RUTH BAGNES
Professional Chef
3 Wells Street Thornleigh,NSW
Summary
Well-rounded Chef offering 4 years of comprehensive experience consistently preparing exceptional menu items to garner customer praise. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests using advanced knowledge of pastry, culinary and baking techniques.
Overview
6
6
years of professional experience
Work History
Chef
Catalina Rose Bay
Rose Bay
01.2022 - Current
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Supervised team members during meal service to ensure accuracy of orders.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly using correct storage containers and labelling systems.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
Casual Pastry Chef
ICC Sydney (International Convention Centre)
Sydney
07.2021 - 12.2021
- Created custom cakes for weddings, birthdays and other special occasions.
- Decorated cakes with intricate designs and patterns.
- Monitored food quality and safety standards in the kitchen.
- Assisted in menu planning for all pastry items.
- Ensured proper storage of products to prevent spoilage or contamination.
- Maintained a clean working environment by adhering to health and safety regulations.
- Managed time efficiently to produce high-quality goods within tight deadlines.
- Collaborated with other chefs in developing new recipes for pastries and desserts.
- Organized daily tasks for the entire team of bakers ensuring efficient workflow.
- Adjusted oven temperatures as needed throughout the day depending on product being baked.
- Inspected finished goods before packaging them up for sale or delivery.
- Stocked shelves with freshly-baked goods throughout the day as needed.
- Ensured that all equipment was properly cleaned, maintained, stored and calibrated regularly.
- Promoted bakery products through online platforms such as social media outlets.
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Created desserts such as cakes, frozen treats and pastries weekly.
- Placed dough in pans, molds and sheets and monitored products during baking to adjust temperature.
- Prepared doughs, fillings and icings according to recipes.
Line Chef
Opera Kitchen Sydney
Sydney, NSW
03.2021 - 06.2021
- Cleaned and sanitized work areas, equipment and utensils.
- Prepared ingredients for cooking, including portioning, chopping, and storing food before use.
- Monitored food stock and placed orders with suppliers when necessary.
- Cooked menu items in cooperation with the rest of the kitchen staff.
- Ensured proper food storage procedures were followed to maintain quality standards.
- Checked all dishes before they left the kitchen to ensure that they met quality standards.
- Maintained a high level of cleanliness and organization in the kitchen area at all times.
- Followed established health and safety guidelines while preparing meals.
- Ensured compliance with all local health codes regarding sanitation and hygiene practices.
- Kept accurate records of inventory levels and adjusted purchasing accordingly.
- Trained new line cooks on proper techniques for preparation of dishes.
- Regularly checked temperature of freezers and refrigerators to ensure food safety requirements were being met.
- Performed daily maintenance tasks such as cleaning ovens, grills, stoves, fryers.
- Inspected supplies, equipment, or work areas to ensure conformance to established standards.
- Communicated effectively with other kitchen personnel to coordinate meal preparation activities.
- Managed multiple tasks simultaneously while maintaining speed and accuracy in production.
Lunch Chef
Crento Italian Restaurant
Collaroy
07.2020 - 12.2020
- Assisted in preparing and cooking a variety of dishes for lunch menu items, including soups, salads, sandwiches, and entrees.
- Reviewed recipes to determine the quality of ingredients needed for each dish.
- Ensured that all food items were prepared according to health regulations and standards.
- Maintained cleanliness and organization of kitchen equipment and utensils.
- Monitored stock levels of ingredients used in daily preparation of meals.
- Communicated with suppliers regarding orders of fresh produce and other items as needed.
- Inspected presentation of dishes before they are served to customers.
- Checked temperatures of cooked foods with thermometers to make sure they meet safety requirements.
- Adjusted seasonings to achieve desired flavor profile for various dishes.
- Stored food properly to maintain its freshness and prevent spoilage.
Chef De Partie
Stretch Italian Restaurant
Chatswood, NSW
12.2018 - 12.2020
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Organized the daily mise en place in order to prepare meals efficiently.
- Maintained accurate records of stock levels, ordering new ingredients when needed.
- Developed menus for special occasions, ensuring all dishes were prepared according to recipes and standards.
- Monitored food preparation techniques to ensure that high-quality products were served consistently.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Adhered to health and safety regulations while preparing food items in the kitchen area.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Conducted regular inspections of kitchen areas, equipment, utensils, and storage facilities to ensure they met hygiene requirements.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Responded quickly and efficiently to any customer complaints regarding food quality or service.
- Performed basic cooking tasks such as frying meats or vegetables using various tools including deep fryers or grills.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
Catering Assistant
RSL Lifecare Mark Donaldson VC House
Galston, NSW
07.2017 - 01.2018
- Maintained a safe working environment by adhering to safety protocols at all times.
- Inspected incoming shipments for freshness or damage before accepting them into the facility.
- Ensured proper storage of perishables in walk-in refrigerators, freezers, and dry storage areas.
- Adhered to all health department regulations regarding food handling and sanitation practices.
- Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
- Prepare a variety of foods, such as meats, vegetables, desserts, according to customers'orders or supervisors' instructions, following approved procedures.
- Take and record temperature of food and food storage areas such as refrigerators and freezers.
- Inform supervisors when equipment is not working properly and when food and
- supplies are getting low, and order needed items.
- Distribute menus to hospital patients, collect diet sheets, and deliver food trays and snacks to nursing units or directly to patients.
Apprentice Chef
Novotel Sydney CBD & Apprentice Restaurant (300hours)
Sydney, NSW
09.2017 - 11.2017
- Prepared, cooked and served meals according to recipes and menus.
- Assisted in ordering food supplies and maintaining inventories of ingredients.
- Operated kitchen equipment such as mixers, blenders, slicers, ovens, grills and fryers.
- Organized workstations with necessary ingredients and cooking equipment.
- Maintained cleanliness and hygiene standards in the kitchen area.
- Helped experienced chefs prepare dishes for customers.
- Took direction from head chef on menu items and preparation techniques.
- Trained in proper food handling procedures while adhering to health codes.
- Kept up with current culinary trends by researching new recipes online.
- Cleaned dishes, pots, pans and other kitchen utensils using appropriate cleaning products.
- Plated dishes according to instructions provided by head chef or sous chef.
- Monitored stock levels of ingredients to ensure availability for service periods.
Education
Certificate 3 in Patisserie -
William Angliss Institute of TAFE
11Bowden St, Alexandria NSW 201512.2021
Advanced Diploma in Hospitality Management -
TAFE NSW-Ultimo
651-731 Harris St, Ultimo NSW 200712.2019
Certificate IV in Commercial Cookery -
TAFE NSW-Ultimo
651-731Harris St, Ultimo NSW 200705.2018
Bachelor of Science - Food Service And Institutional Management
Universidad De Sta.Isabel
4400 Elias Angeles, Naga,Cam. Sur, Philippines03.2016
Skills
- Staff Coordination
- Menu Development
- Workflow Optimization
- Dish Preparation
- Grilling and Deep Frying Skills
- Effective Communications
- Food Preparation Techniques
- Kitchen Equipment Operations
- Recipe Development
- Food Safety and Sanitation
- Knife Use
- Waste Control
- Banquets and Catering
- Filleting fish
- High knowledge handling fish and seafood
- Precision cutting
- Pastry making
- baking
- Chocolate writing
- Fine-dining expertise
Interests:
- Current Culinary techniques and methods.
- Conventional and infused cooking techniques.
- Garnish and plating management.
- Dessert Making
Referees:
Mikko Caldito
Chef, Catalina Rose Bay
+61 406 621 359
mikkocaldito@gmail.com
Michael Brown
Former Head Chef, Stretch Italian Restaurant
+61 481 982 849
Madelyn Garcia
Chef,Blue Eatery
+61 466 321 000
madelyngarcia05@gmail.com
Alyssa Alberto
Pastry Chef and Owner of Sugar and Glazed Cakeshop
+61 430 882 080
alyssa.alberto98@gmail.com
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
It is better to fail in originality than to succeed in imitation.
Herman Melville
Timeline
Chef
Catalina Rose Bay
01.2022 - Current
Casual Pastry Chef
ICC Sydney (International Convention Centre)
07.2021 - 12.2021
Line Chef
Opera Kitchen Sydney
03.2021 - 06.2021
Lunch Chef
Crento Italian Restaurant
07.2020 - 12.2020
Chef De Partie
Stretch Italian Restaurant
12.2018 - 12.2020
Apprentice Chef
Novotel Sydney CBD & Apprentice Restaurant (300hours)
09.2017 - 11.2017
Catering Assistant
RSL Lifecare Mark Donaldson VC House
07.2017 - 01.2018
Certificate 3 in Patisserie -
William Angliss Institute of TAFE
Advanced Diploma in Hospitality Management -
TAFE NSW-Ultimo
Certificate IV in Commercial Cookery -
TAFE NSW-Ultimo
Bachelor of Science - Food Service And Institutional Management
Universidad De Sta.Isabel
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