Aniwa Parekura
Murupara,BOP
Summary
Kia ora, ko Aniwa Parekura toku ingoa.
I grow up in a small town called murupara, Aotearoa. Where I was raised on four different maraes, and learnt at a young age that I had a passion for cooking. At the age of 16 I had the privilege of become head girl, academic prefect and become one of Rotorua Bay of Plenty young achiever. I later on graduated high school achieving excellency by receiving the dox award. Further allowing me to get a scholarship to put myself through culinary school. After 2years of studying I achieved a diploma in level 4-5 advanced culinary arts. Once finished, I was privileged enough to start my career as a chef, at pepper on the point Rotorua; where I learnt many hands on skills about fine dining, from former emerging chef of the year, Bethaney Allen. After a year of working with Beth, I travelled up north to find a passion in a more fast pace restaurant Zane grey aquarium Paihia, where I spent the busy summer season learning more about al a carte, from head chef Danilo Radenkovic. After covid had broken out I had moved back to Rotorua to be with whanau. I later came across a local brewing pub where I learnt new skills in rustic cuisine and stout beer. After spending 2year with the team at the good eastern tap house, I wanted to find a new challenge. I found that at Pullman rotorua, where executive head chef Jamie, took me under her wing and taught me everything there is to know about working in a commercial hotel environment for example; fine dining, steak house, Korean bbq. She and the team also taught me how to cater for group catering where we achieved Christmas buffet, valentines 5 course menus and Breakfast, lunch and teas for 100 plus pax.
Overview
5
5
years of professional experience
Work History
Demi-chef
Pullman Hotel
12.2023 - Current
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Enhanced customer satisfaction by accommodating dietary restrictions and allergies without compromising the quality of dishes.
- Streamlined communication between front-of-house and back-of-house teams, leading to seamless service during busy shifts.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
- Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef Assistant
Good Eastern Tap House
01.2020 - 07.2022
- Enhanced customer satisfaction by creating visually appealing and delicious dishes in a timely manner.
- Assisted head chef in menu planning for optimal ingredient utilization and minimized food waste.
- Streamlined kitchen operations by implementing efficient food preparation techniques and proper equipment usage.
- Maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment.
Commis Chef
Zane Greys Restaurant And Bar
01.2020 - 12.2021
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Improved inventory management by properly storing and rotating perishable items, minimizing spoilage costs.
- Gained comprehensive knowledge of various cooking techniques through hands-on experience and ongoing professional development opportunities.
- Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Seasoned and marinated cuts of meat, poultry and fish.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
Chef Helper
Peppers On The Point
01.2019 - 01.2020
- Enhanced kitchen efficiency by maintaining clean and organized workstations.
- Supported chefs in preparing high-quality dishes for guest satisfaction.
- Assisted with inventory management to minimize food waste and reduce costs.
- Collaborated with cooking team to ensure timely preparation of menu items.
- Maintained proper food storage practices, ensuring compliance with health regulations.
- Contributed to positive guest experiences through attention to detail in dish presentation.
- Mastered various cooking techniques, expanding versatility in the kitchen environment.
- Ensured consistent quality by adhering to established recipes and portion sizes.
- Provided exceptional customer service, addressing concerns and accommodating special requests when possible.
- Continually refined culinary skills through hands-on experience and learning from seasoned chefs.
- Expedited plated dishes during busy periods, maintaining smooth restaurant operations.
Education
Diploma - Level 5 Advanced Culinary Arts
Toi Ohomai Institute of Technology
Mokoia, TKI12.2019
Skills
- Passion for cooking
- Menu development
- Cost control
- Organisation
- Kitchen safety
- Creativity
- Team player
- Great work ethic
Reference
- Jamie Park
Executive head chef Pullman Rotorua 0212820606
jisoomammy@gmail.com
- Sally Carr
Talent and culture manager
0274 700 020
Sally.carr@accor.com
- Joshi Dharmesh,
HR manager for Pullman Rotorua
0274 700 091.
Dharmesh.JOSHI@accor.com
- Joquita hicks
Family friend
022 380 840
jomhicks@gmail.com
Timeline
Demi-chef
Pullman Hotel
12.2023 - Current
Chef Assistant
Good Eastern Tap House
01.2020 - 07.2022
Commis Chef
Zane Greys Restaurant And Bar
01.2020 - 12.2021
Chef Helper
Peppers On The Point
01.2019 - 01.2020
Diploma - Level 5 Advanced Culinary Arts
Toi Ohomai Institute of Technology