- Cooking
- Baking
- Enjoying the art of baking and pastry-making, experimenting with recipes
- Learning new cooking techniques and expanding my culinary skills
- Hiking
- Camping
William Hollier
Pakenham
Summary
Passionate and motivated young chef with 5 years of experience in high-pressure kitchen environments. Trained in modern cooking techniques, food safety standards, and menu development. Eager to leverage culinary skills and creativity in a dynamic team environment to produce high-quality dishes that enhance customer dining experiences.
Professional decorator with strong expertise in transforming spaces through creative design and meticulous execution. Proven ability to adapt to evolving project needs and collaborate effectively within diverse teams. Skilled in color theory, material selection, and spatial planning. Consistently delivers visually compelling results aligned with client goals.
Overview
6
6
years of professional experience
Work History
Decorator
Tumby Bay Bakery
06.2024 - 07.2025
- Prepare fresh and baked cream, decorate various patisserie
- Prepare dough, kneading, portioning, bread making
Apprentice Chef/Head Chef
Tumby Bay Seabreeze Hotel
05.2022 - 10.2024
- Finished the apprenticeship a year early and was trained as a head chef at the end of 2023.
- Catering / Event management
- Oversee kitchen operations, ensuring food safety and high-quality standards.
- Supervise and mentor kitchen staff, fostering a positive and efficient work environment.
- Manage inventory, placing orders, and ensuring cost-effective use of ingredients.
- Ensure cleaning and hygiene standards are upkept, staff fully trained
- Menu design and pricing
Apprentice Chef
Tumby Bay Hotel
01.2020 - 01.2022
- Assisted chefs with prep work, cooking, and plating.
- Prepared and executed menu items in accordance with established recipes and standards.
- Collaborated with the head chef to maintain kitchen organization and food quality.
- Maintained cleanliness and adhered to safety protocols in food preparation and storage.
- Gained hands-on experience in a fast-paced kitchen environment.
- Learned valuable techniques from experienced chefs, including advanced knife skills and food presentation.
Education
Certificate III - Commercial Cookery
Adelaide Institute of Hospitality
01.2023
Completed Year 12 - undefined
Tumby Bay Area School
01.2020
Skills
- Culinary Techniques: Knife skills, baking, sautéing, grilling, steaming, sauces, and plating
- Food Safety: Food safety standards, HACCP knowledge, kitchen sanitation practices
- Time Management: Able to work under pressure while ensuring high standards of food quality and presentation Fast paced environment
- Team Collaboration: Strong communication and teamwork skills in a fast-paced kitchen environment
- Customer Service: Ensuring customer satisfaction through high-quality dishes and attention to detail
- Flexibility: with work hours and job roles, fast learner
- Continuing education commitment
- Cultural sensitivity in design
- Team work
- Collaborative team work
- Team work scheduling
- Grade coursework
- Effective communication skills
- Clear verbal communication skills
- Polite communication skills
- Good communication skills
- Communication skills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
- Time management
- Attention to detail
- Flexible and adaptable
- Dependable and responsible
- Multitasking
- Critical thinking
- Organizational skills
- Calm under pressure
- Active listening
- Organization and time management
Interests
Timeline
Decorator
Tumby Bay Bakery
06.2024 - 07.2025
Apprentice Chef/Head Chef
Tumby Bay Seabreeze Hotel
05.2022 - 10.2024
Apprentice Chef
Tumby Bay Hotel
01.2020 - 01.2022
Completed Year 12 - undefined
Tumby Bay Area School
Certificate III - Commercial Cookery
Adelaide Institute of Hospitality
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