Christine Mandala
About Candidate
I would describe myself as a passionate, confident, and creative chef who can skilfully plan menus, prepare outstanding food, manage budgets, and lead a team of people to deliver quality of service to your customers. Over the years, I have gained the relevant academic qualifications, I always ensure the applicable safety and hygiene procedures are followed, and I am always on the lookout for new and ideas and inspiration to create menus that keep customers coming back to a restaurant time and time again. If you hire me as your chef, I will be committed to the hours you need me to work, I will demonstrate exceptional time keeping, I will be a strong leader, and I will work with everyone in the restaurant to help build and maintain a solid reputation for your business.
Location
Education
Kitchen skills Knife skills Culinary Arts Hygiene Practices Cookery
Breadmaking yeast products Confectionery -Cakes and Pastry Cake decoration Desserts
High School Diploma
Work & Experience
• Assist in the preparation and production of various pastries, desserts, bread, cakes, and other baked goods, following established recipes and quality standards. • Provide support and assistance to the Chef de Partie (Pastry) in their designated section of the pastry department, such as chocolate, patisserie, bakery, or plated desserts. • Assist in preparing ingredients, measuring quantities, and scaling recipes accurately. • Assist in dough preparation, chocolate tempering, pastry fillings, and other pastry components as directed. • Maintain cleanliness and orderliness in the pastry area, including workstations, equipment, and storage areas. Follow proper sanitation and hygiene practices. • Assist in monitoring the quality, consistency, and appearance of pastry items. Participate in taste tests and inspections to ensure adherence to standards. • Assist in the plating and artistic presentation of pastry items to enhance their visual appeal. • Assist in monitoring and maintaining pastry inventory levels. Report any shortages, discrepancies, or quality issues to the Chef de Partie (Pastry). • Work collaboratively with other pastry team members. • Interact with guests in a friendly and professional manner, responding to their inquiries and dietary requests. Provide a memorable dining experience by presenting well-crafted and visually appealing baked goods.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows. • Prevented cross contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. • Planned and directed high-volume food preparation in fast-paced environment. • Acted as head chef when required to maintain continuity of service and quality. • Mentored kitchen staff to prepare each for demanding roles. • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation. • Collaborated with staff members to create meals for large banquets. • Trained kitchen staff to perform various preparation tasks under pressure. • Developed close relationships with suppliers to source best ingredients. • Developed new recipes and flavor combinations to enhance customer dining experience. • Participated in food tastings and taste tests.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers. • Mentored kitchen staff to prepare each for demanding roles. • Maintained well-organized mise en place to keep work consistent. • Developed and cooked memorable dishes that brought new customers into establishment. • Modernized work processes to reduce guest wait times and boost daily output. • Prepared items for roasting, sautéing, frying, and baking. • Operated all kitchen equipment safely to prevent injuries. • Sanitized all counters properly to prevent food-borne illness. • Rotated stock to use items before expiration date. • Complied with portion and serving sizes as per restaurant standards.