Summary
Overview
Work History
Education
Skills
Personal Information
Timeline
Generic

Steven Freeman

Summary

Exceptionally talented and motivated professional in the culinary industry offering dynamic skills in meal preparation, planning and plating. Experienced Chef de partie / sous chef with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Also having experience in high volume kitchens and catering large & small specialty events.

Overview

8
8
years of professional experience

Work History

Chef De Partie

Hotel Totto
06.2023 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
  • Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.

Chef De Partie

Wollongong Golf Club
10.2023 - 12.2023
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Prepared items for roasting, sauteing, frying, and baking.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

Sous Chef

2 Smoking Barrels
09.2023 - 11.2023
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef

Mia Mia
08.2022 - 06.2023
  • Enforced food safety regulations and best practices across all kitchen staff
  • Managed food, labor and operating costs with stringent food cost analysis and forecasting
  • Developed recipes for restaurant menu, selecting ingredients with target customer base in mind
  • Designed beautiful plating presentations winning consistent positive feedback and industry reviews
  • Checked quality of raw and cooked food products to meet required standards
  • Communicated well with wait staff and front of house
  • Worked diligently to meet deadlines in high-volume culinary environment.
  • Rotated stock to use items before expiration date.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Chef

Night parrot
08.2022 - 06.2023
  • Managed food, labor and operating costs with stringent food cost analysis and forecasting
  • Enforced food safety regulations and best practices across all kitchen staff
  • Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.
  • Maintained well-organized mise en place to keep work consistent.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.

Chef

Towradgi beach hotel
01.2022 - 11.2022
  • Managed food, labor and operating costs with stringent food cost analysis and forecasting
  • Enforced food safety regulations and best practices across all kitchen staff
  • Developed recipes for restaurant menu, selecting ingredients with target customer base in mind.

Chef

Ariel's cafe
01.2021 - 11.2021
  • Developed recipes for restaurant menu, selecting ingredients with target customer base in mind
  • Managed food, labor and operating costs with stringent food cost analysis and forecasting
  • Enforced food safety regulations and best practices across all kitchen staff
  • Supported employees by providing constructive feedback to improve individual skills
  • Cross-trained employees to support successful ongoing daily operations
  • Communicated well with wait staff and front of house
  • Prepared meals within acceptable time limits and quality standards.

Chef

Compass group
02.2018 - 02.2021
  • Developed recipes for restaurant menu, selecting ingredients with target customer base in mind
  • Managed food, labor and operating costs with stringent food cost analysis and forecasting
  • Trained and guided sous chef and general kitchen staff
  • Interacted with guests to obtain feedback on product and service quality
  • Created seasonal specials to attract new customers
  • Monitored inventory and optimized timing and quantity of bulk food orders to control costs
  • Checked quality of raw and cooked food products to meet required standards
  • Designed beautiful plating presentations winning consistent positive feedback and industry reviews
  • Worked diligently to meet deadlines in high-volume culinary environment
  • Prepared menu items to suit unique preferences and win patron loyalty
  • Communicated well with wait staff and front of house
  • Investigated, reported and followed up on employee accidents to minimize workplace risks
  • Cross-trained employees to support successful ongoing daily operations
  • Recruited new kitchen staff to fulfill required team roles.

Chef

Levendi
06.2016 - 03.2018
  • Took orders, prepared quality food and served it to the right customers
  • Took inventory and ordered produce for fresh meals each day
  • Prepared dough and mixes ahead of time to make the following day more productive
  • Responded to customer concerns and helped to resolve the conflicts
  • Directed food deliveries
  • Enforced strict hygiene and health standards for all wine stewards and wait staff
  • Modified dishes and recipes to meet the dietary and allergy needs of restaurant clients and patrons
  • Both close and opening of restaurants.

Education

Corrimal high school
11.2016

Skills

  • Friendly and Outgoing Attitude
  • Problem Solving Skills
  • Multitasking Skills
  • Culinary Techniques
  • Strong Communication Skills
  • Excellent Customer Service Skills
  • Quality Assurance
  • Enforced food safety regulations and best practices across all kitchen staff
  • Kitchen leadership
  • Food Safety
  • Inventory Management
  • Developed recipes for restaurant menu, selecting ingredients with target customer base in mind
  • Team Leadership
  • high standards

Personal Information

Date of Birth: 06/26/1998

Timeline

Chef De Partie

Wollongong Golf Club
10.2023 - 12.2023

Sous Chef

2 Smoking Barrels
09.2023 - 11.2023

Chef De Partie

Hotel Totto
06.2023 - Current

Chef

Mia Mia
08.2022 - 06.2023

Chef

Night parrot
08.2022 - 06.2023

Chef

Towradgi beach hotel
01.2022 - 11.2022

Chef

Ariel's cafe
01.2021 - 11.2021

Chef

Compass group
02.2018 - 02.2021

Chef

Levendi
06.2016 - 03.2018

Corrimal high school

Similar Profiles

CREATE PROFILE
Steven Freeman