Garry Liawson
Auckland,AUK
Summary
A passionate and dynamic professional with a knack for making guests feel at home, no matter where they are. With a solid foundation in the hospitality industry, I thrive on creating memorable experiences that leave a lasting impression. My approach combines a strong work ethic with a friendly, approachable demeanor, ensuring that every interaction is both enjoyable and efficient. Whether it’s solving problems on the fly or adding a personal touch to every detail, I’m dedicated to exceeding expectations and bringing a bit of joy to the workplace. Ready to bring my energy, creativity, and dedication to a new challenge!
Overview
3
3
years of professional experience
Work History
Chef De Partie
Kookoo Bistro
Mount Eden, Auckland
03.2024 - 12.2024
- Supervised junior staff members when necessary.
- Prepared sauces, stocks, and soups for the kitchen.
- Checked temperatures of freezers and refrigerators regularly.
- Kept work area clean and organized at all times.
- Organized ingredients to ensure quality of dishes served.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
Commis Chef
Cordis Hotel Auckland
Grafton, Auckland
08.2023 - 02.2024
- Followed proper plate presentation techniques when serving dishes.
- Ensured all food was stored properly in accordance with safety regulations.
- Controlled usage of all products to reduce wastefulness.
- Inspected dining facilities prior to opening hours ensuring that they were ready for customer service.
- Worked closely with other cooks and kitchen staff during service periods to ensure efficient operations.
Commis Chef
Shangri-La Hotel Jakarta
Jakarta, Jakarta
08.2021 - 02.2022
- Followed proper plate presentation techniques when serving dishes.
- Ensured all food was stored properly in accordance with safety regulations.
- Controlled usage of all products to reduce wastefulness.
- Communicated effectively with the team regarding menu changes or special requests from customers.
Education
Associate of Applied Science - Hotel Management
BINUS University
Jakarta, Indonesia08-2021
Skills
- Microsoft Windows and Office
- Marketing
- Sales team management
- Inventory Management
- Cooking techniques
Timeline
Chef De Partie
Kookoo Bistro
03.2024 - 12.2024
Commis Chef
Cordis Hotel Auckland
08.2023 - 02.2024
Commis Chef
Shangri-La Hotel Jakarta
08.2021 - 02.2022
Associate of Applied Science - Hotel Management
BINUS University
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