Stephanie Joyce Gedalanga
Flatbush ,AUK
Overview
13
13
years of professional experience
Work History
Sous Chef
Hello Stranger Cafe
01.2023 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food and labor costs to verify budget targets were met.
- Collaborated with head chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef de Partie
CHA BEI Galaxy Macau
02.2018 - 10.2021
- In charge of hot station ( pasta, sides and main )
- Helping head Chef and Sous chef with menu planning, ordering and stocks
- Maintaining kitchen cleanliness at all times
- Assist in different stations such as larder section, Chinese section and fry station
- In charge of maintaining hygiene standard at all times.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
Chef de Partie
The Apron oyster bar and Grill Galaxy Macau
06.2017 - 02.2018
- In charge of oyster bar/larder station and Grill station
- Responsible for daily mise en place
- In charge of Prepping and Opening oysters
- In charge of butchering and cooking Grilled meat items
- Assisting head chef and Sous chef with menu planning, ordering and stocks
- In charge of maintaining hygiene and cleanliness at all times
- Helping in food and stocks ordering and menu planning with the head chef.
Chef de Partie
Terrazza Galaxy Macau (1* Michelin 2016-2017)
11.2015 - 05.2017
- In Charge in pasta station and Garde manger
- Prepared fresh pasta, soup, sauces, salads and Appetizers
- Prepare amuse bouche, cold cuts and Antipasti
- Mise en place for sous vide items
- In charge of the helping pass section during service.
- Utilized culinary techniques to create visually appealing dishes.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Cook 3 to Chef de partie
The Spaghetti house Western cuisine
03.2011 - 11.2015
- In charge in all section
- Prepared salads, sides and soups
- Cook pasta, risotto and pizza
- Preparation and cooking of seafoods
- Assisting head chef in the pass during service
- Helping Sous chef in ordering and stocks
- In charge of Procurement in the kitchen.
Education
Diploma in Culinary Arts and Kitchen Management -
International School for Culinary Arts and Hotel Management
10.2009
Skills
- Portion Control
- Attention to Detail
- Employee Scheduling
- Prioritization and Organization
- Recipe Development
- Seafood Preparation
- Team Training
- Quality Control
- Sanitation Guidelines
- Kitchen Equipment Operation
- Staff Supervision and Coordination
- Cooking techniques
- Culinary Trends
- Safe Food Handling
- Butchery skills
- Recipe creation
- Food Safety
- Pasta Making
- Detail Oriented
- Kitchen Staff Management
- Knife Skills
- Banquets and catering
- Food inventories
- Menu development
- Kitchen Organization
Professional Knowledge And Skills
- Team Oriented Person
- Able to work under pressure
- Able to work for long hours straight
- Have the initiative to help with kitchen duties and responsibilities.
- Have knowledge about molecular gastronomy
Personal Information
- Passport Number: P3272041B
- Passport Expiry Date: 09/18/29
References
- Richard Stuart, Assistant Vice President of western Culinary Galaxy Macau, Richard.stuart@galaxyentertainment.com, +853 66555619
- Dolores Remo, Sous Chef Terrazza galaxy Macau, Dolores.remo@galaxyentertainment.com, +853 62645611
- Jun Suk Kim, Chef De Cuisine CHA BEI Galaxy Macau, Jun.kim@galaxyentertainment.com
- Poh Boon Neo, Ex-Chef De Cuisine CHA BEI Galaxy Macau (2018-2020), baowennpb@gmail.com
- Chris Von Batenburg, ex owner Hello stranger cafe. Hiya.im.chris@gmail.com
Timeline
Sous Chef
Hello Stranger Cafe
01.2023 - Current
Chef de Partie
CHA BEI Galaxy Macau
02.2018 - 10.2021
Chef de Partie
The Apron oyster bar and Grill Galaxy Macau
06.2017 - 02.2018
Chef de Partie
Terrazza Galaxy Macau (1* Michelin 2016-2017)
11.2015 - 05.2017
Cook 3 to Chef de partie
The Spaghetti house Western cuisine
03.2011 - 11.2015
Diploma in Culinary Arts and Kitchen Management -
International School for Culinary Arts and Hotel Management
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