Hannah Newell
Christchurch,Bexley
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with short order, baking and cabinet food, sourcing ingredients, controlling budgets and boosting restaurant profiles. Excellent communication skills working in a fast paced environment.
Overview
9
9
years of professional experience
Work History
Head Chef
Foundation Cafe
08.2023 - Current
Chef
Foundation Cafe
10.2018 - 08.2023
- Baking and short order cooking
- Monitored food production to verify quality and consistency.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Placed orders to restock items before supplies ran out.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Cooked memorable dishes that brought new customers into establishment.
- Assisted with menu development and planning.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Developed close relationships with suppliers to source best ingredients.
Chef
Cafe Raeward
05.2016 - 09.2018
- Baking and short order cooking
- Ordering
- Stock taking
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- 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.
- Monitored food production to verify quality and consistency.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated with team members to prepare orders on time.
Apprentice Chef
Whistling Frog Resort, Bar
07.2015 - 05.2016
- Baking and short order cooking
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Set up food stations by following chef's orders.
- Learned different procedures of food preparation.
- Wood fire pizza oven operation
- Prepared cooking ingredients for chef.
- Used food inventory and supplies resourcefully to prevent waste and avoid unnecessary ordering from vendors.
- Prep lists and ordering
- Cleaning and Stock take
- General housekeeping and maintenance
Education
Level 4 Cookery -
Ara Institute of Canterbury
Christchurch, NZ2018
NCEA Level 3 With University Entrance & DUX -
Aranui High School
Aranui, Christchurch2014
Skills
- Production Preparation
- Portion and Cost Control
- Kitchen Equipment Operation
- Catering Events
- Kitchen Crew Training
- Recipe Development
- Verbal and Written Communication
- Order Delivery Practices
- Kitchen Management
- Forecasting and Planning
- Waste Control
- High-Volume Environments
Timeline
Head Chef
Foundation Cafe
08.2023 - Current
Chef
Foundation Cafe
10.2018 - 08.2023
Chef
Cafe Raeward
05.2016 - 09.2018
Apprentice Chef
Whistling Frog Resort, Bar
07.2015 - 05.2016
Level 4 Cookery -
Ara Institute of Canterbury
NCEA Level 3 With University Entrance & DUX -
Aranui High School
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