Emily Kennedy

I have been working at a Japanese buffet style restaurant for almost 1 year as a commis chef. In my role I do the following tasks:

• Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
• Placed orders to restock items before supplies run out.
• Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
• Planned and directed high-volume food preparation in fast-paced environment.
• Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
• Expanded culinary repertoire by learning traditional methods from experienced chefs representing diverse cultural backgrounds.
• Elevated guest satisfaction by accommodating special dietary requests while maintaining strict adherence to recipe guidelines.
• Streamlined plating process for signature dishes, improving presentation and guest experience.
• Maintained high standards of kitchen hygiene, surpassing health inspection requirements.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.

I sometimes work in commercial kitchens that Montana caters for as a causal catering assistant. My role in the kitchen has been to wash the dishes with a commercial steriliser, cleaning all the work surfaces to a high standard to make sure the kitchen is at a good safety standard. I have also done food preparation.

I started off working at The Block as a kitchen hand, washing dishes and doing basic food preparation after school. As I continued to improve my skills I was asked to work the weekends where I helped cook and plate food. I learned and was involved with multiple tasks that helped improve my kitchen skill such as:

- Chopping vegetables, and preparing sauces when kitchen staff was busy.

- Manged time to juggle multiple tasks simultaneously with ease.

- Maintained clean, trash-free workspaces to maximize productivity and safety.

- Plated and presented food following chef requirements.

- Loaded dishes, glasses and tableware into dishwashing machines.