HOHI CRALLAN
Rotorua,New Zealand
Summary
I am a passionate, organized individual And have the ability to learn quickly in new environments. Exceptional Chef with superb understanding of recipes and food cooking methods. Skillfully manage kitchen and food preparation areas. Excellent communication and problem-solving skills. Ready for new challenge to help create tasty meals for successful establishment. Very passionate about food and hospitality, specialties include determining proper portions in excellent time management. Love to work as a team player and ready to help team accomplish set goals on a daily basis. Productive Bakery Assistant providing personable service and customer expectations. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
8
8
years of professional experience
Work History
Sous Chef
Tui Ridge Park
260 Anderson Road, Hamurana, Rotorua
08.2023 - Current
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in menu development and recipe testing.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Maintained accurate records for cost analysis purposes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
- Supervised cooks and other kitchen personnel during meal services.
- Performed weekly inspections of all equipment for safety compliance.
- Established standard procedures for plating presentations.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Monitored temperatures of prepared food and cold-storage areas.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Senior Sous Chef
Agrodome
Rotorua, BOP
06.2022 - 06.2023
- Inspected kitchen to observe food preparation quality and service areas
- Arranged for kitchen equipment maintenance and repair when needed
- Maintained high food quality by checking delivery contents to verify product quality and quantity
- Oversaw scheduling, inventory management, supply ordering to maintain fully stocked kitchen
- Handled and stored food to eliminate illness and prevent cross-contamination
- Trained kitchen staff to perform various preparation task under pressure
- Create recipes and prepared advanced dishes
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Monitored kitchen staff to prepare each for demanding roles
- Planned promotional menu additions based on seasonal pricing and product availability
- Developed and cooked memorable dishes and brought new customers into establishment
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
Bakery Assistant
Patrick’s Pies, Gold Star Bakery
Rotorua, BOP
04.2017 - 05.2022
- Followed production chart to keep hot, fresh products available daily
- Provided superior customer service to promote customer satisfaction, brand loyalty and consistent revenue
- Operated commercial kitchen equipment and tools
- Maintained a clean, organized kitchen to maximize efficiency and food safety
- Arranged bakery goods, cakes, pies and hot food to drive product sales
- Organized, catered and prepared accustomed orders for different companies on a daily basis
- Helped customers locate ideal menu items by listening to their needs and recommending specific products or services
- Restock shelves with freshly made products.
- Maintained a clean and sanitary work area throughout the day.
Education
Culinary Arts Level 4 -
Toi Ohomai Institute of Technology
Mokoia, NZ11.2023
Food Safety Certificate
New Zealand School of Food & Wine
Auckland, NZ04-2023
New Zealand Certificate - Cookery Level 4
NZQA
05.2016
Small Business Administration and Management -
Waiariki Polytech
Whakatane, NZ02.2008
Skills
- Chef Assistance
- Team Supervision
- Store Organization
- Surface Work
- Cleaning and Sanitation
- Cooking Technique Demonstrations
- Preparing presentations
- Proper Food Handling
- Food Stock and Supply Management
- Create Recipes
- Food Preparation, Plating and Presentation
- Contamination Prevention
- Portion Control
- Food Safety
- Dish preparation
- Cost Control
- Food spoilage prevention
- Bread Baking
- Kitchen Management
References
- Jaron Slipper, Food and Beverage and Events Manager, Agrodome, Rotorua, 0212278612
- Patrick Lam, Owner of Gold Star Bakery, Tauranga, 07 579 2328
- Renee Smith, NZQA Tutor, Cookery Level 4, 0224370063
- Kallianne King, Catering Manager, Tui Ridge Park, Rotorua, 0224090427
Timeline
Sous Chef
Tui Ridge Park
08.2023 - Current
Senior Sous Chef
Agrodome
06.2022 - 06.2023
Bakery Assistant
Patrick’s Pies, Gold Star Bakery
04.2017 - 05.2022
Culinary Arts Level 4 -
Toi Ohomai Institute of Technology
Food Safety Certificate
New Zealand School of Food & Wine
New Zealand Certificate - Cookery Level 4
NZQA
Small Business Administration and Management -
Waiariki Polytech
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