Amie Tennent
Bethlehem
Summary
As a passionate and dedicated individual, I wish to be able to use my skills and abilities to be part of a successful positive environment.
Overview
18
18
years of professional experience
Work History
Small Business Advisor
The General Mount Maunganui
2024.07 - Current
- Identified opportunities for process improvement, streamlining operations for increased efficiency, and cost savings.
- Conducted market research and competitor analysis for informed strategic decisionmaking.
- Guided business through successful transition of restructuring.
- Hired, managed, and trained kitchen staff.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Elevated restaurant''s reputation by consistently creating high-quality, innovative dishes and maintaining high presentation standards.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Administrative Assistant
Rosie Parnell
2022.06 - 2023.12
- Sorting monthly invoices and statements from suppliers.
- Processed invoices through accounting software DEXT and Xero.
- Created invoices through Xero.
- Reconciliations through Xero.
- Maintained confidentiality of sensitive information by adhering to strict privacy policies and implementing secure filing systems.
- Ensured accurate record-keeping with diligent data entry and database management for vital company information.
Senior Waitress
Rosie Parnell
2021.06 - 2023.12
- Provided high levels of customer service
- Coordinated with kitchen staff to ensure timely delivery of orders while maintaining food quality standards.
- Maintained accurate inventory levels for all front-of-house supplies, reducing waste and saving costs.
- Facilitated clear communication between the front-and back-of-house teams, improving overall restaurant efficiency.
- Served as a liaison between kitchen staff and guests regarding dietary restrictions or special requests ensuring a positive dining experience.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
Senior Sous Chef
Cornwall Park Bistro
2020.10 - 2021.05
- Helping manage a small team, running the kitchen in the head chefs absence.
- Created seasonal menus.
- Liaising with suppliers.
- Ordering, stock rotation, regularly updated food hygiene and safety plan.
- Trained staff.
- Used office software to create structured kitchen systems.
Head Chef
St Heliers Bay Bistro
2017.01 - 2019.12
- Running a kitchen team of12, day and night operation.
- Creating seasonal menus/ specials.
- Stock rotation, stocktakes, ordering, hygiene, food safety.
- Staff hiring and training.
- Loaded reports/ pay system
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed strong supplier relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Senior Chef
HIPGROUP
2010.01 - 2019.01
- Sous Chef Takapuna beach cafe
- Head Chef Rosie
- Head chef Kohi Cafe
- Head chef St Heliers Bay Bistro
- Have also worked within the group spending time working at Ortolana, Amano, Milse, Cafe/Bar on Kohi and Waihi Beach Hotel for experience and covering senior chefs leave.
Head Chef
Bravo Cafe
2007.10 - 2010.01
- Head Chef under Executive Chef Tim Lumsden.
- In charge of regular stock check/ ordering.
- Run the pass and take care of all back of house productions.
- Keeping quality and hygiene at high standards.
Junior Chef
Deli on Devonport
2007.01 - 2007.10
- Collaborating with Peter Blakeway.
- Responsible for cooking and presenting all cabinet food and meals to go.
- Off and on-site catering.
- Planning and ordering food for the day ahead.
Education
Graduate Certificate - Professional Cookery Levels One and Two
Bay of Plenty Polytechnic/ Toi Ohomai
Tauranga, BOPCertificate - Bookkeeping
Career Academy
Diploma - Business (Level5) Accounting strand
Bay of Plenty Polytechnic/ Toi Ohomai
Tauranga, NZ01.2024
NCEA Level Two - undefined
01.2006
NCEA Level One - undefined
01.2005
Skills
- Effective communication
- Business process improvement
- Operations management
- Exemplary communication skills
- Strong Time management
- Self motivation
- Organizational skills
PERSONAL ATTRIBUTES:
- Have a positive, honest work ethic
- Structured and organized but also adaptable
- Build relationships with ease and communicates well
- Energetic, creative and confident
- Responsible and reliable
- Clean and tidy
Timeline
Small Business Advisor
The General Mount Maunganui
2024.07 - Current
Administrative Assistant
Rosie Parnell
2022.06 - 2023.12
Senior Waitress
Rosie Parnell
2021.06 - 2023.12
Senior Sous Chef
Cornwall Park Bistro
2020.10 - 2021.05
Head Chef
St Heliers Bay Bistro
2017.01 - 2019.12
Senior Chef
HIPGROUP
2010.01 - 2019.01
Head Chef
Bravo Cafe
2007.10 - 2010.01
Junior Chef
Deli on Devonport
2007.01 - 2007.10
NCEA Level Two - undefined
NCEA Level One - undefined
Graduate Certificate - Professional Cookery Levels One and Two
Bay of Plenty Polytechnic/ Toi Ohomai
Certificate - Bookkeeping
Career Academy
Diploma - Business (Level5) Accounting strand
Bay of Plenty Polytechnic/ Toi Ohomai