Sonya Magazin
Howrah, Tasmania
Summary
Dynamic culinary professional with extensive experience as Head Chef at Wursthaus Kitchen, excelling in menu development and sustainable catering. Proven ability to lead teams and maintain high-quality standards while managing costs effectively. Skilled in food safety and passionate about creating exceptional dining experiences through innovative recipes and seasonal planning.
Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.
Well-rounded chef offering several 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.
Dedicated chef skilled in menu creation and modification, cook and assistant supervision and cost control. Creative and artistic professional with several years of hands-on experience preparing meals for customers in fast-paced restaurant. Advanced knowledge of pastry, culinary and baking techniques.
Overview
27
27
years of professional experience
2004
2004
years of post-secondary education
Work History
Chef
Government House Tasmania
Hobart
11.2021 - Current
- Prepared diverse meals for official events and functions at Government House Tasmania.
- Collaborated with local suppliers to source fresh, seasonal ingredients for menu planning.
- Maintained high standards of cleanliness and safety in the kitchen environment.
- Coordinated with event staff to fulfill catering needs for various occasions.
- Adapted recipes to accommodate dietary restrictions and preferences of guests.
Head Chef
Wursthaus Kitchen
Salamanca
03.2008 - 10.2021
- Developed seasonal menus highlighting local and imported ingredients and culinary trends.
- Sustainable catering in house and off site.
- Managed kitchen operations, ensuring efficient food preparation and service.
- Trained and supervised culinary staff to maintain high standards of quality.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Station Chef
Meadowbank Estate
Cambridge
03.2006 - 03.2008
- Prepared and cooked diverse menu items for high-quality dining experiences.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Implemented portion control procedures to minimize waste in food preparation.
- Analyzed customer feedback data to identify opportunities for improvement.
- Managed the kitchen's budget by controlling costs related to ingredients and labor.
- Assisted in creating weekly specials based on seasonal produce availability.
- Provided guidance and mentorship to junior culinary team members.
Sous Chef
The Quarry
Salamanca
10.2005 - 03.2006
- Supervised kitchen staff to ensure efficient food preparation and service.
- Collaborated with head chef on menu development and seasonal offerings.
- Managed inventory of kitchen supplies and ingredients for optimal operation.
- Assisted in creating cost-effective recipes while maintaining flavor integrity.
- Created a positive work environment by encouraging teamwork among staff members.
Commis Chef
Hayman Island Resort
Hayman Island
03.2004 - 02.2005
- Prepared ingredients for daily menu items in high-paced kitchen environment.
- Followed food safety guidelines to ensure proper handling and storage of food.
- Participated in daily briefings to discuss menu changes and special events.
- Managed inventory by restocking supplies and reporting shortages to supervisors.
- Assisted higher-level chefs in the preparation of more complex dishes.
Second Chef
Moorilla Vineyard
Berridale
02.2003 - 02.2004
- Executed matching of food and wine.
- Assisted in preparing and plating dishes for high-volume events.
- Collaborated with the head chef to develop seasonal menu items.
- Maintained cleanliness and organization of kitchen workstations.
Apprentice chef
A splash of Paris
Hobart
08.2000 - 11.2002
- Creating traditional and high end French cuisine.
- Prepared ingredients and ensured kitchen cleanliness at a French-inspired bistro.
- Assisted head chef in executing menu items during high-volume service periods.
- Presented dishes attractively to enhance customer dining experience and satisfaction.
Apprentice Chef
Maldini Restaurant
Salamanca
11.1998 - 08.2000
- Prepared ingredients for daily specials and menu items.
- Italian and modern cuisine.
- Assisted chefs in cooking and plating dishes efficiently.
- Maintained cleanliness of kitchen equipment and workstations.
- High paced all day dining.
Education
Certificate I, II, III - Hospitality And Commercial Cookery
Drysdale Institute of TAFE
Hobart , Tasmania 03.1998 - 10.2002
Guilford Young College
Glenorchy, Tasmania 02.1997 - 12.1998
Dominic College
Glenorchy , TasmaniaSkills
- Menu development
- Food safety
- Inventory management
- Catering coordination
- Quality control
- Seasonal planning
- Cost management
- Staff training
- Team leadership
- Time management
- Problem solving
- Attention to detail
- Baking techniques
- Butchery skills
- Recipes and menu planning
Timeline
Chef
Government House Tasmania
11.2021 - Current
Head Chef
Wursthaus Kitchen
03.2008 - 10.2021
Station Chef
Meadowbank Estate
03.2006 - 03.2008
Sous Chef
The Quarry
10.2005 - 03.2006
Commis Chef
Hayman Island Resort
03.2004 - 02.2005
Second Chef
Moorilla Vineyard
02.2003 - 02.2004
Apprentice chef
A splash of Paris
08.2000 - 11.2002
Apprentice Chef
Maldini Restaurant
11.1998 - 08.2000
Certificate I, II, III - Hospitality And Commercial Cookery
Drysdale Institute of TAFE
03.1998 - 10.2002
Guilford Young College
02.1997 - 12.1998
Dominic College
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