Val De Voer

• Presented dishes with appealing garnishes and sauces to enhance patron experience.
• Assisted head chef in preparing breakfast items, including avocado smash and eggs Benedict.
• Crafted various pizzas, including lamb and chicken, to diversify menu offerings.
• Operated fryers to produce burgers, fish and chips, and chicken waffles efficiently.
• Prepared dishes on the grill, such as lamb rump, stuffed chicken, and ribeye steak.
• Trained and supervised junior cooks in essential culinary techniques.
• Monitored food portioning for effective presentation and cost management.
• Collaborated with kitchen and front-of-house teams to ensure seamless operations.

Operated equipment and machinery following strict safety guidelines.

• Assisted in painting projects to enhance facility appearance.
• Installed new shelves to improve organization and accessibility.
• Collaborated with diverse teams to resolve product and service issues.
• Delivered knowledgeable and friendly service, promoting high customer satisfaction.

• Executed general maintenance tasks, including fence and building repairs.
• Managed irrigation systems for optimal water distribution.
• Milked cattle to maintain production levels.
• Conducted thorough cleaning of tractors, cars, and bikes.
• Fed and watered livestock, ensuring health and well-being.
• Moved cattle as necessary to optimize grazing patterns.
• Loaded and unloaded trucks with farm supplies and products.

• Supported chef with breakfast, lunch, and dinner preparations.
• Created pizza dough to ensure fresh supply for service.
• Managed food stock rotation to utilize older items first and eliminate expired products.
• Produced over 75 pizzas in high-demand situations.
• Executed plating of food according to restaurant’s visual standards.
• Conceived new menu ideas to attract customers.

• Contributed to breakfast service by preparing hollandaise sauce and big breakfast plates.
• Cooked various items on deep fryers, including chicken burgers and fish and chips.
• Created cold salads to provide fresh options alongside main courses.

Executed grilling tasks for daily specials, including ribeye steaks and roasts.

• Assisted chef in preparation of lunch and dinner meals, managing 400-500 covers nightly.
• Cooked over 100 steaks and grilled salmon to perfection.
• Supported chefs during functions with timely food preparation.
• Operated deep fryers for fish and chips, burgers, toasties, and smash peas.
• Rotated food stock efficiently, prioritizing older items while discarding expired goods.
• Ensured optimal presentation and cost control through precise food portioning checks.
• Prepared diverse dishes following specific instructions and recipe standards.