Tara Bliss
Narberth,PEM
Summary
Culinary leader with a strong background in kitchen operations, menu planning, staff training, and guest service across hotel, restaurant, and event settings. Brings hands-on experience in food safety, quality control, and efficient service delivery, with a track record of supporting smooth workflow, consistent presentation, and reliable team performance in fast-paced kitchens.
Overview
18
18
years of professional experience
Work History
Hotel Chef
The Clarence hotel
Tenby, Wales
01.2025 - 10.2025
- Crafted seasonal menus for hotel restaurant and private dining events.
- Prepared breakfast, lunch, and dinner service for Clarence hotel guests.
- Supervised cooks in preparing meals according to recipes and special dietary requirements.
- Trained kitchen staff on safe food handling practices, menu items, cooking techniques.
- Trained junior chefs on recipes, kitchen procedures, and station setup.
- Coordinated with front-of-house teams for banquet and special event service.
- Monitored food safety, hygiene, and sanitation across hotel kitchen stations.
- Reviewed customer feedback regarding food taste, presentation, service speed.
Sous Chef
Provisions -
Arrowtown
03.2023 - 10.2024
- Supervised provisions kitchen line during peak dinner service, ensuring quality standards and operational efficiency. during peak dinner service.
- Directed kitchen staff in daily operations, including food production, sanitation, safety practices, and personnel management.
- Facilitated fast-paced kitchen operations during à la carte breakfast and lunch service, ensuring timely meal delivery.
- Assisted with fine dining service every Friday, maintaining quality and presentation under tight time limits.
- Contributed to positive kitchen workflow, consistently delivering high-quality meals for guests.
- Created and organized daily preparation lists for kitchen staff to ensure efficient workflow. with cooks and dish team.
- Managed inventory receiving and storage for fresh ingredients.
- Maintained high standards for food preparation, presentation, and sanitation.
Head Chef / Kitchen Manager
Goldi Group
Queenstown
11.2020 - 02.2023
- Led kitchen operations across menu planning, staff development, and event coordination at prominent establishment.
- Managed kitchen finances through budgeting, inventory oversight, and cost control.
- Maintained health and safety compliance while supporting strong food quality and customer service.
- Created seasonal menus for Goldi Group dining standards.
- Trained staff on food safety, sanitation, and kitchen procedures.
- Monitored ingredient quality and stock rotation across Goldi Group kitchens.
- Partnered with management on catering plans and banquet execution.
- Monitored kitchen areas and staff to support safety and proper food handling.
- Directed Goldi Group kitchen operations and daily service coordination.
Assistant Sous Chef
The Bathhouse
Queenstown, otago
10.2018 - 02.2020
- Oversaw kitchen operations to ensure food quality, prep, and presentation across multiple menu items.
- Supported sous chef with prep and plating of high-quality dishes.
- Inspected dishes for quality and presentation standards throughout the day to maintain taste and presentation standards.
- Completed daily mise en place for bathhouse dining operations.
- Supported service across breakfast, lunch, dinner, and fine dining functions.
- Coordinated with front-of-house staff to enhance service flow and improve customer satisfaction.
- Addressed kitchen operation issues promptly to minimize disruptions and maintain service standards.
Head Chef
The Cheeky Sparrow
Christchurch
05.2017 - 12.2017
- Supervised team of chefs, fostered positive work environment and ensured efficient service during peak periods.
- Demonstrated creativity in baking and cooking, balancing a variety of cuisines while ensuring high-quality standards.
- Managed breakfast and lunch service at bustling café, developed seasonal menus and introduced new dishes that enhanced customer experience.
Restaurant Manager & Head Chef
The Bluebell
New Quay, Wales
11.2015 - 01.2017
- Supported kitchen operations in busy restaurant and delicatessen by helping with menu planning, inventory control, and staff training.
- Coordinated events and functions by customizing menus to customer preferences while ensuring high food quality and service standards.
- Oversaw daily kitchen operations to ensure smooth workflow and efficiency. for Bluebell Dining Service.
- Directed chef team scheduling and daily task assignments.
- Trained staff on food safety and hygiene practices.
- Resolved customer complaints quickly while maintaining strong service standards.
- Led kitchen staff through training, scheduling, hiring, and disciplinary actions when needed.
- Built weekly schedules for kitchen staff to maintain full coverage during peak meal periods.
- Ordered food supplies and tracked inventory levels to prevent shortages.
- Developed and introduced new recipes and menu items to improve customer satisfaction.
- Monitored profit margins and kitchen financial performance by maintaining detailed records of purchases, sales, and waste.
- Standardized recipes to keep dishes consistent across restaurant chain locations.
- Monitored labor costs by comparing employee hours worked with budgeted labor costs for each shift.
- Coordinated Bluebell inventory checks, ordering, and supplier communication.
- Supervised Bluebell reservations, table turns, and guest seating flow.
- Analyzed sales reports and optimized labor and service plans to align with business needs.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
Sous Chef
The Ducks Nuts Bar and Grill
Darwin, NT
02.2015 - 08.2015
- Led high-volume kitchen operations, overseeing the preparation of food for up to 400+ covers daily in a fast-paced bar and grill setting.
- Ensured food quality and portion control during peak hours, enhancing customer satisfaction while handling large quantities with precision.
- Managed team of junior chefs, delivering training and guidance to foster a collaborative kitchen environment.
Patisserie Chef
The Sweet Spot
Sydney, NSW
06.2013 - 04.2014
- Collaborated with creative team to develop new dessert offerings, ensuring high production standards and attention to detail.
- Oversaw daily patisserie section operations, maintaining consistent product range to meet customer demand.
- Prepared pastries, cakes, and desserts in fast-paced patisserie environment.
- Prepared cakes, pastries, and desserts for Sweet Spot bakery displays.
- Managed kitchen stations during peak service hours to ensure smooth operations. during Sweet Spot peak service hours.
- Trained kitchen staff on Sweet Spot cooking and sanitation procedures.
- Maintained clean work area by following sanitation policies and procedures.
Cook & Activity coordinater
Y garreg llwyd
st clears , Wales
01.2013 - 05.2013
- Prepared daily meals and organized activities for residents at Y Garreg Llwyd care home
- Led supervision of meals, recreational activities, and outings for assigned clients to enhance engagement and participation.
- Supported inclusive programming for diverse participant needs and interests.
- Created lesson plans, arts and crafts projects, games, sports activities, and other educational programs.
- Planned menus around dietary needs and texture requirements.
- Used standardized recipes and instructions to prepare food.
- Maintained consistent quality and high accuracy when preparing same dishes daily.
- Coordinated inventory management and supply ordering to maintain operational efficiency.
- Monitored resident safety by regularly inspecting living environments and reporting concerns to supervisors.
- Ensured that all safety protocols were followed by staff members at all times.
Junior Chef de Partie
Ultracomida
, Wales
07.2010 - 12.2012
- Supported busy Spanish tapas kitchen, enhancing skills in Mediterranean cooking methods and flavors.
- Worked with culinary team to prepare award-winning dishes and maintain consistent food quality in high-volume service.
- Assisted with kitchen management, coordinating staff tasks and controlling inventory for seamless operations.
- Operated ultracomida hot and cold station during peak service periods, ensuring timely food preparation and presentation.
- Prepared ultracomida mise en place for daily service and banquets.
Commis Chef
The Carreg Restaurant
, Wales
12.2008 - 06.2010
- Progressed from Commis Chef to Second Chef under the mentorship of a talented Head Chef.
- Developed a diverse range of culinary skills, including preparation, plating, and managing kitchen operations in a fast-paced, high-pressure environment.
- Demonstrated excellent time management and organizational abilities while maintaining high standards of food quality and hygiene.
- Ensured efficient ingredient management for seafood and seasonal plates to support kitchen operations.
- Maintained a clean working area at all times in compliance with health codes.
- Followed proper plate presentation techniques when serving dishes.
- Checked food portioning for optimal presentation and cost control.
- Took initiative in suggesting new menu items or updating existing ones based on customer feedback.
Chef
MC INN
Manorbier , pembs
04.2026 - 09.2026
- Assisted with seasonal summer kitchen operations, emphasizing use of fresh, local ingredients to enhance guest dining experience.
- Prepared breakfast, lunch, and dinner for MC Inn guests.
- Helped plan seasonal menus for inn dining room and guest services.
- Evaluated food preparation methods, portion sizes, and garnishing techniques to ensure adherence to recipe standards and visual appeal.
- Evaluated food quality and freshness before serving to guests., freshness, and presentation across kitchen stations.
- Checked kitchen equipment for cleanliness and functionality, ensuring readiness for safe and efficient food preparation.
Education
A-Level - Art and Design
Pembrokeshire College
Wales01-2008
A-Level - Photography, Film and Media Studies
Pembrokeshire College
Wales01-2008
Diploma - Level 3 - Commercial Cookery
City & Guilds
Skills
- Food safety
- Culinary creativity
- Menu budgeting
- Cost control strategies
- Cost management
- Inventory management
- Forecasting and planning
- Time management
- Multitasking and organization
- Team leadership
- Problem solving
- Detail orientation
- Hospitality service expertise
Additional Training & Certifications
- Food Safety and Hygiene Level 3 Certification
- Allergen Awareness Training
- Advanced Knife Skills Course
- Basic Wine & Food Pairing Course
- Sous-Vide Cooking Techniques Workshop
- Garde Manger & Plating Presentation Workshop
Custom
References available on request
Timeline
Chef
MC INN
04.2026 - 09.2026
Hotel Chef
The Clarence hotel
01.2025 - 10.2025
Sous Chef
Provisions -
03.2023 - 10.2024
Head Chef / Kitchen Manager
Goldi Group
11.2020 - 02.2023
Assistant Sous Chef
The Bathhouse
10.2018 - 02.2020
Head Chef
The Cheeky Sparrow
05.2017 - 12.2017
Restaurant Manager & Head Chef
The Bluebell
11.2015 - 01.2017
Sous Chef
The Ducks Nuts Bar and Grill
02.2015 - 08.2015
Patisserie Chef
The Sweet Spot
06.2013 - 04.2014
Cook & Activity coordinater
Y garreg llwyd
01.2013 - 05.2013
Junior Chef de Partie
Ultracomida
07.2010 - 12.2012
Commis Chef
The Carreg Restaurant
12.2008 - 06.2010
A-Level - Art and Design
Pembrokeshire College
A-Level - Photography, Film and Media Studies
Pembrokeshire College
Diploma - Level 3 - Commercial Cookery
City & Guilds