Tauryn Georgia Daniela
Christchurch,Canterbury
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments.
Seasoned Sous Chef specializing in pacific cuisine. Successful 8 year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Reliable and Offering excellent communication and good judgment.
Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level position. Ready to help team achieve company goals.
To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.. Excellent reputation for resolving problems and improving customer satisfaction.
Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand.
Overview
20
20
years of professional experience
Work History
Museum Tour Guide
Pa Ariki Palace Takitumu
08.2018 - 06.2019
- Built personal relationships with guests to promote positive experiences.
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Maintained energy and enthusiasm in fast-paced environment.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Developed and maintained courteous and effective working relationships.
- Collected tickets and fees from each individual prior to start of tour.
- Researched and studied on topics that pertained to tour locations so that such information could be added to scripts.
- Answered questions, pointed out important features, and offered further details about special exhibits to educate visitors.
- Developed tour programming to enhance guest experiences.
- Entertained tour guests with various props and signs for maximum engagement, fun, and lasting memories.
Sous Chef
R.S.A. Beachfront Bar & Brasserie
02.2020 - 06.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Collaborated with staff members to create meals for large banquets.
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Obtained fresh, local ingredients to lower grocery costs.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Cultivated positive relationships with vendors to source best ingredients at best prices.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Disciplined and dedicated to meeting high-quality standards.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
Catering Chef
Story Tellers Eco Tours
08.2016 - 02.2019
- Set up and disassembled food service stations, equipment and furniture per contract specifications.
- Served catering guests by fulfilling orders, communicating requests to kitchen staff and routinely inquiring about customer satisfaction.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
Head Chef
Sails Restaurant And Bar
04.2001 - 02.2009
- Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
- Carried out day-day-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Worked flexible hours; night, weekend, and holiday shifts.
- Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
- Proved successful working within tight deadlines and fast-paced atmosphere.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Offered friendly and efficient service to customers, handled challenging situations with ease.
- Developed and maintained courteous and effective working relationships.
- Maintained excellent attendance record, consistently arriving to work on time.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Hired, managed and trained kitchen staff.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Mentored kitchen staff to prepare each for demanding roles.
- Created recipes and prepared advanced dishes.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Forecasted supply needs and estimated costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Arranged for kitchen equipment maintenance and repair when needed.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Collaborated with other personnel to produce and modify menus and selections.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Collaborated with staff members to create meals for large banquets.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to lower grocery costs.
- Verified compliance in preparation of menu items and customer special requests.
Manager of Operations
Skippas Takeaway
03.2012 - 10.2015
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
- Identified and resolved unauthorized, unsafe or ineffective practices.
- Partnered with vendors and suppliers to effectively manage and budget.
- Set, enforced and optimized internal policies to maintain responsiveness to demands.
Production Manager
Deli Foods
05.2007 - 02.2009
- Resolved issues quickly to maintain productivity goals.
- Managed continuous improvement initiatives to drive gains in quality, flow and output.
- Reviewed work for quality and compliance with company standards and design specifications.
- Standardized production procedures, job roles and quality assurance guidelines.
- Sourced materials to keep up with production goals and meet customer demands.
- Created streamlined production schedules and collaborated with production employees to communicate objectives and goals.
Education
Titikaveka College
Titikaveka, Rarotonga, Cook Islands.01.1982
Skills
- Inventory Management
- Equipment Inspection and Maintenance
- Customer Service
- Coordinating Kitchen Staff
- Staff Recruiting and Hiring
- Safe Food Handling
- Motivational Team Management
- Special Events and Catering
- Portion Control
- Supervising Food Prep
- Menu Planning
- Equipment Purchasing
Additional Information
Kia Ora & Kia Orana
My name is Tauryn Georgia Daniela
D.O.B 29th January 1972
Born in Saint Magerets Hospital, Christchurch .
Both my biological parents are of Cook Island Descent..with my father having a sprinkling of Tahitian.
Since I left school ..I have worked in a few areas of customer service... in the hospitality sector from the humble kitchen hand to Head Chef of a 85 seater Restaurant and Bar located on the white sand sunny shores of Muri Beach , Rarotonga Cook Islands..My work ethics are always to the T...work hard..very open social personality team player team leader..a beginner ..a learner and a teacher . I strive to present the best of my capabilities in any job how ever hard easy or challenging...
Timeline
Sous Chef
R.S.A. Beachfront Bar & Brasserie
02.2020 - 06.2021
Museum Tour Guide
Pa Ariki Palace Takitumu
08.2018 - 06.2019
Catering Chef
Story Tellers Eco Tours
08.2016 - 02.2019
Manager of Operations
Skippas Takeaway
03.2012 - 10.2015
Production Manager
Deli Foods
05.2007 - 02.2009
Head Chef
Sails Restaurant And Bar
04.2001 - 02.2009
Titikaveka College
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