1. Jorge Carrera
4/75 Garfield Terrace, Surfers Paradise, QLD, 4217.
T: 0433726358 E: jorge.carrera@me.com
Objective A management position in the Hospitality &Tourism industry, specifically in the Kitchen Department. The
position will enable, & guide my organizational experience, education, communication abilities, and culinary
talents. As well as, further mature, & strengthen my culinary, & management skills.
Experience Courthouse Hotel Southport, QLD. May. 2014 – Apr. 2015
Head Chef
• Oversee day-to-day kitchen operations.
• Menu development (functions, specials, a la carte), costing, and system input.
• Invoice stock purchase input, stock-take, supplier relations, rosters, & waste control.
• On-going communication with the general manager to stay up to date with overall kitchen
performance, functions, & special events.
Sous Chef Apr. 2011 - May. 2014
Responsible, as directed by the Head Chef, for the day-to-day kitchen operations:
• Preparing the kitchen for service,
• General kitchen cleanliness,
• Staff supervision,
• Health and safety,
• Staff training.
Trained to fulfill the Head Chef role, in case of absence, in all areas of management:
• Rosters,
• Invoice Input,
• Management Meetings,
• Kitchen Operations,
• Stock-take,
• Supplier Relations.
Proficient use of the H&L System, an administrative computing tool for stock control purposes. Through the use
of this tool I was able to assist the Head Chef, as well as individually with the following:
• Recipe,
• Invoicing,
• Stock take, and
• Wastage input.
Actively participated in the development, costing, testing, and execution of menus, and menu items:
• A la carte, & Tapas,
• Special’s,
• Mexican,
• Functions, and
• Dessert menus.
Ribs & Rumps Main Beach, QLD. Sept. 2010-Apr. 2011
Line Cook
As directed by the Head chef, or the Sous chef I would work on a different section (cold larder, seafood, &
fryers, or grills, & pans). Preparation, & cleanliness of the section, prior, during, & after service. General kitchen
cleaning duties.

2. 2
Education Northwest Culinary Academy of Vancouver Jan. 2008
Professional Culinary Diploma
Griffith University Gold Coast Jul. 2010 – Dec. 2011
Bachelor of Communication
Skills Culinary
• Dressings, Sauces, Soups, & Stocks,
• Fish, Meat, & Poultry,
• Grains, Legumes, Starches, & Vegetables,
• Breads, & Desserts
• Asian, European, & Latin American Cuisines.
Managerial
• General kitchen administration (invoicing, supplier relations, cost of goods),
• Menu development, costing, testing, & executing,
• Rosters,
• Staff Training,
• Waste control.
Interpersonal
• Proficient in English, & Spanish,
• Excellent work ethic, reliable, & self-motivated,
• Good communication skills,
• Positive learning curve,
• Passionate about food.
References
Trent Davidoff
Ph. 0420 703 269
Karlyn Hampton`
Ph. 0404 853 337