SOLOMON SHAD

An internationally experienced chef, possessing excellent interpersonal organizational acumen, broad catering experience and a passion for quality patisserie work. A professional, enthusiastic and highly motivated chef who is dedicated to consistently producing top quality results with strong experience of a wide variety of cooking styles. A skilled planner and organizer with strong problem-solving abilities, who will consistently meet deadlines and exceed customer expectations. Has demonstrated the ability to manage a restaurant, leading, training and motivating staff or contribute as part of a team. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

• Worked with Michelin Star Chefs
• Judged 2006, 2007 and 2008 New Zealand Culinary fare at the ASB showgrounds in Auckland.
• Awarded Silver medal by the restaurant association of New Zealand in the live vegetarian dish category of the 2009 New Zealand Culinary Fare.
• Awarded Gold medal for live creation of lamb entrée (Feta and spinach stuffed lamb loin with kumara and parsnip rosti served with blanched green beans, baby carrots and quince sauce) Wellington Culinary fare, May 2008.
• Awarded bronze medal by the restaurant association of NZ in the corn feed free range chicken category of the 2008 New Zealand Culinary fare.
• Awarded bronze medal by the restaurant association of NZ in the live dessert category of the 2008 New Zealand Culinary fare.
• Best Academic Student Award 2005 from Manukau Institute of Technology (Certificate in Baking & Patisserie).
• Awarded NZ Beef & Lamb Hallmark of Excellence 2001/2002.
• Gained Bachelor of Arts degree and completed culinary competitions with excellent results.
• Increased business profitability by reducing outlay by 50%, through making bread, homemade condiments and sauces.
• Prepared meals and delivered quality food and service to clients.
• Experienced in cooking modern Australian cuisine, middle eastern cuisine and Italian food.
• Made bread, biscuits, decorative cakes, chocolate and pastries.
• Managed a profitable business - marketing, selling and financial control.
• Budgeted food prices and set up menus.
• Co-coordinated kitchen facilities, food and stock purchasing.
• Hired, trained and mentored staff.
• Meticulous attention to food and service quality - eye for important details.
• Liaised professionally with a wide variety of clients, suppliers and contractors.
• Follow hygiene and health safety regulations.
• Knowledge of new developments in cooking and food nutrition.

SOLOMON

• Trevor Cullen, Owner, Annabelles Restaurant, Auckland, New Zealand, +64 27 521 6886
• Saira Chen, Owner, Lattetude cafe & Restaurant, Penrith NSW, 0431 836 022, 02 88073216
• Mr James Parker, Owner, Cafenatices, Auckland, New Zealand, +64 2 82 55 29 380