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
Culdaff, Donegal
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
Ballyliffen, Donegal, Ireland
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
Karratha, WA
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
Monkey Mia, WA
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