Summary
Overview
Work History
Education
Skills
Timeline
Generic

Carmencho Avanzado

New Zealand,CHC

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. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

10
10
years of professional experience

Work History

Sous Chef

HMS Host International
03.2023 - Current
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.

Senior Chef

The Recruitment Network - Hospitality Specialists
07.2022 - 03.2023
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.

Mushroom Picker

Meadow Mushrooms
12.2019 - 07.2022
  • Picked and arranged fruit following specified instructions.
  • Selected fruit to be harvested by studying size, shape, and color.
  • Removed and discarded damaged fruits to improve harvest quality.
  • Harvested high volumes of ripe, quality fruits from fields and orchards.
  • Maintained safe work environment with standards of food and human safety regulated by Health Department.
  • Communicated with coworkers and management to report challenges.

Catering Assistant

Serco Group
11.2018 - 12.2019
  • Provided friendly, courteous service to create memorable moments for guests.
  • Delivered catered food and supplies to facility for on-time set-up.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Helped chefs prepare and present food to event guests with strong attention to detail and presentation expertise.
  • Responded to customer inquiries and resolved complaints to establish trust and increase satisfaction.
  • Maintained flexible work schedule to meet event needs.
  • Supervised and trained junior catering staff to carry out correct tasks and apply best practices.

Breakfast Chef

Sofitel Hotel
01.2018 - 11.2018
  • Practiced safe food methods to avoid disease and prevent food poisoning.
  • Collaborated with chef to create exciting, fun menu options for banquets and special events.
  • Cooked specialty quiches, challah French toast and omelets for breakfast buffet.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Collaborated with staff members to create meals for large banquets.

Commis Chef

Mercure Hotel
08.2015 - 01.2018
  • 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.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Demi Chef

H Hotel
01.2014 - 08.2015
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.

Education

Diploma of Hospitality Management - Hospitality Administration And Management

ICAE
Sydney, NSW
03.2016

Certificate IV in Hospitality - Hospitality

ICAE
03.2015

Certificate III - Commercial Cookery (Hospitality)

TAFE NSW
03.2009

Skills

  • Collaborative Relationships
  • Vendor Relations
  • Chef Assistance
  • Disciplinary Action
  • High-Volume Environments
  • Inventory Management
  • Kitchen Preparation
  • High-Quality Ingredients
  • Food Spoilage Prevention
  • Guest Satisfaction
  • Food Preparation and Safety
  • Garnishing and Plating
  • Safe Food Handling
  • Food Preparation Supervision
  • Performance Improvement
  • Motivational Team Management

Timeline

Sous Chef

HMS Host International
03.2023 - Current

Senior Chef

The Recruitment Network - Hospitality Specialists
07.2022 - 03.2023

Mushroom Picker

Meadow Mushrooms
12.2019 - 07.2022

Catering Assistant

Serco Group
11.2018 - 12.2019

Breakfast Chef

Sofitel Hotel
01.2018 - 11.2018

Commis Chef

Mercure Hotel
08.2015 - 01.2018

Demi Chef

H Hotel
01.2014 - 08.2015

Diploma of Hospitality Management - Hospitality Administration And Management

ICAE

Certificate IV in Hospitality - Hospitality

ICAE

Certificate III - Commercial Cookery (Hospitality)

TAFE NSW

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Carmencho Avanzado