Summary
Overview
Work History
Education
Skills
Work Availability
Timeline
Hi, I’m

Venita Makiha

Sydney,NSW
The way to get started is to quit talking and begin doing.
Walt Disney
Venita Makiha

Summary

Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established award winning "The Ternary" restaurant.

I am highly organized and dependable , successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

21
years of professional experience

Work History

Novotel / Ibis Darling Habour

Chef De Partie
02.2012 - Current

Job overview

  • Planned and prepared food product orders to maintain appropriate stock levels.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Made meals in accordance with company standards and requirements.
  • Managed team of 5 handling all kitchen work in busy breakfast buffet.
  • Liaised closely with kitchen and front-of-house personnel.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Trained kitchen workers on culinary techniques.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Operated all kitchen equipment safely to prevent injuries.

Ibis Tainui

Demi Chef De Partie
12.2007 - 12.2011

Job overview

  • Performed assigned cooking tasks to float and relieve chefs throughout kitchen.
  • Completed side work and prep according to back of house checklist.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Trained kitchen workers on culinary techniques.
  • Liaised closely with kitchen and front-of-house personnel.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Chopped vegetables and fruit for use in such dishes as stir-fries for functions.
  • Sole Chef on hot section for Steaks and grilled meats for dinner service.
  • Sole Chef on breakfast buffet service.
  • Notified Head Chef in advance of supply needs to prevent inventory shortages.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.

SKYCITY Entertainment Group

Commis Chef
02.2003 - 12.2006

Job overview

  • Rotated food stock, using up older items first and rejecting expired goods.
  • Handled food deliveries, processing items and accurately placing into inventory.
  • Assisted Senior Chefs in food prep for dinner buffet service.
  • Assisted Senior Chefs with dinner a la carte service.
  • Assisted Senior Chefs with food prep for large function groups.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions within the function.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Ensured that buffet was continuously topped up with fresh food accordingly.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
  • Maintained well-organized mise en place to keep work consistent.

Education

Waikato University
Hamilton New Zealand

Bachelor of Arts from Athropology
02.2033

Skills

  • Proficiency in buffet
  • Recruiting and Training
  • Inventory Oversight
  • Garnishes
  • Food Allergy Understanding
  • Plating and Presentation
  • Safe Food Handling
  • Compliance
  • Special Events
  • Special Requests
  • Dish Preparation
  • Proper Food Handling
Availability
See my work availability
Not Available
Available
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Chef De Partie

Novotel / Ibis Darling Habour
02.2012 - Current

Demi Chef De Partie

Ibis Tainui
12.2007 - 12.2011

Commis Chef

SKYCITY Entertainment Group
02.2003 - 12.2006

Waikato University

Bachelor of Arts from Athropology

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Venita Makiha