Risa Tickner
Tauranga
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
A culinary professional with deep commitment to high standards and delivering quality results. Leveraging years of experience in kitchen management to foster collaborative and efficient team environment. Known for adaptability and reliability, with strong emphasis on culinary creativity and leadership.
Overview
19
19
years of professional experience
Work History
Head Chef
TAURIKO PUB CO.
01.2025 - Current
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- 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.
- 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.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Trained kitchen staff to perform various preparation tasks under pressure.
HEAD CHEF
Neighborhood Beer Kitchen
11.2018 - 11.2024
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Created recipes and prepared advanced dishes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Collaborated with staff members to create meals for large banquets.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Forecasted supply needs and estimated costs.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Collaborated with other personnel to produce and modify menus and selections.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to lower grocery costs.
- Verified compliance in preparation of menu items and customer special requests.
- Hired, managed and trained kitchen staff.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Arranged for kitchen equipment maintenance and repair when needed.
- Kept labor at or below to support business profit targets.
HEAD CHEF
Phils Place Restaurant
11.2013 - 11.2018
- See Above
HEAD CHEF
Seabreeze Picton Cafe
11.2012 - 11.2013
- See Above
SOLO CHARGE CHEF
Twelve Tress Restaurant/ Allan Scott Wine Est LTD
01.2011 - 10.2012
- Used Microsoft Word and other software tools to create documents and other communications.
- Carried out day-day-day duties accurately and efficiently.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Served customers and followed outlined steps of service.
- Led projects and analyzed data to identify opportunities for improvement.
- Drove operational improvements which resulted in savings and improved profit margins.
- Identified issues, analyzed information and provided solutions to problems.
- Eliminated downtime and maximized revenue by providing top project quality control.
- Worked with customers to understand needs and provide excellent service.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Saved $ by implementing cost-saving initiatives that addressed long-standing problems.
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Participated in team-building activities to enhance working relationships.
- Improved operations through consistent hard work and dedication.
- Resolved conflicts and negotiated mutually beneficial agreements between parties.
SENIOR COMMI CHEF AND SOLO CHARGE TE PAPA CAFE
Te Papa Café And Icon Catering
10.2009 - 10.2011
- Created plans and communicated deadlines to ensure projects were completed on time.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Exceeded goals through effective task prioritization and great work ethic.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Actively listened to customers, handled concerns quickly and escalated major issues to supervisor.
- Served customers and followed outlined steps of service.
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
- Adhered to social distancing protocols and wore mask or face shield.
- Developed and implemented performance improvement strategies and plans to promote continuous improvement.
- Worked with customers to understand needs and provide excellent service.
- Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
HEAD CHEF
Strathmore Local Café Restaurant And Bar
01.2008 - 08.2008
- See Above
COMMIS CHEF
Hummingbird Restaurant Café And Bar
06.2006 - 11.2007
- See Above
Education
Graduated Diploma - Culinary Arts
City & Guilds International Culinary Art
Wellington, WGN01-2006
Graduated - undefined
Computing Applications And Office System
Wellington, WGN02.2004
Skills
- Relationship Building
- Team Leadership
- Current in Culinary Trends
- Special Events and Catering
- Recipe Development
- Vendor Relationships
- Customer Service
- Hiring, Training and Development
- Coordinating Kitchen Staff
- Team Collaboration
- Menu Planning
- Culinary Trends
- Food Prep Planning
- Resolving Complaints
- Attention to Detail
- Cooking Technique Demonstrations
- Time Management
- Menu Item Pricing
- Calm Under Pressure
- Performance Improvement
- Decision Making
- Special Events
- Creative Thinking
- Fine Dining
- Order Delivery Procedures
- Delegating Work
- Flexible and Adaptable
- Food safety
- Kitchen management
- Team management
- Menu development
- Menu planning
- Waste reduction
Accomplishments
- Reduced food costs by 90% by sourcing and securing new product supplier.
- Created signature dish which generated high-interest and became best-selling dinner entrée .
Languages
English
Timeline
Head Chef
TAURIKO PUB CO.
01.2025 - Current
HEAD CHEF
Neighborhood Beer Kitchen
11.2018 - 11.2024
HEAD CHEF
Phils Place Restaurant
11.2013 - 11.2018
HEAD CHEF
Seabreeze Picton Cafe
11.2012 - 11.2013
SOLO CHARGE CHEF
Twelve Tress Restaurant/ Allan Scott Wine Est LTD
01.2011 - 10.2012
SENIOR COMMI CHEF AND SOLO CHARGE TE PAPA CAFE
Te Papa Café And Icon Catering
10.2009 - 10.2011
HEAD CHEF
Strathmore Local Café Restaurant And Bar
01.2008 - 08.2008
COMMIS CHEF
Hummingbird Restaurant Café And Bar
06.2006 - 11.2007
Graduated - undefined
Computing Applications And Office System
Graduated Diploma - Culinary Arts
City & Guilds International Culinary Art
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