Background

My name is Jacinta and I am an Australian chef and pastry cook traveling around Europe on a working holiday to learn more about other cultures, cuisines and work habits. I have 8 years of kitchen experience in Australia and am professionally trained as a chef. Over the past year, I have divided my time between volunteer/labor exchange placements in Germany under a Working Holiday Visa and holidays exploring other countries and regions. I am currently traveling under a French Working Holiday Visa valid until April 2026 and would love the opportunity to work in a French Kitchen and learn from your company.

Job experience

• September 2022 - February 2024
  Pastry Cook
  The Macaron Bar
  

  Adelaide SA, Australia

  Production of macarons, petit gateaux, mousse cakes and cheesecakes.
  Some examples of my work: https://www.instagram.com/themacaronbaradelaide/
  

• November 2020 - February 2024
  Seasonal Chef du Partie
  Mick O'Sheas Hotel
  

  Hackham SA, Australia

  Employed as needed across Holiday seasons between 2020 and 2024.
  Preparing, cooking, and serving food for a la carte menus in a 200-seat restaurant.
  Execution of set menu and canape service for functions of up to 120 persons.
  Leading our dessert and functions team and overseeing training.
  Inventory control including order placement, inventory recording and reporting.
  General cleaning and kitchen maintenance.
  Execution of food safety control and documentation procedures to meet industry standards and legal requirements.

• April 2021 - April 2022
  Head Chef/ Chef du Cuisine
  Mercure Kangaroo Island Lodge
  

  American River SA, Australia

  Creation, calculation, and execution of various menus in a semi-fine dining, 40-seat restaurant in a remote location.
  Leading 4 person team and human resources management including: hiring, training, rostering, and budget management.
  Inventory control including: order placement, inventory recording and reporting.
  Implementation of food safety control and documentation procedures to meet industry standards and legal requirements.
  Preparing, cooking, and serving food for a la carte and set menu/function service.
  General cleaning and kitchen maintenance.
  Maintaining, planning, and harvesting the kitchen garden.

• November 2019 - November 2020
  Sous Chef
  Red Poles Restaurant, Art Gallery and Bed and Breakfast
  

  McLaren Vale SA, Australia
• November 2015 - November 2019
  Apprentice Cook
  Mick O'Sheas Hotel and Irish Pub
  

  Hackham SA, Australia

  Full 4 year trade apprenticeship alongside a Certificate III in Commercial Cookery.
  

Education

• TafeSA Trade School
  Patisserie IV
  

  2022 - 2023

  Basic and Higher Pastry and Patisserie Skills alongside a Hospitality Management qualification. Unit Transcripts and Certificate are available at request.
• The Training & Skills Commission of South Australia
  Trade Cerificate
  

  2015 - 2019

  Certificate upon completion of assessment, 48 months of full time work experience under an apprenticeship and completion of a certificate III in Commercial Cookery.
• HITsa Training and Employment
  Certificate III in Commercial Cookery
  

  2015 - 2019

  Basic Cookery and kitchen operation/management skills. Unit Transcripts and Certificate are available at request.
• Willunga High School
  South Australian Certificate of Education
  

  2010 - 2015

  State recognised completion of secondary educational studies and school leaving certificate. High Distinctions in Food and Hospitality studies, Art Studies, and Independent Research Project (A), and a Distinction in English.