ADAM AVERY
Bonshaw,VIC
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Dedicated to food safety, customer service best practices and quality food service.
Overview
15
15
years of professional experience
Work History
Head Chef /Managing Director
red door pizza
Buninyong , Victoria
10.2023 - Current
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Developed innovative recipes to suit complicated dietary requirements for customers.
- Monitored quality, presentation and quantities of plated food across line.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Negotiated pricing using discretion to build profitable portfolio.
- Built collaborative and functional teams to create highest value for stakeholders.
Head Chef
moon and mountain
Ballarat , Victoria
02.2022 - 10.2023
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Trained kitchen workers on culinary techniques.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Monitored quality, presentation and quantities of plated food across line.
- Prepared variety of foods according to exact instructions and recipe specifications.
Chef De Partie
Hi tide by the beach
, Queensland
11.2021 - 02.2022
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
Chef De Partie
Daintree ecolodge
Mossman Daintree , Queensland
10.2021 - 11.2021
- Performed as head chef to maintain team productivity and restaurant quality.
- Monitored food products, driving quality, freshness and integrity.
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques.
- Purchased ingredients from local farms to benefit environment and reduce costs.
Head Chef
Elysian Resort Long Island Whitsundays
Airlike Beach , Queensland
05.2021 - 10.2021
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Trained kitchen workers on culinary techniques.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Head chef
Eclectic taste pantry Ballarat
03.2021 - 06.2021
- Creating meas, Running fine dining services, Ordering
Sous chef
Craig's Royal Hotel Ballarat
07.2018 - 03.2021
- Working in a high pressure kitchen, Fine dinning food, Two full years of working on pans a grill experience, Using local products and exclusive produce, Stock ordering, Working with local suppliers, Working with the head chef hiring staff, Working towards tight deadlines
Head Chef
Ballarat Golf Club
05.2016 - 07.2018
- Team management of up to 7 staff, Planning and development of bistro, lounge & function menus, Keeping within budget/achieving food margins, Maintaining food costs, Ability to work under pressure, Sourcing suppliers, Ordering of stock/stock control, Supervising and coordinating kitchen processes, Maintaining healthy relationship with front of house staff, Maintenance of kitchen cleanliness, sanitization & hygiene, Managing safe food handling processes
Sous Chef / Qualified Chef
Ballarat Golf Club
08.2015 - 05.2016
- Assisting the Head Chef with meeting expectations, Preparation and delivery of high quality food, Stock ordering and control, Control and recording of wastage, Proactive in problem solving Inspection of food deliveries, Communication with suppliers, Maintain kitchen safety standards and cleanliness
Apprentice Chef
Ballarat Golf Club
12.2012 - 03.2015
- Preparation of quality food, Function food preparation, Writing own specials, Temperature checks, Stocking of shelves, Handling portion control, Assisting with rotation of stock, Maintaining a clean and tidy workstation
Kitchen-hand/Cook
Home Made Cafe, Beaufort
01.2010 - 01.2012
Cook
Beaufort Hotel, Beaufort
01.2012
Kitchen-hand/Cook
Three Troupers Pantry, Beaufort
01.2012
Education
Certificate II & III in Commercial Cookery -
The Gordon
Certificate IV Leadership and Management -
Workplace Training Strategies
Certificate I in Hospitality (Kitchen Operations) -
University of Ballarat
Skills
- Team management
- Budgeting and cost control
- Inventory Rotation
- Process Improvements
- Customer Retention
- Kitchen Management
- Vendor Relations
- Purchasing
- Cost Reduction
- Staff Training
- Food Safety Regulations
- Performance Assessments
References
- Scott Alsop, Head chef, Craig's Royal Hotel, 0484 329 515
- Michael Phillips, Venue Manager, Manly Bowling Club, 0400 331 276
- Jamie Murray, Chef/Previous Head Chef, Ballarat Golf Club, 0407 232 027
- liam downes Executive chef moon and mountain 0428035083
Timeline
Head Chef /Managing Director
red door pizza
10.2023 - Current
Head Chef
moon and mountain
02.2022 - 10.2023
Chef De Partie
Hi tide by the beach
11.2021 - 02.2022
Chef De Partie
Daintree ecolodge
10.2021 - 11.2021
Head Chef
Elysian Resort Long Island Whitsundays
05.2021 - 10.2021
Head chef
Eclectic taste pantry Ballarat
03.2021 - 06.2021
Sous chef
Craig's Royal Hotel Ballarat
07.2018 - 03.2021
Head Chef
Ballarat Golf Club
05.2016 - 07.2018
Sous Chef / Qualified Chef
Ballarat Golf Club
08.2015 - 05.2016
Apprentice Chef
Ballarat Golf Club
12.2012 - 03.2015
Cook
Beaufort Hotel, Beaufort
01.2012
Kitchen-hand/Cook
Three Troupers Pantry, Beaufort
01.2012
Kitchen-hand/Cook
Home Made Cafe, Beaufort
01.2010 - 01.2012
Certificate II & III in Commercial Cookery -
The Gordon
Certificate IV Leadership and Management -
Workplace Training Strategies
Certificate I in Hospitality (Kitchen Operations) -
University of Ballarat
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