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Hynna Velasquez Beleno
Rolleston Selwyn Canterbury
Summary
Throughout my studies and work I have gained vast and valuable knowledge, practical experience, and skills for me to confidently for a position that holds challenges and responsibility. I have talent, passion, and ability to manage with intent, organize and co-ordinate. I believe in well-organized systems in a company and I’m diligent, independent and I cope well under pressure as well as with challenging and changing environments. My strong attention to detail and my diversity makes me an asset to any company.
To contribute to the development of the company as well as to be a regular part of it where I can utilize my skills and knowledge. To deliver my duties to the fullest satisfaction of the superiors and subordinates and to reach responsible position in future work for the betterment of the company in any circumstances.
Overview
1
1
Certification
21
21
years of professional experience
Work History
Sous Chef
Laura Fergusson Brain Injury Trust / Can Do Catering
Burnside, Christchurch
03.2023 - Current
- Manages all the catering services in the absence of the Head Chef.
- Leading a team of chefs/cooks in cooking and preparing meals, including checking food quality, and overseeing cooking techniques.
- Assists when it’s needed with customer enquiries and catering quotes. Effectively and timeously handles customer and kiritaki complaints.
- Assists with innovative menu development and dietary requirements.
- Assists the Head chef with rosters taking into consideration the department’s KPI’s.
- Assists with on-the-job training.
- Assists with monitoring performance standards of kitchen staff.
- Assists the head chef to complete all paperwork and process accurately and in a timely manner.
- Attend operational and kiritaki meetings.
- Assists with catering logistics in conjunction with the Head Chef or Cando operations manager.
- Ensures the kitchen meets high standards of quality and cleanliness
- Assists with the management of events, sales and service and all operational activities.
- Develops relationships with key stakeholders to promote and execute events and activities.
- Assists with the marketing of the Trust’s catering enterprises.
- Plans and sets up events as requested by the Head Chef.
- Obtains feedback on food and service quality.
- Works with the Head chef to produce diversified menus in accordance with the trust’s policy and vision.
- Oversees and manages stock levels and stock rotation. Monitored food supplies and placed orders as needed
- Takes responsibility for planning and directing food preparation in the kitchen to comply with all the dietary requirements and special requests on a day-to-day basis.
- Prepares specialist menus for specific events, customers or kiritaki in consultation with the Clinical Manager, Head Chef and Dietitian to enable therapeutic diets and manage complex nutritional needs.
- Provides service across all the Trust’s catering enterprises.
- Delivers food for functions, events, etc.
- Prepares consistent, high quality well-presented food by following the prescribed Trust’s recipes. Prepared and served meals to residents, adhering to dietary restrictions and guidelines. Maintained accurate records of resident’s diets and preferences.
- Collaborated with kitchen staff to ensure timely and efficient meal preparation.
- Ensured compliance with health and safety regulations throughout kitchen operations.
Sous Chef
Hapuku Lodge & Treehouses
Kaikoura, New Zealand
02.2022 - 02.2023
- Prepare food according to required standards and train junior staff to reach required standards.
- Ensure the kitchen areas are professionally always maintained, and cleaning checklists are completed.
- Work professionally with all Lodge staff, ensuring the guest experience is positive and memorable.
- Responsible for monthly stock take and maintaining the kitchen area are clean according to health and safety standard.
- Assist the Executive Head Chef and Head Chef in the design of menus for the restaurant, bar, and groups.
- Assist the Executive Head Chef and Head Chef to analyze success of dishes, including cost and margin analysis.
- Purchase of food according to Executive Head Chef and Head Chef instructions and within allocated budget.
- To utilize kitchen team members efficiently and professionally.
- To manage the kitchen and staff to the required Health & Safety standards.
- Attend the fortnightly kitchen meetings.
- To work within the allocated budget and with focus on maintaining the required food cost.
- To be knowledgeable about the Lodge, Kaikoura, and its surrounding districts and, where appropriate, to engage in such conversations with customers.
- A balance is to be kept between time spent liaising with customers and that used to carry out the primary responsibilities of this position.
- To pass on any new customer contacts and sales opportunities to the front of House team.
- To always comply with the dress standards of the Lodge.
- To work as an effective team member of the Lodge by participating in team meetings, putting forward ideas and suggestions, and constructively reviewing options produced by others.
- Any other tasks that may be required of the position to ensure the smooth running of the kitchen.
- Ensure the preparation station and the kitchen are set up and stocked for service Prepare components of each dish on the menu.
- Make sure food preparation and storage areas meet health and safety standards.
- Clean prep areas and take care of leftovers to minimize wastage Stock inventory and supplies.
- Cook menu items with the support of the kitchen staff. Ensure the stations and the kitchen are set up, prepped, and stocked for service Prepare components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauce.
- Make sure food preparation and storage areas meet health and safety standards and report any hazards or maintenance issues to your HOD.
- To work with your supervisors to develop and communicate a list of ingredients in advance to plant in the kitchen garden.
Head Chef
King Tide Restaurant & Bar
Kaikoura, New Zealand
11.2021 - 02.2022
- Control and direct the food preparation process and any other relative activities
- Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
- Approve and “polish” dishes before they reach the customer
- Plan orders of equipment or ingredients according to identified shortages
- Arrange for repairs when necessary
- Remedy any problems or defects
- Be fully in charge of hiring, managing, and training kitchen staff
- Oversee the work of subordinates
- Estimate staff’s workload and compensations
- Maintain records of payroll and attendance
- Comply with nutrition and sanitation regulations and safety standards
- Foster a climate of cooperation and respect between co-workers
- Determining food inventory needs, stocking, and ordering
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
- Being responsible for health and safety
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Ensured compliance with health and safety regulations, maintaining a safe kitchen environment.
- Created recipes and prepared advanced dishes.
- Maintained well-organized mise en place to keep work consistent.
Sous Chef
Biddy Kate’s Café & Bar
Blenheim, New Zealand
08.2021 - 11.2021
- Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- Assume the role as Head Chef in his or her absence
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met
- Assure kitchen personnel is trained in best cleanliness and sanitation practices
- Developed and implemented seasonal menus based on client preferences and dietary needs.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Senior Chef De Partie
Quench Restaurant & Bar at Chateau Marlborough Hotel
Blenheim, New Zealand
12.2020 - 08.2021
- Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.
- Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible for supervising junior chefs or commis chefs.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation, and presentation of food are always of the highest quality.
- Ensure high levels of guest satisfaction, quality, operating and food costs on an ongoing basi.
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
- Full awareness of all menu items, their recipes, methods of production and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and reporting of malfunctioning.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally, responsible for hygiene, safety and correct use of equipment and utensils.
- Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.
- Consults daily with Sous Chef and Head Chef on the daily requirements, functions and about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotels service standards.
- Carry out any other duties as required by management.
- Supervised kitchen operations, ensuring adherence to quality and safety standards.
- Developed seasonal menus, incorporating local ingredients to enhance dining experience.
- Trained and mentored junior chefs, improving team efficiency and culinary skills.
- Streamlined food preparation processes, reducing waste and optimizing resource utilization.
Senior Chef De Partie
ESS Support Services Worldwide, COMPASS GROUP New Zealand Ltd.
Blenheim, New Zealand
08.2019 - 11.2020
- To help plan, prepare, serve and store all produce to ensure best quality, in a cost effective and efficient manner to control food costs within specified budgets.
- To help design imaginative, creative and menus for all areas of service, responding to changes in the seasons, trends or service style and actively involving the team.
- To ensure food production offers a good choice and variety reflecting seasonal changes and the availability of quality fresh ingredients.
- To maintain a high standard of food for every dish served to every client.
- Coordinate to the Executive Chef for the ordering of the supply for the kitchen mess needs and other paper works needed for the mess.
- Maintain par levels of stock, complete requisition for additional supplies as appropriate.
- To provide a food service that reflects the business levels booked through 7 days a week.
- To demonstrate a proactive response and can-do attitude to requests from clients, Consultants, and colleagues to provide a service outside of the normal parameters or to requests e.g., late notification of numbers, time changes and particular dietary requirements.
- To ensure the breakfast, lunch and dinner buffet/ ala carte displays are constantly maintained to a high standard through positive liaison with the hospitality team.
- To ensure the Roffey staff food requirement is prepared to a high standard and to the Executive Chefs specification.
- To comply with and demonstrate good health and safety practices, following company and legislative procedures.
- Maintaining the kitchen and affiliated areas by effective management of the team to meet legal and company health and safety standards conducting regular audits.
- To ensure all records and documentation are filled out on time and retained as delivery.
- To report any maintenance faults or security issues to the Head Chef/ Premises and Manager.
- To help maintain the kitchen equipment in good working order by following delivered instructions and liaising with maintenance contractors where appropriate in a cost-effective manner.
- To maintain the security of the kitchen and affiliated areas regarding food stock, and equipment.
- Managed the preparation and timely delivery of banquet dishes, accommodating large groups while maintaining consistent quality levels for all menu items.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
Chef/ Barista (Part-Time)
Ritual Café/ Haven Cafe
Blenheim, New Zealand
06.2019 - 07.2019
- Oversee a section of the kitchen
- Monitoring portion and waste control to maintain profit margins.
- Responsible for taking care of daily food preparation, cooking and presenting dishes and duties.
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- They ensure that the production, preparation and presentation of food are always of the highest quality.
- Responsible for cleaning tasks in a kitchen such as dishwashing, cleaning the area.
- Welcoming customers, informing them about specials or new items, answering queries and accepting orders and payments.
- Preparing food such as sandwiches or baked goods.
- Making and preparing hot and cold drinks for customers. Educating the customers about the product.
- Cleaning and restocking work and dining areas, emptying trash and sanitizing equipment and utensils.
- Updating signage and display to attract customers.
- Taking inventory and replenishing items in display cases at tables or behind the counter.
- Adhering to all food safety regulations and quality control.
- Maintaining the cleanliness of the store.
- Responsible for checking the freshness and quality of the food before putting it in the cabinet food.
- Managed time effectively to balance both front-of-house tasks and back-of-house responsibilities during busy periods.
- Listened carefully to customer requests and created personalized, delicious beverages, which improved sales.
Sous Chef
Catalyst Eatery- Marvel Lab
Spring lands, Blenheim, New Zealand
04.2019 - 06.2019
- Take control of the service and ensure guests receive a truly delicious and memorable breakfast
- Responsible for planning and managing food preparation in restaurant
- Responsible for preparation of the dessert and pastry and food cabinet.
- Cooking and managing breakfast service and assisting with lunch service.
- Supervises all food preparation and presentation to ensure quality and restaurant standard.
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Manages food and product ordering by keeping detailed records and minimizes waste.
- Develop new menu options based on seasonal changes and customer demand.
- Assist with the preparation and planning of meals design.
- Ensure that kitchen activities operate in a timely manner.
- Resolve customer problems and concerns personally.
- Monitor and record inventory and if necessary, order new supplies.
- Recruit and train new kitchen employees to meet restaurant and kitchen standards.
- Adhere to and implement sanitation regulations and safety regulations.
- Manage the kitchen team in the head chef’s absence.
- Developed and implemented seasonal menus based on client preferences and dietary needs.
- Trained new chefs on culinary techniques, safety standards, and kitchen protocols.
- Collaborated with front-of-house staff to enhance overall dining experience for customers.
Chef De Partie
Saveur Café, Bistro & Patisserie
Blenheim, New Zealand
12.2018 - 03.2019
- Take control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast
- Responsible for preparation of the dessert and pastry.
- Cooking and managing breakfast service and assisting with lunch and dinner service.
- Setting up and cleaning down the kitchen after breakfast.
- Ensure the kitchen is always kept clean and hygienic.
- Ensure all stocks are kept under optimum conditions.
- Ensure all mise-an-place is always freshly prepared and on time.
- Ensure all dishes are being prepared to the correct recipe and to the correct quantity.
- Ensure the department is operated within the appropriate legislation and the appropriate records are maintained up to date.
- Ensure any anticipated issues are communicated promptly to the Head Chef.
- Ensuring and controlling levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
- Collect feedback from the guest during the breakfast session and report to the head chef on any complaints or issues.
- Monitor and ensure that the production, preparation, and presentation of food are always of the highest quality.
- Personal grooming and appearance standards are met regarding cleanliness, sanitation, and hygiene.
- Assist with producing menus and new dishes.
- Adhere to Health & Safety policies and regulations.
- Have a good knowledge of health & safety, hygiene, equal opportunities, HACCP and any other legislation.
- Able to handle pressure calmly and professionally.
- Carry out any other duties as required by management.
- Supervised daily kitchen operations, ensuring high-quality food preparation and presentation.
- Collaborated with front-of-house team to optimize service efficiency and guest satisfaction.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Chef De Partie
Speight’s Ale House
Spring lands, Blenheim, New Zealand
08.2018 - 12.2018
- Responsible for everyday preparation and cooking of food.
- Responsible for everyday preparation of desserts.
- Demonstrate technique and advising on cooking procedures.
- Check the freshness of food and Ingredients.
- Inspect supplies, equipment, and work areas for cleanliness and functionality.
- Maintain inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards.
- Monitor quality of dishes at all stages of preparation and presentation.
- Discuss food preparation issues with managers, kitchen and wait staff.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Rotated stock to use items before expiration date.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
Sous Chef
Strada Café
Masterton, New Zealand
03.2018 - 06.2018
- Responsible for overseeing the operation of a kitchen.
- Responsible for overseeing the operation of a kitchen.
- Responsible in cooking food in grill, deep fryer
- Check freshness of food and ingredients
- Supervise and coordinate activities and other food preparation.
- Develop recipes and determine how to present the food
- Ensure uniform serving sizes and quality of meals
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Order and maintain inventory of food and supplies
- Monitor sanitation practices and follow kitchen safety standards
- Determine how food should be presented and create decorative food displays.
- Setting up workstations with all needed ingredients and cooking equipment
- Preparing ingredients to use in cooking (chopping and peeling vegetables, cutting meat etc.
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed and implemented seasonal menus based on client preferences and dietary needs.
Chef De Partie
Lone Star Café and Bar
Masterton, New Zealand
04.2017 - 08.2017
- Responsible for preparation of garnishing for the desserts.
- Responsible for the preparation and presentation of desserts.
- Responsible for baking and making the desserts.
- Responsible for the mise-en-place of the stocks in the station, Like Dressing, Sauce, Salad, etc.
- Responsible for inspection of the food for its freshness and quality before it serves the guest to maintain the quality.
- Responsible for maintaining the hygiene and sanitation of the pantry area.
- Responsible for the preparations of salads, hors d’oeuvres and other cold appetizers and garnishes the dishes.
- Streamlined food preparation processes, enhancing efficiency during peak service hours.
Store Supervisor/Purchaser
Shinjuku Garden Restaurant and Izakaya
Northeast Greenhill’s, San Juan, Philippines
04.2014 - 12.2014
- Coordinate to the supplier for the ordering of the supply for the restaurant needs and other paper works needed for the restaurant.
- Maintain par levels of stock, complete requisition for additional supplies as appropriate.
- Maintain and research pricing for all purchased goods.
- Maintain all records needed for accounting.
- Menu costing and wastages
- Give instructions and/or orders to sub-ordinates.
- Be held responsible for the work and actions of other employees.
- Ensure new employees are oriented to the organization, policies, facilities, etc. They develop training plans with employees to ensure employees have the necessary expertise to carry out their jobs.
- Ensure that job descriptions accurately record the primary responsibilities, qualifications and terms for each job role in their group.
- Set performance standards for tasks, jobs and roles of their employees.
- Ensure employees have appropriate and realistic job goals. They provide ongoing feedback about the employee’s performance.
- Conduct performance appraisals on a regular basis, including assessing how the employee has performed and what they can do to improve in their jobs.
- Develop performance improvement plans if an employee’s performance is not adequate. In addition, supervisors provide rewards for employee accomplishments.
- Analyzed customer feedback to identify areas for service improvement and enhance overall dining experience.
Assistant Manager/ Duty Manager
J.CO Coffee and Donuts
Philippines
04.2012 - 10.2012
- Responsible to maximize the sales and profitability of the restaurant.
- Responsible to lead the shift and the staffs in a day-to-day operation to achieve the highest level of customer service.
- Oversee the entire establishment to ensure standard operation procedures are implemented.
- Responsible in supervising the opening and closing procedure, supervise, and monitor the staff members in making sure that there is compliance in company standards, policies, rules and regulations of the company
- In charge in efficient completion of all assigned administrative task, and any other task as directed by immediate superior.
- Responsible in restaurant operation (Cash, people management, inspection of newly delivered raw and dry materials).
- Analyze production consumption (Ordering and inventory of the stocks).
- Ensuring the smooth operation of the outlet and handles customer complaints if need arises. And manage and maintain the cleanliness and appearances of the store.
- Implemented inventory management practices to reduce waste and improve supply chain efficiency.
- Supervised daily operations to ensure optimal service quality and customer satisfaction.
Pan Grill Specialist/Chef De Partie/ Barista
Seattle’s Best Coffee
Rockwell Drive, Philippines
11.2009 - 09.2010
- Responsible for the preparation of hot/cold dishes and perform order cooking, fry food, grills meats and roast, and other meals liked salad, sandwiches, pasta and big breakfast.
- Responsible for the mis-en-place of the stocks.
- Responsible for providing quality food preparation of different dishes.
- Responsible for the day to day and monthly preparation of the inventory report of the establishment.
- Responsible in dispatching food.
- Responsible for the inspection, processing and evaluating the quality of newly delivered raw materials.
- Responsible in approving / rejecting delivered raw materials
- Responsible in reporting to the 1 manager and Supervisor regarding kitchen concerns.
- Engaging customer and surpassing their needs, taking orders and preparing and servings coffee and other drinks.
- Maintaining the store environment and equipment cleanliness and in good condition.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Minimized spoilage with proper use of first-in-first-out stock procedures.
- Prepared specialty drinks such as cappuccinos, lattes and mochas.
- Learned every menu item's preparation and numerous off-label drinks to meet customer needs.
Pantry Chef/Chef De Partie
ABE Restaurant (JLC Group)
Quezon City, Philippines
12.2007 - 07.2008
- Responsible for the preparation and presentation of hot/cold desserts and other light meals.
- Responsible for preparation of garnishing for the desserts and other light meals.
- Responsible for the mis-en-place of the stocks in the station.
- Responsible for the managing of the walk- in refrigerator and prepares the whole market list of the kitchen and pantry station.
- Responsible for the day to day- weekly and monthly preparation of the inventory report of the station.
- Responsible in inspection of the food for its freshness and quality before it serves to the guest to maintain the quality.
- Responsible for maintaining the hygiene and sanitation of the pantry area.
- Ability to fill in – at other stations when another chef is absent. And ability to supervise and train others.
- Developed and standardized recipes to enhance menu offerings and consistency.
- Excelled under pressure during high-volume service periods while maintaining attention to detail in dish preparation.
Dining and Bar Attendant/ Front of House
Red Box KTV Bar
Quezon City, Philippines
04.2007 - 09.2007
- Present menus to patrons and answer the question about the menu items, making recommendation upon request.
- Responsible in serving and dispatching of the foods and beverage to the guest.
- Check guest’s identification to ensure that they meet minimum age requirements for the consumption of alcoholic beverages.
- Responsible for helping the client in operating K.O.D. system.
- Responsible in preparing the checks that itemize and total meal costs and collecting the payments from the customers
- Check the stocks of the service areas with supplies condiments, tableware and linens.
- Responsible in cleaning and set up and arranging the tables of the entire allocation are
- Perform cleaning duties such as sweeping and mopping floors, vacuuming carpet, tidying up server station and checking restroom.
- Assist host or hostess by answering phones to take reservation and by greeting, seating, and thanking guests
- Checked ID cards and verified bar guests were of legal age.
Kitchen Hand/ Dining and Bar Attendant
Marikina Hotel
SSS Village 1, Marikina City, Philippines
02.2007 - 03.2007
- Responsible in the preparation of the raw ingredients such as peeling, cutting and portioning of the ingredients. Or making stocks and sauce
- Responsible in cleaning tasks in a kitchen such as dishwashing, cleaning the area.
- Maintain cleanliness of all kitchen equipment and facilities, i.e., espresso machine, walk – in refrigerator, grills.
- Responsible in receiving and storing of the raw materials and other stocks and ensuring the quality and quantity of the newly delivered products.
- Keep shelves/ racks stocked and rotate stocks to ensure the freshness of the products.
- Read food orders or receive verbal instruction on food required by patron to ensure that the food prepare and cook according to her/his request.
- Maintained cleanliness and organization of kitchen stations to enhance workflow efficiency.
Dining and Bar Attendant/ Office Assistant
Grilla Bar and Grill/ The Old Spaghetti House
Philippines
01.2006 - 03.2006
- Filling documents as per the requirement of the managers or updating files and registers related to attendance and work of the staff.
- Data entry and loading other necessary information into the software programs.
- Filling documents as per the requirement of the managers or updating files and registers related to attendance and work of the staff.
- Data entry and loading other necessary information into the software programs.
- Making copies of the documents as assigned by the managers and also according to the needs of the office.
- Answering and receiving phone calls. And sending faxes in matters related to the office jobs and related works. Monitoring the order supplies related to the office.
- Maintaining and organizing the paper and electronic documents. Storing them properly for future references.
- Keeping the list of employee communication and contacts updated.
- Records and summarize the daily transaction report.
- Responsible in taking the orders of the customers. And as well in preparation and serving the foods and beverages. Itemize and prepared the payments of the customers.
- Attending the needs and concerns of the guest and ensuring the good quality service at all times.
- Assisting the guests to the tables, serving customers, clearing, and setting ups table.
- Assisting the customers in ordering of drinks and build a rapport.
- Responsible in maintaining inventory and ordering of stocks in dining and bar area maintain the cleanliness of the dining and bar area.
- Provided exceptional customer service in fast-paced bar environment, ensuring guest satisfaction and loyalty.
- Prepared and served a diverse range of beverages, maintaining high standards of quality and presentation.
- Maintained knowledge of menu items, liquor brands, beers and non-alcoholic selections to enhance customer experience and expedite service.
Education
New Zealand Certificate in Cookery Level 4 -
01-2025
New Zealand Certificate in Cookery Level 3 -
01-2025
Bread And Pastry Production -
05-2015
Hotel And Restaurant Management -
05-2007
Skills
- Proficient in preparing a variety of dishes with attention to flavour and presentation
- Experience in baking bread and other pastries
- Can make hot and cold desserts
- Cutting & Slicing Technique
- Can do meat and food processing
- Kitchen management
- Multitasking skills
- Foundational barista training and past experience
- Maintain a clean and safe station
- Excellent interpersonal skills
- Excellent organizational skills
- Able to operate standard kitchen equipment
- Proficient in using computer applications such as MS Word, Spread sheet and PowerPoint
- Can do paperwork or office work
Certification
- Basic Food Safety Training November 2021
- NC Level II Bread and Pastry Production April2015–May2015
- Food Safety July 2012
- NC Level II Training of Visual Basic October 2009–November 2009
- Baking and Pastry September 2009–November 2009
- Food Processing September 2009–November 2009
- Kitchen Hygiene and Sanitation January 10, 2008
- Bar Exposure Program August 26, 2004
- Event Management Overview November 2006
Timeline
Sous Chef - Laura Fergusson Brain Injury Trust / Can Do Catering
03.2023 - Current
Sous Chef - Hapuku Lodge & Treehouses
02.2022 - 02.2023
Head Chef - King Tide Restaurant & Bar
11.2021 - 02.2022
Sous Chef - Biddy Kate’s Café & Bar
08.2021 - 11.2021
Senior Chef De Partie - Quench Restaurant & Bar at Chateau Marlborough Hotel
12.2020 - 08.2021
Senior Chef De Partie - ESS Support Services Worldwide, COMPASS GROUP New Zealand Ltd.
08.2019 - 11.2020
Chef/ Barista (Part-Time) - Ritual Café/ Haven Cafe
06.2019 - 07.2019
Sous Chef - Catalyst Eatery- Marvel Lab
04.2019 - 06.2019
Chef De Partie - Saveur Café, Bistro & Patisserie
12.2018 - 03.2019
Chef De Partie - Speight’s Ale House
08.2018 - 12.2018
Sous Chef - Strada Café
03.2018 - 06.2018
Chef De Partie - Lone Star Café and Bar
04.2017 - 08.2017
Store Supervisor/Purchaser - Shinjuku Garden Restaurant and Izakaya
04.2014 - 12.2014
Assistant Manager/ Duty Manager - J.CO Coffee and Donuts
04.2012 - 10.2012
Pan Grill Specialist/Chef De Partie/ Barista - Seattle’s Best Coffee
11.2009 - 09.2010
Pantry Chef/Chef De Partie - ABE Restaurant (JLC Group)
12.2007 - 07.2008
Dining and Bar Attendant/ Front of House - Red Box KTV Bar
04.2007 - 09.2007
Kitchen Hand/ Dining and Bar Attendant - Marikina Hotel
02.2007 - 03.2007
Dining and Bar Attendant/ Office Assistant - Grilla Bar and Grill/ The Old Spaghetti House
01.2006 - 03.2006
ServiceIQ - New Zealand Certificate in Cookery Level 4 ,
ServiceIQ - New Zealand Certificate in Cookery Level 3,
Technical Education And Skills Development Authority - Bread And Pastry Production,
ICCT Colleges Foundation Inc. - Hotel And Restaurant Management,