Adept at enhancing culinary experiences, I leveraged food safety and collaboration skills at Beach Comber to elevate dining satisfaction. My tenure saw a significant reduction in food waste and a boost in team efficiency, showcasing my commitment to quality and teamwork.
Hi, I’m
Solomona Whare
Kaitaia,NTL
Summary
Overview
2025
years of professional experience
Work History
Beach Comber
Chef
Job overview
- 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.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- 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.
- 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.
- 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.
Mjz Seafood and Whanau Kai
Cook
01.2021 - Current
Job overview
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Communicated closely with servers to fully understand special orders for customers.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Claude Switzer Home
Cook
08.2018 - 08.2019
Job overview
Gecko Cafe
Cook
06.2015 - 10.2015
Job overview
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Peppers Carrington Resort
Chef
01.2012 - 05.2015
Job overview
- 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.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- 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.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- 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.
- 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.
- 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.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
Karikari Fire Brigade
Fire Fighter
01.2007 - 01.2009
Job overview
- Maintained strong knowledge of firefighting principles and suppression methods, which enabled proper decision-making in emergency situations.
- Mentored new firefighters by sharing knowledge and experience, fostering a supportive learning environment for professional development.
- Increased firefighter skill levels by providing ongoing training sessions on new equipment use, rescue techniques, and hazardous materials handling.
- Saved lives and protected property by swiftly executing firefighting techniques during numerous incidents.
Carrington Resort
Vine Yard Worker
08.2007 - 12.2007
Job overview
- Kept vineyard facilities and equipment in good working order for ongoing operations.
- Collaborated with fellow workers in daily tasks, fostering a positive work environment on the vineyard.
- Took part in routine equipment maintenance and repair tasks, ensuring all machinery was kept in optimal working condition.
- Enhanced vineyard productivity by diligently pruning, training, and thinning grapevines.
Education
Taipa Area SchoolTaipa, NTL
University Overview
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Search and rescue techniques
- Urban search and rescue
- Search and rescue coordination
- Collaboration and teamwork
- Data entry experience
- Deadline adherence
Timeline
Cook
Mjz Seafood and Whanau Kai
01.2021 - Current
Cook
Claude Switzer Home
08.2018 - 08.2019
Cook
Gecko Cafe
06.2015 - 10.2015
Chef
Peppers Carrington Resort
01.2012 - 05.2015
Vine Yard Worker
Carrington Resort
08.2007 - 12.2007
Fire Fighter
Karikari Fire Brigade
01.2007 - 01.2009
Chef
Beach Comber
Taipa Area School
Similar Profiles
FREDERICK JOHANNS HANSFREDERICK JOHANNS HANS
Bar Waiter at Beach Comber Shandrani HotelBar Waiter at Beach Comber Shandrani Hotel
Ryan PutmanRyan Putman
Server at Duke's Huntington BeachServer at Duke's Huntington Beach
Sara BrooksSara Brooks
Office Manager at Comber Physical TherapyOffice Manager at Comber Physical Therapy
Elizabeth OlliverElizabeth Olliver
Teacher at Herekino primaryTeacher at Herekino primary
Bronson DelamereBronson Delamere
Forestry Worker at Far North ForestryForestry Worker at Far North Forestry