Vanessa Ramos Felicio Neto
19 Barton Street, Hawthorne,QLD
Summary
Top-notch professional with expertise in menu development, kitchen management, food safety and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.
Overview
3
3
years of professional experience
Work History
Sous Chef
Air New Zealand Lounge - Compass Group
07.2022 - Current
- Boosted client and customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Enhanced overall efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet the airline standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Ensured compliance with regulatory requirements through meticulous record-keeping and documentation practices.
Chef and Catering Supervisor
Holiday Inn Hotel - Compass Group
06.2021 - 07.2022
- Enhanced client satisfaction by providing exceptional catering services for various events, including corporate meetings and weddings.
- Streamlined catering operations by implementing efficient processes for food preparation, service, and cleanup.
- Managed a team of catering staff members, ensuring proper training and adherence to company standards for quality service.
- Increased repeat business with excellent customer service, addressing client concerns promptly and professionally.
- Coordinated logistics with clients, venue managers, and other vendors to ensure seamless execution of catering.
- Oversaw financial aspects of catering operations including budgeting, cost control measures, invoicing, and expense tracking to maximize profitability.
- Conducted regular performance evaluations of catering staff members, identifying areas for improvement and opportunities for growth.
- Established an environment of respect among staff members by modeling professionalism in every aspect of our work together.
- Continually revised our offerings based on client feedback to ensure we consistently met and exceeded their expectations.
- Mentored junior team members in the art of exceptional service delivery, fostering a culture of excellence within the Compass Group.
- Encouraged preparation of product according to recipe and in compliance with allergen and sanitation standards.
- Monitored food inventory and supplies to prevent waste.
- Controlled food costs and managed inventory.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Cook and Catering Assistant
Cromwell College
07.2020 - 11.2021
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
- Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained food safety and sanitation standards.
- Managed opening and closing shift kitchen tasks.
Chef
Greca Restaurant
12.2020 - 02.2021
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Received numerous accolades from critics for creative dish presentations, elevating the restaurant's reputation within the industry.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
Education
Advanced Diploma - Hospitality Management
Wells International College
Brisbane, QLD09.2022
Diploma - Hospitality Management
Wells International College
Brisbane, QLD04.2022
Certificate IV - Commercial Cookery
Wells International College
Brisbane, QLD10.2021
Certificate III - Commercial Cookery
Wells International College
Brisbane, QLD04.2021
Skills
- Portion Control
- Plating
- Inventory Management
- Food Preparation
- Food Safety
- Team Leadership
- Workflow Optimization
- Food Spoilage Prevention
- Safety Management
- Recipes and Menu Planning
- Compliance
- Kitchen Equipment Operation
Timeline
Sous Chef
Air New Zealand Lounge - Compass Group
07.2022 - Current
Chef and Catering Supervisor
Holiday Inn Hotel - Compass Group
06.2021 - 07.2022
Chef
Greca Restaurant
12.2020 - 02.2021
Cook and Catering Assistant
Cromwell College
07.2020 - 11.2021
Advanced Diploma - Hospitality Management
Wells International College
Diploma - Hospitality Management
Wells International College
Certificate IV - Commercial Cookery
Wells International College
Certificate III - Commercial Cookery
Wells International College
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