Profile Summary:
I am a hardworking and reliable professional with extensive experience in the culinary industry and a growing interest in mechanical engineering. After building my career from kitchen hand to senior kitchen roles, I began studying Mechanical Engineering Level 3 to pursue a new direction and expand my technical skills. I bring a strong work ethic, attention to detail, and the ability to perform well in fast-paced environments.
Experience:
I have worked in the hospitality industry since 2011, progressing from kitchen hand roles through to chef de partie and junior sous chef positions. My experience includes food preparation, menu development, stock control, food costing, event catering, and maintaining high food safety standards. I have worked in busy kitchens, including supporting the opening of new hospitality venues, where I developed strong teamwork skills and the ability to perform under pressure. I also gained experience as a process worker, broadening my exposure to production and operational environments. More recently, I undertook full-time study in mechanical engineering while continuing to work.
Qualifications held:
- Mechanical Engineering Level 3
- New Zealand Certificate in Advanced Professional Cookery Level (2015)
- London City & Guilds Diploma in Food Preparation & Cooking (Culinary Arts) (2015)
- Limited Service Volunteer (2011)
- NCEA Level 2
Skills held:
- Food safety
- Menu design
- Food presentation
- Stock management
- Waste reduction
- Record keeping
- Food costing
- Baking
- Catering for large events and weddings
- Pizza oven operation
- Delegation and supervision
- Giving instructions
- Expediting dockets
- Cleanliness and workplace organisation
- Working under pressure
- Teamwork
- Initiative
- Reliability
- Attention to detail
- Mechanical engineering studies
- Ability to work independently and in teams
