ROSY
Beveridge
Summary
Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for fostering teamwork and adapting to changing needs, consistently achieving high standards and results.
Overview
5
5
years of professional experience
Work History
Head Chef
Commercial Hotel Top Pub
09.2024 - Current
- Enhanced customer satisfaction by developing innovative menu items.
- Ensured health and safety compliance by overseeing kitchen operations.
- Fostered teamwork and skill development by mentoring junior chefs.
- Sourced high-quality ingredients through collaboration with suppliers, maintaining cost-effectiveness.
- Minimized spoilage and optimized stock levels by implementing inventory management systems.
Head Chef
Hunter Tryst Beveridge Pub
05.2022 - 09.2024
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef
Frendz Pizza and Pasta
12.2020 - 09.2024
- Enhanced dining experiences through diverse menu presentations and options.
- Ensured timely meal service by collaborating effectively with kitchen staff.
- Monitored freezer and refrigerator temperatures before every shift for safety.
- Maintained cleanliness of grill, stove, and oven after each shift.
- Incorporated feedback systems for ongoing menu improvement and service excellence.
Chef
Vento Cafe Bar and Resturant
03.2021 - 03.2022
- Enhanced kitchen efficiency by training junior chefs in culinary techniques.
- Maintained inventory by proactively placing orders before supplies depleted.
- Minimized food waste through effective menu planning and inventory management.
- Developed kitchen staff skills to perform under high-pressure situations.
- Prepared authentic meals from scratch, encouraging customer loyalty and repeat business.
Education
Diploma of Hospitality Managment - Cookery
Australian Institute of Technical Training
Melbourne, VIC10-2022
Commercial Cookery Certificate IV - Cookery
Australian Institute of Technical Training
Melbourne, VIC03-2022
Commercial Cookery Certificate III - Cookery
Australian Institute of Technical Training
09-2021
Skills
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
- Food safety regulations
- Kitchen operations
- Health regulations
Reference
References available on request
Timeline
Head Chef
Commercial Hotel Top Pub
09.2024 - Current
Head Chef
Hunter Tryst Beveridge Pub
05.2022 - 09.2024
Chef
Vento Cafe Bar and Resturant
03.2021 - 03.2022
Chef
Frendz Pizza and Pasta
12.2020 - 09.2024
Diploma of Hospitality Managment - Cookery
Australian Institute of Technical Training
Commercial Cookery Certificate IV - Cookery
Australian Institute of Technical Training
Commercial Cookery Certificate III - Cookery
Australian Institute of Technical Training