Whetumarama Hubbard

Chef

Kiwi Grill

Sylvia Park, Auckland

08.2021 - 08.2023

Checked quality of raw materials before use.
Kept up to date with current culinary trends, as well as health and safety regulations.
Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
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.
Supervised team members during meal service to ensure accuracy of orders.
Planned menus, ordered supplies and managed kitchen staff.
Inspected kitchen equipment for cleanliness and functionality prior to use.
Maintained a clean work environment by adhering to sanitation policies and procedures.
Trained new chefs on proper cooking techniques and menu items.
Prepared high-quality dishes according to established recipes.
Resolved customer complaints regarding food quality or service issues.
Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
Stored foods correctly using correct storage containers and labeling systems.
Adjusted seasonings of dishes according to customers' tastes.
Collaborated with restaurant management to align kitchen operations with goals of establishment.
Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
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.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Monitored quality, presentation and quantities of plated food across line.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Exercised portion control for items served, eliminating waste.
Trained kitchen workers on culinary techniques.
Cleaned and sanitized kitchen equipment, utensils and work stations.
Prepared variety of foods according to exact instructions and recipe specifications.
Distributed food to service staff for prompt delivery to customers.
Monitored temperatures of prepared food and cold-storage areas.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Observed food safety and sanitation protocols to reduce germ spread.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Prepared workstations with ingredients and tools to increase efficiency.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Supervised food preparation staff to deliver high-quality results.
Determined schedules and staff requirements necessary to prepare and plate food.
Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Trained and supervised line cooks to develop new skills and improve team performance.
Checked quality of food products to meet high standards.

Summary

Overview

Work History

Chef

Education

High School Diploma -

Skills

Certification

Timeline

Chef

High School Diploma -

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