Aug 2008 to Oct 2010              Sous Chef/Chef De Partie

                                                      Bather’s Pavilion, Balmoral Beach

                                                      Sydney, AUSTRALIA

 

Responsibilities

• Running a busy kitchen brigade which consisted of always having 4 apprentices and 3 kitchen hands under supervision.

• Daily ordering of produce, running the pass, staff meals, overseeing general cleaning and organisation of the kitchen.

• Preparing functions up to 110 people for weddings, cocktail parties etc.

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Achievements

• When I commenced working at Bather’s I started as a 4th year apprentice on the larder sect ion. After 2 months I was moved onto the mains section cooking in the busiest section of the kitchen in the café. After nearly a year I then moved onto the functions section for a year as a chef de partie preparing and running functions up to 110 people. A year later the opportunity of Sous Chef of the café became available so I then co-ran the kitchen with one other sous chef for a year before moving into the fine dine side for remainder of my time there.

• Ability to work under pressure.

• Ability to train junior chefs in various sections.

• Restaurant awarded “One Chefs Hat” by Sydney Morning Herald’s

• Good Food Guide.

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Reason for Leaving

• I concluded my time at Bathers when I was approached and offered the position to establish a restaurant at FineFish, Neutral Bay.