preparation ingredients for morning and lunch production including chopping, marinating, portioning
- Ensure the MEP for service is fully top up and store correctly
- Cooking and making breakfast meals, in larder, deep fryer, and grill sections
- Cook food according to the quality standards
- Assist the sous chef or head chef during service time, including food presentation
- Reporting to sous chef about what needed and any issues during the work
- Maintaining the cleanliness and hygiene of the kitchen, including deep cleaning and sanitizing.
Breakfast Chef/ Cook - Casual 20h/week
2 Doors Down Cafe
02.2021 - 04.2021
- Morning production and preparation including baking such as muffin, donuts, snack bar
- Assist the head chef during breakfast and lunch service time
- Cooking and making breakfast/lunch meal in the deep fryer, pan, and grill
- Making sauces and dressing for production
- Receiving, checking, storing, and organising incoming stock
- Ensure the kitchen area and fridge are always clean.
Cook / Breakfast Chef - Part Time 20h/week
Kohi Corner Cafe
12.2015 - 01.2017
- Early morning production and preparation for breakfast service, including portioning, chopping, and storing food
- Assist Chef de Partie /Sous Chef during breakfast service time
- Cook food according to the quality standards and presentation standards
- Maintaining the cleanliness in the kitchen, including cool room and dry store area
- Ordering, receiving, and organising incoming stock
- Cleaning kitchen area after shift ended.
Kitchen Hand - Part Time 20h/week
Kohi Corner Cafe
02.2015 - 12.2015
- Washing dishes and cleaning kitchen area
- Helping chef for daily preparation
- Ensure the kitchen area clean and tidy
- Ensure the cleanliness and hygiene is maintained.
Education
Responsible Service of Alcohol (RSA) Certificate -
Certificate IV & Diploma in Commercial Cookery -
Le Culinaire Hospitality Institute
06.2022
Diploma in Business Administration -
Tasman International Academies
01.2016
Bachelor Degree in Communication -
London School of Public Relation
01.2012
Skills
- Food safety and sanitation
- Knife Skills
- Cooking techniques
- Food quality
- Food presentation
- Meal Preparation
- Effective Communications
- Kitchen Operations
- Kitchen equipment operation and maintenance
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Banquets and catering
- Made-to-order meals
Personal Information
Date of Birth: 07/08/90
Timeline
Full time Chef
Bopp & Tone
11.2021 - Current
Commis Chef / Cook Grade 3 - Casual 8h/week
Bopp & Tone
06.2021 - 10.2021
Kitchen Attendant Grade 2 / Cook - Casual 15h/week
Acre Artarmon Cafe
04.2021 - 11.2021
Breakfast Chef/ Cook - Casual 20h/week
2 Doors Down Cafe
02.2021 - 04.2021
Cook / Breakfast Chef - Part Time 20h/week
Kohi Corner Cafe
12.2015 - 01.2017
Kitchen Hand - Part Time 20h/week
Kohi Corner Cafe
02.2015 - 12.2015
Responsible Service of Alcohol (RSA) Certificate -
Certificate IV & Diploma in Commercial Cookery -
Le Culinaire Hospitality Institute
Diploma in Business Administration -
Tasman International Academies
Bachelor Degree in Communication -
London School of Public Relation
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