Chef De Partie

• Aug 2023 - Present

Demi Chef De Partie

• Nov 2022 - Aug 2023

Mediterranean Cuisine • I worked in a major of six sections during this time: BUTCHERY, COLD, HOT, TACOS, GRILL, and DESSERT. • Comply with existing health and safety regulations. cross-contamination, maintaining a clean and hygienic kitchen area, and sanitization methods. • Monitor stock levels and place orders for replacements as required. • Step in when necessary to maintain high standards for guest service and effective operations. Verify the item's expiration date. • Have a thorough awareness of good hygiene and food safety procedures. • Uphold the menu's presentation and quality standards set by the business. Show less

Commis 1 (Pre opening)

• Feb 2022 - Nov 2022

Mediterranean cuisine •I have spent the most of this time working in the [cold, hot] industries. •Work within established health and safety guidelines. •Keeping the cooking space clean and hygienic, sanitising the area, and preventing cross-contamination. •Observe the supply and place replacement orders as necessary. •When necessary, intervene to uphold high standards for accommodating visitors and efficient operations. •Make sure the product hasn't expired. •Know how to keep things clean and how to keep food safe. •Uphold the appearance and culinary standards of the establishment. •Work towards exceeding the company's labour and food cost goals. Show less

Commis 2 Intern (Pre opening)

• Oct 2021 - Feb 2022

Mediterranean-style food •I have primarily worked in the [COLD, HOT, ] sectors during this time. •Work in accordance with standardised health and safety regulations. maintaining cross contamination, a sanitising method, and a clean and hygienic kitchen area. Keep an eye on the supply and place orders for replacements as needed. •Step in when necessary to maintain high standards for guest service and effective operations. Verify the product's expiration. •Be well-versed in cleanliness and food safety procedures. •Uphold the restaurant's standards for presentation and food quality. Work to meet and surpass the business's labour and food cost goals. Show less

Commis 2 Intern

• Aug 2021 - Sep 2021

David Myer's Celebrity Chef Restaurant (BASTA Restaurant) •I worked on the primary portions [cold, hot, pasta, dessert] throughout this time. •Comply with existing health and safety regulations. maintaining cross contamination, a sanitising method, and a clean and hygienic kitchen area. Maintain an eye on your inventory and order replacements as needed. •Step in when necessary to maintain high standards for guest service and effective operations. Verify the product's expiration. •Be well-versed in cleanliness and food safety procedures. •Uphold company standards for the appearance and quality of the food. Work toward meeting and exceeding the business's labour and food cost goals. Show less