Sara Moon
Gold Coast,Australia
Summary
Culinary professional with a strong foundation in creating high-quality dishes in fast-paced environments. Skilled in managing kitchen teams while ensuring adherence to food safety standards and maintaining a clean, organized workspace that enhances customer satisfaction.
Overview
1
1
Certification
21
21
years of professional experience
Work History
Breakfast Chef
Sanctum Cafe
Gold Coast, Australia
03.2026 - Current
- Created a variety of breakfast dishes in a fast-paced kitchen environment.
- Collaborated with other chefs to maintain a clean and organised kitchen
PRODUCTION CHEF
The Pasta Company
Brisbane, Australia
03.2017 - 02.2026
- In my role at The Pasta Company I managed and organised a small kitchen team to make and package fresh pasta, ravioli, gnocchi and sauces for sale to restaurants and stores.
- I made sauces, ravioli fillings and fresh pasta in bulk, following recipes accurately and following HAACP guidelines.
- Prepared food items consistently and in compliance with recipes
- Conducted inventory checks to maintain accurate food storage logs and support efficient kitchen operations.
- Trained cooks and food preparation workers in cooking techniques and kitchen processes.
- Managed kitchen operations efficiently and effectively while adhering to all safety and sanitation regulations.
BREAKFAST CHEF
Aroma Café
07.2016 - 02.2017
- I have been working as a breakfast chef with a basic breakfast menu
- In this role I also fill the display cabinet with sandwhich rolls and wraps
- Performed prep work such as chopping vegetables or marinating meats prior to service hours.
- Operated industrial ovens, stoves and grills to prepare food.
CHEF DE PARTIE
Eves on the River
Tenneriffe, Australia
04.2014 - 10.2016
- I gained more experience in functions such as weddings and birthdays and in this role have been running the dessert section as well as doing general prep.
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
HEAD CHEF
Claret House Wine bar
Melbourne, Australia
10.2012 - 04.2014
- I ran and organised the kitchen ordering food, menu costing and planning, running functions, as well as al-a-carte dining in a small team and kitchen.
- Standardized recipes and portion sizes to improve consistency in food quality.
- Enforced appropriate work-flow and quality controls for food quality and temperature.
- Established and maintained high standards of food quality, hygiene, and safety in the kitchen.
- Ensured proper storage of food items according to safety guidelines.
- Cooked dishes according to recipes or personal judgment.
- Received and examined food supplies to verify items met quality and quantity standards.
BREAKFAST CHEF
Milieu Café
03.2011 - 09.2012
- Preparing food for al-a-carte breakfasts, as well as baking and other items for the display cabinet in the café.
- Maintained high levels of cleanliness and organization within the kitchen environment.
- Performed prep work such as chopping vegetables or marinating meats prior to service hours.
- Operated industrial ovens, stoves and grills to prepare food.
TEMP CHEF
Advanced Personnel
06.2010 - 02.2011
- I was working as a temp chef on long and short term assignments at a variety of restaurants in Christchurch.
CHEF DE PARTIE
Beeches
Franz Josef, New Zealand
01.2010 - 05.2010
- I worked at Beeches Restaurant in Franz Josef for their busy summer season.
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
CHEF DE PARTIE
The Great Northern Hotel
Melbourne, Australia
02.2009 - 11.2009
- I worked with the head chef to organise the kitchen (making food orders, doing stock take and invoicing.)
- I also worked on the pan section during service time at the busy pub.
- Ensured that all dishes were served promptly at correct temperatures as per customer requirements.
- Checked inventory and ordered supplies as needed.
- Prepared ingredients and cooked meals according to established recipes.
- Demonstrated knowledge of basic cooking principles such as grilling, baking, roasting.
- Managed ordering process for fresh produce, meats, fish, dairy products, dry goods.
- Instructed cooks and kitchen workers in preparing, cooking, garnishing, or presenting food.
BREAKFAST CHEF
The Boys House of Coffee
Brisbane, Australia
09.2008 - 01.2009
- I worked independently, preparing, cooking and serving breakfasts and cabinet food.
- Maintained high levels of cleanliness and organization within the kitchen environment.
- Utilized sanitary methods to handle, prepare and serve food.
- Performed prep work such as chopping vegetables or marinating meats prior to service hours.
- Ensured compliance with health regulations regarding storage temperatures, labeling and portion control.
- Collaborated with front-of-house staff to provide exceptional customer service experience.
COMMIS CHEF
The Woolstore
Oamaru, New Zealand
06.2005 - 08.2008
- I worked at The Woolstore as a commis chef, preparing and serving meals for breakfast, lunch and night time service working various shifts.
- Prepared food items consistently and in compliance with recipes, portion controls, and presentation specifications as set by the restaurant.
- Prepped food items by cutting, chopping, and mixing sauces.
- Cooked food items by grilling, frying, and sautéing according to recipes and standards.
- Coordinated with other kitchen staff to ensure timely and efficient food production.
- Cleaned and sanitized cooking surfaces at end of shift.
- Used proper food handling and storage techniques to meet health inspection standards and requirements.
Education
CERTIFICATE IN COOKERY LEVEL 3 -
Otago Polytechnic
01.2005
NCEA LEVEL 3 -
Waitaki Girls' High School
01.2004
Skills
- Food safety
- Sanitation practices
- Food presentation
- Team management
- Basic cooking methods
- Knife skills
- Food preparation
- Bulk food preparation
- Inventory management
- Stock rotation
- Time management
- Quality control
Certification
I'm Alert Food Safety Certificate
Hobbies and Interests
- Travelling
- Movies
- Concerts
- Stand up paddle boarding
- Being out in nature
Timeline
Breakfast Chef
Sanctum Cafe
03.2026 - Current
PRODUCTION CHEF
The Pasta Company
03.2017 - 02.2026
BREAKFAST CHEF
Aroma Café
07.2016 - 02.2017
CHEF DE PARTIE
Eves on the River
04.2014 - 10.2016
HEAD CHEF
Claret House Wine bar
10.2012 - 04.2014
BREAKFAST CHEF
Milieu Café
03.2011 - 09.2012
TEMP CHEF
Advanced Personnel
06.2010 - 02.2011
CHEF DE PARTIE
Beeches
01.2010 - 05.2010
CHEF DE PARTIE
The Great Northern Hotel
02.2009 - 11.2009
BREAKFAST CHEF
The Boys House of Coffee
09.2008 - 01.2009
COMMIS CHEF
The Woolstore
06.2005 - 08.2008
CERTIFICATE IN COOKERY LEVEL 3 -
Otago Polytechnic
NCEA LEVEL 3 -
Waitaki Girls' High School