Aidan Walker
Ripponlea
Summary
Accomplished Chef with a proven track record. Personable and creative individual with passion for culinary arts, committed to delivering high-quality dishes and memorable dining experiences. Possesses foundational culinary techniques and skills in kitchen safety, hygiene, and food preparation. Aims to bring innovative flavors and efficient service to create positive impact in any culinary setting.
Overview
12
12
years of professional experience
Work History
Chef
Railway Hotel Windsor
11.2023 - 12.2024
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Placed orders to restock items before supplies ran out.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Chef
Get a Chef Now
01.2022 - 11.2022
- Streamlined food preparation processes for faster service times and better quality control.
- Troubleshot equipment issues in the kitchen quickly so as not to disrupt operations or compromise food safety.
- Ensured consistent presentation of dishes by establishing plating standards and providing training to kitchen staff members.
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Oversaw catering events from planning to execution, ensuring client satisfaction and repeat business opportunities.
- Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
- Maintained a clean and sanitary kitchen environment, ensuring compliance with health codes and regulations.
- Trained junior chefs on culinary techniques, improving overall skill levels within the team.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
Chef
Bar Bianco
01.2021 - 05.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
Senior Chef De Partie
RACV Cape Shank Resort
03.2017 - 06.2019
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
Sous Chef
Pinocchios
02.2016 - 03.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
Junior Sous Chef
Flinders Hotel
08.2012 - 02.2014
- Prepped daily menu items to quickly deliver upon request.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Oversaw cleanliness of each station in kitchen.
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Advanced Diploma - Hospitality
Chisholm Institute
Melbourne, VIC06-2013
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Recipe creation
Accomplishments
Working under Josh Pelham at the RACV resort Cape Shank.
Timeline
Chef
Railway Hotel Windsor
11.2023 - 12.2024
Chef
Get a Chef Now
01.2022 - 11.2022
Chef
Bar Bianco
01.2021 - 05.2022
Senior Chef De Partie
RACV Cape Shank Resort
03.2017 - 06.2019
Sous Chef
Pinocchios
02.2016 - 03.2017
Junior Sous Chef
Flinders Hotel
08.2012 - 02.2014
Advanced Diploma - Hospitality
Chisholm Institute
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