Stacy Renata
chef
Bayswater,WA
Summary
Forward-thinking professional offering more than 20+ years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven culinary skills.
Overview
16
16
years of professional experience
Work History
Mcguinness Bar and Kitchen
Johnny Mcguinness
06.2023 - 01.2024
- Enhanced the establishment''s reputation through consistent delivery of exceptional service, food quality, and ambiance.
- Streamlined operational procedures for increased efficiency in daily tasks such as opening/closing routines, shift scheduling, and cash handling processes.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Increased staff retention through effective hiring, training, and performance management practices.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Correctly calculated inventory and ordered appropriate supplies.
- Collaborated with chefs on menu development for improved guest experience and increased sales.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Maximized event bookings by developing targeted outreach initiatives to local businesses and community groups.
- Maintained a safe working environment by enforcing strict adherence to health and safety regulations among employees.
- Developed innovative marketing strategies for increased foot traffic and revenue growth.
- Coordinated with catering staff to deliver food services for special events and functions.
The Strand Hotel
John And Maureen
02.2018 - 03.2019
- Reviewed and implemented new company initiatives and executed product activations.
- Managed inventory levels at promotional events to ensure adequate supply of products for demonstrations while minimizing excess stock inefficiencies.
- Promoted sustainability within the kitchen by utilizing local produce whenever possible for fresh, farm-to-table dining experiences.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Operated all kitchen equipment safely to prevent injuries.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Manager
Jamica Blue
08.2008 - 11.2009
- Managed and motivated employees to be productive and engaged in work.
- Maintained professional, organized, and safe environment for employees and patrons.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Reduced operational costs through comprehensive process improvement initiatives and resource management.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Collaborated with staff members to create meals for large banquets.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated with team members to prepare orders on time.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Chef
ARC Parks
09.2007 - 03.2008
- Received numerous accolades from critics for creative dish presentations, elevating the restaurant''s reputation within the industry.
- Set up and broke down kitchen for service.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Collaborated with staff members to create meals for large banquets.
- Evaluated food products to verify freshness and quality.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
Education
Level 5 Diploma - Chef Training
Auckland City And Guilds
Auckland, New Zealand02.2001
Skills
- Calm Under Pressure
- Quality Assurance
- Problem Resolution
- Critical Thinking
- Safe Food Handling
- Inventory Oversight
- Seafood Preparation
- Kitchen Organization
- Batch Cooking
- Meal Preparation
- Ingredient Knowledge
- Team Collaboration
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Mcguinness Bar and Kitchen
Johnny Mcguinness
06.2023 - 01.2024
The Strand Hotel
John And Maureen
02.2018 - 03.2019
Manager
Jamica Blue
08.2008 - 11.2009
Chef
ARC Parks
09.2007 - 03.2008
Level 5 Diploma - Chef Training
Auckland City And Guilds
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