Daniel Bakewell
Whyalla
Summary
Innovative Sous Chef with a knack for enhancing kitchen productivity and efficiency through effective task management. Possess specialized skills in inventory control, menu development, and food safety compliance. Excel in leadership, communication, and problem-solving to deliver exceptional dining experiences.
Overview
1
1
year of professional experience
Work History
Sous Chef
Joiners Arms Hotel
Hindmarsh
08.2024 - 12.2024
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Chef De Partie
Georges on Waymouth
Adelaide
03.2024 - 08.2024
- Assisted the executive chef in the preparation and service of a modern Australian award-winning menu.
- Ensured that all necessary equipment was available and properly functioning before service began.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Chef De Partie
The Franklin Hotel
Adelaide
10.2023 - 02.2024
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Education
Commercial Cookery Certificate 3
TAFE SA
SA12-2008
Skills
- Ingredient sourcing
- Menu development
- Food safety
- Cost control
- Kitchen equipment
- Team collaboration
- Effective communication
- Customer interaction
- Time management
- Staff training
- Culinary creativity
Timeline
Sous Chef
Joiners Arms Hotel
08.2024 - 12.2024
Chef De Partie
Georges on Waymouth
03.2024 - 08.2024
Chef De Partie
The Franklin Hotel
10.2023 - 02.2024
Commercial Cookery Certificate 3
TAFE SA
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