Tui Motu
NORTHLAND,Kaitaia
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.
Overview
3
3
years of professional experience
Work History
Chef
Waiheke RSA
Auckland, Waiheke Island
04.2021 - 11.2023
- Planned menus, ordered supplies and managed kitchen staff.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Trained new chefs on proper cooking techniques and menu items.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Supervised team members during meal service to ensure accuracy of orders.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared high-quality dishes according to established recipes.
- Checked quality of raw materials before use.
- Resolved customer complaints regarding food quality or service issues.
- Stored foods correctly using correct storage containers and labelling systems.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Adjusted seasonings of dishes according to customers' tastes.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- 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.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Education
Level 3 - Financial Planning
Te Wanaga O Aotearoa
Auckland, NZ12-2020
Level 3 Certificate - Team Leadership in Business
Te Wanaga O Aotearoa
Auckland, NZ05-2020
Skills
- Food Spoilage Prevention
- Dish Preparation
- Menu Planning
- Attention To Detail
- Purchasing
- Kitchen Management
- Food Plating And Presentation
- Catering Events
- Budgeting And Cost Control
- Portion And Cost Control
- Kitchen Crew Training
- Food Quality
- Sanitation Guidelines
- Compliance
- Safety And Sanitation Regulations
- Food Safety Monitoring
References
References available upon request.
Timeline
Chef
Waiheke RSA
04.2021 - 11.2023
Level 3 - Financial Planning
Te Wanaga O Aotearoa
Level 3 Certificate - Team Leadership in Business
Te Wanaga O Aotearoa
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