Richy Tweeddale
Raetihi,MWT
Summary
Dynamic culinary professional with extensive experience as Head Chef at Behind the Door on 4 Upokongaroa, excelling in kitchen organization and team management. Proven track record in developing seasonal menus and enhancing food presentation, while fostering a collaborative environment that boosts staff performance and customer satisfaction.
Overview
13
13
years of professional experience
Work History
Chef De Partie
Powderhorn Chateau Ohakune
Ohakune
04.2023 - Current
- Assisted in daily kitchen operations, ensuring high standards of food preparation and presentation.
- Collaborated with head chef to develop innovative menu items, enhancing guest satisfaction.
- Trained junior kitchen staff on food safety protocols and cooking techniques, fostering skill development.
- Monitored inventory levels, reducing waste through efficient stock management practices.
- Implemented new cooking methods, improving dish consistency and quality across all service times.
- Supervised kitchen staff during peak hours, maintaining workflow and minimizing delays in service.
- Conducted regular quality checks on dishes served, ensuring adherence to restaurant standards and guest expectations.
- Created seasonal specials based on local produce availability, attracting repeat customers and increasing sales.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef
The Blind Finch Ohakune
Ohakune, MWT
05.2022 - 11.2023
- 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.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
Head Chef
Behind the Door on 4 Upokongaroa
Upokongaroa
08.2019 - 10.2021
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
- Arranged for kitchen equipment maintenance and repair when needed.
Chef
Carolones Boat Shed Whanganui
Whanganui, MWT
03.2017 - 10.2018
- Crafted seasonal menus utilizing local ingredients to enhance culinary offerings.
- Trained kitchen staff on food safety and preparation techniques to ensure compliance.
- Coordinated kitchen operations during peak service hours, optimizing workflow efficiency.
- Developed and implemented new recipes, enhancing customer satisfaction and repeat business.
- Managed inventory levels and ordering processes to minimize waste and reduce costs.
- Collaborated with front-of-house staff to create a seamless dining experience for guests.
- Oversaw daily kitchen activities, ensuring high standards of food quality and presentation.
- Mentored junior chefs, fostering skill development and teamwork within the kitchen environment.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
The Grand Hotel Whanganui
Whanganui, MWT
03.2013 - 06.2016
- Assisted in daily kitchen operations, ensuring high standards of food preparation and presentation.
- Collaborated with head chef to develop innovative menu items, enhancing guest satisfaction.
- Trained junior kitchen staff on food safety protocols and cooking techniques, fostering skill development.
- Monitored inventory levels, reducing waste through efficient stock management practices.
- Implemented new cooking methods, improving dish consistency and quality across all service times.
- Supervised kitchen staff during peak hours, maintaining workflow and minimizing delays in service.
- Conducted regular quality checks on dishes served, ensuring adherence to restaurant standards and guest expectations.
- Created seasonal specials based on local produce availability, attracting repeat customers and increasing sales.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Chef
Whanganui Cosmopolitan Club
Whangarei, NTL
05.2014 - 09.2015
- Maintained cleanliness and organization of kitchen and food storage areas.
- Collaborated with kitchen staff to create seasonal menus reflecting local cuisine.
- Assisted in training new kitchen staff on food preparation techniques and safety protocols.
- Implemented efficient cooking methods to enhance meal preparation speed and quality.
- Developed relationships with local suppliers to secure high-quality produce and seafood.
Education
Level 3 And 4 Culinary Arts - Culinary Arts
Whanganui UCOL
Whanganui, MWT11.2017
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
Timeline
Chef De Partie
Powderhorn Chateau Ohakune
04.2023 - Current
Chef
The Blind Finch Ohakune
05.2022 - 11.2023
Head Chef
Behind the Door on 4 Upokongaroa
08.2019 - 10.2021
Chef
Carolones Boat Shed Whanganui
03.2017 - 10.2018
Chef
Whanganui Cosmopolitan Club
05.2014 - 09.2015
Sous Chef
The Grand Hotel Whanganui
03.2013 - 06.2016
Level 3 And 4 Culinary Arts - Culinary Arts
Whanganui UCOL