Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Mitchell Marr

Wellington

Summary

Culinary professional with experience as a Sous Chef at Hey Coastie, recognized for enhancing guest satisfaction through innovative menu development and effective inventory management. Proven leadership in training kitchen staff and maintaining high food safety standards, resulting in reduced waste and elevated food quality. Detail-oriented and dedicated to excellence in food presentation. Also very Keen to learn upskill

Overview

11
11
years of professional experience

Work History

Sous Chef

Hey Coastie
02.2023 - 02.2025
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Senior Chef De Partie

Arborist Rooftop and Bar
07.2019 - 12.2023
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
  • Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
  • Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
  • Upheld superior food quality standards by regularly tasting dishes prepared by junior chefs, offering guidance as needed for improvements or adjustments.
  • Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.

Chef De Partie

Wellington Hospitality Group
03.2014 - 05.2019
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.

Education

No Degree - English, Maths, Science

Kerikeri Highschool
New Zealand
12-2013

Skills

  • Team leadership
  • Kitchen leadership
  • Food safety
  • Inventory management
  • Safe food handling
  • Food presentation
  • Food preparation
  • Menu planning
  • Menu development
  • Detail-oriented
  • Food preparing, plating, and presentation

Languages

English
Full Professional

Timeline

Sous Chef

Hey Coastie
02.2023 - 02.2025

Senior Chef De Partie

Arborist Rooftop and Bar
07.2019 - 12.2023

Chef De Partie

Wellington Hospitality Group
03.2014 - 05.2019

No Degree - English, Maths, Science

Kerikeri Highschool

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Mitchell Marr