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Lorraine
Chef
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Competencies
Demonstrated experience with Menu Design.
Demonstrated experience with Event Logistics.
Demonstrated experience with Food Safety Compliance.
Demonstrated experience with Buffet Service.
Demonstrated experience with Canapé Service.
Education
Summary
Chef open to new opportunities
Experience
Private Chef (Freelance)
Design and cook bespoke menus for private events, from intimate dinners to 30-guest functions.. Delivered a canapé-style menu for a birthday party for 30 guests, working alongside Bao Buns Catering.. Built a full buffet spread for a family celebration, including a dessert station of pavlovas, brandy pudding and seasonal tarts.. Partnered with fellow private chefs on a 20-person corporate milestone event, accommodating dietary requirements.. Handle client consultation, menu costing and on-the-day execution independently.
Kitchen Manager / Sous Chef
Run the pass during high-volume service, holding plating, portion and quality standards on a modern Greek tapas menu.. Lead and mentor a kitchen team of up to 23 staff, building rosters that balance cover and labour cost.. Own stock purchasing, supplier ordering and FIFO rotation, reducing stock wastage through daily stock takes and variance reporting.. Develop chef's specials aimed at food cost control and margin targets.. Coordinate with front-of-house on timing and special requests; enforce hygiene and food safety standards.
Sous Chef
Held quality control and plating standards on a premium steakhouse menu.. Supervised a 16-strong kitchen team across shift rotations and sections.. Managed invoices, GRVs, stock counts and variance reporting for accurate cost control.. Led grill section preparation, specialising in steak cuts and presentation.. Maintained HACCP compliance, temperature logs and cleaning schedules.
Sous Chef (promoted from Commis Chef)
Promoted from Commis Chef to Sous Chef within the first year, based on performance.. Acted as sole kitchen lead for a 3-month period, covering full kitchen operations during the Head Chef's absence.. Led a team of 6, supervising daily prep and service.. Cooked from scratch with farm-to-table ingredients, including herb growing and protein prep.. Assisted with menu planning, costing and recipe development, including seasonal specials.
Commis Chef – Cold Kitchen
Set up cold kitchen stations and mise en place for service.. Prepared high-protein and dietary-specific salads for health-conscious menus.. Maintained HACCP compliance across cold prep areas.
Commis Chef
Rotated across cold, hot and pastry sections, building foundational technique.. Supported catering functions and practical training events.
CDP Chef / Food Stall Manager (weekends & public holidays)
Ran an independent food stall end to end: setup, service, breakdown, cash handling and revenue tracking.. Sourced ingredients and managed stock against demand to reduce waste.