Experience

West HQ

• Australia
• Hospitality
• 1 - 100 Employee

• Chef

  • Dec 2019 - Present

  • Prepare food following specifications during or before unit operations• Measure all food items and portion them accurately. • Adhere to all quality standards, portion sizes, policies and procedures, and department rules• Ensure all foods are properly prepared in a timely manner and to specifications • Apply kitchen equipment such as knives, whips, slicers, pots, warmers, ovens, pans, grills, and steamers in preparing food items • Ensure proper storage of food by maintaining the right temperatures • Keep all menu items fresh and ensure they retain original quality • Package all products following the right specifications • Carry out opening, closing, and side work tasks as assigned following appropriate guidelines • Ensure equipment and workstation are adequately stocked, organised, and clean • Adhere to all sanitation regulations and health codes.



VenuesLive

• Australia
• Spectator Sports
• 200 - 300 Employee

• Commis Chef

  • Feb 2019 - Present

  • Food preparation, presentation and service• Assist senior chefs with daily kitchen preparations• Assist in catering for functions and various events• Cooking using grills and fryers• Prepare mise-en-place• Stock management• Stock food service stations• Clean work areas• Follow Food Safety Guidelines• Replenish food, condiments, cutlery, and dish-ware as needed.• Speak to customers• Collect cash



Blacktown Butchery

• Retail Butcher

  • Feb 2019 - Jun 2020

  • Cutting, grinding, and preparing meats for sale.• Cleaning and maintaining tools and equipment and ensuring displays and signage are accurate and attractive. • Weighing, packaging, pricing, and displaying products. • Performing quality inspections on meats and other products. • Adhering to food safety and sanitation controls. • Greeting and speaking to customers, providing advice, answering questions, and accepting orders or payments.• Coordinating deliveries or order pick-ups.



Novotel Sydney on Darling Harbour

• Australia
• Hospitality
• 1 - 100 Employee

• Chef - Work placement

  • Oct 2019 - Nov 2019

  • Prepare buffet breakfast;• Ensure strict stock rotation and minimum wastage. • Have stock control procedures implemented and maintained;• Prepare mis en place as required;• Check that all cooked and pre-cooked foods are properly stored;• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes;• Keep all working areas clean and tidy.• Ensure all equipment is maintained, serviced and cleaned. • Report any problems to the Executive Chef;• Be familiar with other areas in the Kitchen so when called upon, assistance can be provided;• Assist and liaise with chef on duty as required;