Anthony Watkins
Tauranga,Bay of Plenty
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Over the years I have developed strong problem solving and organisation skills as well professional leadership & communication skills. I have been lucky enough to have worked in many different sectors of the hospitality industry. These include Catering Companies, Restaurants, Hotels, Cafes, Gastro pubs and High-End Resorts. I am extremely passionate about the hospitality industry, and I am always looking to further my knowledge and skills within the industry and as a professional leader. I truly love being a chef, after all these years it still excites and inspires me to keep growing my skillset and knowledge.
Overview
16
16
years of professional experience
Work History
Sous Chef
The Orchard Restaurant And Bar
06.2020 - Current
- hep Run/manage the daily kitchen operations such as service and prep.
- Help train new staff members
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Overseeing food meets high standards when leaving the kitchen
- Help with health & safety compliance
- Assist head chefs with ordering and receiving goods
- General kitchen cleaning.
- Acted as head chef two days per week when the head chef is on days off / on leave / or sick.
- looking after ordering when I am head chef.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Assist Head chef in creating 8-9 new special dishes every two weeks.
Chef De Partie/Pastry Chef
The Clarence Hotel and Bistro
02.2020 - 06.2020
- Prepared and served desserts
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Baked the daily fresh breads and prep work
- General kitchen cleaning
- Worked with the team to have an efficient and structured service.
Knife Hand/General Worker - Slaughterhouse
AFFCO Rangiuru
01.2020 - 02.2020
Senior Chef
Artisan Kitchen Catering Company
09.2018 - 12.2019
- Helped with catering for a wide range of events situated around the Manawatu such as Weddings, Birthday Parties, Street Food Markets and Pop-Up Restaurants
- Properly handled and stored food to eliminate illness and prevent cross-contamination
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Maintained a well-organized mise en place to keep work efficient and consistent
- Developed recipes and menus by applying an understanding of market demand and culinary trends.
- worked here on the weekends while working Brewunion
Senior Chef
Brew Union Bar and Restaurant
03.2018 - 09.2019
- Supervised and enhanced work of 4-6-person team producing 200-300 plates per day
- Monitored line processes to maintain consistency in quality, quantity, and presentation
- Oversaw grill, stove and oven and cleaned all equipment after every shift
- Developed and cooked exciting, memorable dishes that brought new customers into the establishment.
Senior Chef De Partie /Lead Pastry Chef
Orpheus Island Resort
09.2016 - 11.2017
- Worked alongside Head Chef Daniel Main to create daily changing 4-6 course degustation dinner menu for up to 30 people per night, that was personally tailored to each guests' dietary requirements
- Worked 80-90 hours per week, with a minimum of 12 hours per day
- Working all sectors of the kitchen during the time I spent there including breakfast chef 5:30am - 6 - 7pm, with the responsibility of cooking an A La Carte style breakfast, a daily changing lunch, which I had to design one day before cooking food from a different countries cuisine every day
- Specialising in baking and desserts e.g., Bread, pastries, ice creams and sorbets, cookies, muffins, including baking for all dietary requirements
- Maintained a high standard of cleanliness as we did not have a kitchen hand to clean up
- To create incredible food, we must have a clean professional environment
- Stored food in designated containers and storage areas to increase shelf life and prevent spoilage
- Performed complete opening, closing and shift change duties to efficiently and teams ready to meet customer needs.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
Chef De Partie
Rendezvous Cafe and Restaurant
06.2016 - 09.2016
- Plated meals, paying special attention to garnishes and overall presentation
- Prepared items for roasting, sauteing, frying and baking
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Operated all kitchen equipment safely to prevent injuries
- Rotated stock to use items before the expiration date
- Developed and cooked exciting, memorable dishes that brought new customers into the establishment
- Supervised a team of 3-4 in service.
Chef De Partie
Floriditas Cafe and Restaurant
06.2014 - 12.2015
- Started in larder section and worked my way up to grill at nights doing 50-60 covers per night
- Worked breakfast/Brunch shift over the weekends doing around 300-400 covers between the hours of 7am - 3pm
- Maintained well-organized mise en place to keep work efficient and consistent
- Sanitized all counters properly to prevent food-borne illnesses
- Prepared items for roasting, sauteing, frying and baking
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Removed expired food and beverages from storage and reviewed inventory for upcoming food expiration dates.
Apprentice Chef
The George Hotel
02.2012 - 09.2014
- 50 Bistro - 60 seats (February 2012 - March 2014)
- Apprentice Chef, 50 Bistro (Larder, Pastry)
- Pescatore - 50 seats (Fine Dining - One Hat
- Promoted from 50 Bistro in March 2014
- Commis Chef - Pesacatore
- Completed my level 4 professional cooking qualification
- Prepared cooking ingredients for chef
- Maintained well-organized mise en place to keep work efficient and consistent
- Set up food stations by following chef's orders
- Performed other tasks as assigned by sous chef or chef
- Oversaw grill, stove and oven and cleaned all equipment after every shift.
- Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
- Maintained well-organized mise en place to keep work consistent.
- Set up food stations by following chef's orders.
- Prepared cooking ingredients for chef.
- Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed.
- Continuously expanded culinary knowledge by attending industry events and workshops, staying informed of the latest trends in food preparation and presentation.
- Participated in staff training sessions to learn new culinary techniques, elevating the overall skill set within the kitchen team.
Kitchen Hand /Commis Chef
Kingsgate Hotel
11.2008 - 01.2012
- Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
- Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
- Managed time to juggle multiple tasks simultaneously with ease.
- Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
- Helped out with large functions for up to 1200 people.
- Helped run pop up cafes at sport events.
Education
Level 5 & 6 Diploma: Professional Photography -
UCOL Palmerston North
Palmerston North, NZ11.2019
Level 4 Cookery Professional Apprenticeship - Professional Cookery
Service IQ
Christchurch New Zealand09.2014
Level 3 Professional Cookery -
Universal College of Learning
08.2009
High School - NCEA -
St Peter's College
11.2008
Skills
- Teamwork and leadership
- Reliable and responsible
- Hardworking
- Can do' attitude
- Technologically literate
- Time management
- Communication skills
- Proactive
Professional Statement
I am an enthusiastic, self-motivated, adaptable, and well-rounded chef with 16 years' experience. I have prepared memorable dishes with fresh ingredients. Over the years I have developed strong problem-solving and organization skills as well as professional leadership & communication skills. I have been lucky enough to have worked in many different sectors of the hospitality industry. These include bustling Catering Companies, Restaurants, Hotels, Cafes, Gastro pubs, and High-End Resorts.
References
- Brian Hazelton- Owner operator of the Orchard Bar and Restaurant, Tauranga, 027 442 5824
- Stevie - Rose Ingle,Former Head Chef at The Orchard Bar and Restaurant, Tauranga, 027 335 9433, stevierose@hotmail.com
- Mark Harman, Head Chef and Owner of Artisan Kitchen, Palmerston North, 021 455 406, hello@artisankitchen.co.nz
- Grant Kitchen, Former Chef at Brew Union Brewing Company, Palmerston North, 021 042 1344
Timeline
Sous Chef
The Orchard Restaurant And Bar
06.2020 - Current
Chef De Partie/Pastry Chef
The Clarence Hotel and Bistro
02.2020 - 06.2020
Knife Hand/General Worker - Slaughterhouse
AFFCO Rangiuru
01.2020 - 02.2020
Senior Chef
Artisan Kitchen Catering Company
09.2018 - 12.2019
Senior Chef
Brew Union Bar and Restaurant
03.2018 - 09.2019
Senior Chef De Partie /Lead Pastry Chef
Orpheus Island Resort
09.2016 - 11.2017
Chef De Partie
Rendezvous Cafe and Restaurant
06.2016 - 09.2016
Chef De Partie
Floriditas Cafe and Restaurant
06.2014 - 12.2015
Apprentice Chef
The George Hotel
02.2012 - 09.2014
Kitchen Hand /Commis Chef
Kingsgate Hotel
11.2008 - 01.2012
Level 5 & 6 Diploma: Professional Photography -
UCOL Palmerston North
Level 4 Cookery Professional Apprenticeship - Professional Cookery
Service IQ
Level 3 Professional Cookery -
Universal College of Learning
High School - NCEA -
St Peter's College
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