chef Archives

Cooks guests ‘ orders according to their preferences
Use best practises in food safety and ensure that all kitchen staff members do the same acts with appropriate caution in a hazardous environment where knives and high-temperature surfaces
Choose ingredients that will give dishes the best flavour
Experiments to develop new specialties that will attract diners to the restaurant
Coaches the sub-chef and other kitchen staff so that they perform at their best
Determine how much food to order and maintain an adequate supply at the restaurant
Keeps up with trends in cooking and restaurant business to ensure that guests have a positive experience

Ordering food and cold drinks
Prep food for cooking
Opening the van
Cash & register handling

Managed daily kitchen operations with 8 staff members
Cook menu items in cooperation with the rest of the kitchen staffstaff
Keep records required by government agencies regarding sanitation, and HACCP when appropriate.
Bake, roast, broil, and steam meats, fish, vegetables, and other foods.temperature of ovens, broilers, grills, and roasters.

Prepare and serve menu items, such as sandwiches and desserts.
Cook food or prepare food items, such as sushi, fan fried food, deep fried food, salads, and ice cream dishes, using standard formulas or following directions.
Serve prepared foods, such as sushi , hot meals and beverage.
Carve chicken for meals.

Espresso Botero Maclean
Maclean hotel Maclean
HYTE Formwork
Olivers Real Food Maclean

Developed ,implemented and managed daily plan of work .
Been complimented by my supervisor & co worker
Come up with new idea that improved things .
Contributed to good guest services .

Worked directly with Head Chef and Management to achieve better sales
Menu Planning and Costing
Assist other cooks in times of emergencies
Create and prepare recipes and meals

Figure out what quantity of food will be needed for a specified period
Place orders for food supplies when available food is getting low
Package foods for serving workers to deliver to customer
Ensure that the equipment are always in the right condition

Cook / prepare the provided menu items
Sanitize food preparation and serving areas
Test foods before servicing in other to determine if they have been sufficiently cooked – methods employed for this purpose involves smelling, tasting, or piercing them with utensils.
Prepare, arrange, and serve food to waiters for distribution
Give estimate of expected food consumption; requisite or purchase supplies
Creating menu plans
Keep records and manage accounts

Daily preps for venue; Breakfast, Lunch and Dinner service
Responsible for ordering and stock control as well as menu and specials planning taking into account such factors as seasonal availability
Setting up kitchen for service
Liaising with suppliers as well as checking quantity and quality of received products.

Collaborated with Head Chef on menu design and innovative recipes
Mentored and trained three junior staffs, improving performance by 20%
Prepared meals for lunch and dining services with an average of 100 tables per day
Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars.Slice fruits, vegetables, desserts, or meats for use in food service.

Measured and utilised all needed food ingredients and supplies to prepare food items.
Prepared, cooked and served breakfast meals to clients in a timely manner.
Produced food according to given recipes and quality standards.
Examined and cleaned kitchen premise, equipment’s, and food serving area.
Ordered, procured, and stored supplies and food items, as needed.
Handled and resolved complaints made by customers regarding food quality.

Mainly a decomposer
Part of the Phyla Zoopagomycota(contact at 666-666-6667)
Named after the sexual reproductive structures that produce zygotes inside a tough shell.
Causes mold
Is a Phylum

Monitoring sanitation practices to ensure that employees follow standards and regulations.
Checking the quantity and quality of received products.
Inspecting supplies, equipment, or work areas to ensure conformance to established standards.
Instructing cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Arranging for equipment purchases or repairs.
Ordering, receiving, or stock supplies or retail products.

Cooking breakfast and lunch menu.
Prep everything that is needed to be done for the day to day operation
Ensures food is properly cooked
Ensured the cleanliness, orderliness and sanitation of the kitchen is maintained

Maintained and managed a unique client base with repeat clients for 8 years.
Worked closely with retreat management and maintenance communicating client needs during retreat.
Ordered foods from vendors and scheduled deliveries.
Responsible for all scheduling for staff, clean-up, starting retreats and ending times, removal of all food left over, sanitizing kitchen, boxing up everything brought in for retreat meals, managing staff to breakdown all Buffett’s.

Wash your hands properly then after that
Go to my table area and get started with putting the ingredients on the food and passing to the front
If I finish early i restock what we ran out of for the next employees
Before I leave i clean my area and clock out.

Prepare specialty foods such as pizzas, fish and chips and sandwiches while following specific methods that usually require short preparation time.
Operate large-volume cooking equipment such as grills, deep-fat fryers and industrial ovens.
ensure that all dishes are cooked and sent to customers at an exceptional level
Worked closely with clients on scheduling meals, cost, and food allergy concerns

Cooked specialty meals keeping up with food trends.
Hired kitchen staff and budgeted labor cost.
Managed a staff of 4 to 10 building a great team working together for excellent customer service.
Creatively set-up buffets offering meat proteins, vegetarian, vegan and raw.
Purchased foods for all meals for the retreat days and some schedules where for 2 weeks.
Budgeted cost for all menus.
Planned and designed all menus.

Monitoring compliance with the technology of cooking;
Coordination and optimization of the kitchen (20 people);
Participation in the development of new dishes and the seasonal menu.
Monitor sanitation practices to ensure that employees follow standards and regulations.Season and cook food according to recipes or personal judgment and experience.

Main Menu Builder
Client Contact
Management and Production of Event
Staff Training and management
Accounting, Filing, Payroll, Invoices, Ordering…all Paper work

ordering the stock.
train new members.
working as a in-charge
maintaining the hygiene of the kitchen

Documented income
Prepping and cooking food as per customer order
Ensures food is properly cooked.
Ensured the cleanliness, orderliness and sanitation of the kitchen is

Prepared dining room for diners by cleaning and setting tables.
Stocked chopsticks, napkins, etc.
Affirmed customer safety by adhering to sanitation and safety policies.
Prepped and cooked meals in a timely fashion.
Maintained restaurant’s aesthetic by cleaning menus, tables, etc.

Preparing stock which are used prior to service.
Working in an fast paced environment and ensuring standards are high.
Setting up kitchen for service.
Communicating with colleagues to achieve designated goals.
Cook food or prepare food items using standard recipe and following directions.

Have already become a very reliable worker.
Pick up shifts and stay late all the time.
My boss has taught me a lot professionally, and personally. Very intelligent man who always wants me to strive to be my best.
Customer Service is key to being successful here.

Cut vegetable
Cut meat and poultry
Cut fish and remove fish skin
make puff pastry
make mud cake and sponge cake
cake decoration
work in a team

Menu development and implementation for an al a carte cafe and takeaway venue within a new commercial building.
Mis en place and service at Zoofari Lodge for both three course dinners and buffet style breakfasts
Food ordering and stock rotation
Supervision of two apprentices
Following recipes provided by manager
Implementation of Valentine’s Day and Mother’s Day events
Designing and implementing seasonal menus at Zoofari Lodge

Day Centre facility for Aged Care
Menu Setting: Responsible for planning all daily menus in the centre. Further menu setting included the menu for functions and the a la carte restaurant.
Daily Meal Prep: Preparing all meals for the care centre residents. As this was a day centre, I liaised closely with our Admin Office to finalise number of residents each day and meals / ingredients required.
Health & Safety: Working in a kitchen, I adhered to all food health and safety specifications for serving food to our residents.
Driving: I took on further responsibilities at the centre, as a driver was required and I wanted to expand my skill set at the time. I obtained my LR Drivers Licence and began driving the 24 seat bus for resident outings. I personally enjoyed this aspect of the position as I got to know the residents well whilst assisting with outings.

Managed food preparation processes
Design seasonal menu
Coordinated with front-of-house staff
Checked garnishes and meal presentation
Train line cooks on menu preparation
Helped manage all staff roster

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chef/cook

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chef / additional responsibilities (driving)

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