- Full time
- Part time
- One time
December 2003 - April 2013
NSW, and Australia
➢ Train, and supervise the staff.
➢ Scheduled the work of chefs, cooks, and other kitchen employees
➢ Maintained the standards of the quality to ensure that cost of food remain economical.
➢ Kept an eye on the stock level and ordered appropriately.
➢ Ensured that high standard of cleanliness was maintained throughout the kitchen areas at all times.
➢ Established controls to minimize food and supply waste and theft.
➢ Managed food preparation processes
➢ Managed all team tasks
➢ Coordinated with front-of-house staff
➢ Checked garnishes and meal presentation
➢ Checked and maintained stock levels
➢ Helped manage all staff rosters
➢ Assisted the head chef de cuisine with cost effective and developing task
➢ Shadowed different chefs de parties to learn about each station of the kitchen
➢ Cooked meals, entrees, snacks and desserts
➢ Prepare sauces
➢ Talked with head chef about supplies and menu options
➢ Talked with waiters about different specials
➢ Made sure all stations in the kitchen were clear and up to OH&S standard
➢ Cleaned kitchen
➢ Stored food
➢ Chopped all vegetables for prep
➢ Checked food expiry dates and discarded any outdated food
➢ Put into practice any skills learned in class
➢ Washed pots and pans
Qualifications & Certifications
Sydney international college
business and administration
Sydney school of business and technology