Tiffany Miguel
Brisbane,QLD
Summary
Dedicated high-performing Chef seeking a new and challenging opportunity to utilise the experience and knowledge I have cultivated alongside a creative and cohesive team.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Head Chef
Lune Croissanterie
06.2021 - Current
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
- Oversaw kitchen equipment maintenance schedules, ensuring reliable performance and longevity of crucial appliances.
- Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Conducted regular performance evaluations for kitchen staff members to provide constructive feedback and set goals for continuous improvement.
- Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Created recipes and prepared advanced dishes.
Commis Chef
Attica
04.2019 - 10.2019
- Maintained well-organized mise en place to keep work efficient and consistent
- Tasked with unloading and unpacking daily fresh ingredient deliveries
- Ordered new ingredients and supplies to meet expected needs
- Rotated food regularly, removing outdated items for proper disposal
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
- Verified proper portion sizes and consistently attained high food quality standards
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Communicated closely with the Sous Chef to fully understand special orders for customers, including those with food allergies and gluten intolerance
- Participated in food tastings and taste tests.
Pastry Chef
George Restaurant
04.2013 - 10.2019
- Cycled menus to keep offerings fresh and interesting for customers
- Iced and airbrushed cakes and other pastries for customized orders
- Created unique daily specials to drive business growth
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule
- Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer
- Trained new kitchen staff on procedures and managed performance for up to 3 team members
- Produced allergy-friendly creations based on customer needs, including gluten-, dairy- and egg-free variations of classic recipes
- Oversaw purchasing, storage and use of kitchen supplies
- Personalized creations for holidays, weddings, graduations and personal events
- Washed and disinfected kitchen area, floors, tables, tools, knives and equipment
- Stored food in designated containers and storage areas to increase shelf life and prevent spoilage
- Established and maintained a positive work environment
- Proofed dough and baked breads, cookies and other bakery products
Pastry Chef De Partie
Nadège Patisserie
08.2015 - 12.2018
- Similar tasks and duties as above
- Manage all weekly numbers to provide a scheduled list of inventory needed during the week with a least amount of waste
- Communicate with all other sections of the patisserie to ensure high quality product
- Keep an up to date knowledge of weekly orders to provide the right amount of product for production
- Maintain knowledge on chocolate including tempering
- Oversee night staff and interns to enforce food safety standards
Pastry Cook Intern
The Ritz-Carlton, Toronto
01.2013 - 01.2013
- Assisted with the plating, garnishing and dessert preparation for large banquets
- Prepared mise en place for TOCA restaurant
- Plated desserts at TOCA restaurant
- Assisted in the daily production of pastries and breads for in room dinning
- Assisted with tempering chocolate
Education
Diploma - Baking And Pastry Arts
George Brown College St. James Campus
Toronto, Ontario2013
Skills
- Inventory Management
- Team Leadership
- Attention to Detail
- Prioritization and Organization
- Decision-Making
- Recipes and menu planning
- Creative Thinking
- Forecasting and planning
- Workflow Optimization
- Process Improvements
- Cost Management
- Food Safety
Certification
- SafeServ certification: Food Handling
- St John First Aid Certification
Timeline
Head Chef
Lune Croissanterie
06.2021 - Current
Commis Chef
Attica
04.2019 - 10.2019
Pastry Chef De Partie
Nadège Patisserie
08.2015 - 12.2018
Pastry Chef
George Restaurant
04.2013 - 10.2019
Pastry Cook Intern
The Ritz-Carlton, Toronto
01.2013 - 01.2013
Diploma - Baking And Pastry Arts
George Brown College St. James Campus
- SafeServ certification: Food Handling
- St John First Aid Certification
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