Rita Sindicic

• Developed kitchen staff through training, disciplinary action and performance reviews.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Verified compliance in preparation of menu items and customer special requests.
• Developed recipes and menus by applying understanding of market demand and culinary trends,
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Mentored kitchen staff to prepare each for demanding roles.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Maintained well-organized mise en place to keep work consistent.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Oversaw grill, stove and oven and cleaned equipment after every shift.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.
• Developed and cooked memorable dishes that brought new customers into establishment.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Collaborated with other personnel to produce and modify menus and selections.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.

Created Italian/Mediterranean menu for new restaurant on Hutt St. Later on incorporated a Pizza section. Won Best Informal Restaurant in 2011 for my Duck Risotto.

Modern Australian. Popular Wednesday Curry night. All day Sunday breakfast extremely popular. Duck and Kangaroo dishes. Won award for one of the best 55 restaurants in Adelaide at the time.

Busy eastend iconic hotel. Took over the reins from Libby Martin and also created their famous curry nights, Something I had already created before when I was Head chef at The Flagstaff Hotel on Franklin Street. Whilst here I had started a catering business(before becoming head chef). Rita's Gourmet Pies.