Rose Rossi
Adelaide,SA
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
6
6
years of professional experience
Work History
Head Chef
Scarborough Fare
Sumner, Christchurch
10.2020 - 06.2023
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Trained kitchen workers on culinary techniques.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Established controls to alleviate supply and food waste.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Met with clients to discuss menus and meal options for weddings and banquets.
Sous Chef
Beach Bar Sumner
Sumner, Christchurch
09.2017 - 05.2021
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Monitored food products, driving quality, freshness and integrity.
- Performed as head chef to maintain team productivity and restaurant quality.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Assisted with interviewing, hiring and training kitchen personnel.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Supervised food preparation staff to deliver high-quality results.
Education
Certificate III - Commercial Cookery
Culinary Solutions Australia
Sidney Australia08.2019
Skills
- Budgeting and Cost Control
- Heat Control
- Banquets and Catering
- Inventory Rotation
Timeline
Head Chef
Scarborough Fare
10.2020 - 06.2023
Sous Chef
Beach Bar Sumner
09.2017 - 05.2021
Certificate III - Commercial Cookery
Culinary Solutions Australia
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