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Mary Honer

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Summary

With over seven years experience in the industry, I've never been a particular and passionate about producing high quality, creative and innovative dishes for the Australian audience.

Education

XXX University

NY

Certificate IV in Hospitality (Commercial Cookery)
Graduated: 2003

XXX High School

NY

Queensland Certificate of Education
Graduated: 1999

Employment History

Jan 2007 – Sep 2009: Sous Chef
The French Brasserie

NY, USA
Responsibilities

• Supervised a team of 25 busy in the kitchen
• Managed process for producing food
• Managed team of all tasks
• Order of the assigned duties and meal
• adjustment of the front and internal staff
• Presentation of the selected diet and Relishes
• Maintain selection and inventory levels
• help to manage a list of all staffwith the help of head chef cuisine menu planning, budget and with the help of wine

Jun 2003 – Dec 2006: Apprentice chef (later promoted to chef de partie in March 2006)
Scales Seafood Restaurant

Miami, USA

Responsibilities

• Shadow Patide different chef to learn the status of each kitchen
• cooked meal, appetizer, snack, dessert
• Prepare soy sauce
• I spoke to the head chef and choices of consumer goods
• talk to the waiter about the various special box stock volumes

Mar 2000 – Mar 2003: Apprentice chef
Thyme Australian Restaurant

Ohio, USA

• all kitchen stations, OH & S standard is clear, and have been proved to be an
• Cleaned kitchen
• Storage of food
• prep all the vegetables chopped
• Certified food out and dispose of the old food •
• any skills learned in class
• All garnishes Help
• washed pots and pans

Qualifications/Certifications

Jan 2004 – Senior First Aid Certificate
Mar 2004 – Responsible Service of Alcohol

References
FederalHendi – Head chef and mentor
Scales Seafood Restaurant
(01) 1111111
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Phone:

EvanDevlux – Restaurant Owner
The French Brasserie
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Phone: