Hannah McDonald
Invercargill,STL
Summary
Experienced baker/ chef known for exceptional multitasking and attention to detail. Skilled in staff training, stock management, ordering and attention to detail. Will listen to customers for the best outcome
Will always jump to help with anything else that needs done eg dishes or other work as long as it doesn't interrupt my main focus of work
Dedicated and likes fast pace work whether that's multitasking when able and confident to do so or whether it's continuously working hard on what needs to be done and try my best to achieve the quality needed
Overview
1
1
Certification
2027
2027
years of professional experience
Work History
Baker
Muffin Break
Southland, Invercargill
11.2019 - Current
- Trained new staff on baking techniques and kitchen procedures
- Monitored stock levels for ingredients and supplies, placing orders daily with multiple suppliers
- Rotate stock, kept up to date with daily records eg temp the fridges in the morning as well as product testing with temp probe daily
- Performed customer service, cooked cabinet food, and assisted as a kitchen hand during 7 years of employment.
- Worked with the bosses to help everything run smoothly as well as stock levels, different supply orders and preorders when applicable
Chef
Waxy Osheas
Southland , Invercargill
10.2016 - 10.2019
- Prepared menu dishes as well as came up with soup ideas and other specials
- Prepared ingredients during day and night shifts to ensure availability for service.
- Run service with another chef as just the two of us including one prep hand
- Managing the time in which tables were cleared from starters to mains in a efficient time manner when we could
- Work hours ranged from 12pm-10pm or 9am - 2pm split shift coming back at 5pm-10pm
Chef/ Prepchef
Ascot park hotel
2017 - 2019
- I first worked here as a placement course(SIT) with consisted of focusing on buffet work and working under supervision.This was doing functions for 50-200 people . I also worked at a function at the stauim which consisted of 1000 people
- Throughout my time at waxys i also got placed here when they were shut for renovations , this included working a full 40 hour week mostly on function prep and i did work a few day a week in desserts. This was for 2-3 months
Chef
Columbus Cafe
Southland, Inveracargill
2014 - 2016
- Prepared menu items as a chef on my on this included using a range of products at one time
- Cabinet prep and making of slices and bread products
- Managed time efficiently work as well as presentation
- Transitioned from weekend work to full time in weekends then full time till opportunity came along for work experience at another job
- Stored food correctly labeling and using stock first
- Ordered products to what was needed in the kitchen side of things
Chef
The Kiln
Southland , Invercargill
2013 - 2013
- Chef doing service and prep obtaining this through a gateway course at my high school
- I had started this for the first three terms in 2013
- This included doing prep and doing service under supervision
Education
Diploma - Basic Cookery Level 3-5
SIT - Cookery
Invercargill, NZ04-2017
Skills
- Baking
- Baking techniques
- Ingredient measurement
- Food storage compliance
- Temperature control
- Stock rotation
- Waste reduction
- Opening and closing duties
- Customer service
- Staff training
- Multitasking efficiency
- Creative problem solving
- Attention to detail
Certification
- SIT- City and Guilds
Timeline
Baker
Muffin Break
11.2019 - Current
Chef
Waxy Osheas
10.2016 - 10.2019
Chef/ Prepchef
Ascot park hotel
2017 - 2019
Chef
Columbus Cafe
2014 - 2016
Chef
The Kiln
2013 - 2013
Diploma - Basic Cookery Level 3-5
SIT - Cookery