Richelle Roque
Brisbane,Australia
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented professional with background creating delicious dishes. Dedicated to delivering highest quality customer service. Expert at succeeding in high pressure environments while remaining calm. Safety-minded when carefully following food handling regulations and procedures.
Overview
7
7
years of professional experience
Work History
Events Cook / Pastry Cook
The Star Brisbane
Brisbane, Qld
08.2024 - Current
- Adhered to food safety standards when storing and preparing foods.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Prepared a wide range of dishes according to menu specifications and chef instructions.
- Followed established procedures and requirements for safe food handling, storage and service.
- Executed proper techniques when preparing menu item ingredients.
- Set up and performed initial prep work for soups, sauces and salads.
- Managed portion control using correct utensils during preparation and plating.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Worked effectively in team environments to make the workplace more productive.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Supervised preparation and presentation of desserts for catered events.
- Coached new staff on policies, procedures and performance strategies.
- Created custom cakes for weddings, birthdays and other special occasions.
- Led a team of pastry chefs, fostering a collaborative and efficient work environment.
- Maintained strict adherence to food safety and sanitation standards, passing all inspections.
- Developed unique recipes for pastries and desserts, using seasonal ingredients.
- Streamlined bakery operations, increasing productivity without sacrificing quality.
- Offered exceptional customer service, handling special dessert requests and dietary restrictions.
- Oversaw baking and pastry production for large events, serving up to XXX guests.
- Developed and executed original dessert menus for high-end restaurant, ensuring variety and seasonal relevance.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Utilized artistic skills to decorate cakes and pastries, enhancing presentation and customer satisfaction.
- Finished baked goods with glazes, icings and other toppings.
- Monitored food quality and safety standards in the kitchen.
Pastry Cook
Treasury Casino And Hotel
Brisbane, Australia
11.2019 - 08.2024
- Decorated pastries with different icings and toppings, using spatulas, scrapers and piping bags
- Prepared wide variety of goods such as cakes, cookies and tarts by following traditional and modern recipes
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production areas
- Utilized pastry blenders, wire whisks and sifters to combine measured ingredients into bowls
- Scaled out and mixed ingredients according to recipes and procedures
- Created new dessert items for seasonal and special events
- Created specialty menus and portfolios to showcase custom designed cakes and desserts, boosting overall sales Number%
- Demonstrated attention to detail in crafting intricate pastry designs, resulting in excellent presentation and visual appeal for customers
- Stayed current on industry trends and emerging techniques, attending workshops and conferences to continuously improve skills as a pastry cook
- Maintained cleanliness and proper food safety standards, ensuring a safe working environment for all staff members
- Managed inventory levels and placed orders for ingredients, maintaining sufficient stock levels while minimizing waste
- Adapted quickly to new techniques and equipment, increasing overall productivity within the kitchen team
- Mentored junior pastry cooks, sharing knowledge and expertise to foster skill development and professional growth
- Supported a positive work environment through effective communication and teamwork among staff members
- Followed food safety standards when handling ingredients
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation
- Prepared frostings and other toppings for cakes and pastries
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer
- Cut and shaped dough for pies, rolls and other pastries
- Monitored temperatures of ovens, proof boxes and other equipment
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Replenished and rotated food items, following correct food cooling and storage procedures
- Tempered chocolate to fabricate shiny, durable and delicious candies and toppings.
Kitchen Steward
Treasury Casino And Hotel
Brisbane, Australia
10.2019 - 11.2019
- Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls
- Washed utensils, cookware, dishes and trays
- Proactively identified potential hazards and addressed them promptly, minimizing risk of accidents in the kitchen
- Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections
- Performed regular deep-cleaning tasks on appliances, utensils, and work surfaces, prolonging their lifespan
- Transported clean dishes and supplies from kitchen to front of house staff for opening shift.
- Re-stocked clean washcloths, paper towels, sponges and other cleaning supplies.
- Managed inventory of cleaning supplies, placing orders as needed to maintain stock levels.
- Adapted to various roles within the kitchen and dining area, demonstrating flexibility and teamwork.
- Reported any maintenance issues or broken equipment to supervisor immediately.
- Organized and restocked kitchen storage areas.
Commis Chef : Pastry
Anvaya Cove Beach And Nature Club
Philippines
10.2018 - 07.2019
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts
- Personalized creations for holidays, weddings, graduations, and personal events
- Enhanced customer satisfaction by creating visually appealing and delicious pastries
- Optimized ingredient usage by incorporating seasonality into recipe planning which not only improved freshness but also reduced costs
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Created unique daily specials to drive business growth
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences
- Provided excellent customer service through addressing inquiries on ingredients allergies or dietary restrictions while suggesting suitable alternatives
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation
- Followed food safety standards when handling ingredients
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing
- Improved performance of team members resulting in high-quality meals produced daily.
Commis Chef: Hot & Colds Productions
Anvaya Cove Beach And Nature Club
Philippines
10.2018 - 07.2019
- Prepped daily menu items to quickly deliver upon request
- Rotated through all prep stations to learn different techniques
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities
- Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating
- Demonstrated attention to detail through precise measuring and accurate execution of recipe instructions, resulting in consistently high-quality dishes
- Disciplined and dedicated to meeting high-quality standards
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Modified recipes to accommodate dietary restrictions and allergies
Education
Certificate IV in Kitchen Management SIT40521 -
Swiss Institute Australia
07-2024
Diploma in Culinary Arts
Culinaire Academy of Pastry and Culinary Arts
Philippines 01-2018
Certificate in Bread And Pastry Production
Culinaire Academy of Pastry And Culinary Arts
Philippines 01-2018
NCII in Bread and Pastry Production
TESDA
Philippines 09-2017
Advance Cake Decorating
Jackie Florendo School of Cake Artistry
Philippines 05-2017
NCII Cookery
TESDA
Philippines 12-2015
Skills
- Performance improvement
- Extensive catering background
- Food presentation talent
- Cake decorating expertise
- Food preparation and safety
- Hospitality and service industry background
- Pastry production
- Food safety
References
- Umram Ghouri, Sous Chef, The Star Brisbane, 0423 013 140, Umram.ghouri@star.com.au
- Martina Christianus, Demi Chef, Business Regina - The Star Brisbane, 0452263975
Timeline
Events Cook / Pastry Cook
The Star Brisbane
08.2024 - Current
Pastry Cook
Treasury Casino And Hotel
11.2019 - 08.2024
Kitchen Steward
Treasury Casino And Hotel
10.2019 - 11.2019
Commis Chef : Pastry
Anvaya Cove Beach And Nature Club
10.2018 - 07.2019
Commis Chef: Hot & Colds Productions
Anvaya Cove Beach And Nature Club
10.2018 - 07.2019
Certificate IV in Kitchen Management SIT40521 -
Swiss Institute Australia
Diploma in Culinary Arts
Culinaire Academy of Pastry and Culinary Arts
Certificate in Bread And Pastry Production
Culinaire Academy of Pastry And Culinary Arts
NCII in Bread and Pastry Production
TESDA
Advance Cake Decorating
Jackie Florendo School of Cake Artistry
NCII Cookery
TESDA