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WORK EXPERIENCE

May 2011 to Jan 2013             Sous Chef/Head Pastry

                                                     Jonah’s Relais & Chateaux Boutique Hotel, Whale Beach

                                                     Sydney, AUSTRALIA

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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.

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Reason for Leaving

  • I concluded my time at Jonah’s to make myself available to continue my career in Singapore.

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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.

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