Wendy Gripal De Leon

• Assisted the Head Chef in managing all kitchen operations, including production, planning, forecasting, and rostering.
• Led a team of kitchen staff, handling training, scheduling, and supervision to ensure smooth daily operations.
• Ensured high-quality food preparation and presentation, maintaining the brand’s reputation for excellence.
• Managed inventory, controlled costs, and minimized waste through accurate ordering and stock rotation.
• Supported menu development, incorporating seasonal ingredients and customer preferences.
• Monitored food costs, portion sizes, and kitchen efficiency to meet financial goals.
• Ensured full compliance with health, safety, and hygiene standards.
• Collaborated with front-of-house staff to ensure timely service, particularly during peak periods.
• Resolved service issues promptly to maintain customer satisfaction and kitchen flow.
• Stayed updated on food trends and innovations to keep the kitchen competitive and innovative.
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• Sending me all over the place (Hotel, PUB, Restaurant, Age Care, Stadium Production, Cafe to do Function, Service and Prep.) Qudos Bank Arena, Sofitel Darling Harbour, RSL Life Care Production
• Run the function train line chef and follow HACCP standards

Demonstrated strong leadership by managing kitchen operations, training staff, and optimizing work schedules to ensure efficient service. Minimized wastage through effective inventory management and portion control, while maintaining consistent product knowledge across the team. Proactively resolved challenges to maintain service flow and upheld high culinary standards. Assisted at various venues, contributing to their kitchen success. Consistently delivered visually appealing and flavorful dishes, earning customer praise and enhancing the restaurant’s reputation. Provided feedback to staff for continuous improvement and updated kitchen processes to align with industry trends.

Effectively minimized kitchen wastage through precise inventory management and portion control, while maintaining consistent product knowledge across the team. Managed and trained kitchen staff, ensuring smooth operations by establishing work schedules and evaluating performance. Proactively addressed kitchen challenges to maintain service flow and upheld high culinary standards in line with the Head Chef's expectations. Assisted other venues, enhancing their operations and service quality. Consistently delivered creatively plated dishes, earning customer praise for exceptional flavors and presentation. Improved kitchen efficiency by providing constructive feedback to staff and updating processes to align with modern industry trends.

Dedicated culinary professional focused on maintaining high standards in food quality and production while assisting in service under the guidance of the Sous Chef and Executive Chef. Contributed to achieving food cost targets and kitchen standards while mentoring staff to enhance their skills. Complied with all hotel and company policies, effectively managing financial budgets, food, and labor costs. Acted as a backup for the Executive Chef in planning and directing food preparation as needed. Consistently produced high-quality dishes with exceptional presentation and flavor, conducted menu tastings for clients, and successfully managed restaurant operations and events.

• Production Planning
• Production control
• Quality control
• Method analysis
• Inventory control
• Plant layout
• Work measurement

• Assisting in other areas of the kitchen when required
• Supervising Junior Chef or Commis
• Collaborating with the rest of the culinary team to ensure high-quality food and service

Committed to minimizing kitchen wastage and ensuring product knowledge is effectively communicated to all relevant personnel. Responsible for completing mise en place efficiently and diligently learning and documenting skills and recipes from team members. Promptly report maintenance issues to the Head Chef, Sous Chef, or Executive Chef, while consistently complying with and enforcing sanitation regulations and safety standards.

Dedicated to minimizing kitchen waste and effectively communicating product knowledge to all team members. Responsible for efficiently completing mise en place and diligently learning and documenting skills and recipes from colleagues. Proactively report maintenance issues to the Head Chef, Sous Chef, or Executive Chef while ensuring compliance with sanitation regulations and safety standards.

• Assisting in other areas of the kitchen when required
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Doing the HACCP record monthly check for hot and cold section of Banquet and staff cafeteria before handling to the F&B Quality and Safety Manger

• Assisting in other areas of the kitchen when required
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Doing the HACCP record monthly check for hot and cold section of Banquet and staff cafeteria before handling to the F&B Quality and Safety Manger

• Preparing ingredients such as chopping vegetables and measuring ingredients
• Maintaining cleanliness and hygiene in the kitchen
• Assisting chefs in any required tasks

• Preparing ingredients such as chopping vegetables and measuring ingredients
• Maintaining cleanliness and hygiene in the kitchen
• Assisting chefs in any required tasks

Provided excellent customer service by greeting guests, presenting menus, and offering recommendations on food and beverages, including daily specials and desserts. Efficiently took orders and communicated them to kitchen and bar staff. Collaborated with coworkers to ensure smooth daily operations and prepared simple salads, sandwiches, and appetizers as directed by the supervisor or chef. Maintained cleanliness and sanitation by thoroughly cleaning and sterilizing dishes, countertops, and utensils to prevent the growth of bacteria.

• Developed and implemented operational policies and procedures aligned with organizational objectives.
• Created and managed operational budgets, monitored costs, and identified cost-saving opportunities.
• Ensured compliance with safety regulations, industry standards, and government laws.
• Oversaw daily operations for a team of 20 employees, including recruitment, training, coaching, and performance evaluation.
• Organized workflow by assigning responsibilities across departments, teams, and individuals.
• Identified and implemented process improvements to enhance productivity.
• Developed strategies to enhance customer service, quality assurance, and business processes.
• Analyzed data to identify trends for operational performance improvement.
• Monitored inventory levels and placed orders to maintain adequate stock.
• Negotiated contracts with vendors for necessary supplies.
• Scheduled maintenance for equipment to ensure optimal functionality.
• Established KPIs for tracking performance against goals.
• Analyzed financial reports to assess profitability.
• Provided leadership during change management and crisis situations.
• Organized meetings with stakeholders to discuss business needs.