Zoey Cussen
Thagoona,QLD
Summary
Well-rounded Chef offering 10 years of experience. Well-versed in creating new, seasonal menus and maintaining smooth and timely kitchen operations. Committed to delivering first-rate dining experience to guests. Highly-motivated employee with desire to take on new challenges. Strong worth ethic. Adept at working effectively unsupervised and quickly mastering new skills. Great at working in a team or solo.
Overview
13
13
years of professional experience
Work History
Head Chef
Boulevard Events, catering and BBQ
Ipswich , QLD
02.2023 - Current
- Research new recipes and techniques to keep the menu interesting.
- Preparing and executing pre-orders in a timely manner.
- Exercised portion control for items served, eliminating waste.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
Chef
Compass casual pool
Brisbane CBD, QLD
06.2023 - Current
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitor the quality, presentation, and quantities of buffets.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Use proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Inspect freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Prepared high-quality dishes according to established recipes.
Head Chef
Boulevard at Brookwater
Brookwater, QLD
01.2021 - 12.2022
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Supervised food preparation staff to deliver high-quality results.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Apprentice Chef/Chef/Head Chef
BLVD restaurant
Springfield Lakes, QLD
05.2015 - 01.2021
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Monitored quality, presentation and quantities of plated food across line.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Trained kitchen workers on culinary techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Developed recipes and menus to meet consumer demand and align with culinary trends.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Supervised food preparation staff to deliver high-quality results.
Chef
40 west cafe and bar
Ripley , QLD
06.2020 - 10.2020
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Trained kitchen workers on culinary techniques.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Apprentice Chef
Two small rooms
Toowong , QLD
07.2013 - 05.2015
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared workstations with ingredients and tools to increase efficiency.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Observed food safety and sanitation protocols to reduce germ spread.
- Handled presentation standards and portion control requirements.
- Used commercial baking and cooking equipment.
Apprentice Chef
Fourth child
Ipswich , QLD
12.2011 - 07.2013
- Used commercial baking and cooking equipment.
- Checked dates on food to maintain proper rotation, discarding expired items.
- Handled presentation standards and portion control requirements.
- Assisted head chef by chopping and preparing cooking ingredients.
- Worked with head chef to master cutting and preparation techniques.
- Rotated food stock, using up older items first and rejecting expired goods.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Education
Certificate III - Hospitality
Work Skills
Ipswich, QLD05.2016
High School Diploma -
Redbank Plains State High School
Redbank Plains, QLD11.2011
Skills
- Portion and cost control
- Meal preparation
- Verbal and written communication
- Pantry restocking
- Food preparation techniques
- Company safety standards
- Grilling and deep frying skills
- Banquets and catering
- Cafe and pre orders
- Dish preparation
- Kitchen equipment and tools
- Inventory rotation
- Cleaning and sanitizing methods
- Cleaning and sanitation
References
References available upon request.
Timeline
Chef
Compass casual pool
06.2023 - Current
Head Chef
Boulevard Events, catering and BBQ
02.2023 - Current
Head Chef
Boulevard at Brookwater
01.2021 - 12.2022
Chef
40 west cafe and bar
06.2020 - 10.2020
Apprentice Chef/Chef/Head Chef
BLVD restaurant
05.2015 - 01.2021
Apprentice Chef
Two small rooms
07.2013 - 05.2015
Apprentice Chef
Fourth child
12.2011 - 07.2013
Certificate III - Hospitality
Work Skills
High School Diploma -
Redbank Plains State High School
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