Temata-O-Tahiti Topa
Avondale,AUK
Summary
High-performing Chef offering 8 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Accountable Chef Manager successful building effective culinary staff. Interested in promoting positive kitchen environments and willing to pitch in and help with tasks. Background working in high end fine dining establishments such as SkyCity. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
23
23
years of professional experience
Work History
Sous Chef/Manager
Jo Bro's Holdings Ltd
10.2022 - 03.2023
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Cashing Up the till at the end of every shift and entering into spreadsheets
Senior Chef
Pro Personnel
06.2022 - 10.2022
- Temping as a Senior Chef catering to Events and Sports Games and Coorprate Events.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
Chef De Partie
Fed Deli, SkyCity
02.2022 - 05.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Acted as head chef when required to maintain continuity of service and quality.
- Set up and broke down kitchen for service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
Demi Chef
Gusto At The Grand, SkyCity
07.2019 - 02.2022
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Assisted with development of new menu items, researching and workshopping recipes compatible with existing menu.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
- Training Apprentices in preparing mise-n-place, and service
- Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
- Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Graveyard Chef, running In Room Dinning during late night hours as food orders was available 24hours
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Commis Chef
Gusto At The Grand
07.2018 - 07.2019
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed kitchen personnel and supervised related culinary activity.
Manager
Habitual Fix
01.2018 - 07.2018
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Controlled costs to keep business operating within budget and increase profits.
- Developed and maintained relationships with customers and suppliers through account development.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Responsible for daily ordering ensuring that fresh ingredients were ordered and being delivered the next busimess day.
Apprentice Chef
Skycity
08.2015 - 12.2017
- Covering the breakfast and lunch chef, Buffet and A la Carte for breakfast and Larder for lunch service.
- Set up food stations by following chef's orders.
- Maintained well-organized mise en place to keep work consistent.
- Operated commercial cooking and baking equipment in support of head chef.
- Performed other tasks as assigned by sous chef or chef
- Prepared cooking ingredients for chef.
Sandwich Chef
Holden PGA Golf Tournament
01.2015 - 01.2015
- Worked as a Sandwich chef and some commis duties.
Plate up Chef
Skycity Convention Center
01.2015 - 01.2015
- Temping as a Plate up chef, plating up for functions.
Commis Chef
Chikos
01.2015 - 01.2015
- Work experience as a commis chef and doing A la Carte.
Roadie
Kiwi Krew 2K Ltd
01.2000 - 01.2011
- Worked as a Roadie setting up stages and lighting for concerts and corporate functions.
Education
Culinary
SkyCity Apprenticeship Programme
SkyCity2017
Level 3 Cookery NZQA -
Auckland Hotel & Chef Training
12.2015
Unit Standards in Business Administration Level 2 & 3 -
Best Training
12.2002
Unit Standards in Maths, Science, English, Business Maths -
Auckland Girls Grammar School
12.2001
Skills
- Cashing Up
- Data Management
- Supervision and Leadership
- Relationship Building
- Knife Handling
- Temperature Controls
- Food Plan Controls
- Problem-Solving
- Decision-Making
- Analytical Thinking
- Quality Assurance
Languages
Cook Island Maori
English
Hobbies and Interests
- Family
- Cooking
- Music
- Movies
- Quality time with my children
Timeline
Sous Chef/Manager
Jo Bro's Holdings Ltd
10.2022 - 03.2023
Senior Chef
Pro Personnel
06.2022 - 10.2022
Chef De Partie
Fed Deli, SkyCity
02.2022 - 05.2022
Demi Chef
Gusto At The Grand, SkyCity
07.2019 - 02.2022
Commis Chef
Gusto At The Grand
07.2018 - 07.2019
Manager
Habitual Fix
01.2018 - 07.2018
Apprentice Chef
Skycity
08.2015 - 12.2017
Sandwich Chef
Holden PGA Golf Tournament
01.2015 - 01.2015
Plate up Chef
Skycity Convention Center
01.2015 - 01.2015
Commis Chef
Chikos
01.2015 - 01.2015
Roadie
Kiwi Krew 2K Ltd
01.2000 - 01.2011
Culinary
SkyCity Apprenticeship Programme
Level 3 Cookery NZQA -
Auckland Hotel & Chef Training
Unit Standards in Business Administration Level 2 & 3 -
Best Training
Unit Standards in Maths, Science, English, Business Maths -
Auckland Girls Grammar School
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