Jorge Carrera is seeking a management position in the hospitality and tourism industry, specifically in kitchen operations. He has over 5 years of culinary experience, including roles as Head Chef and Sous Chef at the Courthouse Hotel Southport. His experience includes overseeing daily kitchen operations, menu development, staff supervision, and financial responsibilities like stock ordering and budgeting. Carrera holds a Professional Culinary Diploma from Northwest Culinary Academy of Vancouver and a Bachelor's degree in Communication from Griffith University.

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