QFFSU
Qualifications Framework and Functional Skills Unit
WORK EXPERIENCE
May 2011 to Jan 2013 Sous Chef/Head Pastry
Jonah’s Relais & Chateaux Boutique Hotel, Whale Beach
Sydney, AUSTRALIA
​
Responsibilities
-
Second in charge in the kitchen leading a team of 14 chefs and overseeing 3 chefs in the pastry section.
-
Design menus for the restaurant and functions
-
Create and write the recipes for the dessert menu
-
Oversee the running of the kitchen to maintain high standards of hygiene and food quality, whilst being conscious of wastage and costing of dishes.
-
Training junior chefs.
-
Responsible for the daily orders of produce for the upkeep of kitchen including food, cleaning chemicals and equipment when necessary.
​
Reason for Leaving
-
I concluded my time at Jonah’s to make myself available to continue my career in Singapore.
​
​
Achievements:
-
Restaurant awarded “One Chefs Hat” by Sydney Morning Herald’s Good Food Guide in the 2011 and 2012 Guides.
-
Award for having a dessert in the “Top 10 Desserts in Sydney” in the Good Food Guide by food critic Terry Durack in 2011 and 2012.
-
Have gainedqquality French Pastry training under French taught Executive Chef Alfonso Ales and other qualified French expats
-
Achieved a 10% reduction in food costs since being promoted to sous/head pastry chef.
-
Good leadership skills and ability to work in a team. Competent in working under pressure independently.