Rosy
Beveridge
Summary
Accomplished Head Chef with a proven track record at Hunter Tryst Beveridge Pub, excelling in kitchen management and team leadership. Expert in cost management and waste reduction, achieving significant savings through strategic menu planning and vendor negotiations. Skilled in food safety and presentation, consistently delivering high-quality dining experiences.
Overview
4
4
years of professional experience
Work History
Head Chef
Hunter Tryst Beveridge Pub
05.2022 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef
Frendz Pizza and Pasta
12.2020 - Current
- 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.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
Chef
Vento Cafe Bar and Resturant
03.2021 - 03.2022
- 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.
Education
Diploma of Hospitality Managment -
Australian Institute of Technical Training
Melbourne, VIC10.2022
Commercial Cookery Certificate IV -
Australian Institute of Technical Training
Melbourne, VIC03.2022
Commercial Cookery Certificate III -
Australian Institute of Technical Training
Melbourne, VIC09.2021
Skills
- Nutritional knowledge
- Food Safety
- Kitchen Management
- Team Management
- Menu Planning
- Waste Reduction
- Food Safety Regulations
- Kitchen Operations
- Food presentation
- Cost Management
- Seasonal Menu Planning
Timeline
Head Chef
Hunter Tryst Beveridge Pub
05.2022 - Current
Chef
Vento Cafe Bar and Resturant
03.2021 - 03.2022
Chef
Frendz Pizza and Pasta
12.2020 - Current
Diploma of Hospitality Managment -
Australian Institute of Technical Training
Commercial Cookery Certificate IV -
Australian Institute of Technical Training
Commercial Cookery Certificate III -
Australian Institute of Technical Training
Similar Profiles
Izeah MiramontesIzeah Miramontes
Kitchen Manager in Training at Beer Hunter Sports Pub & GrillKitchen Manager in Training at Beer Hunter Sports Pub & Grill
Dylan ParkerDylan Parker
Production Manager at Eyeblack.com / Beveridge MarketingProduction Manager at Eyeblack.com / Beveridge Marketing
Rya CarlsonRya Carlson
Modern Edge Painting at Lisa BeveridgeModern Edge Painting at Lisa Beveridge