Saxon Jelly
Moggill,QLD
Summary
Dynamic culinary professional with extensive experience at The Reserve At Anstead. Proven expertise in menu development and team management, enhancing guest satisfaction through innovative dish preparation and effective training programs. Skilled in inventory oversight, ensuring optimal stock levels while minimizing waste.
Experienced with high-pressure kitchen environments, ensuring consistency and quality in every dish. Utilizes keen eye for detail to maintain food safety and presentation standards. Track record of fostering teamwork and efficient kitchen operations, contributing to overall success.
Overview
2027
2027
years of professional experience
Work History
FOH Supervisor
The Bellbowrie Sports and Recreational Club
Part Time
2020 - 09.2022
- Supervised front-of-house operations to ensure exceptional guest experiences.
- Trained and mentored staff on customer service best practices and operational procedures.
- Coordinated team schedules to optimize staffing levels during peak hours.
- Managed inventory control processes, reducing waste and ensuring product availability.
- Resolved customer complaints promptly to maintain high satisfaction ratings.
- Maintained open lines of communication between FOH supervisors, BOH managers, and owners for successful collaboration on daily operations.
- Implemented new training programs for FOH staff, resulting in improved performance and reduced turnover rates.
Apprentice Chef
The Reserve At Anstead
Full Time
09.2022 - 10.2025
- Assisted in meal preparation and ingredient sourcing for daily menu offerings
- Maintained cleanliness and organization of kitchen equipment and workstations
- Supported head chef in executing menu items during high-volume service periods
- Learned food safety protocols and adhered to sanitation standards consistently
Chef De Partie
The Reserve At Anstead
Full Time
10.2025 - 03.2026
- Executed preparation of high-quality dishes adhering to menu specifications and presentation standards.
- Oversaw daily food preparation tasks while ensuring cleanliness and organization of workstations.
- Facilitated training sessions for junior kitchen staff on proper cooking techniques and safety protocols.
- Oversaw inventory levels to minimize waste through strategic stock management practices.
- Engineered innovative recipes to enhance seasonal menu offerings.
- Executed effective multitasking strategies to oversee multiple stations during peak service periods.
- Facilitated collaboration with kitchen staff to optimize service delivery and enhance workflow efficiency.
- Supervised training of kitchen staff in high-pressure food preparation techniques.
- Managed costing and ordering processes for produce inventory.
Education
Certificate III In Commercial Cookery -
Axial Training
Kangaroo Point, QLDSkills
- Kitchen organization
- Team management
- Food presentation
- Menu development
- Allergen awareness
- Inventory oversight
- Ingredient sourcing
- Dish preparation
- Knife skills
Timeline
Chef De Partie
The Reserve At Anstead
10.2025 - 03.2026
Apprentice Chef
The Reserve At Anstead
09.2022 - 10.2025
FOH Supervisor
The Bellbowrie Sports and Recreational Club
2020 - 09.2022
Certificate III In Commercial Cookery -
Axial Training