Overview
Work History
Education
Skills
Kosher Supervisor
Timeline
Generic

AVIELLA ZERBIB

DUBLIN

Overview

28
28
years of professional experience

Work History

Kitchen Supervisor

Deli 613
DUBLIN
01.2023 - Current
  • Conducted regular inspections of storage areas, coolers, freezers, and ovens.
  • Monitored inventory levels for ingredients, supplies, and equipment.
  • Chopped and diced vegetables and fruits to prepare for busy periods.
  • Maintained cleanliness and organization of food and beverage storage to ensure quality.
  • Managed inventory to guarantee availability of materials when needed.
  • Oversaw food preparation and presentation according to quality standards.
  • Delegated tasks to kitchen staff, enhancing efficiency in food production.
  • Ordered necessary supplies to support operational efficiency in the kitchen.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.

Chef Apprentice

Spanish point Seafood Restaurant
Middleton
12.1996 - 07.2024
  • Checked food portioning for optimal presentation and cost control.
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Developed creative ideas for improving existing recipes or creating new ones.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Distributed food to service staff for prompt delivery to customers.
  • Tasted test dishes before they were served to customers.
  • Supervised kitchen food preparation in demanding, high-volume environments.

Personal Chef

Private Family
DUBLIN
03.2014 - 12.2022
  • Stored and organized food items in pantry and fridge.
  • Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
  • Created personalized meal plans based on client preferences, specifications, food allergies and dietary restrictions.
  • Generated menus for clients to review and evaluate, incorporating feedback into meal plans.
  • Served meals to clients, providing ingredients and plating information.
  • Handled grocery shopping to pick up necessary items for use in recipes.
  • Developed shopping lists in accordance with budgets provided by clients.
  • Cooked homemade meals using various techniques to enhance flavor and texture.
  • Prepared various dishes using different cooking methods to bring out the flavor, texture, and taste of all kinds of foods.
  • Planned weekly menus that incorporated a variety of flavors and textures while keeping within budget limits.
  • Utilized local, fresh food products to support local economies and showcase community support.
  • Developed creative menus for clients based on their dietary needs and preferences.
  • Organized grocery shopping trips to purchase ingredients needed to prepare meals.

Head Chef

Sterling College
Sydney
01.2007 - 06.2013
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Checked quality of food products to meet high standards.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Hostel Manager

Landen Classic Movie Distributors
Sydney
11.2002 - 11.2006
  • Responsible for recruiting, hiring, training, scheduling, and disciplining employees.
  • Coordinated with vendors to purchase supplies necessary for daily operations.
  • Delivered exceptional service to every customer through active engagement, effective listening and well-developed interpersonal skills.
  • Ensured the hostel was clean and well-maintained by regularly inspecting rooms and common areas.
  • Facilitated communication between departments by hosting biweekly interdepartmental meetings.
  • Created weekly reports documenting occupancy rates, revenue targets, expenses.
  • Input and confirmed reservations for guests.
  • Issued room keys and escort instructions to bellhops.
  • Organized daily staff meetings to discuss operations, customer service, and safety protocols.

Online Sales Representative

Landen Classic Movie Distributors
Sydney
11.2001 - 11.2002
  • Engaged positively with each customer, providing professional, and polite support for sales and service needs.
  • Conducted market research to stay ahead of industry trends and adjust sales strategies accordingly.
  • Maintained relationships and followed up with customers.

Education

Chef Apprentice 5 Years - Trainee Chef

Spanish Point Restuarant
Middleton Cork
07-2001

Diploma Cookery - Chef Cooking

CIT
CORK
03-1996

Diploma Hospitality & Caterinng - Hospitality Management

CIT
Cork
06-1995

Skills

  • Inventory management
  • Food safety compliance
  • Menu planning
  • Food preparation
  • Quality control
  • Staff supervision
  • Preparation oversight
  • Team collaboration
  • Food presentation
  • Menu development

Kosher Supervisor

  • Supervise a check all produce is certified Kosher and all correct equipment is used in preparation of Kosher products

Timeline

Kitchen Supervisor

Deli 613
01.2023 - Current

Personal Chef

Private Family
03.2014 - 12.2022

Head Chef

Sterling College
01.2007 - 06.2013

Hostel Manager

Landen Classic Movie Distributors
11.2002 - 11.2006

Online Sales Representative

Landen Classic Movie Distributors
11.2001 - 11.2002

Chef Apprentice

Spanish point Seafood Restaurant
12.1996 - 07.2024

Chef Apprentice 5 Years - Trainee Chef

Spanish Point Restuarant

Diploma Cookery - Chef Cooking

CIT

Diploma Hospitality & Caterinng - Hospitality Management

CIT

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AVIELLA ZERBIB