Pania Manawatu
Kaikoura,Kaikoura
Summary
Dynamic professional with a friendly demeanor and a strong commitment to teamwork, honed at Te Tai O Marokura. Proven ability to enhance customer experiences through effective problem-solving and adaptability. As a Chef at Donegal House, I developed seasonal menus and mentored staff, ensuring compliance with food safety standards while fostering a collaborative kitchen environment.
Overview
7
7
years of professional experience
Work History
Health and Social Services
Te Tai O Marokura
09.2023 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked well in a team setting, providing support and guidance.
- Excellent communication skills, both verbal and written.
Chef
Donegal House Bar and Restaurant
08.2018 - 03.2023
- Developed and executed seasonal menus to enhance customer dining experience.
- Mentored junior kitchen staff, fostering skill development and team collaboration.
- Ensured adherence to food safety standards and sanitation protocols in the kitchen.
- Streamlined kitchen operations, improving efficiency and reducing waste during service hours.
- Implemented cost-control measures to optimize inventory management and reduce expenses.
- Collaborated with suppliers to source high-quality ingredients for menu offerings.
- Planned and coordinated special events, customizing menus to meet diverse customer needs.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
Education
High School Diploma -
Kaikoura High School
Chef And Catering
Christchurch Polytechnic
12-1981
Skills
- Friendly, positive attitude
- Teamwork and collaboration
- Customer service
- Problem-solving
- Flexible and adaptable
Timeline
Health and Social Services
Te Tai O Marokura
09.2023 - Current
Chef
Donegal House Bar and Restaurant
08.2018 - 03.2023
High School Diploma -
Kaikoura High School
Chef And Catering
Christchurch Polytechnic