Summary
Overview
Work History
Skills
Languages
Interests
Timeline
Generic

Fraser Thomas

Wellington,115 Brougham St Mt Victoria 6011

Summary

Adept at enhancing kitchen operations and food quality, I spearheaded innovative culinary techniques at SWIRES SHIPPING NZ, significantly reducing waste while fostering a culture of continuous improvement. My expertise in kitchen equipment operation and strong team collaboration skills have consistently elevated dining experiences, underscoring my commitment to excellence and efficiency in high-pressure environments.

Offering solid foundation in culinary arts and willingness to learn and grow in professional kitchen. Contributes strong attention to detail and ability to follow recipes accurately. Ready to use and develop baking techniques and creativity in [Desired Position] role.

Overview

35
35
year of professional experience

Work History

Baker

DOF OFFSHORE
04.2024 - 04.2024
  • Produced consistently high-quality baked goods for customers.
  • Complied with health and safety codes to protect staff and customers.
  • Operated and maintained bakery equipment, including ovens and mixers.
  • Consistently met production goals by prioritizing tasks and adjusting workflow as needed throughout the night.
  • Enhanced product quality by meticulously following recipes and measuring ingredients.
  • Maintained a clean and organized workspace, adhering to strict sanitation guidelines and regulations.
  • Aided in reducing waste through careful monitoring of ingredient usage and proper storage techniques.
  • Increased safety awareness through regular inspection of equipment for potential hazards or malfunctions before starting work each night.
  • Contributed to a positive working environment by communicating effectively with team members and supervisors.
  • Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
  • Ensured product freshness by implementing proper storage techniques and regularly rotating stock.

Chief Cook

Port of Brisbane
02.2024 - 03.2024
  • Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
  • Reduced food waste by utilizing proper storage methods, inventory tracking, and creative menu planning.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food production to verify quality and consistency.

2nd Cook/Baker

Solstad Offshore ASA
01.2024 - 02.2024
  • Contributed to positive team dynamics by effectively communicating with coworkers and supporting their needs during busy shifts.
  • Enhanced kitchen efficiency by streamlining food preparation and cooking processes.
  • Ensured timely service by managing multiple simultaneous orders without sacrificing quality or presentation standards.
  • Reduced food waste with careful portioning and utilizing leftovers creatively in new dishes.
  • Prepared various cuisine types, demonstrating versatility and adaptability in the kitchen environment.
  • Performed regular equipment maintenance checks, preventing costly repairs or replacements due to negligence.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.

Chief Cook

GO OFFSHORE
12.2023 - 12.2023
  • Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
  • Fostered a culture of continuous improvement within the kitchen staff by regularly soliciting feedback and implementing changes aimed at enhancing efficiency, quality, and creativity.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Modified recipes to accommodate dietary restrictions and allergies.

CHIEF COOK

SWIRES SHIPPING NZ
03.2023 - 04.2023
  • Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
  • Fostered a culture of continuous improvement within the kitchen staff by regularly soliciting feedback and implementing changes aimed at enhancing efficiency, quality, and creativity.
  • Mentored junior cooks in developing advanced culinary skills, fostering a supportive learning environment within the kitchen team.
  • Collaborated with other chefs to develop seasonal menus featuring fresh, locally-sourced ingredients for diverse clientele.

Chief Steward

SWIRES SHIPPING NZ
02.2023 - 04.2023
  • Streamlined inventory management with regular audits, ensuring proper stock levels and reduced wastage.
  • Maintained impeccable cleanliness and sanitation standards, adhering to local health regulations and guidelines.
  • Participated in regular management meetings, providing valuable insights and recommendations that positively impacted overall operations.
  • Developed strong relationships with suppliers for timely deliveries, negotiating favorable terms, and securing high-quality products.

CHIEF COOK

HOLCIM CEMENT NZ
01.2023 - 01.2023
  • Maintained high food quality standards through consistent taste testing, ingredient evaluation, and recipe refinement.
  • Reduced food waste by utilizing proper storage methods, inventory tracking, and creative menu planning.
  • Inspected freezer and refrigerator daily to check and maintain proper temperatures.
  • Placed orders to restock items before supplies ran out.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.

Skills

  • Team player
  • Food safety and sanitation
  • Food safety
  • Attention to detail
  • Kitchen safety
  • Cleanliness standards
  • Oven operation
  • Adaptive and creative
  • Quality control
  • Time management
  • Kitchen equipment operation
  • Waste reduction
  • Stock rotation
  • Minimize ingredient waste
  • Portion control

Languages

English
Native or Bilingual

Interests

  • Cooking
  • Music
  • Auto Repair/Restoration
  • Avid Reader
  • Baking

Timeline

Baker

DOF OFFSHORE
04.2024 - 04.2024

Chief Cook

Port of Brisbane
02.2024 - 03.2024

2nd Cook/Baker

Solstad Offshore ASA
01.2024 - 02.2024

Chief Cook

GO OFFSHORE
12.2023 - 12.2023

CHIEF COOK

SWIRES SHIPPING NZ
03.2023 - 04.2023

Chief Steward

SWIRES SHIPPING NZ
02.2023 - 04.2023

CHIEF COOK

HOLCIM CEMENT NZ
01.2023 - 01.2023

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Fraser Thomas