Sarah Kokkin SK
Marrickville,NSW
Summary
I am currently looking for a change in direction and a new career path into the support work industry.
I have a strong focus and desire to further my skills working with people of all different back grounds to provide support, help, and reasoning where needed.
I feel as though I would personally be fufilled entering this different career path and benifit have a job with more meaning and purpose. I believe that I would be a great fit to be able to relate and be a person that can listen and try and help with guidance and reason for whoever it may be that im working with.
Although I have been doing a diferent type of work. It is important to point out my achievements and hard work throughout my hospitality career!
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with cafe and restaurant cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Working with all different types of people from all over the world at a fast pace. I have strong leadership skills, attention to detail and a very strong work ethic. I have worked consistently in hospitality over the past 10 years.
I am experienced in working with and leading a team in slow times and in the heat of the kitchen when times are very stressful.
I have experience writing rosters creating menus and managing teams with work issues and have always strived myself on being an advocate for work / life balance, any personal issues I tried to address the best i could as a head chef.
Overview
10
10
years of professional experience
Work History
Head Chef
The Barn
Newcastle, 2289
12.2020 - Current
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Interacted with guests to obtain feedback on product quality and service levels.
- Forecasted supply needs and estimated costs.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Hired, managed and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
SOUS-CHEF
09.2019 - 11.2020
- The edwards | newcastle, nsw
- Verified compliance in preparation of menu items and customer special requests
- Maintained and cleaned all kitchen appliances including grill, stove and oven
- Monitored kitchen area and staff to ensure overall safety and proper food handling techniques
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Created tasty dishes using popular recipes that delighted patrons and resulted in repeat business
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Talked to patrons about dietary issues and food allergies and prepared meals that met their needs
- Utilised proper cleaning techniques to sanitise counters and utensils used in preparation of raw meat, poultry, fish and eggs
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates
- Ensured personnel safety, kitchen sanitation and proper food handling or storage
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
HEAD CHEF
The Barn
Newcastle, Nsw
11.2018 - 09.2019
- The barn | adamstown, nsw
- Monitored linework processes to maintain consistency in quality, quantity and presentation
- Worked with other cooks to create creative and diverse menu options
- Implemented training for staff on culinary techniques, improving productivity and maximising workflow
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Forecasted supply needs and estimated costs
- Planned promotional [Type] menu additions based on seasonal pricing and product availability
- Incorporated customer feedback in experimentation and creation of new signature dishes
- Created recipes and prepared advanced dishes
- Hired, managed and trained kitchen staff
- Meticulously checked delivery contents to verify product quality and quantity, maintaining high food quality standards
- Achieved targets for personnel safety, kitchen sanitation and proper food handling and storage
- Planned promotional menu additions based on seasonal pricing and product availability
- Maintained well-organised mise en place, ensuring efficient and consistent workspace
- Trained and managed kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Arranged for kitchen equipment maintenance and repair when needed.
HEAD CHEF
12.2017 - 10.2018
- The autumn rooms | newcastle, nsw
- Monitored linework processes to maintain consistency in quality, quantity and presentation
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
- Forecasted supply needs and estimated costs
- Created recipes and prepared advanced dishes
- Meticulously checked delivery contents to verify product quality and quantity, maintaining high food quality standards
- Achieved targets for personnel safety, kitchen sanitation and proper food handling and storage
- Maintained well-organised mise en place, ensuring efficient and consistent workspace
- Arranged for kitchen equipment maintenance and repair when needed.
Education
Kotara High
Skills
Workflow optimisationundefined
Affiliations
Mathew Austin (the barn) - 0421302170
Rina Eggins (the edwards) - 0402726503
Devi Green (48 watt street) -0402264288
Timeline
Head Chef
The Barn
12.2020 - Current
SOUS-CHEF
09.2019 - 11.2020
HEAD CHEF
The Barn
11.2018 - 09.2019
HEAD CHEF
12.2017 - 10.2018
Kotara High
Similar Profiles
Harriet SowerbyHarriet Sowerby
Bar Staff & Waitress at The BarnBar Staff & Waitress at The Barn
Kimberly JackKimberly Jack
Chef at The BarnChef at The Barn
Ceilidh MatthewsCeilidh Matthews
Bartender at The BarnBartender at The Barn
Anastasiia TemnenkoAnastasiia Temnenko
Head Barista at The BarnHead Barista at The Barn
Danka OndriskovaDanka Ondriskova
Team Lead TCS Primary Recruiters at University of SydneyTeam Lead TCS Primary Recruiters at University of Sydney