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.