Stephanie
Wolli Creek,NSW
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
7
7
years of professional experience
Work History
Chef/Pastry Chef
Cho Cho San
Kingcross, NSW
02.2023 - Current
- Prepared high-quality dishes using fresh, locally sourced ingredients.
- Maintained cleanliness and organization of kitchen workstations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly using correct storage containers and labelling systems.
Chef
Maysa Restaurant
Wolli Creek
08.2023 - 02.2024
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Stored foods correctly using correct storage containers and labelling systems.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Prepared high-quality dishes using fresh, locally sourced ingredients.
- Maintained cleanliness and organization of kitchen workstations.
- Collaborated with front-of-house staff to enhance customer experience.
- Monitored inventory levels and placed orders for supplies as needed.
Chef
ChinChin
Surry Hills, NSW
09.2022 - 01.2023
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Exercised portion control for items served, eliminating waste.
Pastry Chef
La Renaissance
Waterloo, NSW
05.2022 - 07.2022
- Measured, mixed and prepped raw materials according to company specifications and recipes.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created desserts such as cakes, frozen treats and pastries weekly.
- Carried out daily kitchen prep and closing duties with station setup, breakdown and organization.
- Decorated pastries using icing, frosting and other toppings, resulting in beautiful appearance and delicious flavor.
- Maintained kitchen order and cleanliness by moving stock between storage and station in addition to sanitizing surfaces.
- Followed recipes to create cake, cookies.
Chef De Partie
Sugarcane Restaurant
Coogee, 2034
02.2019 - 01.2022
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained kitchen workers on culinary techniques.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Cleaned, sanitized and maintained food storage, preparation and serving areas.
- Checked stock deliveries for safety, quality and quantity.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Education
Certificate IV in Commercial Cookery And Advanced Diploma in Hospitality -
Kenvale College
Randwick06.2021
Diploma of Project Management And Advanced Diploma of Project Management -
Berkeley Business Institute
Sydney CBDSkills
- Food Preparation Techniques
- Waste Control
- Order Management
- Food Stock and Supply Management
- Food Preparing, Plating and Presentation
- Team Collaboration
- Quality Control and Oversight
- Food Prep Planning
- Inventory Management
- Standards Compliance
- Quality Control
- Sanitation and Cleaning
- Supply Ordering
- Safe Food Handling
Languages
English
Professional
Indonesian
Full Professional
Chinese (Mandarin)
Limited
Reference
Bernie McFarlane
Industry Liaison Manager
0404504023
Mawan
Headchef
0432431989
Timeline
Chef
Maysa Restaurant
08.2023 - 02.2024
Chef/Pastry Chef
Cho Cho San
02.2023 - Current
Chef
ChinChin
09.2022 - 01.2023
Pastry Chef
La Renaissance
05.2022 - 07.2022
Chef De Partie
Sugarcane Restaurant
02.2019 - 01.2022
Certificate IV in Commercial Cookery And Advanced Diploma in Hospitality -
Kenvale College
Diploma of Project Management And Advanced Diploma of Project Management -
Berkeley Business Institute
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