Irene Irene
About
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Academic Level Diploma
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Industry Food & Beverage
PROFESSIONAL SUMMARY
- Prepare and cook hot and cold meals according to menu specs and portion guidelines
- Maintain high standards of food quality, taste, and visual presentation
- Monitor wastage and portion control as part of daily production targets
- Work collaboratively with your section and wider kitchen team to meet deadlines
- Keep your workspace clean and hygienic in line with HACCP procedures
- Contribute to safety and quality records as required by aviation food standards
Education
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2009 - 2011
Evette institute of catering and hospitality management
Diploma of commercial cookery
Key aspects of the Diploma of Commercial Cookery: Focus: The course emphasizes the skills and knowledge needed to excel as a chef or cook with supervisory responsibilities. Curriculum: It typically covers a wide range of culinary techniques, including food preparation, cooking methods, baking, pastry, and menu planning. Practical Training: The diploma often includes hands-on training in commercial kitchen settings, allowing students to develop their skills and gain practical experience. Industry Recognition: Graduates are equipped to work in various food service establishments, including restaurants, hotels, clubs, pubs, cafes, and coffee shops. Potential for Further Study: The diploma can serve as a pathway to further education, such as a Bachelor of Hospitality or Hotel Management.