Yvonne Harold Pring Azarias
Leumeah,NSW
Summary
Creative culinary professional seeking to transition into new field, developed skills in high-paced kitchen environments. Demonstrates strengths in team collaboration, problem-solving, and time management. Eager to apply these transferable skills to contribute effectively in dynamic and challenging new role.
Overview
2
2
years of professional experience
Work History
Chef
Kingpin Macarthur Square
10.2023 - Current
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
Chef
Osso Steak and Ribs
08.2023 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Education
Certificate IV in Kitchen Management
Abm Further Education
242 Castlereagh St Sydney NSW 200008.2025
Diploma of Hospitality Management
Abm Further Education
242 Castlereagh St Sydney NSW 200008.2025
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Waste control
- Food preparation techniques
- Culinary creativity
- Multitasking and organization
- Time management
- ChefTec
- Portion and cost control
- Verbal and written communication
- Effective communications
- Kitchen operations
- Team collaboration
- Kitchen equipment operation and maintenance
Timeline
Chef
Kingpin Macarthur Square
10.2023 - Current
Chef
Osso Steak and Ribs
08.2023 - Current
Certificate IV in Kitchen Management
Abm Further Education
Diploma of Hospitality Management
Abm Further Education
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